Bring vinegar to a simmer, add spices, remove from heat. That's the basic recipe for the two barbecue sauces that the recent James Beard Award-winner Rodney Scott swabs on whole hogs and serves at his Charleston, South Carolina, joint. He wouldn't give away all his secrets, naturally. But he did share a few tips for making your own barbecue sauce. Most important: "The last secret ingredient," he says, "is love."