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Jonathan Boncek

The Scott family has been cooking whole hog barbecue over hardwood coals in remote Hemingway, S.C. since the early 1970s, and the same process is in place at pitmaster Rodney Scott’s BBQ here, with results yielding everything from spare ribs to pulled pork sandwiches. The pulled smoked chicken is a delicious and reliable option, while sleeper hits include the flawless collard greens and unexpectedly crisp and light catfish sandwich. With wine and beer available, if there’s a bag of Scott’s paprika-dusted fried pork rinds for sale on the counter, grab them to snack on while you await your ’cue. —Vanessa Wolf (Dish, Winter 2019)

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Hours: Serving Lunch, Dinner (daily)


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