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Barbecue cook preserves bygone Southern methods

Barbecue cooker Terry Blow stokes coals in a burn barrel outside the pit house at Scott's Barbecue in Hemingway, S. C. on June 20, 2012.

Photos and text by Randall Hill / Reuters

Only 10 to 15 barbecue pits throughout the South still use fire-coal-pit methods, according to food historian Rien Fertel. Workers at Scott’s Barbecue in Hemingway, S. C., cook nine hogs in a process that takes about 12 hours.

Barbecue cooker Terry Blow carries coals to the pit house at Scott's Barbecue.

Pit workers Larry Mitchell (L) and Willie Johnson prepare sauce at Scott's Barbecue.

Pit cooker Willie Johnson hydrates after an overnight cooking process at Scott's Barbecue.

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