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 ...

1. Clear an area of level ground of any combustible leaves or sticks. Lay out a two-layer base of blocks as shown. Build a fire inside the pit. After the coals have burned down, divide them into ...

Backyard barbecuing is getting big. Literally. With the deep-fried turkey fad long faded, a small but growing number of Americans hungering for new outdoor cooking adventures are investing many hours ...

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 ...