I was skeptical when I learned Rodney Scott was opening a restaurant in downtown Nashville. It's no surprise that the accomplished pitmaster would want to expand his growing barbecue empire to ...

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Rodney Scott's Whole Hog BBQ is growing fast, with five locations in four states and three more planned. The restaurant smokes a minimum of 15-18 hogs per week, and each takes up to 14 hours to reach ...

Pounding the meat to a uniform thickness ensures even cooking. Salting the surface or using a basic brine can help lock in moisture, even if the meat stays on the grill a little too long. Starting ...