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Pictures | Thu Jun 21, 2012 | 10:20pm EDT

The lost art of true BBQ

<p>BBQ cooker Terry Blow takes a break during his duties in the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The workers cooked 9 hogs in a process that took about 12 hours. 

REUTERS/Randall Hill </p>

BBQ cooker Terry Blow takes a break during his duties in the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The workers cooked 9 hogs in a process that took about 12 hours. REUTERS/Randall Hill

BBQ cooker Terry Blow takes a break during his duties in the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The workers cooked 9 hogs in a process that took about 12 hours. REUTERS/Randall Hill

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<p>After a watching over the cooking process throughout the night, pit cooker Willie Johnson takes a drink at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. 

REUTERS/Randall Hill </p>

After a watching over the cooking process throughout the night, pit cooker Willie Johnson takes a drink at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

After a watching over the cooking process throughout the night, pit cooker Willie Johnson takes a drink at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

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<p>D.J. Dollar splits hardwood before the cooking process begins at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. Scott's BBQ is one of only 10 to 15 BBQ pits throughout the American South still using the old-time fire coal pit method, according to food historian Rien Fertel.  
REUTERS/Randall Hill </p>

D.J. Dollar splits hardwood before the cooking process begins at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. Scott's BBQ is one of only 10 to 15 BBQ pits throughout the American South still using the old-time fire coal pit method,...more

D.J. Dollar splits hardwood before the cooking process begins at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. Scott's BBQ is one of only 10 to 15 BBQ pits throughout the American South still using the old-time fire coal pit method, according to food historian Rien Fertel. REUTERS/Randall Hill

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<p>Pit worker Kenneth Washington uses a saw to prepare the hogs for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. 

REUTERS/Randall Hill </p>

Pit worker Kenneth Washington uses a saw to prepare the hogs for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

Pit worker Kenneth Washington uses a saw to prepare the hogs for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

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<p>Pit workers Larry Mitchell (L) and Willie Johnson pour vinegar into a large pot at Scott's BBQ in Hemingway, South Carolina, June 21, 2012.
REUTERS/Randall Hill </p>

Pit workers Larry Mitchell (L) and Willie Johnson pour vinegar into a large pot at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

Pit workers Larry Mitchell (L) and Willie Johnson pour vinegar into a large pot at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

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<p>BBQ cooker Terry Blow carries red hot coals into the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. 
REUTERS/Randall Hill </p>

BBQ cooker Terry Blow carries red hot coals into the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

BBQ cooker Terry Blow carries red hot coals into the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

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<p>A pot contains ingredients in the secret sauce used at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. 
REUTERS/Randall Hill </p>

A pot contains ingredients in the secret sauce used at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

A pot contains ingredients in the secret sauce used at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

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<p>Workers look over a 250 lb. hog to be cooked in the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. A local hog farmer brought in the processed pig and hired the workers to cook it. 
 REUTERS/Randall Hill </p>

Workers look over a 250 lb. hog to be cooked in the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. A local hog farmer brought in the processed pig and hired the workers to cook it. REUTERS/Randall Hill

Workers look over a 250 lb. hog to be cooked in the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. A local hog farmer brought in the processed pig and hired the workers to cook it. REUTERS/Randall Hill

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<p>BBQ cooker Terry Blow stokes the red hot coals in a burn barrel outside the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012.  REUTERS/Randall Hill </p>

BBQ cooker Terry Blow stokes the red hot coals in a burn barrel outside the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

BBQ cooker Terry Blow stokes the red hot coals in a burn barrel outside the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

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<p>Hardwoods like oak, hickory and pecan are used by the pit workers while cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The burn barrel helps the workers keep a steady supply of wood coals during the cooking process.
REUTERS/Randall Hill </p>

Hardwoods like oak, hickory and pecan are used by the pit workers while cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The burn barrel helps the workers keep a steady supply of wood coals during the cooking...more

Hardwoods like oak, hickory and pecan are used by the pit workers while cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The burn barrel helps the workers keep a steady supply of wood coals during the cooking process. REUTERS/Randall Hill

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<p>Pit worker Marcelus Fields carries a hog to be prepared for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012.
REUTERS/Randall Hill </p>

Pit worker Marcelus Fields carries a hog to be prepared for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

Pit worker Marcelus Fields carries a hog to be prepared for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

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<p>Southern Foodways Alliance historian Rien Fertel (R) talks with Scott's BBQ founder Rosie Scott in front of the restaurant in Hemingway, South Carolina, June 20, 2012.  The Southern Foodways Alliance (SFA) and the University of Mississippi's Center for the Study of Southern Culture were making a stop at Scott's BBQ to complete the South Carolina portion of their ongoing documentary project, The Southern BBQ Trail.
REUTERS/Randall Hill  </p>

Southern Foodways Alliance historian Rien Fertel (R) talks with Scott's BBQ founder Rosie Scott in front of the restaurant in Hemingway, South Carolina, June 20, 2012. The Southern Foodways Alliance (SFA) and the University of Mississippi's Center...more

Southern Foodways Alliance historian Rien Fertel (R) talks with Scott's BBQ founder Rosie Scott in front of the restaurant in Hemingway, South Carolina, June 20, 2012. The Southern Foodways Alliance (SFA) and the University of Mississippi's Center for the Study of Southern Culture were making a stop at Scott's BBQ to complete the South Carolina portion of their ongoing documentary project, The Southern BBQ Trail. REUTERS/Randall Hill

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<p>Southern Foodways Alliance historian Rien Fertel (C) and photographer Denny Culbert talk with Scott's BBQ owner and pit master Rodney Scott in the back area of the pit house in Hemingway, South Carolina, June 21, 2012. 
REUTERS/Randall Hill </p>

Southern Foodways Alliance historian Rien Fertel (C) and photographer Denny Culbert talk with Scott's BBQ owner and pit master Rodney Scott in the back area of the pit house in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

Southern Foodways Alliance historian Rien Fertel (C) and photographer Denny Culbert talk with Scott's BBQ owner and pit master Rodney Scott in the back area of the pit house in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

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<p>Jackie Gordon (L) and Ella Scott prepare BBQ to be served at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. 

REUTERS/Randall Hill </p>

Jackie Gordon (L) and Ella Scott prepare BBQ to be served at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

Jackie Gordon (L) and Ella Scott prepare BBQ to be served at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

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<p>Pit worker Marcelus Fields carries a hog to be prepared for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. 
REUTERS/Randall Hill </p>

Pit worker Marcelus Fields carries a hog to be prepared for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

Pit worker Marcelus Fields carries a hog to be prepared for cooking at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

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<p>Pit master and Scott's BBQ owner Rodney Scott transfers sauce using a sauce mop at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. 
REUTERS/Randall Hill </p>

Pit master and Scott's BBQ owner Rodney Scott transfers sauce using a sauce mop at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

Pit master and Scott's BBQ owner Rodney Scott transfers sauce using a sauce mop at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

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<p>Ella Scott cleans the bones from the meat after the cooking process at Scott's BBQ in Hemingway, South Carolina, June 21, 2012.
REUTERS/Randall Hill </p>

Ella Scott cleans the bones from the meat after the cooking process at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

Ella Scott cleans the bones from the meat after the cooking process at Scott's BBQ in Hemingway, South Carolina, June 21, 2012. REUTERS/Randall Hill

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<p>Pit worker Sam Wilson puts wood into the burn barrel while cooking BBQ at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The burn barrel helps the workers keep a steady supply of wood coals during the cooking process. 
 REUTERS/Randall Hill </p>

Pit worker Sam Wilson puts wood into the burn barrel while cooking BBQ at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The burn barrel helps the workers keep a steady supply of wood coals during the cooking process. REUTERS/Randall Hill...more

Pit worker Sam Wilson puts wood into the burn barrel while cooking BBQ at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The burn barrel helps the workers keep a steady supply of wood coals during the cooking process. REUTERS/Randall Hill

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<p>Pit workers Sam Wilson (L) and Terry Blow share a conversation while cooking BBQ at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. 
REUTERS/Randall Hill </p>

Pit workers Sam Wilson (L) and Terry Blow share a conversation while cooking BBQ at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

Pit workers Sam Wilson (L) and Terry Blow share a conversation while cooking BBQ at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

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<p>Dominic Scott carries a 150 lb. hog into the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The restaurant and hog cooking facility has operated in the community since 1972.
REUTERS/Randall Hill </p>

Dominic Scott carries a 150 lb. hog into the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The restaurant and hog cooking facility has operated in the community since 1972. REUTERS/Randall Hill

Dominic Scott carries a 150 lb. hog into the pit house at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. The restaurant and hog cooking facility has operated in the community since 1972. REUTERS/Randall Hill

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<p>After a watching over the cooking process throughout the night, pit cooker Willie Johnson works up a sweat at Scott's BBQ in Hemingway, South Carolina, June 20, 2012.
REUTERS/Randall Hill </p>

After a watching over the cooking process throughout the night, pit cooker Willie Johnson works up a sweat at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

After a watching over the cooking process throughout the night, pit cooker Willie Johnson works up a sweat at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. REUTERS/Randall Hill

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<p>Pit worker Dominic Scott waits for his co-workers as they prepare to cook hogs at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. Dominic is the son of restaurant owner Rodney Scott. 
REUTERS/Randall Hill </p>

Pit worker Dominic Scott waits for his co-workers as they prepare to cook hogs at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. Dominic is the son of restaurant owner Rodney Scott. REUTERS/Randall Hill

Pit worker Dominic Scott waits for his co-workers as they prepare to cook hogs at Scott's BBQ in Hemingway, South Carolina, June 20, 2012. Dominic is the son of restaurant owner Rodney Scott. REUTERS/Randall Hill

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