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>> sean: wow. ♪ >> sean: everybody thinks there's all this great barbecue in the south. it's 99% terrible barbecue, and so to get real barbecue, you've got to drive. >> anthony: way out in the weeds, off the main road, and good freakin' luck if you could find it, is one of the most respected barbecue joints in the u.s. of a. run by one of the most respected old-school pit masters. ask a chef. ask anybody who knows good barbecue, and they will tell you where to go. here. a run-down-looking takeout about two hours' drive out of charleston in hemingway, south carolina. now, how long have you be...

Stores, and all of these things are the kinds of things customers want and we are in a good place this year because the economy is very strong, and customers have a great deal of confidence about the season, and the weather patterns are good. this is sort of -- i don't know what is the positive of a perfect storm, this is it, and we have not seen one for at least a decade. this is going to be a really strong and outstanding holiday season. >> thank you for supporting small business saturday. >> thank you. >> thank you so much. >> nice to be with you. so the release of a major government repo...

Always gets wrong in new york. you serve cornbread with barbecue? which of course falls into crumbles. yeah, you've got to have that. >> sean: look at that. this is what we call pork spaghetti. >> rodney: gotta have some of that. >> anthony: man, that sauce is nice, too. it's just perfect, right? >> rodney: vinegar and pepper. >> sean: yeah, so good. >> rodney: that's my dad's recipe. >> anthony: do 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 feel strongly about these things, but i was not liking that mustard t...

It's been a lot of fun to watch the food scene here go from kind of what everybody else is doing and was doing to doing something very singular and very special. >> anthony: and when you got a tradition and when you have traditional recipes and a story behind food like you have here, uh, that's -- that's a really cool thing. >> sean: well, the thing is i'm still discovering stuff here. i've been here 12 years. >> anthony: that barbecue that rodney gave was sick, man. >> sean: he is a force to be reckoned with, man. like, we talk about europe, everybody travels hours to go to el bulli or travel...