Why The Best Southern Barbecue Takes Weeks To Make — Southern Foodways Alliance

I was standing up front one night about 3:00 a.m. guy came through he said hey man what's going on it's nothing how you doing he said up do you have anything I said yeah he said what you got I got about you know four or five hundred pounds and he said well um I gotta have something I said well how much you want said I want about an ounce I said ions it's like you can't get nothing less than at least a pound he said a pound they looked about the sign and social science this guy's barbecue and he was like oh man forget it so what'd you think I was trying to sell you and he just drove off big old misunderstanding I'm assuming I'm riding these Scott pitmaster Scott's barbecue and we're in Hemingway South Carolina when I was younger I I was quite interested in what was going on with the barbeque and I always watch and look and watch and look then one day my dad told me he was like listen I need you to cook this pig and I was 11 years old at the time so I had to actually keep my own wood in the barrel I had to go scoop it up with the shovel and I had to put the heat under the pig and my first pig at 11 years old came out just right in the beginning it was a garage and my dad decided he wanted to cook a hog one day and a few of the customers were passing through and they tasted it it was like wow this is really good and the demand started to get more and more and more so he added another Hall and he added another and we eventually had to convert the garage over into a pit where we're cooking maybe five ten hogs a night nothing like a pig barbecue Pig is what I come up on and that's all I know Jimmy barbecues doing the whole world it's a minute back of it that's barbecue when you say barbecue around here we're talking about real pit cook barbecue when I say real pit cook barbecue I'm talking the actual wood though I'm so sure that we use just wood because we go out and cut it ourselves my name is Jim woods you're in Stuckey South Carolina over the weekend we had a major storm that came through the area and knocked down my 70 year old pecan tree I've got in touch with Rodney yesterday they're down here today and they're cutting it up and the only thing that Rodney will leave is probably the stump itself when he's finished up with it was a loss to me but it was a benefit hopefully to the people that eat the barbecue it at Scott's barbecue there's no middleman there's no there's no delivery guy it's just me the chainsaw we'd rather go get it ourselves so we know what we work on there so every week we go out get the whole truck started get the chainsaws together go get what we need to put the flavor in what we do kind of like a chef picking out his tomatoes in a garden I pick my own trees fresh out of the woods yep ain't no other way after cutting the tree down we do everything manually so you have to pick up the wood by hand load it into the truck and this goes on until the truck is full then we bring it in we drop it here on the yard next thing we have to crank up the log splitter split all the pieces that we got we got a little got a little 14 horse 14 1/2 horse engine with the hydraulic cylinder connected to a hydraulic pump this hydraulic cylinder goes down and slowly splits the wood to this point where it's small enough to handle and burn which makes it burn easier faster right here this is the main heat source this is what we call a burn barrel which is made out of an old drum that was used at some point for fuel or whatever maybe back in the day and we torched it out made a doorway as you see and we took old truck axles that were no longer any good for a truck and kind of crisscross them in there to hold the wood until the embers fall to the bottom after building the fire while the fires getting ready for the pig on the pit and after you put the pig on when the coal get ready then you stop putting the coal on another hole we take a shovel scoop it in there scoop up what we need take it on the inside and we we have a open door at each pit where we go under with the shovel and spread the heat at both the ham and the shoulders nowhere else and all the heat meets in the middle you hear folks all over say they use the wood but then they say they get wood chips or they may use a few pieces of wood that they might smoke for a little bit this right here all wood nothing else 100% wood nothing but wood cut chop cook it's all right here in the wood when when we're scooping up the embers and taking them in with the shovel we're actually just slow roasting the meat kind of cooking it slowly for eight to twelve hours to make sure everything you know the smoke simmers through the real flavor of the wood gets locked in and the meat is cooked all the way through it's about 4 a.m. now these pigs have been on since about 4:15 yesterday afternoon we're about to flip them over season them up crisp the skin get them ready to eat the flipping is a process where the pig is actually facedown on the grill and there's a like a rack up under them we take another rack put on top one person gets on the other end and one on this end and we hold it tight and then we pick it up twist it over and lay it right back down so it's it looks simple but it's actually a little bit more difficult than it seems and once you do that you go ahead and you shake your seasonings whatever it may be and you add a little we add a little heat to it and make sure everything is nice and warm while we're doing it crisping the skins all the same time and then we mop it in the mopping process is kind of like putting your sauce on in a gigantic way where most folks use a little brush on the grill we use like a mop our sauce ah it's a vinegar pepper based sauce quite a few people think that it's mustard here but mustard is really upstate from here and from where we are from Columbia on back the PD region we're mostly vinegar pepper base because a lot of places you get me where they serve you to pork and give you the sauce to add to it here we try to break it up so that when you turn your meat over you still have color flavor texture everything is already in when I'm carrying a flashlight and I'm putting that extra heat up under there I'm actually crisping the skin when we're doing the skins we try to keep an eye on it we're waiting on that perfect pucker like what you see here this is the skin starting to get crisp right here and then we're trying to get that to get an even tone of this all over the entire page we'll take the crunches part of this and we'll sell it to customers by request the rest of it we'll take it and fry it up a little bit and bag it and have what we call the big skins which are like our homemade skins kind of like a process for skin that you see like in bags but better that sign says barbeque 9:30 a.m. respect that and the reason I put that sign up because we're here all night we have folks waking up as early as 3:30 4:00 a.m. and they want the barbecue so bad that they knock on the door they pull on the door they try to tear the door open they knock they yell they scream they get mad you know just to try to get it before 9:30 once we take it in on the rack we kind of put it on the table and once it's on the table my mom takes it takes all the bones out separates the fat from the lean the bones from the skin all of that good stuff and once separated she fixes up whether it's a pound or two pounds three pounds whatever the customer wants I'm doing the hook-up now I'm taking apart and taking the bones out of it separating the bone from the meat just ending up I don't have to have a knife they just pull it apart it's like visiting a national landmark you know they're not gonna bring it to you you just got to go and see what it's like and in our case you just got to come out take that drive the Hemingway and see what we're like I came from all the way but 45 miles from here and I said well better grab the night my wife two days I'll see you was a barbecue she's yeah I'll but they what see if day two that's the way okay well I'm glad to him awaited thank you well I was up here on some business but every time I'm here always stop by if it's a Thursday Friday or Saturday whenever they're open and trying to get some good barbecue I'm getting ready to go to templates of my mom my son live in Miami he wanted some my own barbecue so he told me to come by and pick him up somethin then I got somethin for my daughter different temper I'm from Mullen South Carolina and I was coming back to Charleston and been coming up here for years and I thought about it and so I start stop by and get myself up a pound get my two sons a pound each I ordered a full pound barbecue now what is that for cuz it's Friday night you're gonna take it home to the dome I ordered that because that's what I wanted good that is can help you welcome to the listing I get some skin to know what's a skin and I love these on my grits yes a lot of commenda you know they love that skin now mmm that's good we serve it actually with just a meat and a lot of folks we have to request the skin and we will put a layer of skin on top of the actual pound or two pounds whatever the customer gets and if it's a sandwich we fix the sandwich in smaller sandwich size styrofoam trays and we add a piece of skin to the sandwiches upon the customer's request all right now I'm a gentleman in need of a good barbecue sandwiches and not to say so much about my name but I am Solomon signatory gospel recording artist right here in South Carolina area but I'm also frequent in Scott barbecue right now getting this good barbecue man and I love a lot and tell you and take no other place but here the ingredients of a barbecue sandwich a whole lot of hard work cutting your own wood having the right amount of heat for the right amount of hours having that pepper vinegar based sauce with the touch of love and and that's just a perfect sandwich for me perfect barbecue is it's a hard-working business the work is very physical very intense and it takes all week just to get that little flavor not just wake up oh I'm gonna be a pitmaster today and cook now this is days of work right here for just this result days and days of work to me this is a real barbecue this is real barbecue right here cutting splitting load and shoveling flipping this is barbecuing at least around these parts this is barbecue you

34 thoughts on “Why The Best Southern Barbecue Takes Weeks To Make — Southern Foodways Alliance

Leave a Reply

Your email address will not be published. Required fields are marked *