By Randall Hill

Sweat pours down the face of Scott’s BBQ pit worker Willie Johnson as he uses a large mop to apply sauce on a rack of chickens cooking in the pit house. The smoke pouring from the sides and tops of the 10 pits in use that day hover over him like a white translucent blanket. The early morning light pierces through the blanket and forms contrasting shades of light that seem to bounce around the ceiling looking for a way to escape to the outside.