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 ...

This video shows how to cook a whole hog the old-fashioned way — above ground with a homemade smoker setup. Viewers learn step-by-step how to prepare, season, and smoke the pig for juicy, flavorful ...

Embark on this trail like Carolina barbecue specialists — sit back, have a smoke, trust the process, take your time, and enjoy. Kayleigh Ruller is a food and travel writer based in North Carolina with ...

Zach Parker was a few weeks shy of his twenty-second birthday, in 2013, when his father, Ricky Parker, passed away. Ricky was a legendary whole-hog pitmaster and the owner of B. E. Scott’s Bar-B-Que, ...

Frank’s Bar-B-Que, at 4700 West Colfax Avenue, is a third-generation-owned and -operated business helmed by Frank Volkmer III and his father, Frank Jr., along with his mother, Tracey, and brother, ...

My first experience with wild hogs dates back to a media hunt in Texas a few years ago. Michael Hunter, a renowned wild game chef, returned to camp with a good-sized boar that didn’t quite break the ...

In the modern annals of nose-to-tail eating down South, Kevin Johnson's effort deserves at least a hoofnote. He made 229 pounds of heritage-breed hog disappear. In four days. His trotter cakes (made ...