Harvest Whole Hog BBQ Anderson SC
Harvest Whole Hog BBQ Anderson SC

Old Tradition – New Generation

Reviving the BBQ Craft for a New Generation 

We are to make a difference in our community by reviving the BBQ Craft. We believe the greatest way to unite people is through good food and friendly conversations. That’s why Harvest Whole Hog BBQ is here – to deliver authentic pit-style BBQ cooked passionately LOW and SLOW the way it’s intended.

We source locally and responsibly grown hogs and will be cooking them the old-fashioned way…. shoveling coals, and letting the magic take place. With delicious tried-and-true recipes dating back over 80 years, plus adding in sides sourced from local farmers, there’s nothing you won’t love. So buckle up, and get ready for some finger-licking, lip-smacking, mouth-watering flavors of true South Carlina BBQ.

South Carolina BBQ at its Best

100% Smoked Fresh Daily – Just Like Ol’ Times

Our Specialty?
All Things BBQ!

We specialize in sloooooowwww-cooked bbq. Just like our grandparents used to make it. Wood, fire, and sweet, sweet BBQ love. For the more adventurous, our variety of homemade sauces and rotating pop-up fusion menus put a new creative twist on those old bbq staples we’ve learned to love over the generations.

Variety At Its Finest

A Quick Story About Sausage:

One of the items you will find on our menu is Marshall Blanton Sausage. You will see it mainly in link form but may see it listed in other forms from time to time. This sausage recipe was discovered and reborn when Rusty stumbled across the recipe card after his late grandmother’s passing. Rusty’s grandfather was a swine farmer in Belton, SC, and upon the first frost every year, his grandfather Marshall Blanton Ducworth would have the first hog on the ground preparing sausage. He sold this sausage in his store, named “Riddle and Ducworth,” located on the corner of the town square in Belton. You might also notice the sausage in our logo, and his name is Marshall Blanton paying homage to the fine sausage crafted by Marshall in the old days. #KeepingHistoryAlive


Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.


Sausages are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices, and other flavorings. P.S. OURS IS THE BEST!

Sauces, New Recipes, & More!

We’re always creating new recipes and sauces to match that mouth-watering smokey flavor. Be sure to keep checking our menu to see what we’ve “cooked up” recently!

Rusty and Brandi Ducworth
New Juevos Rancheros BBQ Tacos

Straight From the FAM(ILY)

We Believe in Quality

Rusty knew two things, in a specific order, Family and BBQ. Rusty’s love for BBQ began in his backyard on his Big Green Egg cooking for family and friends. Rusty knew from the moment he lit his first fire that he had opened a gateway to a whole new passion. His passion grew into cooking for parties and events. He spent his off days often waking up at 4 am giving every ounce of effort into mastering the art of BBQ and fire management. Rusty and a friend put their heads together and built his first offset smoker which was coined the name Scrappy due to it being a 350 gallon smoker built from scrap metal.

Our Partners in BBQ

The Big Green Egg

Big Green Egg

“Smoke ’em if you got ’em!” When we’re not cooking on ‘Scrappy,’ you’ll find Brandi and I whipping up BBQ masterpieces on the Big Green Egg. Learn more about The Big Green Egg and you’ll see why it is an essential part of our process.

Our Family Recipe Book.


Go on and set a spell while we wake up Grandpa for the recipes. We’ll publish them as soon as they’re ready!