Add Yahoo as a preferred source to see more of our stories on Google. It's no surprise that the accomplished pitmaster would want to expand his growing barbecue empire to Tennessee, especially when he ...

Add Yahoo as a preferred source to see more of our stories on Google. In the immortal words of Hank Williams Jr.: “We cooked the pig in the ground, got some beer on ice, and all my rowdy friends are ...

At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious ...

Every spring, on a Friday afternoon, around 40 to 45 amateur teams haul in their smokers behind their pick-ups, put up their pop-up tents, and get ready to spend the better part of the weekend ...

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 ...

At weekly markets across central Italy, ancient town squares fill with the aromas of spit-roasted pork slathered in rosemary, fennel pollen and garlic. The enchanting smell is porchetta, a delicious ...

In the immortal words of Hank Williams Jr.: “We cooked the pig in the ground, got some beer on ice, and all my rowdy friends are comin' over tonight.” Sounds like a party that’s just waiting for ...

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 ...

The smoke has a way of sticking with you. It seeps into your eyes, it permeates your pores, it clings to your hair, even after three washes. Tyler Ashton, the COO of Rodney Scott's Whole Hog BBQ since ...