OLD SCHOOL BBQ: 2_0_155_1bbq02

Dominic Scott carries a 150 lb. hog into the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The restaurant and hog cooking facility has operated in the community since 1972. The Southern Foodways Alliance and the University of Mississippi’s Center for the Study of Southern Culture made a stop at Scott's BBQ to complete it's 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)

Dominic Scott carries a 150 lb. hog into the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The restaurant and hog cooking facility has operated in the community since 1972. The Southern Foodways Alliance and the University of Mississippi’s Center for the Study of Southern Culture made a stop at Scott's BBQ to complete it's 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)