The Neal Barbecue Experience began in the early 1960s in Snellings, S.C. with Mr. Isaac Neal, Sr. He would dig a hole in the ground creating a pit. The rods for the pit were made from tender red oak or hickory trees. The structure of the pit consisted of several seven-foot-long rods and an additional three four-foot-long rods. The three four-foot-long rods were used to pin the pig to the seven-foot-long rods. The hotter the rods become, the stronger they get. Mr. Isaac would cook pigs for 8-10 hours on average. Pigs were seasoned with what Mr. Isaac referred to as his “slap rag”, salt; pepper; and vinegar. Isaac Neal, Sr. introduced the Neal Barbecue Experience to his son, Lindsey Neal, Sr.
Lindsey also had a passion for barbecuing and would always say, “If you don’t have the patience to see it through for 8-10 hours then don’t try it.” The third generation of the Neal Barbeque Experience began with Lindsey Sr.’s son, McKinley Neal. McKinley has been using his grandfather’s “slap rag” method of salt, pepper, and vinegar to barbeque pigs for the last forty years.
McKinley passed down the Neal Barbeque Experience to the fourth generation Neals, his sons, Rodrick; Larone; and Gabriel Neal. Led by God, Rodrick; Larone; and Gabriel will honor their grandfather Isaac’s legacy and continue the Neal Barbecue Experience.
Pig + Patience = Great Barbecue!