1. Comply Online Corporate

    02:53

    from Nikolaus Eberl / Added

    2 Plays / / 0 Comments

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    • Hog Heaven

      01:25

      from South Carolina Living / Added

      271 Plays / / 0 Comments

      Pitmaster Rodney Scott serves up slow-cooked barbecue like no other. Travel with us to Hemingway, S.C. to hear Rodney's views on BBQ.

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      • CUT/CHOP/COOK

        13:39

        from Southern Foodways / Added

        772 Plays / / 0 Comments

        Produced for the 2010 Big Apple BBQ Block Party, CUT/CHOP/COOK profiles Rodney Scott of Scott's Bar-B-Q in Hemingway, South Carolina. Says Scott, "We only cook with wood and I'm so sure that we only cook with wood because we go out and chop it ourselves." Monday through Wednesday, you'll find Scott doing just that, cutting down trees and chopping wood, and Thursday through Saturday he burns that wood down into coals that he uses to cook a half-dozen whole hogs every night. This film was produced by the University of Mississippi's Media & Documentary Projects Center & the Southern Foodways Alliance, with funding from the Union Square Hospitality Group.

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        • VA Report - Making Dreams of College Come True

          24:58

          from Comcast Channel 28 / Added

          5 Plays / / 0 Comments

          VA Report Hosted By: Ken Plum - Delegate Special Guests: Adelle Jones Rodney Scott www.MLKCulturalFoundation.org "Making Dreams Of College Come True"

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          • CUT/CHOP/COOK

            13:39

            from The Southern Documentary Project / Added

            26.2K Plays / / 2 Comments

            Produced for the 2010 Big Apple BBQ Block Party, CUT/CHOP/COOK profiles Rodney Scott of Scott's Bar-B-Q in Hemingway, South Carolina. Says Scott, "We only cook with wood and I'm so sure that we only cook with wood because we go out and chop it ourselves." Monday through Wednesday, you'll find Scott doing just that, cutting down trees and chopping wood, and Thursday through Saturday he burns that wood down into coals that he uses to cook a half-dozen whole hogs every night. This film was produced by the University of Mississippi's Media & Documentary Projects Center & the Southern Foodways Alliance, with funding from the Union Square Hospitality Group.

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