Rodney Scott
Scott's Bar-B-Que in Hemingway, South Carolina
"Charcoal is good if you're lazy," says whole-hog maestro Rodney Scott, who started working his family's pits when he was
11. Rodney isn't lazy. He and his father cut trees weekly, salvaging the cords of hickory, oak, and pecan needed to power
and perfume their concrete bunker pits. Those pits yield gorgeously crisp-skinned meat, mopped with a vinegar-pepper sauce
that Rodney's never been tempted to tweak. His adherence to tradition has won him the respect of fellow Southern chefs, such
as Husk's Sean Brock, who rates Scott's as his "most favorite place to eat in the entire world." Rodney says trading secrets
with Sean and cooking with other pitmasters have solidified his passion for a hard, greasy job. "We have different styles,
but we all have love for pork," he says. thescottsbbq.com
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