A trip to
Hemingway, SC, has been a goal of mine for some time. The destination is
Scott’s Variety Store and Bar-B-Que. This business has been a local community favorite for more than four decades because the barbecue that the Scott family serves has no equal. More recently, it has won national acclaim for the “cut, chop, cook” style — cut the wood, chop it up, and slow-smoke whole hogs all night — embraced by Rodney Scott, pitmaster for the family’s business.
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| The Scott family opened its business in 1972; the weathered church pew out front is used frequently by customers. |
The tin-roofed store, which opened in 1972, once focused on dry goods and included a pool hall before the business swung decidedly to barbecue. Initially, whole hogs were smoked on only Thursdays. My, how times have changed. Selling the area’s best barbecue is now the goal, although the variety store still has a few items on its shelves. Some shelves are empty, but customers rarely notice because they are here for barbecue.
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| The menu board lists barbecue from a sandwich to a whole hog. |
Scott is admired for his skills in the pits. However, before cooking the hogs, he also cuts all the wood himself with a chainsaw. With smoldering oak and hickory coals burning brightly in each pit, Scott monitors hogs weighing up to 150 pounds as they are smoked and mops them with peppery vinegar. The master of the pits has been cooking whole hogs since he was 11.
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| The cut hardwood behind the store is ready to be chopped; the telltale sign of smoke lets you know that the burn barrels are active. |
Lots of customers take orders to go by the half pound and more. The to-go business is easy to understand. There’s no place inside to sit and eat. A weathered church pew on the front porch is about the only place someone can sit and eat on the premises. That’s where I sat and enjoyed pulled pork served with two slices of bread in a Styrofoam clamshell. The simplicity of the container matches the simplicity of the pulled pork barbecue prepared so deliciously.
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| Hardwood breaks down into coals as it's burned in five-foot barrels. |
While I was there, I was able to visit the pits, which consist of two long concrete bunkers. Each one is fed hot coals from the burn barrels to cook hogs suspended above the heat by chicken wire. No other customers seemed interested in checking out the pits, a sign that they were locals and considered the pit area so functional with nothing to admire. However, the salvaged industrial piping and junked truck axles in the burn barrels seemed to me as artistic as any treasured folk art.
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| The pit area constantly stays busy. |
The customers also seemed unimpressed to be ordering barbecue prepared by someone who has received so much attention. In July 2011,
Time magazine heralded Scott for personifying “everything people admire about barbecue.”
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| Grocery items are still on the shelves for sale but more space is being taken over to document the recognition of Rodney Scott's pitmaster skills. |
Two year earlier, on June 9, 2009,
The New York Times exposed Scott, then 37, to the world in an article by
John T. Edge, a food writer and director of the
Southern Foodways Alliance. In the following year, SFA produced
the documentary “Chop/Cut/Smoke” about Scott’s approach to whole hog cooking. Edge also extended the recognition of Scott in an article for Saveur on how barbecue is being preserved as an art form.
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| A plaque commemorates the initial showing of the "Cut/Chop/Cook" documentary by the Southern Foodways Alliance. |
Rumors that Scott is planning a “city” restaurant in Charleston with his barbecue have started to circulate. I can’t imagine it would ever compete with the charm of the family’s variety store in
Hemingway. Let’s hope that the barbecue and the approach for preparing it don’t change either.
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| Hot coals are added to the pits regularly as hogs are smoked. |
