How Legendary Pitmaster Rodney Scott Makes Ribs - Prime Time

[@uncvlzdluna]

Rodney Scott is no fool. Loved how he worked himself an aged Rib-eye ! Well played sir

[@frankowens6298]

Yes he did 👊👊🔥

[@hakeemtarpley2998]

Business is business baby!!

[@ducatinyc]

This dude is so chill and humble. Great sense of humor too. Love it.

[@nkyryry]

Rodney Scott is a BBQ legend.

[@diamondjack-cooper5322]

I love when my people get what they deserve for they work, talent, and creativity! AMEN!

[@safeandeffectivelol]

Seems like he's got it down to a science

[@RazorReg]

S.C. BBQ game is slept on. Congrats Rodney you making us proud.

[@derrickhamilton342]

I live in FL but from SC n my home state is #1 in BBQ. NOT UP FOR DEBATE

[@padraig5335]

@@derrickhamilton342 I'm still rolling with my home KC, but yes South Carolina does have amazing bbq, so does North Carolina.

[@maxenra]

Not as slept on as Georgia BBQ. And we're killing it here.

[@padraig5335]

@@maxenra I haven't had the same experience in Georgia myself, but then again I've only been to Atlanta and the Atlanta area. I didn't enjoy much of the BBQ I had down there, but it's been about 2 years since I went.

[@victorcantu8257]

@@maxenra Georgia is trash lmao come to Texas

[@tspike7]

I love how "paprika" is code for "mind your damn business"

[@satoshikazuto810]

@@fckstreetshitters4294 its funny because its true

[@SoraldCp]

tell me your secrets

[@blueforphilip4576]

So sassy tho

[@Saveyourbs]

I picked up on that real quick 😂😂

[@joejesus9902]

No big deal. He’s acting like it’s some highly sophisticated intellectual property.

[@40russia]

Was just in Charleston and ate at Rodney Scott's. I'm from Texas and a little partial. I will say it was some of the best BBQ I've ever had. Ridiculously good. Gave me a tour of the smokers and giant firebox that feeds the pits. Really special.

[@safeandeffectivelol]

Different styles but all good. Texas is beef and sausage. Carolinas are pork.

[@marios2150]

Rodney Scott is a legend. His episode on Nexflix BBQ Chefs Table is amazing. It's a show and a lesson all in one

[@monzorella1]

Love that episode

[@ohheyychristian]

4:36 I am living vicariously through you Rodney. Absolutely perfect reaction hahaha. What a cool dude.

[@Skiper747_2]

all 3 GTA V character HAHAH

[@KingDeplorableAaron]

Skiper747 😂😂😂

[@user-so7ns2ms5b]

Skiper747 lmao fr

[@vladdy1995]

Lmaaooo

[@deadshot8373]

lol

[@igcas]

😂😂😂😂

[@probablyaparent]

I think I need to adjust my ribs down to 220, I've been doing them at 250 to satisfaction, but there's always room for improvement when you're learning at home off of KZbin like myself and so many others. I tremendously appreciate you two gentleman and your crew for having such a distinguished all around master on the show, arguably my favorite to date. Thank you.

[@humanonearth1]

Ben Gallaty just don't pull them at 2.5 hours like they did, that's amateur hour sorry

[@tig3rBite]

I agree, pitmaster probably knows it too but it's for the quick video.

[@humanonearth1]

Ya, I would tend to agree, seeing him smell that dry aged beef, I know he's legit, but still, if you're gonna be part of a youtube vid, don't conform or sell out, keep it real and to be harsh, he didn't. any bbq enthusiast knows this

[@BST1000SoccerStuff]

Hey, Ben! Thanks for the comment! We ended up getting the temp up to 250 for the last 30-45 minutes, but that didn't make it into the video! If you kept it at 220 (Rodney's preferred temp), it might take a little longer. I would imagine something closer to 3.5-4 hours. Hope that's helpful!

[@probablyaparent]

Benjamin Turley I appreciate the follow-up tremendously, I'll experiment with raising it up for the last little bit as well. Thank you sir!

[@stanwill]

Ode to one of the BBQ masters. I went down to Rodney's shop in Hemingway. BBQ was untouchable. Bought for the family the day before I flew back and they are still raving about it. Excellent food..

[@CastorQuinn]

I really appreciate how much respect is flowing in all directions in this video. There is no arrogance here, just competence, and respect.

[@kaisar2411]

I literally just Googled the Address and i'm telling you if i EVER... EVER.. Visit The USA i will go to 1011 King Street Charleston, SC 29403 and eat some RIBS.. Greetings from Germany.

[@clarencegood1705]

Im from Charleston SC .His business actually started in a tiny town, a little corner store in hemmingway SC , it's still there today , his father cooked in pits in back back and taught him how . All home made and old school by hand It is a local legend... people come from all around .. he opened a restaurant in Charleston to expand But the core is in hemmingway Look it up on KZbin

[@dr.oliebol]

I just found out that a return ticket is around 700 euro from Amsterdam to Charleston SC and takes 14 hours (one layover) so definitely put this on my list for next year. :)

[@danieljoyner2422]

Bring some sausage

[@arieslove6144]

Greetings kaisar

[@dr.oliebol]

And enough miles to make it 56 Euro! Here I come!

[@bobsteadman9728]

Thank you, Rodney, for proving a point for me. I was taught by a Texas pit master not to bother removing the membrane from the ribs but with the Food Network, BBQ shows and KZbin having all these Foo Foo celebrity chefs and BBQ Circuit kings and queens espousing their holier than thou instruction everyone who watches me prepare my ribs always have to throw in their TV show logic and how to remove the membrane. The old pit master said it keeps the moisture in and that he moves way too many ribs to be messing with it. I'll get to your place someday as it looks fantastic.

[@FishingwithOsmosis]

I really enjoyed Rodneys personality! Awesome video.

[@sB-wt7jy]

Mr Rodney Scott is one of my heroes. Seriously this man is a legend and a pillar of the bbq community.

[@jordanahamed4316]

Those burn marks on his arms are nuts. A true warrior.

[@Jimothy408]

yeah noticed that too. Must have been painful!

[@2ndBackWall]

S'truth... Or a clutz. (I have a few of my own)

[@ColKorn1965]

If you don't get burnt at some point something is wrong

[@sunnzo2467]

@@ColKorn1965 That doesn't make any sense

[@Smoke3380]

@@sunnzo2467 no balls no falls. Think hard, youll figure it out.

[@benvasilinda9729]

Rodney Scott is the man. I’ve seen his videos and he is a true BBQ artiest and has the utmost respect for his craft and everything that goes into it. I know take down my own trees and care for my wood before using it in smoker because of that man.

[@engrredbalbas]

Long Live Mr. Rodney Scott!!!

[@impromptugenius9060]

Bruh ain’t giving up no recipes. But he did share his techniques, so we’ll call it even. Lol

[@the_shadow_healer]

it's all in the technique, most bbq recipes are almost all the same give a take a few spices...always in the technique

[@builder5008]

@@the_shadow_healer Don't forget the wood

[@timovangalen1589]

@@the_shadow_healer Yep. Brisket is just salt + pepper + smoke + time

[@kennethmeyers8386]

Always “Stealing “

[@honorablejudgecoinberg1788]

Takes a certain type of person to see a man giving his hard earned knowledge for nothing in return- and calling that “even” because he didn’t also give them his recipes. Ffs

[@Briguy1027]

I agree with Rodney. I also prefer to have a bit of a tug, instead of the fall off the bone endpoint.

[@WarhavenSC]

Same here. Also prefer beef ribs, but if it's BBQ, I'm not that picky in the end. :)

[@devinbrown2517]

Briguy1027 agreed

[@Dontnegotiatewithterrorist]

Nerd Musk You know I would really like to master BBQ beef ribs. But my wife doesn’t like them any way shape or form. So I don’t get a chance to practice on them very often. When we have big parties I get to knock myself out with them. But it’s probably 1 out of 10 Cooks that I do.

[@jaydeebaby7]

I prefer falling off the bone....probably part of the reason why I thought Rodney's food was too hyped

[@FedorMachida]

Leave her! No ribs, no wife!

[@robertbillman984]

The real deal. In times when everything is about speed, he brings us down to a slower pace of smoking and of life in general. He is this generations face of bbq and deserves all the good that’s coming his way.

[@keithholding2183]

I absolutely love how Rodney Scott teaches. He should do a masterclass real talk.

[@SmokinandGrillinwithAB]

Awesome guest and show. New follower here!

[@Jimmy-1904]

AB love your videos!

[@MoxieBeast]

god i love bbq.

[@panda-monium69]

Half 100 like

[@charlesalmada4486]

Amen to that love bbq

[@ih8stuff3]

Yessir

[@MU-go1fq]

Man has been cooking meat on open flame since the dawn of time. I cannot understand vegetarians at all!

[@notnugget1011]

i love bbc

[@PerditionxHaze]

this looks like the best day for these guys haha, love watching people who love what they do, doing what they love.

[@Night-Jester]

Cool guy :) I didn't write down that dry rub recipe though I forgot what is after paprika.

[@eater]

There's also paprika.

[@Night-Jester]

Eater haha! Thanks that was it :) Respect to pitmaster Rodney for keeping it a secret. Dont know who responds but tell Ben and Brent they're alright dudes keep it up.

[@619onmine]

Don’t forget the third paprika.

[@r3gaming545]

619onmine nah the 4th paprika

[@ZammZ]

You shouls check out his feature on the Munchies channel "It's Alive with Brad Leone" Whole hog BBQ

[@progers5019]

Rodney doesn't know me, but I know him because I live in Florence, which is not far from his BBQ pits in Stuckey which is about 45 min away. I've eaten Scott's BBQ and IMO is the best tasting Que in this area (which is loaded with bbq). I cook my Butts just like he does his whole hog. I just don't have his vinegar based sauce but use other great local vinegar based sauces which sell at the Piggly Wiggly in Florence. Rodney Scott's BBQ (pulled pork) is the real deal pit cooked whole hog with flavor which explodes in your mouth. Anyway, I bragg on his Que all the time because the rest of the country doesn't cook pulled pork this way. Rub up front, pull it and sauce on the side. In the Pee Dee area of SC, we salt the butt, cook over shoveled in oak or hickory red coals about 22-23 inches below the meat with meat side down. About 7-8 hours later at about 198 degrees flip over. Add some vinegar all over, salt til white, blk pepper til black, red pepper til red, then pour on your best vinegar base bbq sauce and work it in the meat. What you end up with is something your tongue will slap your brain to get to. LOL Enjoyed your video guys PHIL N FLORENCE

[@Stalkerfiveo]

Try making your own. It's not hard. Vinegar, lemon slices and ketchup. Mix til you like the consistency then bring to a simmer. Adjust flavor with more/less lemon and black pepper.

[@progers5019]

Scott Greer Oh don't take me wrong, I'm 68 years old and been doing whole hog for years. I know how to make BBQ Sauce, I just don't have his sauce recipe. Thanks

[@marwillisx]

I agree with everything above except the vinegar sauce. Real SC sauce is yella sauce! =D Cheers from Charleston and keep making great que.

[@johnchase4408]

@@marwillisx Carolina Gold is more a NC. Thing. Anyway. HIS BBQ sauce is the BOMB. Keep that gold crap.

[@nigelft]

Mannnn ... Just reading that made my stomach rumble ...

[@toothybj]

I just bought Rodney Scott’s BBQ book & it’s pretty great With ribs, I usually apply the rub the night before, but sometimes they come out too salty or harsh in rub flavor (mostly paprika, salt, pepper…), so i’ll try the light dust just before cooking, like he suggested.

[@Tonyhouse1168]

Which method do you prefer now?

[@Nikko170]

I have seen rodney on some shows about smoking. Man this guy is amazing just the way he talks about it. Seems like a cool ass dude too!

[@davidfletcher4999]

Rodney Scott is a class act. Even slightly out of his element he is still as confident as ever.

[@_symmetry_]

Rodney Scott is a very special guy. A legend actually.

[@bryanc2262]

Been going to Scott’s in Hemingway, SC for YEARS. Wished he’d open a place here in CO.

[@michaelmontalto]

"It's like I'm eating a straight up, pork chop". I'm sold! Gimme some of that Q!

[@andrewlazar4804]

I'm going to Charleston this summer, I'm so excited to eat at Rodney's place, the barbeque looks incredible.

[@sethmellen1]

If you're coming I26 East. Stop in Orangeburg at either Dukes BBQ(only open thur-sat) or brown derby II for soul food. worth the deviation. real true bbq and soul food. worth it.

[@andrewlazar4804]

Seth Mellen I'm flying into Birmingham and then I'm driving to Greenville and then to Charleston. I don't know any highways in the area so are those places in that direction or in a different direction?

[@lastcaptain]

Andrew Lazar the secret star of his menu are the smoked wings. You will not have better

[@sethmellen1]

If you're coming from Greenville you will more than likely take I26East to Charleston(chucktown). Orangeburg is off I26east. Dukes and brown derby II is probably 10mins off the interstate exit. Orangeburg is where South Carolina State University and Claflin University is. Personally, I prefer dukes over any bbq I've ever had. And I married into SC BBQ lineage lol.. www.tripadvisor.com/Restaurant_Review-g54375-d2553183-Reviews-Duke_s_Bar_B_Que-Orangeburg_South_Carolina.html www.yelp.com/biz/brown-derby-ii-orangeburg

[@sethmellen1]

Man I miss oburg sometimes lol.

[@Oozes_Dark]

I love how passionate this guy is

[@alexwestsidin2319]

Let me save yall ten minutes... 1st ingredient. Passion 2nd Ingredient. Experience 3rd Ingredient. Good ingredients. Bam! Youre welcome

[@0regret-l2s]

alex leyva and good tools

[@justmarc2015]

"3rd ingredient-ingredients" Wow thank you that was very smart

[@TeamLegacyFTW]

3rd* Paprika

[@W.Vanderbilt]

I really love your videos and the chemistry you two bring to the guests. I always look forward to your videos.

[@davidpinckney8263]

The best Pitmaster in the USA!

[@awal3386]

I love Rodney Scott! He's the man! Super down-to-earth and approachable and is self-made. Love this guy. Anytime we're in SC, we go to his place in Charleston.

[@MidnightCravings]

I got lost after paprika, paprika, and paprika. 😂

[@V3n0Mous1]

How did you not get the rest?... It was paprika!

[@chrismeehan609]

Can't stop watching all these shows,,, awesome fellas..

[@Touhid]

4:33 He is snorting Ribcaine

[@karlos_marxican-godless-co1712]

"This gon' be gooooooooood" 🤣🤣

[@cdelliodellio6011]

I've never eatn his food but i LOVE watchn Rodney Scott videos!! LEGEND!! Hope to meet u one day

[@declanm2783]

the first video i watched of eaters was on rodney scott so this is nostalgic for me

[@MYOB990]

Many people think they could make the same or better ribs. I know a bit and make some pretty damned good ribs. But there is a huge difference between making a couple of racks once a month for your family and friends and making hundreds of racks, 7 days a week, for thousands of people. The level of work, dedication, and perseverance is mind blowing.

[@JKgaming1]

Did he just shamelesly ask for the best meat? My man

[@ANigerianPrince]

HOST: "Do you want the dry aged steak" GUEST: "It doesn't have to be Dry aged steak." How "shameful".

[@culturalhegemony4803]

And then shamelessly refuse to divulge any more than "paprika" about his own sauces and rubs

[@eksine]

Cultural Hegemony, thank god I'm not the only one who didn't actually believe it's just paprika, only an idiot would think he was telling us the truth

[@Estocolmo97]

@@eksine i doubt anyone thinks it's only that. Ofcourse he won't reveal his recipes.

[@eksine]

@@Estocolmo97 why not? he's using a generic seasoning, most rub recipes are just like his, it's nothing special. if anything the sauce is where we have no clue what it is

[@kloppmonster]

Nothing better watching a man following and working his passion.

[@josephsolis6109]

4:40 "This gone be gooood..." You know that it's gonna be 🔥🔥🔥 Haha

[@ryanwesthoff5746]

I went to Rodney Scott's BBQ in May. Some of the best I've ever had

[@Gavriel01]

I love how he didn't just explain what he was doing, but why he does it that way and how the results will differ from other methods

[@JM-bd4qh]

I love Rodney Scott so much, he's such a genuine man. He should be the face of bbq.

[@blackman10970]

I had the pleasure of meeting him. Do you like cooking in an electric smoker. His answer priceless. I'm still eating

[@MrNncon]

Love the videos. Im a carpenter but i minor in cooking. I absolutely love the processes that go into food. These videos reinspire me to pick a field in cooking

[@smooblox69420]

You guys have NO IDEA how lucky you guys were to have Rodney Scott up. He is truly transcendent in the world of BBQ. His food is life goal level material. Thx for having him!!!

[@cybernode33]

As a previous Qstoves+ user, making the switch to Asmoke has been a game-changer for my grilling experience. The convenience and consistency provided by the digital controller and motorized auger feed of Asmoke make grilling a breeze. I particularly love the distinct smoky flavor imparted by the wood pellets, it truly enhances the taste of the food. The fact that these pellets are an environmentally friendly fuel option is a huge plus for me. The battery power feature is also a great addition, allowing me to grill for up to 10 hours without any interruption. The portability of Asmoke has made it a staple in all my outings, whether it's backyard grilling, camping, or tailgating. It's truly an all-in-one grilling solution. #Asmoke

[@myronl2910]

some beautiful looking ribs~ learn something everyday

[@dominant-dominic7123]

I like how Rodney talks about the meat, WITH PASSION

[@robertnewell4054]

“Start slow....” truth.

[@1cooper526]

Legendary chef, love his dedication to his craft.

[@wyattriott2139]

Get this man some paprika

[@robinhoodlum7180]

Mr scott is the man, his sauce is outta this world delish

[@57streetbargainshop84]

I eat from their Original location in Hemingway ,South Carolina Scotts Barbecue

[@ChuckHickl]

Rodney Scott, Grand Ambassador of Barbecue! Love this guy's passion for his art.

[@twistedtiger9657]

Be patient, Pay attention and Follow the rules....Thank you...You are a legend.

[@snack4458]

He is a really good teacher.

[@SensualFruit]

I judged him entitely on the fact that he prefers Oak bark for fire fuel haha. Good man.

[@VanHelsing248]

WoW i wish i could ever taste this!! i realy like this guy ind his spirit for his food.

[@petev23]

Can I hire Rodney to be my personal chef? This dude is legit

[@zillaskimask1542]

All Abored money

[@TeamLegacyFTW]

I will👍 hire me. Decade of experience

[@313muziqman]

If you can afford him, you the man!

[@fortyfour8160]

Really enjoyed this episode and Rodney's personality with you guys. One of the best shows on eater.

[@filipinophreak]

Dude with the white shirt looks like biff from back to the future

[@MonaLisaFire]

Warren Albuna 😂😂

[@spsanders69]

I am drooling here! Rodney is the man!

[@chickennugsoil4421]

It’s always when I’m on the toleit I get stuff like these recommended

[@maxenra]

Kinda like listening to water to help the waters flow, eh? Except we're talking meat here, lol.

[@briangleason5597]

You 2 guy's have the best job in the world.

[@edkrassenstein5534]

How you gonna ask Rodney Scott what he wants to do? Everyone knows he wants to do whole hog baby! How you gonna do a rib video with the master of the art of whole hog?

[@fagetaboutit4968]

cause hes a legend and we will take anything we can get from him

[@littlecarlitostrujillo2497]

Wow, I fell in love with ribs once again, great video guys with great food... Can't wait to go to New York & try them ribs...

[@jacopocarboncini5712]

Rodney Scott should be one of the presenters ;)

[@c219troll]

Drove over 4hours to try his famous BBQ with family, was extremely unhappy with food and service. The tourist type loved it though.

[@reeeeeem69420]

9:12 gotta respect the guy who refuses to talk smack on other people's preference on ribs

[@penguin12902]

I like that...cuz I'm the opposite. I did the KCBS competition BBQ thing for a while...and we got drilled into our heads that ribs had to have tug, had to have bite, etc. etc. But what I found was...I personally don't really LIKE my ribs like that. So I was unhappy cooking a product that I really didn't enjoy. I LOVE a pork chop like that...but my personal taste is for ribs that are more fall of the bone, not like the whole bone slides out, but I want the bite I take to slide right off. Everyone has different tastes, and that's ok.

[@CraftingDepths]

dry aged... smoked... put in sandwich with mayo... USA!!!

[@potatius6421]

and overcooked

[@areyoustupid.....]

Blasphemous in a sandwich!

[@yessuhyessuh2100]

Oh welll

[@m.sordam2430]

Yup!! Murika for ya!

[@jorcasce]

Really we do that in Costa Rica

[@czh2432]

Went to Scotts in Charleston last week, best BBQ I have ever ate!

[@barbj672000]

Rodney Scott seems to be getting a lot of air time. I think that a road trip just might be in my future. ;)

[@robertrodgers1423]

He'll be opening a new restaurant in Birmingham, AL at the end of 2018. Can't wait, Rodney is coming to me :)

[@barbj672000]

Ok so we need to convince this Pit Master to open up a place on the West Coast. Near Me!! lol

[@KDoeBeatz]

Robert Rodgers are you serious? I cant wait

[@robertrodgers1423]

Yes sir, Rodney is partnering with Nick Pihakis of Jim-N-Nicks to open Rodney's 3rd restaurant here in Birmingham. Yes!! I believe it will be new construction near the UpTown section downtown Bham.

[@robertrodgers1423]

KDoeBeatz they just announced today that it will be in Avondale and open in October!

[@jaydanielpapa1585]

Dude is an absolute legend.

[@Nackeroo]

I imagine the only people that disliked this video, are so jealous that they can't eat the food, that they take their anger out on the video.

[@killagraphics9106]

Noah Starkoff right I seen nothing here to dislike some people are just miserable asses

[@anothertarnishedone5960]

Envious vegans

[@paulwilkinson8977]

Killa Graphics, yup. Half the comments are just insecure haters lol.

[@scottlovelace3523]

Really enjoy the videos and these guys are awesome. South Carolina represent!

[@clippedwings225]

Prime Time.

[@wamcorporation2734]

Great presentation and great looking BBQ. They work good together.

[@jakemitchell1671]

I'm off to write my first blues song: "No-Tug Rib Blues."

[@RickWeberEcon]

A million years ago I worked at a bbq joint with a thermostat controlled oak fired barbecue. Here’s how I made ribs: I’d mix molasses, dry rub, and some other stuff to get a nice thick sludge. Slather that on, then 4ish hours at 215. Scrape off that sludge and you’ve got perfectly tender ribs (not falling off the bone like you’ve over cooked it). Mind you, I could be misremembering, but the “not falling off the bone” triggered the memory and I figured I should share.

[@stanknugget]

Rick Weber STFU, loser.

[@openmythirdeye]

Smoked dry aged rib eye. This should be on every menu

[@ChristopherStump]

I love the Texas Tavern T-shirt. They're right here in my hometown of Roanoke, Virginia. Love that place!

[@justinali2672]

“We got paprika, paprika and a lil bit more paprika” Ooo I didn’t do anything and just stole someone else joke and got likes 👍👍

[@TheRguru1]

Sorry the directions for the dry rub were too complicated. What was in it again?

[@twdjt6245]

They tryna steal his secret recipe lol

[@eksine]

you can see white crystals in it, it's not just paprika, some salt and other stuff

[@thehypnicjerk6870]

Justin A e

[@silversurfer3636]

you're that guy who repeats what the vid said....boring, boring and boring!

[@bobbywatts222]

He makes the best Williamsburg county bar b que ever. Looks like I'm going to have to ride to Charleston and try those ribs.

[@andrewrhodes9015]

You guys deliver killer content every. Single. Time! Kudos!

[@eater]

Thanks so much!

[@BST1000SoccerStuff]

Thanks!

[@andrewrhodes9015]

You guys deliver food TV anno 2018. It's honest, it's considerate, it's sustainable, knowledgeable, craveable and down right entertaining! I'm the one saying thanks! And I appreciate you reaching out - it just proves my point :)

[@robertgoudy3223]

Pittmaster Scott......knows his biz, willing to adapt/learn........and cool. The man.

[@dripdibi3000]

My man right I like a little tug in my ribs to I hate fall off the bone ribs it's ribs not a roast LOL

[@jstar1000]

Same except I call it a little tear but tug works too I guess.

[@leemorris8154]

Cu

[@ivanbarabanov3060]

I feel when they have a tug it means they are more dry. I like my ribs so most that i could drink them with a straw!!

[@dripdibi3000]

@@ivanbarabanov3060 naw that’s pulled pork shoulder...ribs gotta have a tug...if u want fall off the bone meat eat a pot roast... u can’t grill too me if your ribs are fall of the bone that’s over cooked and overall disgusting

[@FedorMachida]

Rodney Scott is amazing! I def. bookmarked this vid.

[@MassDynamic]

nobody getting that secret rub formula

[@23redcomet]

NOPE!

[@ChuckBeefOG]

Paprika

[@barroningram7286]

im down here at myrtle beach so we drove up to his place in Bronson Crossroads nothing to fancy but some if not the best i ever tasted such nice people too i cant wait to go back i hate i didnt to meet rodney maybe next time

[@BoogieIRL]

SOUTH CAROLINA BBQ IS THE BEST IN THE WORLD, HANDS DOWN. SCOTTS BBQ IS GREAT, SO IS MANNING BBQ. WE DO IT BEST IN SOUTH KAK.

[@csl9495]

These two guys got a great series