WATCH | Respect the process: Family legacy a labor of love for barbecue scion Phillip McClard

Gauging the internal temperature of the pits at McClard's Bar-B-Q is guesswork, but Phillip McClard said it's just right when the thermometer clipped to the outside is at 300 degrees. (The Sentinel-Record/Lance Brownfield)
Gauging the internal temperature of the pits at McClard's Bar-B-Q is guesswork, but Phillip McClard said it's just right when the thermometer clipped to the outside is at 300 degrees. (The Sentinel-Record/Lance Brownfield)

Phillip McClard's alarm goes off at 1:30 a.m., five days a week.

"I never hit the snooze button," he said.

By 2 a.m., he'll be at McClard's Bar-B-Q.

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