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. 😎
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.
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!!!
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.
@@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
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
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.
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!
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!
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.
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!”
"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?!"
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.
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.
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..."
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
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.
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!!
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!!
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.
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.
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! ✝️
Very excited for this series! We as Americans need to realize and understand the foundational contributions that African Americans have made to our country
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.
Im retired living out in Philippines country side and we're raising hogs. We have coconut shell charcoal here. We have a small coconut copra business too so plenty of local tropical resources. I,m soon to build a pit out of cinder blocks and follow your lead. You say it aint easy so maybe I gotta go through a learning curve but then... life is for learning. I want to thank you for your great video. Its exactly what i need.
That is very inspirational I am very glad to see someone that has a desire for cooking like you do and family-orientated when I come to New Orleans again I will try looking you up
So glad I found your channel as a result of your interview on the BBQ Central Show. I have never cooked a whole hog but I have always been intrigued by the process. I also commend you for bringing attention to the place we have in the history of BBQ cooking.
That’s awesome Doc, I live on the Mississippi gulf coast and I really would enjoy getting together with you to learn about the traditions of cooking South Carolina whole hog.
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!
I would love to eat at your house. It was one of the best videos I have seen. The best part is that you took the time to research the history of being a pit-master. That's what makes a smart person. You are not reinventing the wheel, just improving on the process. Very nice job young man.
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!!!!!
wow.. i just came accross this video.. is super bomb.. great voice.. great content.. those bits of information are amazing.. I know know that no more than 2 feet from fire is the sweet spot for cooking hog in this style.. thank you!!!! i really reaally appreciate that information.
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!
Love watching videos like this before work. It makes me happy watching people doing what they enjoy and gives me hope that one day I can be like that too. Right on brother.
This is one of the best videos about whole hog and some history. I could listen to him for hours. I sure would like the plan's fot his pit, I wonder if he would share?
I saw u on man fire food with roger mooking demonstrating ur techniques. I am subscribing to your channel. Keep spreading the word & keeping the traditions alive!
Thank you so very much for your series, b’s crackling bbq looks like a great stop in also. I so very much thank you for the rich history and details you provide on cooking and pit building. I’m sure our ancestors of greatness are smiling down upon you. Now we just need to be able to submit our pits to you just for show and tell of some home builders that won’t ever reach such a great broad platform. Thank you for reading this and providing such great information. Smoke on Dr.conyers
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.
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!
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 ?
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.
Teacher- "What Do You Wanna Be When You Grow Up?"
This Guy- "Rocket Scientist Pitmaster"
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
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
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 🤔
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
*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
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!
Keep doing your great work 👏🏾
When he said the sauce had vinegar, I already know it's gonna be good
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!
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.
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
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!
"You can use any recipe you want.. but mine!" Well said ;-)
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 🤤.
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...
This series has potential. Keep at it!
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
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.
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!!
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.
Straight Awesome, a brilliant Brother who has not forgotten his roots.
I just found this channel last night and cant stop watching videos!!
Love seeing folks cooking and know exactly what they’re doin and seeing hog cooked right
I absolutely love everything about this video. Rock(et) On!
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.
The best part about the wait and that burn barrel is talking to family and doing what CarolinaBwois do... love it.
Very cool! Awesome that you took your family's tradition and tweaked it to make it your own. Best of luck!
Build it and they will come. You rock and very inspiring. Legend.
Been following this guy for a few years now for his love of bbq. Love him!
Looking good. Family traditions are the best.
Go On Young Brother Rocket Engineer, So Proud Of You
Wonderfully done video. Shows 'family pride' and tradition at its finest. Would love to meet this great fellow. Well done sir.
Way to go Dr Conyers. Way to make South Carolina proud.
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.
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.
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! ✝️
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
Thanx for sharing and keeping the tradition real, hats off to you , secret sauce and keeping it true to heritage,
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.
Great video Howard, you have a good life story. That hog. That Pitmaster. That's Right. Thanks for sharing.
Awesome video. Thanks for sharing your passion and expertise. Inspiring.
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.
Great video! Thanks for sharing your passion and upbringing
outstanding Dr. Conyers. I look forward to more!
Thank you so much for this series! We desperately need this to help document African American history. Food transfers to all concepts of life.
Im retired living out in Philippines country side and we're raising hogs. We have coconut shell charcoal here. We have a small coconut copra business too so plenty of local tropical resources. I,m soon to build a pit out of cinder blocks and follow your lead. You say it aint easy so maybe I gotta go through a learning curve but then... life is for learning. I want to thank you for your great video. Its exactly what i need.
All I want is my own plate. That looks delicious. Remind me of times cooking out in the back yard with my grand dad
Thank you Dr. Howard Conyers for sharing your very cool story. I love BBQ!
Nicely done. My first memory of a bbq was cooking a hog in the ground on the family farm back in the 70s.
As a Frenchman.........I can only say ! HUMBLE RESPECT FROM FRANCE ....SIR!
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!
Nice job! I love the history as well as the instruction.
I like your vlog. I love the subject matter of course but I also enjoy your perspective. Thanks for sharing and keep up the great posts. Cheers
That is very inspirational I am very glad to see someone that has a desire for cooking like you do and family-orientated when I come to New Orleans again I will try looking you up
So glad I found your channel as a result of your interview on the BBQ Central Show. I have never cooked a whole hog but I have always been intrigued by the process. I also commend you for bringing attention to the place we have in the history of BBQ cooking.
That’s awesome Doc, I live on the Mississippi gulf coast and I really would enjoy getting together with you to learn about the traditions of cooking South Carolina whole hog.
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!
Absolutely inspirational ...keeping a fading tradition alive
Good video man. Enjoyed it. Keep the traditions going.
Looks amazing sir , hope you stay with it and pass it on to the next generation..
I am so proud to have seen your blogs keep it up!!! Please
I would love to eat at your house. It was one of the best videos I have seen. The best part is that you took the time to research the history of being a pit-master. That's what makes a smart person. You are not reinventing the wheel, just improving on the process. Very nice job young man.
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!!!!!
wow.. i just came accross this video.. is super bomb.. great voice.. great content.. those bits of information are amazing.. I know know that no more than 2 feet from fire is the sweet spot for cooking hog in this style.. thank you!!!! i really reaally appreciate that information.
This is a wonderful video and thank you for sharing with others. That pig looks so delicious!
Your such an inspiration and a awesome dude to say the least
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
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 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!
Yes sir, they were the real pit masters. Love the video. Keep them coming.
This is the most educational bbq explanation I’ve watched... thank you space rocket scientist man
Lovely film. Honest and authentic
My new favorite UA-cam channel
Love watching videos like this before work. It makes me happy watching people doing what they enjoy and gives me hope that one day I can be like that too. Right on brother.
I love watching this show I get so many tips watching this show. Thank you so much & please keep up the awesome work.
YUM! What an amazing and important show! Can't wait for the next few episodes.
Thanks!
Loved this!
Soooooo Good! This is how I grew up making Whole Hog BBQ in SC!
AWESOME PRODUCTION DRAY!
This looks like a lot of fun!
Down to earth,knowledgeable!
great job, so proud of you young man !!!!!!!!!
fine work young man. keep it coming.
Showing love from South Carolina, love Carolina BBQ,(I live the Outdoor Lifestyle )
This is one of the best videos about whole hog and some history. I could listen to him for hours. I sure would like the plan's fot his pit, I wonder if he would share?
Love it! Now I have to get my stuff together!
Very impressed sir, being a NASA engineer is just to put food on the table, the real living is in BBQ. Much respect.
Great video! I grew up in South Carolina and I'd love to try cooking a whole hog.
You're parents are surely proud of you for your great Accomplishments.
I saw u on man fire food with roger mooking demonstrating ur techniques. I am subscribing to your channel. Keep spreading the word & keeping the traditions alive!
Thank you so very much for your series, b’s crackling bbq looks like a great stop in also. I so very much thank you for the rich history and details you provide on cooking and pit building. I’m sure our ancestors of greatness are smiling down upon you. Now we just need to be able to submit our pits to you just for show and tell of some home builders that won’t ever reach such a great broad platform. Thank you for reading this and providing such great information. Smoke on Dr.conyers
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..
Love the idea of cool job and cool passion hobby realizations in life. Great job.From NY