Wednesday, June 10, 2009

Whole Hog in South Carolina

I saw this link to a story published 6-0-09 in the New York Times and I found it very interesting. Thought I'd share with all of you. Featuring Scott's BBQ in South Carolina.

The Whole Hog

Also see the article wriiten the Dining and Wine section of
the New York Times 6-9-09.

Pig, Smoke, Pit: This Food is Seriously Slow (in a very good way)

1 comment:

Moon said...

Eight bucks for a pound of BBQ? I am there. Why don't we have some good places in LA like this? Why? Plus I love that big ole pot he has.

Nice article. What I great business to have, something you totally love. Like he said, you put love in and you get love back.