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 ...

Barbecue purists argue for the low and slow method, which calls for cooking over indirect heat at about 225 F for as many as 20 hours (depending on the size of the pig). Folks like Lemay prefer to ...

STATEN ISLAND, N.Y. — Between the sultry weather and fire pits at Pig Island, the heat was on at Snug Harbor Cultural Center and Botanical Garden. The third annual regional barbecue contest and ...

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, ...

Barbecue in South Carolina, by traditional definition, is a whole hog, cooked low and slow over a wood fire. It’s hard, hot, time-consuming work to bring a perfectly cooked and sauced whole hog to the ...

STATEN ISLAND, N.Y. (PIX11) — Pork is the name of the game in Staten Island for this festival. On Saturday, Sept. 6, Pig Island NYC Food Festival will make its return to Snug Harbor Cultural Center & ...

Anyone can throw some burgers and dogs on the grill and call it a barbecue, but for those who want to host a backyard party to remember, that simply won't due. That's where these Central Jersey-based ...

Rodney Scott's Whole Hog BBQ is growing fast, with five locations in four states and three more planned. The restaurant smokes a minimum of 15-18 hogs per week, and each takes up to 14 hours to reach ...