Tradisionele resepte

Kyk na 'n 'Brief History of Merlot' en sy broers

Kyk na 'n 'Brief History of Merlot' en sy broers

Aww, arme Malbec. Word elke keer geïgnoreer

'N Kort geskiedenis van Merlot

Dit is beslis 'n advertensie, maar dit is 'n genie, so ons moet rekwisiete gee aan die bemarkingspan van Gundlach Bundschu.

Hier het ons die verhaal van Merlot en sy vier broers uit Bordeaux. Hulle bios? Cabernet Sauvignon (die grootste broer, met die meeste aandag), Merlot (Cab se vleuelman, die gladde), Cabernet Franc (die kunstenaar/misverstaan), Petit Verdot (die bouer wat die kollig vermy het) en Malbec (die kleinboet wat na Suid -Amerika gegaan het om homself te vind).

Kyk hieronder na die Cab en Merlot -partytjie deur die 70's en 80's, terwyl Merlot in die 90's versag en dan weer in vorm kom. Boonop is daar 'n kamee van hul neef Pinot Noir, wat in 'n bussie langs die rivier woon.

Soos Die Haarnaald sê, dit is soos 'n 'videoboek vir volwassenes', wat dit perfek maak.


Hoe om 'n vark te keer: verhale en resepte van die legendariese pitmeester Rodney Scott

Die legendariese Pitmaster Rodney Scott verduidelik die fynere punte van sy handtekening Whole Hog BBQ aan die. [+] skrywer voordat hulle die vark by Scott's Bar-B-Q in Hemingway, SC, omgedraai het.

Powerhouse Productions, kiekie

Rodney Scott kom van Hemingway, Suid -Carolina, 'n stad met 'n bevolking van minder as 500 mense en ongeveer 'n uur van die middestad van die Grand Strand, Myrtle Beach. Dit is ook die tuisdorp van 'n ander bekende voedselpersoonlikheid. Sylvia Woods, wat mede-stigter was van Sylvia's Restaurant van Harlem, was ook afkomstig van hierdie klein suidelike stad. Dit kan toevallig wees, maar ek is bereid om te wed dat daar 'n lang tradisie van heerlike kos in die kombuise en kuipe van die kleinboerdery is.

Vandag is 'n groot dag vir Rodney. Dit is publikasiedag vir Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster deur Rodney Scott en Lolis Eric Elie (Clarkson Potter). Die boek is 'n eerste vir Rodney wat 'n James Beard -toekenning in 2018 gewen het vir Beste sjef Suidoos. Sy uitgewer verklaar dat dit die eerste kookboek van 'n Black pitmaster is wat letterlik onwerklik lyk, aangesien die tradisie van Black pitmasters in die braaiwereld lank en lank is.

Die kookboek van "Rodney Scott's World of BBQ" is bestem om 'n baie geleesde hond te wees. [+] sousbevlekte gids vir Scoot se kenmerkende braaivleisbraai uit Suid-Carolina en klassieke suidelike tariewe.

Die kookboek is nie net 'n versameling resepte nie. Dit is Rodney se lewensverhaal. Dit is geskryf in 'n saaklike, eerlike stem wat nederig vertel van beide die triomfe en die hartseer riffs wat gereeld met familieondernemings gebeur. Rodney se reis van Hemingway na Charleston neem baie draaie, en jy kan sy emosies voel terwyl hy opdraande sukkel en vrolik afdraande gly met 'n groot glimlag op sy gesig. Rodney sê graag dat "elke dag 'n goeie dag is", en jy hoor die boodskap hard en duidelik. Hy is ontevrede oor die verhale wat hy kies om te vertel, en dat 'ons nie spyt is nie' 'n gesindheid is wat ons almal slim sou wees om aan te neem.

Sy verhale maak jou eetlus lus vir kos. As jy die boek lees, voel dit asof jy saam met Rodney gaan sit, 'n whisky drink en sy braai geniet terwyl hy jou vertel hoe hy dit gemaak het, en wat hom die man gemaak het wat hy vandag is.

Waarom groei die alkoholinhoud van wyne so hoog?

Vier die nasionale sielskosmaand met 'n besoek aan een van hierdie wonderlike restaurante

Laat al u Rosé -vrae beantwoord word met hierdie Nasionale Rosé -hulplyn

Rodney het op die ouderdom van 11 begin braai by Scott's Bar-B-Q, die braaiplek van sy gesin. Vandag het hy sy eie restaurante in Charleston en Birmingham, AL. Rodney is die sjef en medestigter van Rodney Scott's Whole Hog BBQ. Hy en sy vriend, restauranteur Nick Pihakis, het die restaurant in 2017 geskep om Rodney se kenmerkende peperige braaivleisbraai, sy beroemde varkvelle en klassieke suidelike kos te bedien.

Ek was baie tyd in die kus van Suid -Carolina, en die eerste keer dat ek Scott besoek het, was ongeveer 'n dosyn jaar gelede. Dit was voordat Rodney bekend geword het in braaikringe, na Charleston, SC, verhuis en sy welverdiende toekenning gewen het.

Trouens, die eerste keer dat ek besoek het, was hy nie daar nie en ek het my toebroodjie by sy ma gekoop. Een hap en ek het geweet dat ek vir Rodney moes ontmoet. Ek het al gebraai en gebraai, en sy styl van heelvark was 'n pittige weergawe van waarmee ek in Noord -Carolina grootgeword het. Dit was vir my interessant omdat hy besig was om te doen wat hy van sy pa geleer het, maar dit was baie anders as die meer bekende barbecue met mosterdgeur in Suid-Carolina. Ek was gretig om saam met hom te gaan sit en 'n paar van die geskiedenis van sy braai en sy truuks te leer.

Rodney Scott wys my hoe om 'n vark op die kuil te gooi by Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, kiekie

Die dag kom gou en ek was gelukkig om hom te laat leer hoe om 'n vark te draai! Soveel as wat ek gekook en gebraai en vleis gerook het, het ek nog nooit 'n vark gedraai nie, en om die waarheid te sê, ek het sedertdien ook nie een omgekeer nie. Dit was opwindend, maar dit was baie moeiliker as wat dit lyk, soos Rodney in sy boek verduidelik.

Daardie dag het ek Rodney gevra wat in sy kenmerkende sous is, en met 'n vonkel in sy oog het hy my vertel dat dit 'n geheim was. Maar dit is nie meer 'n geheim nie, aangesien dit in die boek ingesluit is. Hy vertel die verhaal van hoe die sous in Hemingway op 'n tydelike stoof op die grond gemaak is. Die pot was te groot om op 'n stoof te pas, sodat 'n stuk dakblik op die grond langs die putte geplaas is. Warm kole uit die brandvat is op die blikkie gestapel en die groot pot is direk op die kole neergesit. En so het die sous gaargemaak. Hy beveel nie aan dat u dit tuis probeer nie, en - deesdae - maak hy die sous op die stoof.

Die twee hoofbestanddele in sy sous is asyn en peper, en Rodney sê dat die balans tussen die twee 'reg' moet wees. U wil nie hê dat die asyn of die peper 'oorweldigend' moet wees nie, en soos hy in die boek sê, 'weet u dat dit reg is as u 'n paar druppels van die voltooide sous proe, en nadat u dit geproe het, vorm u mond n soen."

Almal wat die hele varkbraai van Rodney Scott proe, word verlief daarop, en dit blyk dat jou mond natuurlik 'n soen sal kry as die sous reg is.

Rodney se sous

1 liter gedistilleerde wit asyn

1 1/4 eetlepels rooipepervlokkies

In 'n klein pot, warm asyn oor medium hoë hitte. Na ongeveer vyf minute, as die asyn op 'n onmiddellike leestermometer 150 ° F bereik, net voor dit begin prut, voeg die suurlemoenskywe by en kook totdat die suurlemoenskil begin sag word en nog 10 minute verlep.

Klits die swartpeper, cayenne, pepervlokkies en suiker by. Kook oor medium hoë hitte totdat die suiker heeltemal opgelos is en die sous ongeveer 10 minute by 190 ° F bereik.

Verwyder van die hitte en laat heeltemal afkoel voor gebruik. Sodra die suurlemoen verwyder is, kan die sous tot agt weke in 'n lugdigte houer verkoel word.

Herdruk uit "Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster," Clarkson Potter, © 2021 Rodney Scott


Hoe om 'n vark te keer: verhale en resepte van die legendariese pitmeester Rodney Scott

Die legendariese Pitmaster Rodney Scott verduidelik die fynere punte van sy handtekening Whole Hog BBQ aan die. [+] skrywer voordat hulle die vark by Scott's Bar-B-Q in Hemingway, SC, omgedraai het.

Powerhouse Productions, kiekie

Rodney Scott kom van Hemingway, Suid -Carolina, 'n stad met 'n bevolking van minder as 500 mense en ongeveer 'n uur van die middestad van die Grand Strand, Myrtle Beach. Dit is ook die tuisdorp van 'n ander bekende voedselpersoonlikheid. Sylvia Woods, wat mede-stigter was van Sylvia's Restaurant van Harlem, was ook afkomstig van hierdie klein suidelike stad. Dit kan toevallig wees, maar ek is bereid om te wed dat daar 'n lang tradisie van heerlike kos in die kombuise en kuipe van die kleinboerdery is.

Vandag is 'n groot dag vir Rodney. Dit is publikasiedag vir Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster deur Rodney Scott en Lolis Eric Elie (Clarkson Potter). Die boek is 'n eerste vir Rodney wat 'n James Beard -toekenning in 2018 gewen het vir Beste sjef Suidoos. Sy uitgewer verklaar dat dit die eerste kookboek van 'n Black pitmaster is wat letterlik onwerklik lyk, aangesien die tradisie van Black pitmasters in die braaiwereld lank en lank is.

Die kookboek van "Rodney Scott's World of BBQ" is bestem om 'n baie geleesde hond te wees. [+] sousbevlekte gids vir Scoot se kenmerkende braaivleisbraai uit Suid-Carolina en klassieke suidelike tariewe.

Die kookboek is nie net 'n versameling resepte nie. Dit is Rodney se lewensverhaal. Dit is geskryf in 'n saaklike, eerlike stem wat nederig vertel van beide die triomfe en die hartseer riffs wat gereeld met familieondernemings gebeur. Rodney se reis van Hemingway na Charleston neem baie draaie, en jy kan sy emosies voel terwyl hy opdraande sukkel en vrolik afdraande gly met 'n groot glimlag op sy gesig. Rodney sê graag dat "elke dag 'n goeie dag is", en jy hoor die boodskap hard en duidelik. Hy is ontevrede oor die verhale wat hy kies om te vertel, en dat 'ons nie spyt is nie' 'n gesindheid is wat ons almal slim sou wees om aan te neem.

Sy verhale maak jou eetlus lus vir kos. As jy die boek lees, voel dit asof jy saam met Rodney gaan sit, 'n whisky drink en sy braai geniet terwyl hy jou vertel hoe hy dit gemaak het, en wat hom die man gemaak het wat hy vandag is.

Waarom groei die alkoholinhoud van wyne so hoog?

Vier die nasionale sielskosmaand met 'n besoek aan een van hierdie wonderlike restaurante

Laat al u Rosé -vrae beantwoord word met hierdie Nasionale Rosé -hulplyn

Rodney het op die ouderdom van 11 begin braai by Scott's Bar-B-Q, die braaiplek van sy gesin. Vandag het hy sy eie restaurante in Charleston en Birmingham, AL. Rodney is die sjef en medestigter van Rodney Scott's Whole Hog BBQ. Hy en sy vriend, restauranteur Nick Pihakis, het die restaurant in 2017 geskep om Rodney se kenmerkende peperige braaivleisbraai, sy beroemde varkvelle en klassieke suidelike kos te bedien.

Ek was baie tyd in die kus van Suid -Carolina, en die eerste keer dat ek Scott besoek het, was ongeveer 'n dosyn jaar gelede. Dit was voordat Rodney bekend geword het in braaikringe, na Charleston, SC, verhuis en sy welverdiende toekenning gewen het.

Trouens, die eerste keer dat ek besoek het, was hy nie daar nie en ek het my toebroodjie by sy ma gekoop. Een hap en ek het geweet dat ek vir Rodney moes ontmoet. Ek het al gebraai en gebraai, en sy styl van heelvark was 'n pittige weergawe van waarmee ek in Noord -Carolina grootgeword het. Dit was vir my interessant omdat hy besig was om te doen wat hy van sy pa geleer het, maar dit was baie anders as die meer bekende barbecue met mosterdgeur in Suid-Carolina. Ek was gretig om saam met hom te gaan sit en 'n paar van die geskiedenis van sy braai en sy truuks te leer.

Rodney Scott wys my hoe om 'n vark op die kuil te gooi by Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, kiekie

Die dag kom gou en ek was gelukkig om hom te laat leer hoe om 'n vark te draai! Soveel as wat ek gekook en gebraai en vleis gerook het, het ek nog nooit 'n vark gedraai nie, en om die waarheid te sê, ek het sedertdien ook nie een omgekeer nie. Dit was opwindend, maar dit was baie moeiliker as wat dit lyk, soos Rodney in sy boek verduidelik.

Daardie dag het ek Rodney gevra wat in sy kenmerkende sous is, en met 'n vonkel in sy oog het hy my vertel dat dit 'n geheim was. Maar dit is nie meer 'n geheim nie, aangesien dit in die boek ingesluit is. Hy vertel die verhaal van hoe die sous in Hemingway op 'n tydelike stoof op die grond gemaak is. Die pot was te groot om op 'n stoof te pas, sodat 'n stuk dakblik op die grond langs die putte geplaas is. Warm kole uit die brandvat is op die blikkie gestapel en die groot pot is direk op die kole neergesit. En so het die sous gaargemaak. Hy beveel nie aan dat u dit tuis probeer nie, en - deesdae - maak hy die sous op die stoof.

Die twee hoofbestanddele in sy sous is asyn en peper, en Rodney sê dat die balans tussen die twee 'reg' moet wees. U wil nie hê dat die asyn of die peper 'oorweldigend' moet wees nie, en soos hy in die boek sê, 'weet u dat dit reg is as u 'n paar druppels van die voltooide sous proe, en nadat u dit geproe het, vorm u mond n soen."

Almal wat die hele varkbraai van Rodney Scott proe, word verlief daarop, en dit blyk dat jou mond natuurlik 'n soen sal kry as die sous reg is.

Rodney se sous

1 liter gedistilleerde wit asyn

1 1/4 eetlepels rooipepervlokkies

In 'n klein pot, warm asyn oor medium hoë hitte. Na ongeveer vyf minute, as die asyn op 'n onmiddellike leestermometer 150 ° F bereik, net voor dit begin prut, voeg die suurlemoenskywe by en kook totdat die suurlemoenskil begin sag word en nog 10 minute verlep.

Klits die swartpeper, cayenne, pepervlokkies en suiker by. Kook oor medium hoë hitte totdat die suiker heeltemal opgelos is en die sous ongeveer 10 minute by 190 ° F bereik.

Verwyder van die hitte en laat heeltemal afkoel voor gebruik. Sodra die suurlemoen verwyder is, kan die sous tot agt weke in 'n lugdigte houer verkoel word.

Herdruk uit "Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster," Clarkson Potter, © 2021 Rodney Scott


Hoe om 'n vark te keer: verhale en resepte van die legendariese pitmeester Rodney Scott

Die legendariese Pitmaster Rodney Scott verduidelik die fynere punte van sy handtekening Whole Hog BBQ aan die. [+] skrywer voordat hulle die vark by Scott's Bar-B-Q in Hemingway, SC, omgedraai het.

Powerhouse Productions, kiekie

Rodney Scott kom van Hemingway, Suid -Carolina, 'n stad met 'n bevolking van minder as 500 mense en ongeveer 'n uur van die middestad van die Grand Strand, Myrtle Beach. Dit is ook die tuisdorp van 'n ander bekende voedselpersoonlikheid. Sylvia Woods, wat mede-stigter was van Sylvia's Restaurant van Harlem, was ook afkomstig van hierdie klein suidelike stad. Dit kan toevallig wees, maar ek is bereid om te wed dat daar 'n lang tradisie van heerlike kos in die kombuise en kuipe van die kleinboerdery is.

Vandag is 'n groot dag vir Rodney. Dit is publikasiedag vir Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster deur Rodney Scott en Lolis Eric Elie (Clarkson Potter). Die boek is 'n eerste vir Rodney wat 'n James Beard -toekenning in 2018 gewen het vir Beste sjef Suidoos. Sy uitgewer verklaar dat dit die eerste kookboek van 'n Black pitmaster is wat letterlik onwerklik lyk, aangesien die tradisie van Black pitmasters in die braaiwereld lank en lank is.

Die kookboek van "Rodney Scott's World of BBQ" is bestem om 'n baie geleesde hond te wees. [+] sousbevlekte gids vir Scoot se kenmerkende braaivleisbraai uit Suid-Carolina en klassieke suidelike tariewe.

Die kookboek is nie net 'n versameling resepte nie. Dit is Rodney se lewensverhaal. Dit is geskryf in 'n saaklike, eerlike stem wat nederig vertel van beide die triomfe en die hartseer riffs wat gereeld met familieondernemings gebeur. Rodney se reis van Hemingway na Charleston neem baie draaie, en jy kan sy emosies voel terwyl hy opdraande sukkel en vrolik afdraande gly met 'n groot glimlag op sy gesig. Rodney sê graag dat "elke dag 'n goeie dag is", en jy hoor die boodskap hard en duidelik. Hy is ontevrede oor die verhale wat hy kies om te vertel, en dat 'ons nie spyt is nie' 'n gesindheid is wat ons almal slim sou wees om aan te neem.

Sy verhale maak jou eetlus lus vir kos. As jy die boek lees, voel dit asof jy saam met Rodney gaan sit, 'n whisky drink en sy braai geniet terwyl hy jou vertel hoe hy dit gemaak het, en wat hom die man gemaak het wat hy vandag is.

Waarom groei die alkoholinhoud van wyne so hoog?

Vier die nasionale sielskosmaand met 'n besoek aan een van hierdie wonderlike restaurante

Laat al u Rosé -vrae beantwoord word met hierdie Nasionale Rosé -hulplyn

Rodney het op die ouderdom van 11 begin braai by Scott's Bar-B-Q, die braaiplek van sy gesin. Vandag het hy sy eie restaurante in Charleston en Birmingham, AL. Rodney is die sjef en medestigter van Rodney Scott's Whole Hog BBQ. Hy en sy vriend, restauranteur Nick Pihakis, het die restaurant in 2017 geskep om Rodney se kenmerkende peperige braaivleisbraai, sy beroemde varkvelle en klassieke suidelike kos te bedien.

Ek was baie tyd in die kus van Suid -Carolina, en die eerste keer dat ek Scott besoek het, was ongeveer 'n dosyn jaar gelede. Dit was voordat Rodney bekend geword het in braaikringe, na Charleston, SC, verhuis en sy welverdiende toekenning gewen het.

Trouens, die eerste keer dat ek besoek het, was hy nie daar nie en ek het my toebroodjie by sy ma gekoop. Een hap en ek het geweet dat ek vir Rodney moes ontmoet. Ek het al gebraai en gebraai, en sy styl van heelvark was 'n pittige weergawe van waarmee ek in Noord -Carolina grootgeword het. Dit was vir my interessant omdat hy besig was om te doen wat hy van sy pa geleer het, maar dit was baie anders as die meer bekende barbecue met mosterdgeur in Suid-Carolina. Ek was gretig om saam met hom te gaan sit en 'n paar van die geskiedenis van sy braai en sy truuks te leer.

Rodney Scott wys my hoe om 'n vark op die kuil te gooi by Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, kiekie

Die dag kom gou en ek was gelukkig om hom te laat leer hoe om 'n vark te draai! Soveel as wat ek gekook en gebraai en vleis gerook het, het ek nog nooit 'n vark gedraai nie, en om die waarheid te sê, ek het sedertdien ook nie een omgekeer nie. Dit was opwindend, maar dit was baie moeiliker as wat dit lyk, soos Rodney in sy boek verduidelik.

Daardie dag het ek Rodney gevra wat in sy kenmerkende sous is, en met 'n vonkel in sy oog het hy my vertel dat dit 'n geheim was. Maar dit is nie meer 'n geheim nie, aangesien dit in die boek ingesluit is. Hy vertel die verhaal van hoe die sous in Hemingway op 'n tydelike stoof op die grond gemaak is. Die pot was te groot om op 'n stoof te pas, sodat 'n stuk dakblik op die grond langs die putte geplaas is. Warm kole uit die brandvat is op die blikkie gestapel en die groot pot is direk op die kole neergesit. En so het die sous gaargemaak. Hy beveel nie aan dat u dit tuis probeer nie, en - deesdae - maak hy die sous op die stoof.

Die twee hoofbestanddele in sy sous is asyn en peper, en Rodney sê dat die balans tussen die twee 'reg' moet wees. U wil nie hê dat die asyn of die peper 'oorweldigend' moet wees nie, en soos hy in die boek sê, 'weet u dat dit reg is as u 'n paar druppels van die voltooide sous proe, en nadat u dit geproe het, vorm u mond n soen."

Almal wat die hele varkbraai van Rodney Scott proe, word verlief daarop, en dit blyk dat jou mond natuurlik 'n soen sal kry as die sous reg is.

Rodney se sous

1 liter gedistilleerde wit asyn

1 1/4 eetlepels rooipepervlokkies

In 'n klein pot, warm asyn oor medium hoë hitte. Na ongeveer vyf minute, as die asyn op 'n onmiddellike leestermometer 150 ° F bereik, net voor dit begin prut, voeg die suurlemoenskywe by en kook totdat die suurlemoenskil begin sag word en nog 10 minute verlep.

Klits die swartpeper, cayenne, pepervlokkies en suiker by. Kook oor medium hoë hitte totdat die suiker heeltemal opgelos is en die sous ongeveer 10 minute by 190 ° F bereik.

Verwyder van die hitte en laat heeltemal afkoel voor gebruik. Sodra die suurlemoen verwyder is, kan die sous tot agt weke in 'n lugdigte houer verkoel word.

Herdruk uit "Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster," Clarkson Potter, © 2021 Rodney Scott


Hoe om 'n vark te keer: verhale en resepte van die legendariese pitmeester Rodney Scott

Die legendariese Pitmaster Rodney Scott verduidelik die fynere punte van sy handtekening Whole Hog BBQ aan die. [+] skrywer voordat hulle die vark by Scott's Bar-B-Q in Hemingway, SC, omgedraai het.

Powerhouse Productions, kiekie

Rodney Scott kom van Hemingway, Suid -Carolina, 'n stad met 'n bevolking van minder as 500 mense en ongeveer 'n uur van die middestad van die Grand Strand, Myrtle Beach. Dit is ook die tuisdorp van 'n ander bekende voedselpersoonlikheid. Sylvia Woods, wat mede-stigter was van Sylvia's Restaurant van Harlem, was ook afkomstig van hierdie klein suidelike stad. Dit kan toevallig wees, maar ek is bereid om te wed dat daar 'n lang tradisie van heerlike kos in die kombuise en kuipe van die kleinboerdery is.

Vandag is 'n groot dag vir Rodney. Dit is publikasiedag vir Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster deur Rodney Scott en Lolis Eric Elie (Clarkson Potter). Die boek is 'n eerste vir Rodney wat 'n James Beard -toekenning in 2018 gewen het vir Beste sjef Suidoos. Sy uitgewer verklaar dat dit die eerste kookboek van 'n Black pitmaster is wat letterlik onwerklik lyk, aangesien die tradisie van Black pitmasters in die braaiwereld lank en lank is.

Die kookboek van "Rodney Scott's World of BBQ" is bestem om 'n baie geleesde hond te wees. [+] sousbevlekte gids vir Scoot se kenmerkende braaivleisbraai uit Suid-Carolina en klassieke suidelike tariewe.

Die kookboek is nie net 'n versameling resepte nie. Dit is Rodney se lewensverhaal. Dit is geskryf in 'n saaklike, eerlike stem wat nederig vertel van beide die triomfe en die hartseer riffs wat gereeld met familieondernemings gebeur. Rodney se reis van Hemingway na Charleston neem baie draaie, en jy kan sy emosies voel terwyl hy opdraande sukkel en vrolik afdraande gly met 'n groot glimlag op sy gesig. Rodney sê graag dat "elke dag 'n goeie dag is", en jy hoor die boodskap hard en duidelik. Hy is ontevrede oor die verhale wat hy kies om te vertel, en dat 'ons nie spyt is nie' 'n gesindheid is wat ons almal slim sou wees om aan te neem.

Sy verhale maak jou eetlus lus vir kos. As jy die boek lees, voel dit asof jy saam met Rodney gaan sit, 'n whisky drink en sy braai geniet terwyl hy jou vertel hoe hy dit gemaak het, en wat hom die man gemaak het wat hy vandag is.

Waarom groei die alkoholinhoud van wyne so hoog?

Vier die nasionale sielskosmaand met 'n besoek aan een van hierdie wonderlike restaurante

Laat al u Rosé -vrae beantwoord word met hierdie Nasionale Rosé -hulplyn

Rodney het op die ouderdom van 11 begin braai by Scott's Bar-B-Q, die braaiplek van sy gesin. Vandag het hy sy eie restaurante in Charleston en Birmingham, AL. Rodney is die sjef en medestigter van Rodney Scott's Whole Hog BBQ. Hy en sy vriend, restauranteur Nick Pihakis, het die restaurant in 2017 geskep om Rodney se kenmerkende peperige braaivleisbraai, sy beroemde varkvelle en klassieke suidelike kos te bedien.

Ek was baie tyd in die kus van Suid -Carolina, en die eerste keer dat ek Scott besoek het, was ongeveer 'n dosyn jaar gelede. Dit was voordat Rodney bekend geword het in braaikringe, na Charleston, SC, verhuis en sy welverdiende toekenning gewen het.

Trouens, die eerste keer dat ek besoek het, was hy nie daar nie en ek het my toebroodjie by sy ma gekoop. Een hap en ek het geweet dat ek vir Rodney moes ontmoet. Ek het al gebraai en gebraai, en sy styl van heelvark was 'n pittige weergawe van waarmee ek in Noord -Carolina grootgeword het. Dit was vir my interessant omdat hy besig was om te doen wat hy van sy pa geleer het, maar dit was baie anders as die meer bekende barbecue met mosterdgeur in Suid-Carolina. Ek was gretig om saam met hom te gaan sit en 'n paar van die geskiedenis van sy braai en sy truuks te leer.

Rodney Scott wys my hoe om 'n vark op die kuil te gooi by Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, kiekie

Die dag kom gou en ek was gelukkig om hom te laat leer hoe om 'n vark te draai! Soveel as wat ek gekook en gebraai en vleis gerook het, het ek nog nooit 'n vark gedraai nie, en om die waarheid te sê, ek het sedertdien ook nie een omgekeer nie. Dit was opwindend, maar dit was baie moeiliker as wat dit lyk, soos Rodney in sy boek verduidelik.

Daardie dag het ek Rodney gevra wat in sy kenmerkende sous is, en met 'n vonkel in sy oog het hy my vertel dat dit 'n geheim was. Maar dit is nie meer 'n geheim nie, aangesien dit in die boek ingesluit is. Hy vertel die verhaal van hoe die sous in Hemingway op 'n tydelike stoof op die grond gemaak is. Die pot was te groot om op 'n stoof te pas, sodat 'n stuk dakblik op die grond langs die putte geplaas is. Warm kole uit die brandvat is op die blikkie gestapel en die groot pot is direk op die kole neergesit. En so het die sous gaargemaak. Hy beveel nie aan dat u dit tuis probeer nie, en - deesdae - maak hy die sous op die stoof.

Die twee hoofbestanddele in sy sous is asyn en peper, en Rodney sê dat die balans tussen die twee 'reg' moet wees. U wil nie hê dat die asyn of die peper 'oorweldigend' moet wees nie, en soos hy in die boek sê, 'weet u dat dit reg is as u 'n paar druppels van die voltooide sous proe, en nadat u dit geproe het, vorm u mond n soen."

Almal wat die hele varkbraai van Rodney Scott proe, word verlief daarop, en dit blyk dat jou mond natuurlik 'n soen sal kry as die sous reg is.

Rodney se sous

1 liter gedistilleerde wit asyn

1 1/4 eetlepels rooipepervlokkies

In 'n klein pot, warm asyn oor medium hoë hitte. Na ongeveer vyf minute, as die asyn op 'n onmiddellike leestermometer 150 ° F bereik, net voor dit begin prut, voeg die suurlemoenskywe by en kook totdat die suurlemoenskil begin sag word en nog 10 minute verlep.

Klits die swartpeper, cayenne, pepervlokkies en suiker by. Kook oor medium hoë hitte totdat die suiker heeltemal opgelos is en die sous ongeveer 10 minute by 190 ° F bereik.

Verwyder van die hitte en laat heeltemal afkoel voor gebruik. Sodra die suurlemoen verwyder is, kan die sous tot agt weke in 'n lugdigte houer verkoel word.

Herdruk uit "Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster," Clarkson Potter, © 2021 Rodney Scott


Hoe om 'n vark te keer: verhale en resepte van die legendariese pitmeester Rodney Scott

Die legendariese Pitmaster Rodney Scott verduidelik die fynere punte van sy handtekening Whole Hog BBQ aan die. [+] skrywer voordat hulle die vark by Scott's Bar-B-Q in Hemingway, SC, omgedraai het.

Powerhouse Productions, kiekie

Rodney Scott kom van Hemingway, Suid -Carolina, 'n stad met 'n bevolking van minder as 500 mense en ongeveer 'n uur van die middestad van die Grand Strand, Myrtle Beach. Dit is ook die tuisdorp van 'n ander bekende voedselpersoonlikheid. Sylvia Woods, wat mede-stigter was van Sylvia's Restaurant van Harlem, was ook afkomstig van hierdie klein suidelike stad. Dit kan toevallig wees, maar ek is bereid om te wed dat daar 'n lang tradisie van heerlike kos in die kombuise en kuipe van die kleinboerdery is.

Vandag is 'n groot dag vir Rodney. Dit is publikasiedag vir Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster deur Rodney Scott en Lolis Eric Elie (Clarkson Potter). Die boek is 'n eerste vir Rodney wat 'n James Beard -toekenning in 2018 gewen het vir Beste sjef Suidoos. Sy uitgewer verklaar dat dit die eerste kookboek van 'n Black pitmaster is wat letterlik onwerklik lyk, aangesien die tradisie van Black pitmasters in die braaiwereld lank en lank is.

Die kookboek van "Rodney Scott's World of BBQ" is bestem om 'n baie geleesde hond te wees. [+] sousbevlekte gids vir Scoot se kenmerkende braaivleisbraai uit Suid-Carolina en klassieke suidelike tariewe.

Die kookboek is nie net 'n versameling resepte nie. Dit is Rodney se lewensverhaal. Dit is geskryf in 'n saaklike, eerlike stem wat nederig vertel van beide die triomfe en die hartseer riffs wat gereeld met familieondernemings gebeur. Rodney se reis van Hemingway na Charleston neem baie draaie, en jy kan sy emosies voel terwyl hy opdraande sukkel en vrolik afdraande gly met 'n groot glimlag op sy gesig. Rodney sê graag dat "elke dag 'n goeie dag is", en jy hoor die boodskap hard en duidelik. Hy is ontevrede oor die verhale wat hy kies om te vertel, en dat 'ons nie spyt is nie' 'n gesindheid is wat ons almal slim sou wees om aan te neem.

Sy verhale maak jou eetlus lus vir kos. As jy die boek lees, voel dit asof jy saam met Rodney gaan sit, 'n whisky drink en sy braai geniet terwyl hy jou vertel hoe hy dit gemaak het, en wat hom die man gemaak het wat hy vandag is.

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Laat al u Rosé -vrae beantwoord word met hierdie Nasionale Rosé -hulplyn

Rodney het op die ouderdom van 11 begin braai by Scott's Bar-B-Q, die braaiplek van sy gesin. Vandag het hy sy eie restaurante in Charleston en Birmingham, AL. Rodney is die sjef en medestigter van Rodney Scott's Whole Hog BBQ. Hy en sy vriend, restauranteur Nick Pihakis, het die restaurant in 2017 geskep om Rodney se kenmerkende peperige braaivleisbraai, sy beroemde varkvelle en klassieke suidelike kos te bedien.

Ek was baie tyd in die kus van Suid -Carolina, en die eerste keer dat ek Scott besoek het, was ongeveer 'n dosyn jaar gelede. Dit was voordat Rodney bekend geword het in braaikringe, na Charleston, SC, verhuis en sy welverdiende toekenning gewen het.

Trouens, die eerste keer dat ek besoek het, was hy nie daar nie en ek het my toebroodjie by sy ma gekoop. Een hap en ek het geweet dat ek vir Rodney moes ontmoet. Ek het al gebraai en gebraai, en sy styl van heelvark was 'n pittige weergawe van waarmee ek in Noord -Carolina grootgeword het. Dit was vir my interessant omdat hy besig was om te doen wat hy van sy pa geleer het, maar dit was baie anders as die meer bekende barbecue met mosterdgeur in Suid-Carolina. Ek was gretig om saam met hom te gaan sit en 'n paar van die geskiedenis van sy braai en sy truuks te leer.

Rodney Scott wys my hoe om 'n vark op die kuil te gooi by Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, kiekie

Die dag kom gou en ek was gelukkig om hom te laat leer hoe om 'n vark te draai! Soveel as wat ek gekook en gebraai en vleis gerook het, het ek nog nooit 'n vark gedraai nie, en om die waarheid te sê, ek het sedertdien ook nie een omgekeer nie. Dit was opwindend, maar dit was baie moeiliker as wat dit lyk, soos Rodney in sy boek verduidelik.

Daardie dag het ek Rodney gevra wat in sy kenmerkende sous is, en met 'n vonkel in sy oog het hy my vertel dat dit 'n geheim was. Maar dit is nie meer 'n geheim nie, aangesien dit in die boek ingesluit is. Hy vertel die verhaal van hoe die sous in Hemingway op 'n tydelike stoof op die grond gemaak is. Die pot was te groot om op 'n stoof te pas, sodat 'n stuk dakblik op die grond langs die putte geplaas is. Warm kole uit die brandvat is op die blikkie gestapel en die groot pot is direk op die kole neergesit. En so het die sous gaargemaak. Hy beveel nie aan dat u dit tuis probeer nie, en - deesdae - maak hy die sous op die stoof.

Die twee hoofbestanddele in sy sous is asyn en peper, en Rodney sê dat die balans tussen die twee 'reg' moet wees. U wil nie hê dat die asyn of die peper 'oorweldigend' moet wees nie, en soos hy in die boek sê, 'weet u dat dit reg is as u 'n paar druppels van die voltooide sous proe, en nadat u dit geproe het, vorm u mond a kiss.”

Anyone who tastes Rodney Scott’s whole hog barbecue falls in love with it, and so it figures that your mouth will naturally pucker up for a kiss when the sauce is just right.

Rodney’s Sauce

1 gallon distilled white vinegar

1 1/4 tablespoons red pepper flakes

In a small stockpot, warm vinegar over medium-high heat. After about five minutes, when the vinegar reaches 150°F on an instant read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt about 10 minutes more.

Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes.

Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to eight weeks.

Reprinted from “Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster,” Clarkson Potter, ©2021 Rodney Scott


How To Flip A Pig: Stories And Recipes From Legendary Pitmaster Rodney Scott

Legendary Pitmaster Rodney Scott explains the finer points of his signature Whole Hog BBQ to the . [+] author before they flipped the pig at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Rodney Scott is from Hemingway, South Carolina, a town that has a population of less than 500 people and is about an hour from the hub of the Grand Strand, Myrtle Beach. It is also the hometown of another famous food personality. Sylvia Woods who co-founded Sylvia’s Restaurant of Harlem was also from this small southern town. It may be a coincidence, but I’d be willing to bet that there is a long tradition of great food in the kitchens and pits of the small farming community.

Today is a big day for Rodney. It is publication day for Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster by Rodney Scott and Lolis Eric Elie (Clarkson Potter). The book is a first for Rodney who won a James Beard Award in 2018 for Best Chef Southeast. His publisher states that this is the first cookbook by a Black pitmaster which seems—literally—unreal as the tradition of Black pitmasters in the barbecue world is long and storied.

"Rodney Scott's World of BBQ" cookbook is destined to become a much read, dog-eared and . [+] sauce-stained guide to Scoot's signature South Carolina whole hog BBQ and classic southern fare.

The cookbook is not only a collection of recipes. It is Rodney’s life story. It is written in a matter-of-fact, honest voice that humbly recounts both the triumphs, and the sad riffs that often happen with family businesses. Rodney’s journey from Hemingway to Charleston takes many turns, and you can feel his emotions as he both struggles uphill and glides gleefully downhill with a huge smile on his face. Rodney likes to say that “every day is a good day,” and you hear that message loud and clear. He is unapologetic about the stories that he is choosing to tell and that ‘no regrets’ attitude is one that we would all be smart to adopt.

His stories whet your appetite for the food. Reading the book feels like you are sitting down with Rodney, sipping a whiskey and enjoying his barbecue while he tells you how he made it, and what made him the man he is today.

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Rodney started cooking barbecue at the tender age of 11 at Scott’s Bar-B-Q, his family’s barbecue spot. Today, he has his own restaurants in Charleston and Birmingham, AL. Rodney is the chef and co-founder of Rodney Scott’s Whole Hog BBQ. He and his friend, restauranteur Nick Pihakis, created the restaurant in 2017 to serve Rodney’s signature peppery whole hog barbecue, his famous pig skins and classic southern fare.

I used to spend a lot of time in coastal South Carolina and the first time that I visited Scott’s was about a dozen years ago. This was before Rodney became famous in barbecue circles, moved to Charleston, SC, and won his much-deserved award.

In fact, the first time I visited, he wasn’t there and I bought my sandwich from his mother. One bite and I knew that I had to meet Rodney. I had already made grilling and barbecue my work, and his style of whole hog was a peppery version of what I grew up with in North Carolina. It was intriguing to me because he was doing what he had learned from his father but it was very different from the more known South Carolina mustard-flavored barbecue. I was eager to sit down with him and learn some of the history of his barbecue and his tricks.

Rodney Scott shows me how to flip a pig on the pits at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Soon that day came and I was lucky enough to have him teach me how to flip a pig! As much as I had cooked and grilled and smoked meat, I had never flipped a pig and truth be told, I haven’t flipped one since either. It was exhilarating but it was much harder than it looks as Rodney explains in his book.

That day, I asked Rodney what was in his signature sauce and with a twinkle in his eye, he told me it was a secret. But it is a secret no more, as it is included in the book. He tells the story of how back in Hemingway, the sauce was made on a makeshift stove on the ground. The pot was too big to fit on a stove, so a piece of roofing tin was placed on the ground next to the pits. Hot coals from the burn barrel were piled on the tin and the big pot was placed directly on the coals. And, that was how the sauce cooked. He doesn’t recommend that you try that at home, and—these days—he makes the sauce on the stove.

The two main ingredients in his sauce are vinegar and pepper, and Rodney says that the balance of the two has to be “right.” You don’t want either the vinegar or the pepper to be “overwhelming,” and as he says in the book, “you know it’s right when you taste a few drops of the finished sauce, and after you taste it, your mouth forms a kiss.”

Anyone who tastes Rodney Scott’s whole hog barbecue falls in love with it, and so it figures that your mouth will naturally pucker up for a kiss when the sauce is just right.

Rodney’s Sauce

1 gallon distilled white vinegar

1 1/4 tablespoons red pepper flakes

In a small stockpot, warm vinegar over medium-high heat. After about five minutes, when the vinegar reaches 150°F on an instant read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt about 10 minutes more.

Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes.

Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to eight weeks.

Reprinted from “Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster,” Clarkson Potter, ©2021 Rodney Scott


How To Flip A Pig: Stories And Recipes From Legendary Pitmaster Rodney Scott

Legendary Pitmaster Rodney Scott explains the finer points of his signature Whole Hog BBQ to the . [+] author before they flipped the pig at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Rodney Scott is from Hemingway, South Carolina, a town that has a population of less than 500 people and is about an hour from the hub of the Grand Strand, Myrtle Beach. It is also the hometown of another famous food personality. Sylvia Woods who co-founded Sylvia’s Restaurant of Harlem was also from this small southern town. It may be a coincidence, but I’d be willing to bet that there is a long tradition of great food in the kitchens and pits of the small farming community.

Today is a big day for Rodney. It is publication day for Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster by Rodney Scott and Lolis Eric Elie (Clarkson Potter). The book is a first for Rodney who won a James Beard Award in 2018 for Best Chef Southeast. His publisher states that this is the first cookbook by a Black pitmaster which seems—literally—unreal as the tradition of Black pitmasters in the barbecue world is long and storied.

"Rodney Scott's World of BBQ" cookbook is destined to become a much read, dog-eared and . [+] sauce-stained guide to Scoot's signature South Carolina whole hog BBQ and classic southern fare.

The cookbook is not only a collection of recipes. It is Rodney’s life story. It is written in a matter-of-fact, honest voice that humbly recounts both the triumphs, and the sad riffs that often happen with family businesses. Rodney’s journey from Hemingway to Charleston takes many turns, and you can feel his emotions as he both struggles uphill and glides gleefully downhill with a huge smile on his face. Rodney likes to say that “every day is a good day,” and you hear that message loud and clear. He is unapologetic about the stories that he is choosing to tell and that ‘no regrets’ attitude is one that we would all be smart to adopt.

His stories whet your appetite for the food. Reading the book feels like you are sitting down with Rodney, sipping a whiskey and enjoying his barbecue while he tells you how he made it, and what made him the man he is today.

Why Are Wines’ Alcohol Content Growing So High?

Celebrate National Soul Food Month With A Visit To One Of These Amazing Restaurants

Have All Your Rosé Questions Answered With This National Rosé Hotline

Rodney started cooking barbecue at the tender age of 11 at Scott’s Bar-B-Q, his family’s barbecue spot. Today, he has his own restaurants in Charleston and Birmingham, AL. Rodney is the chef and co-founder of Rodney Scott’s Whole Hog BBQ. He and his friend, restauranteur Nick Pihakis, created the restaurant in 2017 to serve Rodney’s signature peppery whole hog barbecue, his famous pig skins and classic southern fare.

I used to spend a lot of time in coastal South Carolina and the first time that I visited Scott’s was about a dozen years ago. This was before Rodney became famous in barbecue circles, moved to Charleston, SC, and won his much-deserved award.

In fact, the first time I visited, he wasn’t there and I bought my sandwich from his mother. One bite and I knew that I had to meet Rodney. I had already made grilling and barbecue my work, and his style of whole hog was a peppery version of what I grew up with in North Carolina. It was intriguing to me because he was doing what he had learned from his father but it was very different from the more known South Carolina mustard-flavored barbecue. I was eager to sit down with him and learn some of the history of his barbecue and his tricks.

Rodney Scott shows me how to flip a pig on the pits at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Soon that day came and I was lucky enough to have him teach me how to flip a pig! As much as I had cooked and grilled and smoked meat, I had never flipped a pig and truth be told, I haven’t flipped one since either. It was exhilarating but it was much harder than it looks as Rodney explains in his book.

That day, I asked Rodney what was in his signature sauce and with a twinkle in his eye, he told me it was a secret. But it is a secret no more, as it is included in the book. He tells the story of how back in Hemingway, the sauce was made on a makeshift stove on the ground. The pot was too big to fit on a stove, so a piece of roofing tin was placed on the ground next to the pits. Hot coals from the burn barrel were piled on the tin and the big pot was placed directly on the coals. And, that was how the sauce cooked. He doesn’t recommend that you try that at home, and—these days—he makes the sauce on the stove.

The two main ingredients in his sauce are vinegar and pepper, and Rodney says that the balance of the two has to be “right.” You don’t want either the vinegar or the pepper to be “overwhelming,” and as he says in the book, “you know it’s right when you taste a few drops of the finished sauce, and after you taste it, your mouth forms a kiss.”

Anyone who tastes Rodney Scott’s whole hog barbecue falls in love with it, and so it figures that your mouth will naturally pucker up for a kiss when the sauce is just right.

Rodney’s Sauce

1 gallon distilled white vinegar

1 1/4 tablespoons red pepper flakes

In a small stockpot, warm vinegar over medium-high heat. After about five minutes, when the vinegar reaches 150°F on an instant read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt about 10 minutes more.

Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes.

Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to eight weeks.

Reprinted from “Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster,” Clarkson Potter, ©2021 Rodney Scott


How To Flip A Pig: Stories And Recipes From Legendary Pitmaster Rodney Scott

Legendary Pitmaster Rodney Scott explains the finer points of his signature Whole Hog BBQ to the . [+] author before they flipped the pig at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Rodney Scott is from Hemingway, South Carolina, a town that has a population of less than 500 people and is about an hour from the hub of the Grand Strand, Myrtle Beach. It is also the hometown of another famous food personality. Sylvia Woods who co-founded Sylvia’s Restaurant of Harlem was also from this small southern town. It may be a coincidence, but I’d be willing to bet that there is a long tradition of great food in the kitchens and pits of the small farming community.

Today is a big day for Rodney. It is publication day for Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster by Rodney Scott and Lolis Eric Elie (Clarkson Potter). The book is a first for Rodney who won a James Beard Award in 2018 for Best Chef Southeast. His publisher states that this is the first cookbook by a Black pitmaster which seems—literally—unreal as the tradition of Black pitmasters in the barbecue world is long and storied.

"Rodney Scott's World of BBQ" cookbook is destined to become a much read, dog-eared and . [+] sauce-stained guide to Scoot's signature South Carolina whole hog BBQ and classic southern fare.

The cookbook is not only a collection of recipes. It is Rodney’s life story. It is written in a matter-of-fact, honest voice that humbly recounts both the triumphs, and the sad riffs that often happen with family businesses. Rodney’s journey from Hemingway to Charleston takes many turns, and you can feel his emotions as he both struggles uphill and glides gleefully downhill with a huge smile on his face. Rodney likes to say that “every day is a good day,” and you hear that message loud and clear. He is unapologetic about the stories that he is choosing to tell and that ‘no regrets’ attitude is one that we would all be smart to adopt.

His stories whet your appetite for the food. Reading the book feels like you are sitting down with Rodney, sipping a whiskey and enjoying his barbecue while he tells you how he made it, and what made him the man he is today.

Why Are Wines’ Alcohol Content Growing So High?

Celebrate National Soul Food Month With A Visit To One Of These Amazing Restaurants

Have All Your Rosé Questions Answered With This National Rosé Hotline

Rodney started cooking barbecue at the tender age of 11 at Scott’s Bar-B-Q, his family’s barbecue spot. Today, he has his own restaurants in Charleston and Birmingham, AL. Rodney is the chef and co-founder of Rodney Scott’s Whole Hog BBQ. He and his friend, restauranteur Nick Pihakis, created the restaurant in 2017 to serve Rodney’s signature peppery whole hog barbecue, his famous pig skins and classic southern fare.

I used to spend a lot of time in coastal South Carolina and the first time that I visited Scott’s was about a dozen years ago. This was before Rodney became famous in barbecue circles, moved to Charleston, SC, and won his much-deserved award.

In fact, the first time I visited, he wasn’t there and I bought my sandwich from his mother. One bite and I knew that I had to meet Rodney. I had already made grilling and barbecue my work, and his style of whole hog was a peppery version of what I grew up with in North Carolina. It was intriguing to me because he was doing what he had learned from his father but it was very different from the more known South Carolina mustard-flavored barbecue. I was eager to sit down with him and learn some of the history of his barbecue and his tricks.

Rodney Scott shows me how to flip a pig on the pits at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Soon that day came and I was lucky enough to have him teach me how to flip a pig! As much as I had cooked and grilled and smoked meat, I had never flipped a pig and truth be told, I haven’t flipped one since either. It was exhilarating but it was much harder than it looks as Rodney explains in his book.

That day, I asked Rodney what was in his signature sauce and with a twinkle in his eye, he told me it was a secret. But it is a secret no more, as it is included in the book. He tells the story of how back in Hemingway, the sauce was made on a makeshift stove on the ground. The pot was too big to fit on a stove, so a piece of roofing tin was placed on the ground next to the pits. Hot coals from the burn barrel were piled on the tin and the big pot was placed directly on the coals. And, that was how the sauce cooked. He doesn’t recommend that you try that at home, and—these days—he makes the sauce on the stove.

The two main ingredients in his sauce are vinegar and pepper, and Rodney says that the balance of the two has to be “right.” You don’t want either the vinegar or the pepper to be “overwhelming,” and as he says in the book, “you know it’s right when you taste a few drops of the finished sauce, and after you taste it, your mouth forms a kiss.”

Anyone who tastes Rodney Scott’s whole hog barbecue falls in love with it, and so it figures that your mouth will naturally pucker up for a kiss when the sauce is just right.

Rodney’s Sauce

1 gallon distilled white vinegar

1 1/4 tablespoons red pepper flakes

In a small stockpot, warm vinegar over medium-high heat. After about five minutes, when the vinegar reaches 150°F on an instant read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt about 10 minutes more.

Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes.

Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to eight weeks.

Reprinted from “Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster,” Clarkson Potter, ©2021 Rodney Scott


How To Flip A Pig: Stories And Recipes From Legendary Pitmaster Rodney Scott

Legendary Pitmaster Rodney Scott explains the finer points of his signature Whole Hog BBQ to the . [+] author before they flipped the pig at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Rodney Scott is from Hemingway, South Carolina, a town that has a population of less than 500 people and is about an hour from the hub of the Grand Strand, Myrtle Beach. It is also the hometown of another famous food personality. Sylvia Woods who co-founded Sylvia’s Restaurant of Harlem was also from this small southern town. It may be a coincidence, but I’d be willing to bet that there is a long tradition of great food in the kitchens and pits of the small farming community.

Today is a big day for Rodney. It is publication day for Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster by Rodney Scott and Lolis Eric Elie (Clarkson Potter). The book is a first for Rodney who won a James Beard Award in 2018 for Best Chef Southeast. His publisher states that this is the first cookbook by a Black pitmaster which seems—literally—unreal as the tradition of Black pitmasters in the barbecue world is long and storied.

"Rodney Scott's World of BBQ" cookbook is destined to become a much read, dog-eared and . [+] sauce-stained guide to Scoot's signature South Carolina whole hog BBQ and classic southern fare.

The cookbook is not only a collection of recipes. It is Rodney’s life story. It is written in a matter-of-fact, honest voice that humbly recounts both the triumphs, and the sad riffs that often happen with family businesses. Rodney’s journey from Hemingway to Charleston takes many turns, and you can feel his emotions as he both struggles uphill and glides gleefully downhill with a huge smile on his face. Rodney likes to say that “every day is a good day,” and you hear that message loud and clear. He is unapologetic about the stories that he is choosing to tell and that ‘no regrets’ attitude is one that we would all be smart to adopt.

His stories whet your appetite for the food. Reading the book feels like you are sitting down with Rodney, sipping a whiskey and enjoying his barbecue while he tells you how he made it, and what made him the man he is today.

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Rodney started cooking barbecue at the tender age of 11 at Scott’s Bar-B-Q, his family’s barbecue spot. Today, he has his own restaurants in Charleston and Birmingham, AL. Rodney is the chef and co-founder of Rodney Scott’s Whole Hog BBQ. He and his friend, restauranteur Nick Pihakis, created the restaurant in 2017 to serve Rodney’s signature peppery whole hog barbecue, his famous pig skins and classic southern fare.

I used to spend a lot of time in coastal South Carolina and the first time that I visited Scott’s was about a dozen years ago. This was before Rodney became famous in barbecue circles, moved to Charleston, SC, and won his much-deserved award.

In fact, the first time I visited, he wasn’t there and I bought my sandwich from his mother. One bite and I knew that I had to meet Rodney. I had already made grilling and barbecue my work, and his style of whole hog was a peppery version of what I grew up with in North Carolina. It was intriguing to me because he was doing what he had learned from his father but it was very different from the more known South Carolina mustard-flavored barbecue. I was eager to sit down with him and learn some of the history of his barbecue and his tricks.

Rodney Scott shows me how to flip a pig on the pits at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Soon that day came and I was lucky enough to have him teach me how to flip a pig! As much as I had cooked and grilled and smoked meat, I had never flipped a pig and truth be told, I haven’t flipped one since either. It was exhilarating but it was much harder than it looks as Rodney explains in his book.

That day, I asked Rodney what was in his signature sauce and with a twinkle in his eye, he told me it was a secret. But it is a secret no more, as it is included in the book. He tells the story of how back in Hemingway, the sauce was made on a makeshift stove on the ground. The pot was too big to fit on a stove, so a piece of roofing tin was placed on the ground next to the pits. Hot coals from the burn barrel were piled on the tin and the big pot was placed directly on the coals. And, that was how the sauce cooked. He doesn’t recommend that you try that at home, and—these days—he makes the sauce on the stove.

The two main ingredients in his sauce are vinegar and pepper, and Rodney says that the balance of the two has to be “right.” You don’t want either the vinegar or the pepper to be “overwhelming,” and as he says in the book, “you know it’s right when you taste a few drops of the finished sauce, and after you taste it, your mouth forms a kiss.”

Anyone who tastes Rodney Scott’s whole hog barbecue falls in love with it, and so it figures that your mouth will naturally pucker up for a kiss when the sauce is just right.

Rodney’s Sauce

1 gallon distilled white vinegar

1 1/4 tablespoons red pepper flakes

In a small stockpot, warm vinegar over medium-high heat. After about five minutes, when the vinegar reaches 150°F on an instant read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt about 10 minutes more.

Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes.

Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to eight weeks.

Reprinted from “Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster,” Clarkson Potter, ©2021 Rodney Scott


How To Flip A Pig: Stories And Recipes From Legendary Pitmaster Rodney Scott

Legendary Pitmaster Rodney Scott explains the finer points of his signature Whole Hog BBQ to the . [+] author before they flipped the pig at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Rodney Scott is from Hemingway, South Carolina, a town that has a population of less than 500 people and is about an hour from the hub of the Grand Strand, Myrtle Beach. It is also the hometown of another famous food personality. Sylvia Woods who co-founded Sylvia’s Restaurant of Harlem was also from this small southern town. It may be a coincidence, but I’d be willing to bet that there is a long tradition of great food in the kitchens and pits of the small farming community.

Today is a big day for Rodney. It is publication day for Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster by Rodney Scott and Lolis Eric Elie (Clarkson Potter). The book is a first for Rodney who won a James Beard Award in 2018 for Best Chef Southeast. His publisher states that this is the first cookbook by a Black pitmaster which seems—literally—unreal as the tradition of Black pitmasters in the barbecue world is long and storied.

"Rodney Scott's World of BBQ" cookbook is destined to become a much read, dog-eared and . [+] sauce-stained guide to Scoot's signature South Carolina whole hog BBQ and classic southern fare.

The cookbook is not only a collection of recipes. It is Rodney’s life story. It is written in a matter-of-fact, honest voice that humbly recounts both the triumphs, and the sad riffs that often happen with family businesses. Rodney’s journey from Hemingway to Charleston takes many turns, and you can feel his emotions as he both struggles uphill and glides gleefully downhill with a huge smile on his face. Rodney likes to say that “every day is a good day,” and you hear that message loud and clear. He is unapologetic about the stories that he is choosing to tell and that ‘no regrets’ attitude is one that we would all be smart to adopt.

His stories whet your appetite for the food. Reading the book feels like you are sitting down with Rodney, sipping a whiskey and enjoying his barbecue while he tells you how he made it, and what made him the man he is today.

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Rodney started cooking barbecue at the tender age of 11 at Scott’s Bar-B-Q, his family’s barbecue spot. Today, he has his own restaurants in Charleston and Birmingham, AL. Rodney is the chef and co-founder of Rodney Scott’s Whole Hog BBQ. He and his friend, restauranteur Nick Pihakis, created the restaurant in 2017 to serve Rodney’s signature peppery whole hog barbecue, his famous pig skins and classic southern fare.

I used to spend a lot of time in coastal South Carolina and the first time that I visited Scott’s was about a dozen years ago. This was before Rodney became famous in barbecue circles, moved to Charleston, SC, and won his much-deserved award.

In fact, the first time I visited, he wasn’t there and I bought my sandwich from his mother. One bite and I knew that I had to meet Rodney. I had already made grilling and barbecue my work, and his style of whole hog was a peppery version of what I grew up with in North Carolina. It was intriguing to me because he was doing what he had learned from his father but it was very different from the more known South Carolina mustard-flavored barbecue. I was eager to sit down with him and learn some of the history of his barbecue and his tricks.

Rodney Scott shows me how to flip a pig on the pits at Scott's Bar-B-Q in Hemingway, SC.

Powerhouse Productions, screenshot

Soon that day came and I was lucky enough to have him teach me how to flip a pig! As much as I had cooked and grilled and smoked meat, I had never flipped a pig and truth be told, I haven’t flipped one since either. It was exhilarating but it was much harder than it looks as Rodney explains in his book.

That day, I asked Rodney what was in his signature sauce and with a twinkle in his eye, he told me it was a secret. But it is a secret no more, as it is included in the book. He tells the story of how back in Hemingway, the sauce was made on a makeshift stove on the ground. The pot was too big to fit on a stove, so a piece of roofing tin was placed on the ground next to the pits. Hot coals from the burn barrel were piled on the tin and the big pot was placed directly on the coals. And, that was how the sauce cooked. He doesn’t recommend that you try that at home, and—these days—he makes the sauce on the stove.

The two main ingredients in his sauce are vinegar and pepper, and Rodney says that the balance of the two has to be “right.” You don’t want either the vinegar or the pepper to be “overwhelming,” and as he says in the book, “you know it’s right when you taste a few drops of the finished sauce, and after you taste it, your mouth forms a kiss.”

Anyone who tastes Rodney Scott’s whole hog barbecue falls in love with it, and so it figures that your mouth will naturally pucker up for a kiss when the sauce is just right.

Rodney’s Sauce

1 gallon distilled white vinegar

1 1/4 tablespoons red pepper flakes

In a small stockpot, warm vinegar over medium-high heat. After about five minutes, when the vinegar reaches 150°F on an instant read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt about 10 minutes more.

Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes.

Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to eight weeks.

Reprinted from “Rodney Scott’s World of BBQ: Recipes and Perspectives from the Legendary Pitmaster,” Clarkson Potter, ©2021 Rodney Scott