OLD SCHOOL BBQ: 8_0_161_1bbq07

BBQ cooker Terry Blow takes a break during his duties in the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The workers cooked 9 hogs in a process that took about 12 hours. 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)

BBQ cooker Terry Blow takes a break during his duties in the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The workers cooked 9 hogs in a process that took about 12 hours. 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)