Barbecue season is upon us. Good Food heads to the pit for the smoke, the meat, and the masters. Adrian Miller examines the surprising and often overlooked beginnings of American barbecue. Rodney ...

Acclaimed pitmaster Rodney Scott has come out with his first cookbook, and you might say it’s equal parts pig and perspective. Scott, a James Beard award winner and restaurateur, achieved his success ...

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 ...

The vinegar-sauce-mopped pork of South Carolina couldn’t be more different from the beef-proud traditions of Texas barbecue. But they share a common DNA found in smoked-meat foodways anywhere you go ...

It’s not a cookbook – it doesn’t have recipes. It’s not a travel book – it doesn’t have addresses. Rien Fertel’s new book, “The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook the Whole ...

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 ...

Whole hog is the little engine that could of Houston barbecue. Even though this Carolina-style dish lacks a widespread following here, area pitmasters continue to experiment with increasingly ...

Rodney Scott knows barbecue. He's been perfecting his whole hog South Carolina barbecue since he was 11 years old while working at his family’s barbecue stop in Hemingway, SC. Today, stepping into his ...