Marvin C. Ross was just 8 years old the first time he watched Willis Spells, his neighbor in Dorchester, South Carolina, make barbecue hash. Relatives and friends showed up to sit outside with Spells ...

Mark Wallace isn’t afraid of sharing the truth as he sees it. That extends to the art and science behind the perfect plate of barbecue. “There’s three things good barbecue is not,” Wallace said Friday ...

What is a Fourth of July celebration without some mouth-watering barbecue and hash. The dishes are as much a part of Independence Day festivities as buying fireworks in South Carolina. It all goes ...

Whole-hog maestro Rodney Scott had already opened locations of Rodney Scott’s BBQ in Charleston and Birmingham, Ala., when he revealed to a reporter in Atlanta that he’d like to sell barbecue all over ...

The history of American cuisine - and barbecue in particular - is, at its core, a story about what to do with leftovers. Not the modern-day kind, like the turkey sandwiches and casseroles we cobble ...

They’ve been smoking briskets over mesquite since Tony’s The Pit Bar-B-Q opened in 1958. Tony Vargas Sr. started the place, but according to Martha Vargas, it was her husband Tony Vargas Jr. that’s ...