I would a whole lot rather you taste the flavor of the meat before you put anything on it. Taste the time and energy that went into it.

— Sam Jones

Whole Hog Extravaganza and BBQ MBA Event 2013 via eatocracy.cnn.com

dbarrow's Review of Scotts Barbecue

  • Coleslaw: Mushy, yuckiness.
  • Sauce: Excellent flavors!! Vinegary, spicy, and sweet all at the same time. One of the best sauces in the history of the tour.
  • Spare Rib: Great spices!! Smoked throughout. Doesn't fall off the bone, and it's a tad too salty, but well done!
  • Beans: Very nice with meat chunks. Good stew-like consistendy.
  • Potato Salad: Mustard and mayo. Chunky - not bad
  • Atmosphere: Marine Corp memorabilia, dead animals and a Hardtack Cafe painting. Very small place, obviously just family owned and run. Scott cooks over live oak and used to run the original Hardtack Cafe until it burned down.
  • Sausage: Good flavor, tender casing, nice and greasy with average kick.
  • Brisket: Accordion style, 1/8' smoke ring, good flavor but a little chewy.
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