Whole Hog BBQ - South Carolina Style
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- Опубліковано 12 чер 2018
- When most people think "barbecue," they don't think "whole hog." But that's not the case for Dr. Howard Conyers, rocket scientist and South Carolina Whole Hog pit master. Watch this episode for a short-course on everything you need to know to fire up the pit for this regional Southern tradition.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers
Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor: Donald "DRay!" Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-A-Holics from New Orleans, LA
The Mike Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting
Dr. Conyers contributed to this program in his personal capacity. The views expressed are his own and do not necessarily represent the view of the National Aeronautics and Space Administration or the United States government. The United States government does not endorse or evaluate any program sponsors, advertised products, services, or companies, nor any of the claims made.
A NASA engineer AND he makes bomb BBQ. This guy is the living epitome of the American dream.
Nasa Engineer and lives in a run down house...
@@pipeline_hank5277 might just be saving money
@@pipeline_hank5277 maybe he isn't materialistic like you
King Kuda I’m 20 years old. I have a 20 year old diesel truck and I live in an rv. I work on the pipeline. So yes I like having things.
@@pipeline_hank5277 ?
Teacher- "What Do You Wanna Be When You Grow Up?"
This Guy- "Rocket Scientist Pitmaster"
My brother
Very proud to see an educated black man doing something good for the family. You seem very humble with your blessing. Stay strong and keep that tradition alive. 😎
Carey Sharp that’s right
I am a french white man and i put thumb up , keep your tradition and Shake them!
Carey Sharp Amen!
J L statistics of blacks that actually are in nasa, really well paid job is not high as compared to other ethnicities
adam franco race has nothing to do with it. Jobs and what hes done should be solely merit based bringing in race makes it racist just be proud of what the mans accomplished.
When my late sister was in college pursuing a degree in broadcast journalism, she did an internship in South Carolina and was lucky enough to be invited to a BBQ. She thought the menu would consist of hot dogs and hamburgers. Little did she know she was in for a treat...whole hog BBQ. What an experience. Good on you, Dr. Conyers for embracing this amazing tradition that is both a skill and an art. Wishing you much success in all your endeavors.
this made me wanna cry. he said "Dr." he's a PhD!!! very humble and not stuck up or sidditty! an engineer of rockets and the pit!!! keep doin' ya thang doc!!!
Sidditty?
@@Shinkajo you can't be from the south. it means pompous or arrogantly sophisticated.
@@svanablak I'm not even American, but thanks
@@Shinkajo it's just country talk!
Black man from Alabama! I love how you told the history behind bbq pitmasters in black history. I would love it if you did a whole documentary bro!💯
If you want a little more history... Roman Catholics taught Anglos how to smoke meats with wood before it got to black American people.
@@shechshire smoking meat using wood is a universal cooking method. Any where there was a ancient people they were cooking using wood smoke.
@@shechshire and this is relevant and helpful... how?
Daniel Kemp Because it’s a conversation about history. We’re having a conversation on the origins of barbecue.
@@shechshire actually, OP was talking about the role black pitmasters had in the start of America's BBQ culture. Not the origins of cooking meat over burning wood (which was in no way invented by any one culture).
Countering a celebration of the role of POC in an awesome food tradition with a comment about how white people did something nominally similar first isn't helping anyone.
Rocket scientist is great but my passion is whole hog BBQ. God bless you Dr. Conyers, you are truly a national treasure, and you are honestly doing the lords work
Great job! You are highlighting the history of African American bbq history and culture. Finally!
We'll tackle many unique stories in the future! Thanks for watching.
How bout we leave race out of it. I'm just a plain old white guy, but I love BBQ. There is no difference in skin color, so how bout we just are Americans that love good BBQ.
@@kwhemphill4254 I agree. Cooking is to be enjoyed by all people. When I have cookouts and BBQs, I don't care what color the people are, as long as they come to have a good time, and have a healthy appetite.
Zella Parker
Cooking pig is not a AFRICAN AMERICAN thing, because first off. We are not African American! We are Indigenous Native People.
Cooking pig, or anything other foods, should be enjoyed by everyone. Ethnic background should have nothing to do with it.
Zella Palmer be Honest Your Crushing On This Young Intelligent Brother Aren't You 🤔
Just discovered NOURISH! So wonderful to see the best traditions of patience, passion, integrity, family pride, lcombined with the love of the only true American pedigree food: Barbecue!! Whether it’s South Carolina whole hog, Texas beef/brisket, Barbados, chicken, ribs, or pork shoulder, BBQ styles may be different, but they bring people from all walks of life together with time, place, family, friends (even total strangers!), and outstanding eats! To say nothing of the amazing side dishes of comfort or soul food historically associated with BBQ as well! Keep up the amazing tradition and keep spreading the gospel of great BBQ! Friends eat BBQ together!
*Not only does he work at NASA and a doctor but ... he's a pit master as well!* that's probably a combo you never see all in one! big ups to you bro!
Here's a brother that's a pharmaceutical engineer but does Chicago style BBQ. ua-cam.com/video/rvnPiIhloks/v-deo.html
He isn't a doctor really, he holds a doctorate
@@Shinkajo you read that wrong smh lol
When he said the sauce had vinegar, I already know it's gonna be good
I'm from South Carolina and we sure take pride in our bbq and mustard sauce! Thanks for making the video man and spreading our love to the rest of the world! Looks so good my man!
"You can use any recipe you want.. but mine!" Well said ;-)
I used to work at Ft. Jackson. And the Brothers there make a very unique and totally killer roast pig. It’s different from roast hog in Asia, The Islands, Spain, etc. like the chef said, the used dry oak and not charcoal and it’s a 12 hour job with low heat. They apply a thing vinegar and mustard sauce about an hour before it’s done. It’s wrapped in cyclone fence wire and jigs are used to turn the pig. The most embers go under the hams. After it’s done the “rest it “ before getting it ready to carve. Cooking hogs like this is a cultural labor of love. I was hosted to several such “ques” like this while Ibwas there. I felt honored. All the other foods that go with it are awesome too. This is a cultural thing and it would not lend itself to being a commercial activity. I have had some good roast pigs. I won’t say this was inherently better than all others. But it is Pure Americana of the Native African Americans of the region. It was such good food and greater fellowship. Kudos to the pit master. After, eating this I would not call something like Famous Dave’s real “que.”. Great video!
Im filipino and i love our traditional lechon but hog bbq american style are the best in the world. The sweetness, savoury and the smokey flavour its just out off this world.
Federico Sagun I’ve never had lechon, but it looks DELICIOUS 🤤.
As a Frenchman.........I can only say ! HUMBLE RESPECT FROM FRANCE ....SIR!
Thank you, Dr. Conyers, for filling in the blank pages of South Carolina and Southern barbeque history books. You KNOW that if it involved 4 or 5 generations BACK, that it bumped right in to the African-American soul food influence. All those long hours of work and talent was being done by enslaved people. You're blessed to have been taught hands-on the way you were. I salute you, Sir. NASA is blessed to have YOU. We are being blessed by your channel.
Happy Holidays! ✝️
That's the way I learned to do it. Burn barrel, cinder blocks, and plywood or tin. Thanks for shedding light on our southern culture and history. South Carolina BBQ is the best to me.
Love seeing folks cooking and know exactly what they’re doin and seeing hog cooked right
Proud of our S.C. BBQ, this is how Rodney Scott (james beard winner last year) from Hemingway does it as well. Awesome stuff!!!
I was stunned to see that list of influential pitmasters didn't include him... to me, it sort of shows just how broken that list was.
Rodney Scott barbecue restaurant near Birmingham Alabama is on point great food
Rodney Scott has been well known for a long time. I’m not sure what list he looked at but if he came to SC he definitely would’ve heard the name Rodney Scott. That hog looks delicious, too lol.
The way that pig looks reminded me of how my grand dad and dad use to do back in the day. Those was good old times when they were around. So i salute you bringing back the old days and peace n blessings king
I love the step-by-step instructions. He takes some of the mystery out of it, but it it still looks like a daunting process. Glad he's made New Orleans his home. "Let it cook all night long..."
So glad you enjoyed it! More to come...
OMG! I'm South Carolina boy myself and I'm a Mechanical Engineer, and SC pit cooked BBQ is a way of life. nd yes, it was invented by the old slaves who cooked on the old plantations. We might never have had this wonderful food had it not been for the Africans brought here as slaves. And you right, no one shares their family recipe for the sauce. I'm more a vinegar base sauce man, but whatever you like it's all about history and family in SC. Good job on the video. Keep'em fly my friend!!
Straight Awesome, a brilliant Brother who has not forgotten his roots.
We are all so excited and pleased that your knowledge and passion are being recognized, so that everyone will know about your skill and expertise. And the careful way that you unfold the story of other S.C. pitmasters in your history is so admirable. You truly represent this tradition with honor and integrity.
Thanks! Much more to come on Nourish!
Very excited for this series! We as Americans need to realize and understand the foundational contributions that African Americans have made to our country
Say that King
I’ve gotta say, one of the most influential black Pitmasters today has gotta be Rodney Scott! Especially since he does whole hog BBQ as well.
Zachary Applebach I agree!
Check this out ua-cam.com/video/WPkMRaA-VAM/v-deo.html
This is fantastic, Dr. Conyers. Looking forward to seeing this series play out
Dr C, we're neighbors, I live in Manning also a pit man ,looking forward to meeting you.What about that good ole krunchy skin?David Wright
Very impressed sir, being a NASA engineer is just to put food on the table, the real living is in BBQ. Much respect.
Black folks hands down has the best bbq in the USA... 🙌🙌🙌🙌
Seriously?
There are great pitmasters all across the South white and black. Race has nothing to do with the love of BBQ.
I wouldn't go that far in saying that, I've tasted good from all side of people
Ahem, Roger's BBQ, Caine's BBQ, Wholly Smokin, etc were all opened by white people. The correct phrasing is SOUTH CAROLINA has the best BBQ in the USA
@@Tylerthemusicophile nope black people have the best.
There's a joint in Austin, Texas called Franklin Barbecue where folks from around the world wait in line for up to seven hours who beg to differ. Just saying
It guys like you I want to learn from. BBQ the ultimate soul food. It's a national treasure and the authentic traditions need to be preserved.
I wonder how often a rocket scientist says "it doesn't take rocket science" in a given day.
Well, most of what I do does "take rocket science" - Haha!
Well it may not be rocket science, but to do this right takes a lot of education and experience- looks fantastic! Jim Gaffigan wondered what a rocket scientist say instead of “it ain’t rocket science!”: “Well it’s not like talking to a girl!”
@@ronocnayr swamp peoples
"We here at NOURISH want you to check out our video on a Texas style pig, with post oak and rocket fuel fresh from Orbital ATK. Who says Texas doesn't do pork?!"
Hilarious!
Kudos
All I want is my own plate. That looks delicious. Remind me of times cooking out in the back yard with my grand dad
Looking good. Family traditions are the best.
Go On Young Brother Rocket Engineer, So Proud Of You
Man, don't worry bout the pitmasters of the past, because you're making history!... Also Barbeque. lol
But it's great to kno the history instead of lies...our truth matters..
You're parents are surely proud of you for your great Accomplishments.
fantastic to see American BBQ culture. pass it on!
Build it and they will come. You rock and very inspiring. Legend.
The best part about the wait and that burn barrel is talking to family and doing what CarolinaBwois do... love it.
Talking about living a smoke life in both worlds.....good smelling cooking smoke and good educational smoke from the rockets. Great video sir, please continue to share your great knowledge.
I absolutely love everything about this video. Rock(et) On!
Excellent video! I wouldn't pay much mind to that "list". It is very incomplete and is missing several awesome pit masters. Keep doing research and make your own list. There's always something to learn from everyone. In the mean time, don't stop the BBQ videos.
Way to go Dr Conyers. Way to make South Carolina proud.
I just found this channel last night and cant stop watching videos!!
Great video Howard, you have a good life story. That hog. That Pitmaster. That's Right. Thanks for sharing.
Upstate, low country, and the midlands y’all show some love 🌴
This series has potential. Keep at it!
Thank you for sharing the rich heritage of pit BBQ’g in the South! Though I was born and raised in California - I have always dreamed about and sought information on Southern BBQ & Soul Food cooking. Thank you again and please keep the episodes coming!!
Thank you for the inspiration and also expressing how the tradition was passed down through the generations.
Man I grew up in the midwest, I fell in love with BBQ since a kid.
Doc I'm from S. Carolina now in Seattle Washington, and whole hog bbq is something that I have a great passion for. Growing up we had whole hog every year atleast twice a year. I've never attended this myself, but when I am able too do so I plan too try this myself!!!!!
Soooooo Good! This is how I grew up making Whole Hog BBQ in SC!
Check out SCOTT'S BBQ Hemingway South Carolina! The best! Black owned
Karis Baker ua-cam.com/video/WPkMRaA-VAM/v-deo.html
I will have to make a special trip to visit on a drive back down to GA. Seems like they have something good going on.
Karis Baker Scott’s BBQ is very good I go there all the time I’m from Lake City South Carolina
Yes sir Scott's BBQ in Hemingway is da bomb..they make the best sauce too.
I'm from S.C. and we pretty much do it the same way. Definitely can end up with a fire. It was in the 20s one night while cooking the hog. About 4 a.m. all was going well, except we were getting tired (Myself 14 and my Daddy 46). At the time we raised hogs for meat and extra income, so we were set up fairly well for cooking them. We had an underground corn crib built into the hill where we stored corn on the cob. My dad said lets fire the hog up good and lay down to rest a few minutes. We layed down on top of the corn and covered up with some quilts. About an hour later, I heard metal making a jingling sound and saw light outside. I jumped up, saw flames and woke my Father up. We had our hog pit under a shelter especially built for cooking hogs. The noise and light was coming from the bbq pit shed where the hog had caught on fire. The tin across the top of the pit was jumping up and down because the fire had engulfed the hog and almost burned the shed rafters into. Thank God we had a stream and some five gallon buckets close by that we used to put out the rafters on fire. We were able to save about 50% of the shoulder and ham meat. It wasn't funny that night, but we joked and laughed about it for years to come afterwards. Thanks for the excellent video, info and service to our Country. God bless you and your family. ABCIII
I see in his family pics they were wearing SC state University hats. Being an Orangeburg native I can say that when homecoming for SC state comes this whole city smells of some of the best BBQ around. Those Sunday cookouts really do have the best BBQ.
Showing love from South Carolina, love Carolina BBQ,(I live the Outdoor Lifestyle )
Nicely done. My first memory of a bbq was cooking a hog in the ground on the family farm back in the 70s.
Thank you so much for this series! We desperately need this to help document African American history. Food transfers to all concepts of life.
I just came across your site. Thank you so much for sharing. I love tradition. You make me proud of our American heritage. It has nothing to do with race, money, or anything. It is a love for food and people having a great time of fellowship.
South Carolina some of us learn alot from our elders,hard to starve certain spots down here!!
Thank you Sir, great video!!!👍🏾
outstanding Dr. Conyers. I look forward to more!
Lovely film. Honest and authentic
Awesome video ! I am a white guy from Georgia, but the best bbq master was always an older black man that knew when and at what temperature and how long to cook it. Always perfect !
I was at a whole hog barbecue years ago. Fantastic. I have no idea what style cooking was done, but yours look even better. Love a good barbecue.
I'm already in love with this series.
My barbecue history is stereotypically Texan, but has some parallels to Dr. Conyers' own. My dad built his own smoker from a 55-gallon vegetable oil drum and pipe fittings, with a separate firebox like many drum smokers have. He also added a temperature gauge so we knew how hot the smoke was as it left the chimney. As I grew up in Mesquite, Texas, we literally had so much mesquite wood that it was considered a nuisance at the time, not a future trend in the barbecuing world, so that's what we smoked with. I suspect we used brisket because poor white people couldn't afford tenderloin or prime rib at one point, leaving only the toughest sides of beef within our budget. That produced the two big Texas culinary obsessions, barbecue brisket and chili con carne. (I'm mindful that chili con carne is based on a meatless stew developed by the natives of Texas and long eaten by poor non-whites on both sides of the Rio Grande, and that there are both racial and class elements in the development of Texas cuisine. It's poor grade beef, but working class white Texans could afford it, by gum, and we're gonna eat it, and make it a symbol of our state for as long as people eat beef.)
One of the big differences in terms of sauce and spices are that briskets typically get a full rub, and it's not unusual to add the rub before smoking, in the hopes that you don't blacken it too much, and that it forms a nice crust. Sauces are typically served as condiments after smoking. Or, at least, that's how my dad did it. There's also the matter of the overnight marinade, of which I promised not to divulge, although I'm skeptical about one of the ingredients.
Sadly, I live in the Seattle area now, and don't have enough time to set up and use a smoker, or I'd experiment and see if I can provide my own twist on dad's barbecue. I'm just grateful there are a couple of places up here that do brisket well.
The style of Texas BBQ you describe, is what I consider "modern" Texas BBQ. “Texas Monthly” BBQ Editor Daniel Vaughn and “Houston Chronicle” columnist J.C. Reid explain the history of Texas BBQ in some of their online articles. I would encourage you to read some of their posts. You may be surprised by parallels in South Carolina and Texas BBQ, particularly how closely East Texas resembles my South Carolina heritage in direct heat cooking. Both feature cooking BBQ in long open trenches, using local, readily available wood (mesquite in Texas). I also find it interesting to see who was traditionally doing the cooking.
I can't wait to make it to Seattle, myself, so I can visit Pike's Place and June Baby. I don't get to cook as much now, so I like observing and designing BBQ pits and smokers to build later when I have time. It is always good you make a little time to experiment because I am sure getting rid of good brisket is not hard in Seattle - right?.
Thanks for the suggestions, I'll look into those posts! I wouldn't be surprised if many of the original Anglos living in East Texas came from the Carolinas and brought slaves with them who figured out how to apply their barbecue knowledge in a place where beef and mesquite wood were more abundant. But I'll read the articles for insight.
Brisket in Seattle has been a bit hit-and-miss in the past but improved in the wake of Hurricane Katrina -- and there's a lot of food for thought in that, alone. So maybe you got a point about making the time to tinker a bit.
Get a kamado style grill or even a webber.
Thank you Dr. Howard Conyers for sharing your very cool story. I love BBQ!
I'm KC barbecue through and through, but I would wreck a couple of plates of Dr. Conyers' 'cue in a heartbeat. Looks amazing.
Absolutely inspirational ...keeping a fading tradition alive
I agree 100%. I just watched a similar video and absolutely no black Pitmasters were represented. What a shame
Thank you sir for showing South Carolina methods of real pit BBQ. I grew up this way also and yes real pit cooking came from poor people and the black culture. I will be doing this again in a few months about September when it starts to cool off a bit.
Much respect to you. Keep up the traditional way for soon it may be lost seeing how people have become. TC and God Bless yall
I can remember growing up around whole hog bbq’s just like this one. In North and South Carolina. All nighters hanging with my buddies while our dads tended the fires. Waking up in the back of a pickup to the smell of bbq and breakfast cooked over an open fire. We all slept good the night after. Great video!
Down to earth,knowledgeable!
Hey Dr. Conyers great video; as you said that was how it was done growing up-born in Columbia SC I seen this first hand. That’s good eating!
Some of the most fun times I ever had was when I lived in SC, doing just exactly what this video depicts. All night long, tending the fire, cooking a whole hog.....did 3 at a time a couple years for Christmas. Lot of work, but the end result is worth it all.
Love this. Watched his story and R. Scott's. Both men are from South Carolina and their families share the tradition of whole hog pit masters.
Nice job! I love the history as well as the instruction.
Been following this guy for a few years now for his love of bbq. Love him!
Loved this!
I'm a computer scientist, and my daddy is from North Carolina. I've participated in two hog roasts. I want to learn more so I can carry on the tradition too. Respect Dr. Conyers!
Awesome video. Thanks for sharing your passion and expertise. Inspiring.
I love watching this show I get so many tips watching this show. Thank you so much & please keep up the awesome work.
Thanks for sharing your knowledge sir!!
Oooh my gosh, that brings back so many great memories... I can still taste that S.C. bbq!!!
Looks amazing sir , hope you stay with it and pass it on to the next generation..
Great video! Thanks for sharing your passion and upbringing
Dude, it doesn’t matter about the “elite” competition grillers, you ARE a PitMASTER! Keep on rocking out that whole hog: it is a true art form!
This looks like a lot of fun!
Your such an inspiration and a awesome dude to say the least
I’m glad i found you , thanks for the ideas. I like how You included bonding and sharing traditions apart of the cooking. That’s the entire reason I love smoking food , it’s the process. The food is a treat but seeing everyone’s reaction to the food is better. Thanks again for posting !!
Thanks for sharing my brotha...God Bless!!
Thanx for sharing and keeping the tradition real, hats off to you , secret sauce and keeping it true to heritage,
My new favorite UA-cam channel
Good video man. Enjoyed it. Keep the traditions going.
This is amazing! Love from Brisbane, Australia
I love this show!!!
NASA engineer and a Hog barbecue expert. 😋
I do see the resemblance of a rocket with a BBQ drum! - 😁👍👍
👍👍👍very good job explaining in a short video
AWESOME PRODUCTION DRAY!