Where there’s smoke there’s BBQ - built in gas bbq

Randall hillskhan poured the face of Willie Johnson, a Scottish barbecue pit worker, and he used a large mop to apply sauce to the chicken rack cooked in the pit house.The side of the 10 pits used by the angel and the smoke from the top hung over him like a white translucent blanket.The light in the early morning passed through the blanket, forming a contrasting tone that seemed to bounce back on the ceiling looking for ways to escape from the outside.Johnson was in the pit all night, as he had done many times before, watching 12-Barbecue at Scott's restaurant takes a few hours.Cooking a barbecue in the traditional way of Hemingway, South Carolina restaurants and pit houses is a very hard job.Slides: real bbq workers, mainly the family of owner Rodney Scott, the art of losing has to collect and cut the large amount of wood material needed for the process.There are a large number of oak trees, pecans and pecans behind the pit house, which are cut into large pieces and will be split and burned later.A fire was built in the so-called burning bucket.The fire starts at the top of the barrel and the wood is kept in place by inserting a metal rod in the middle.As the fire burns, the coal falls to the bottom, and an opening allows the worker to scoop them up with a long shovel.The pig is placed on the shelf and put into the concrete block pit.Then place the large stainless steel sheet on the top.The cooker Terry Blow then takes the hot coal out of the burning bucket and puts them into the pit under the pig to cook.Blow observed the process with confidence.He wore an old baseball cap almost soaked in sweat and wore Hemingway's uniform from his daily work.I 've been working in these pits since I was eight.years-He said proudly, old.About every 15 minutes, the burning barrel is lit, adding wood and blowing up the red-Heat the coal into the pit with a shovel.When the night is settled down during the cooking process, the coal seems to turn redder as the reduced light falls into the pit.In 1972, Rodney Scott's father, Rosie Scott, started a barbecue in Scotland.The tradition of cooking pork is passed down through the family, which is growing as business expands.Rodney Scott said it was all about the taste because the first pig was standing outside the pit house the next morning after it was cooked.Gas is for cars, not for barbecues.Later, more members of the Rodney family came here to continue cooking the barbecue.The heat inside the pit is allowed to die, and the whole pig is flipped inside the pit.Secret vinegar base sauce cooked in the pot in front of the pit house, applied to the meat with a large sauce mop.Another pot cooked delicious boiled peanuts in South Carolina.Rodney's cousin, Larry Mitchell, looked at the sauce and when a second batch was needed, he added the vinegar base to the pan.You know what they're talking about, and he'll have a good laugh if I tell you how to do it.Her mother, Ella Scott and Aunt Jackie Gordon, took the cooked meat to the restaurant and removed the bones.They sell cooked meat to the public after weighing it.People like barbecues, says Rodney Scott.A red cooking apron hung on his shoulder and tied tightly to his stomach.People will go if there is a barbecue.You don't have to advertise if they see smoke.They will come to get the food.