Barbecue was born out of the South. But it's hard to fine true masters of whole hog barbecue. Chef Rodney Scott is unmatched. The James Beard award-winning chef joins the Reckon Interview to share the secrets of his trade and why every day is a good day. He also offers his recommendations for the South's best BBQ joints. Buy Chef Rodney Scott's book and find his restaurant locations at <a href="https://www.rodneyscottsbbq.com/">https://www.rodneyscottsbbq.com/</a> And sign up for the Conversation newsletter at: <a href="https://bit.ly/3dzfbfh">https://bit.ly/3dzfbfh</a> See <a href="https://acast.com/privacy">acast.com/privacy</a> for privacy and opt-out information. Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

Sarah Jarosz on the Texas roots of her newest albums

The Reckon Interview is the home for the best stories about the South. Each week, National Murrow Award-winning host John Hammontree examines American culture through a Southern lens by speaking with authors, entertainers, artists, leaders and thinkers to better understand the most interesting region of America and learn how we can each craft our own narratives about the South.