The Scotts built their own hog pits out back behind the store and fired them up with hardwood coals. Young Rodney was just 11 years old when he cooked his first whole hog, and it wasn’t long before he dedicated his life to the art of barbecue. As word began to spread about the Scotts’ weekly barbecue feast, more and more people were hankering for a taste. It turned out that just one day a week of whole hog barbecue was simply not enough. By the mid-1980s they moved to smoking hogs two days a week, and before long, two days turned into three. Finally, in 2012 they added a fourth day, offering old-fashioned whole hog barbecue every Wednesday through Saturday.
But it wasn’t just locals that were eating all those hogs. People drove for hours—from Charleston, 90 miles south, and even beyond—having heard about Rodney Scott and the old-fashioned whole hog barbecue he was cooking in Hemingway. Since, Scott has traveled all over the world – as far as Australia and Balise - to share his passion for whole hog barbecue.
Last year, Scott moved to the Holy City to start a new chapter and open his own place, Rodney Scott’s Whole Hog BBQ, in Charleston’s exciting North Central neighborhood.