OLD SCHOOL BBQ: 10_0_163_1bbq09

Pit workers Larry Mitchell (left) and Willie Johnson pour vinegar into a large pot at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. The Southern Foodways Alliance and the University of Mississippi’s Center for the Study of Southern Culture made a stop at Scott's BBQ in Hemingway, S.C. to complete the month-long trip to gather and preserve the stories behind South Carolina’s barbecue culture during their ongoing documentary project, The Southern BBQ Trail. According to food historian Rien Fertel and photographer Denny Culbert, who are conducting the study, there are only ten or 15 BBQ pits in the whole South that use the old-timey methods of fire coal pit cooked BBQ they use at Scott's. REUTERS/Randall Hill (UNITED STATES)

Pit workers Larry Mitchell (left) and Willie Johnson pour vinegar into a large pot at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. The Southern Foodways Alliance and the University of Mississippi’s Center for the Study of Southern Culture made a stop at Scott's BBQ in Hemingway, S.C. to complete the month-long trip to gather and preserve the stories behind South Carolina’s barbecue culture during their ongoing documentary project, The Southern BBQ Trail. According to food historian Rien Fertel and photographer Denny Culbert, who are conducting the study, there are only ten or 15 BBQ pits in the whole South that use the old-timey methods of fire coal pit cooked BBQ they use at Scott's. REUTERS/Randall Hill (UNITED STATES)