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Barbecue\xa0pitmasters\xa0are amongst our nation's\xa0greatest storytellers\u2014they\xa0learn that all-important skill tending to\xa0their\xa0'cue all night. But\xa0Rodney Scott,\xa0South Carolina pitmaster and James Beard Award winner,\xa0might just have the best story\xa0of all\xa0to tell, as you'll hear on this week's Special Sauce.\xa0

When Scott was growing up, his\xa0family started making barbecue one day a week at their general store in the tiny town of Hemingway,\xa0South Carolina,\xa0two hours'\xa0drive from Charleston. As\xa0Rodney tells it, "We did whole-hog barbecue sandwiches like most gas stations do hot dogs. It was just an extra income, just a quick side meal. And we did it on Thursdays." But demand gradually grew until, finally, the barbecue itself became the core business, and with that shift came a huge increase in the hard work of producing it, all of it shared by young Rodney, an only child. \xa0 It started with cutting down trees and splitting wood to make the charcoal. "If\xa0we did two hogs, or four hogs, whatever, we had to have enough wood to get it done," Scott told me. "And my dad would never let you lay around in the afternoons. You got off the school bus, you did homework, you went to work.... Of course, after cutting wood, you had to load it, haul it, help unload at the barbecue pit. And if you were out of school, you had to cook.... My high school graduation, I'm 17 years old, I walk out and speak to my dad, hold up my diploma, and he says, 'You need to be at the barbecue pit at 12 o'clock tonight.'" \xa0 After he graduated, the work became even more intense. "Three nights a week, we worked all night long. We had guys there in the daytime, and I was there all night. So being there all night, you had to keep the fire going to keep enough hot coals to fire up your hogs.... You had to have enough coals to fire anywhere from two to 15 hogs, because you never knew how many you were going to cook." \xa0 Not only did this upbringing develop Scott's lifelong love for barbecue, the discipline and work ethic it instilled in him clearly assisted in his journey from driving a tractor as a six-year-old kid on a tobacco farm, to cooking for John T. Edge, to opening his own restaurant in Charleston and winning the Beard Award for Best Chef: Southeast. \xa0 To get the whole story, you're just going to have to listen to the episode.

You won't be disappointed, only inspired.

------------ The full transcript for this week's episode can be found here at Serious Eats.