Pat Martin is one of a rare breed: an open-pit barbecue master who uses whole hogs, a West Tennessee tradition that requires a 24-hour cooking time at 200 degrees Fahrenheit—as well as hours of prep. “The French have their cheese; we as Americans have our barbecue. You drive 50 miles and it changes,” Martin said….
Keeping the Fire Alive: Pitmaster Pat Martin Is Building a Whole-Hog Barbecue Empire
Rodney Scott’s Rib Rub
For years, I seasoned my ribs on the pit just like I seasoned my hogs. But when we opened in Charleston, I rethought the rib seasoning and developed this rub. The main difference between the rib rub and the hog seasoning is the light brown sugar. It’s not much sweetness. It’s just enough and that…
Slow and Steady: Rodney Scott on Going Whole Hog
The first step of cooking a whole hog, says Rodney Scott, “is to get you some patience. Because you’re gonna need it.” Scott would know. The James Beard Award-winning pitmaster, owner of Rodney Scott’s BBQ in Charleston, Birmingham, and Atlanta, has been perfecting the art of whole-hog barbecue for nearly four decades—since he cooked his…
Legendary Lockhart: The Barbecue Capital of Texas
“No forks,” he said. I thought I’d made a reasonable request, but the server at Kreuz Market in Lockhart, Texas, stared me down like a cook in a junior high cafeteria. “Knives and fingers only,” he said. “We’ve been doing it that way for 96 years, and we’re not about to change now.” I exchanged…
How to Grill Vegetables Like a Pro
The rules for grilling vegetables are pretty much the same as those for grilling meat or seafood: Keep it hot. Keep it clean. Keep it lubricated. In other words, you want to start with a hot clean grate that you oil right before the food goes on. Heat your grill grate well, then scrub it…
What Is Barbecue? A Brief Introduction
Whether you spell it barbecue, barbeque, BBQ, or Bar-B-Q, there’s much to sort out when trying to distill the origins of the term and a universally accepted meaning for it, let alone a recipe. But leaving aside the Australians’ term for the grill (a couple of shrimp on the barbie?), and the definition as a…
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