Tip:
Highlight text to annotate it
X
My name is Milton Zanders Jr. and I am a part of True BBQ.
My brother does the cooking, and I'm from the operational end,
make sure he's got product to cook.
My brother came from Dad and Granddad University.
So they truly know how to cook barbecue.
Family and barbecue is connected through secrets.
You know, normally the tradition is passed down through secrets,
and the family try to keep it within the family.
My dad, he taught me how to cook, my uncle taught me how to cook,
but that's how it's basically connected, through secrets.
You know, family, they kind of go together with barbecue.
I'm Kurt Wickiser, and me and my wife own Creekside Barbeque.
We cook it the same way my great-grandfather did.
That's where I got all the recipes, the sauce, the Brunswick stew.
He would have all-you-could-eat barbecue on Saturdays
for I think it was 25 cent a person.
That's how I got into it.
My uncle learned from him, and I learned from my uncle.
And I'm just keeping the tradition alive, you know,
how to cook barbecue the old Southern way, you know,
that was passed down generation from generation.
My name's Barry Deavers, and we're in Pendleton, South Carolina
at the Smoking Pig.
When we first started, it was really just my wife and myself,
and our kids would come in here, and they'd spend all day Wednesdays
just helping do the prep and getting everything ready to go,
and it never stopped.
We opened up our second store where my son runs it now.
He actually just called me two weeks ago, he said, "Dad, I got bad news."
And I said, "What's that?"
He said, "We're gonna have to get a bigger smoker."
I said, "Don't—don't say that! I'm not looking for any more smokers."
My Name's Lynn Hughes, married to Norton.
We've been married for 29 years, and we run Schuler's.
Lynn and I are opposites.
Lynn's a little more intense and I'm just laid-back.
Preacher asked one of my friends one day,
said, "Was Mr. Hughes laid-back?"
And he said, "He's laid-back so far, I'm afraid the chair's gonna fall over."
And that's probably good because I'm laid-back, she's up here.
She's a little more intense, so we kind of work good together.
It's a family business.
It's named after his father, and the sauce is his dad's,
and I think maybe that's what makes South Carolina barbecue different:
it's because it is more of a family thing.