. ♪ >> rodney scott, a man sought after all over the world for some of the finest whole-hog barbecue s for 43 years. burn barrel, fresh coals, slow, slow, slow cooked all night in the pit. there are no shortcuts. this ain't a craft. this is a calling. look at that. yes. oh, man. >> got to have a little bit of white rib with it. >> yeah. this is what everybody always gets wrong in new york. you serve cornbread with barbecue, which, of course, falls into crumbles. you got to have that. >> look at that. this is what we call pork spaghetti. >> got to have some of that. >> man, that sauce is nice, too. perfect. right? vinegar and pepper. that's my dad's recipe. >> you do not the standard south carolina mustard dressing at all? i'm sure people are going to be pissed at me about this because people feel strongly about these things. i was not liking that mustard thing. >> around here you scream mustard, they'll think it's going on a hot dog. that's the only thing they know about mustard here. >> oh, good. oh, man, that's just so good. how many hours, about, that pig is cooking? >> 12 hours. >