OLD SCHOOL BBQ: 6_0_159_1bbq05

Southern Foodways Alliance historian Rien Fertel (right) talks with Scott's BBQ founder Rosie Scott in front of the restaurant in Hemingway, South Carolina, June 20, 2012. The Southern Foodways Alliance and the University of Mississippi’s Center for the Study of Southern Culture made a stop at Scott's 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)

Southern Foodways Alliance historian Rien Fertel (right) talks with Scott's BBQ founder Rosie Scott in front of the restaurant in Hemingway, South Carolina, June 20, 2012. The Southern Foodways Alliance and the University of Mississippi’s Center for the Study of Southern Culture made a stop at Scott's 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)