OLD SCHOOL BBQ: 4_0_157_1bbq03b

Workers at Scott's BBQ in Hemingway, South Carolina, look over a 250 lb. hog to be cooked in the pit house, June 20, 2012. A local hog farmer brought in the processed pig and hired the workers to cook it. 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)

Workers at Scott's BBQ in Hemingway, South Carolina, look over a 250 lb. hog to be cooked in the pit house, June 20, 2012. A local hog farmer brought in the processed pig and hired the workers to cook it. 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)