At Scott’s Bar-B-Que in Hemingway, South Carolina, the workweek starts with a chainsaw’s buzz. Owner Rodney Scott and a network of cousins and uncles cut oak and hickory trees, burn the logs down to coals, and shovel those embers under whole hogs. This is real-deal barbecue, and the pit house is filled with a soundscape of crackling heat and sizzling pig fat