Last Thursday night, at Scott’s Bar-B-Que in Hemingway, South Carolina, two giants of Southern barbecue met for the first time. As the sun went down, John Lewis, the lanky head cook at La Barbecue in Austin, stepped around the cinderblock pits where whole-hog veteran Rodney Scott smokes more than a dozen pigs each week. The Texas pit master... Read more on GardenAndGun.com
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