I was skeptical when I learned Rodney Scott was opening a restaurant in downtown Nashville. It's no surprise that the accomplished pitmaster would want to expand his growing barbecue empire to ...

In the immortal words of Hank Williams Jr.: “We cooked the pig in the ground, got some beer on ice, and all my rowdy friends are comin' over tonight.” Sounds like a party that’s just waiting for ...

Much like bacon, but with a slightly silkier texture and deeper, porkier flavor, hog jowl shines as a seasoning meat. Dice it into collard greens, black-eyed peas, maque choux, or Brussels sprouts to ...

At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious ...

Whole-hog cooking produces meat so tender and flavorful that first-timers often become instant converts to Carolina barbecue ...

Every spring, on a Friday afternoon, around 40 to 45 amateur teams haul in their smokers behind their pick-ups, put up their pop-up tents, and get ready to spend the better part of the weekend ...

At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious ...

Rodney Scott's Whole Hog BBQ is growing fast, with five locations in four states and three more planned. The restaurant smokes a minimum of 15-18 hogs per week, and each takes up to 14 hours to reach ...