I was skeptical when I learned Rodney Scott was opening a restaurant in downtown Nashville. It's no surprise that the accomplished pitmaster would want to expand his growing barbecue empire to ...

Cooking a whole hog over a pit takes a long time — about 12 hours, give or take – and it is strenuous work. James Beard Award winner Rodney Scott, 49, should know. He's been barbecuing whole hogs for ...

In the immortal words of Hank Williams Jr.: “We cooked the pig in the ground, got some beer on ice, and all my rowdy friends are comin' over tonight.” Sounds like a party that’s just waiting for ...

Zach Parker was a few weeks shy of his twenty-second birthday, in 2013, when his father, Ricky Parker, passed away. Ricky was a legendary whole-hog pitmaster and the owner of B. E. Scott’s Bar-B-Que, ...

Wyatt Dickson almost became a lawyer. "I was in law school (at UNC) and the pig cooking habit kind of flared up," Dickson said. And then Lantern's owner Andrea Reusing, fresh off of her 2011 James ...

When Alex Bazemore was growing up in Ahoskie — just south of the Virginia border — whole-hog barbecue was nothing but a way of life. “I grew up in the country, and that’s how my grandparents used to ...