Rodney Scott's World of BBQ: Every Day Is a Good Day
Rodney Scott was born with barbecue in his blood. He cooked his first
whole hog, a specialty of South Carolina barbecue, when he was just
eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his
family's barbecue spot in Hemingway, South Carolina. Now, four decades
later, he owns one of the country's most awarded and talked-about
barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston.
In
this cookbook, co-written by award-winning writer Lolis Eric Elie,
Rodney spills what makes his pit-smoked turkey, barbecued spare ribs,
smoked chicken wings, hush puppies, Ella's Banana Puddin', and
award-winning whole hog so special. Moreover, his recipes make it
possible to achieve these special flavors yourself, whether you're a
barbecue pro or a novice. From the ins and outs of building your own pit
to poignant essays on South Carolinian foodways and traditions, this
stunningly photographed cookbook is the ultimate barbecue reference. It
is also a powerful work of storytelling. In this modern American success
story, Rodney details how he made his way from the small town where he
worked for his father in the tobacco fields and in the smokehouse, to
the sacrifices he made to grow his family's business, and the tough
decisions he made to venture out on his own in Charleston.
Rodney Scott's World of BBQ
is an uplifting story that speaks to how hope, hard work, and a whole
lot of optimism built a rich celebration of his heritage—and of
unforgettable barbecue.
MY REVIEW: Legendary pitmaster, restaurateur, and James Beard award-winning chef Rodney Scott's life is as colorful and flavorful as the incredible food he prepares and shares with those fortunate enough to partake of his uniquely delectable cuisine. "Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook", coauthored with acclaimed writer and filmmaker Lolis Eric Elie, is a memoir, a cookbook, a vivid snapshot of Southern culture in Scott's lifetime, and of course, a homage to all things BBQ--done Rodney Scott's way. The work ethic instilled by his family during his growing-up years is still driving Scott to attain a higher level of functional perfection. "BBQ" is a simple term for a richly-varied, regional-specific manner of cooking--and way of life--that encompasses much of local resources combined with a universally-favored style of food preparation and enjoyment of delicious food. Rodney Scott's "World of BBQ" is centered in South Carolina, with sauces, spices, and cooking techniques changing not just from county to county, but also from city to city and the little towns in-between. One constant is that pork is the favored meat, with appearances here and there by beef and chicken. Scott, with his thoroughness and "do-it-right" persona, details selecting and using wood, building the BBQ pit, maintaining the fire, and the all-important process of cooking the meat to perfection--then the recipes begin. You'll find incredible dishes "From the Grill" and "From the Stove", "Snacks, Salads, and Vegetables", "Desserts", and "Cocktails". A section called "The Pantry" helps you build your own foundation for preparing such mouthwatering edibles as "Smoked Prime Rib", "Steak Sandwich with Sauteed Onions", "BBQ Bacon Burgers", "Honey-Butter Fish", and "Smoked Turkey Breast". Side dishes include "Marinated Tomatoes and Onions", "Coleslaw", "Cornbread with Honey Butter"', "Hushpuppies", and "Hoppin' John". Smoky, spicy BBQ done right will make you crave something sweet and make you very thirsty. Try desserts like "Apple Hand Pies" and "Banana Pudding", and cocktails like "Red Pickup" and "Punch-n the Carolinas" to make your taste-filled travels through "Rodney Scott's World of BBQ" a complete culinary adventure.
Disclosure: "I've received a free copy from Clarkson Potter in exchange for a free and unbiased review."
Reviews
“Over the years I’ve learned that anything from the hands of Rodney
Scott has a way of making people ridiculously happy. This book is no
exception. Rodney Scott’s World of BBQ is a surprisingly
approachable guide to bringing the magic flavors of Rodney’s restaurant
into the home. Cowritten with Lolis Eric Elie, one of this country’s
finest writers on food and culture, it’s also a stirring portrait of a
true American original. No secrets, no posturing, all love.”—David Chang, Momofuku
“Thirty years in the making, Rodney Scott’s World of BBQ
takes its readers into the heart, mind, and soul of a barbecue artisan
who is at the top of his craft. Rodney Scott “goes whole hog” by
accessibly and expertly guiding you through his barbecuing method. His
recipes for side dishes, desserts, and beverages definitely remind you
that, yes, every day will be a good day when you use this cookbook.”—Adrian Miller, James Beard Award winner
“I
love Rodney’s classic and straightforward approach to BBQ . . . He is a
true master of the pits. Watching him smoke a whole hog is an
inspiration.”—Michael Symon, chef and author
“By the time
I met Rodney Scott, I was knee-deep in love with the Southern spirit
around food. Meeting Rodney only bolstered my commitment to our
collective community—the one in which we all share where we come from,
who we are, and what we are about through the food we make. You will
learn what Rodney Scott is about the second you taste his food. Truth,
integrity, and hard work are hallmarks of Rodney’s spirit and
contributions to that collective Southern voice. In this book, you can
hear that voice and learn about the very important world in which it was
cultivated. The South would not be what it is without these traditions,
and the Southern conversation around food would not be what it is today
without Rodney Scott.”—Lisa Donovan, James Beard Award-winning writer and author of Our Lady of Perpetual Hunger
“It’s
rare that someone who is such a master at what they do stands out
equally for who they are. Rodney Scott tops both of those lists. In Rodney Scott’s World of BBQ
he shares his inspiring journey of passion and perseverance—fueled by
the power of fellowship and damned fine food cooked from the heart and
soul. Now you can cook alongside Rodney and make it a great day for
those lucky enough to join you by your pit and at your table.”—Danny Meyer, restaurateur and author of Setting the Table: The Transforming Power of Hospitality in Business
“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney. Not
only has Rodney Scott taken on the family tradition of BBQ, he’s shared
it from Charleston to the world. BBQ has such an incredible and
complexly layered history, and the fact that Rodney is one of the
best—not only in the country, but in the world—is a sign of his expert
craftsmanship. We are all going to benefit from this book and learn from
his traditions, the way he cooks, and his philosophy. I cannot wait to
reread it and, more than anything, cook and enjoy it with my family.
Congrats to you, Rodney.”—Marcus Samuelsson, chef and restaurateur
Rodney Scott
Rodney Scott is the chef and co-owner of Rodney Scott’s BBQ in Charleston, South Carolina, Birmingham, Alabama, and Atlanta, Georgia. He has been featured in the Netflix series Chef’s Table: BBQ, on The Splendid Table, Parts Unknown, It’s Alive, and Eater, and in The New York Times and Condé Nast Traveler, among other publications. He won the James Beard Award for Best Chef Southeast in 2018. Rodney lives outside of Charleston with his wife and son.
https://www.rodneyscottsbbq.com/
Lolis Eric Elie
Lolis Eric Elie is a writer and filmmaker. He was a writer on HBO’s Treme, OWN’s Greenleaf, and Amazon Prime’s The Man in the High Castle; his work has appeared in Best African American Essays, The New York Times, Gourmet, and Saveur, and he has been featured on 60 Minutes. He is a New Orleans native and is one of the founders of the Southern Foodways Alliance.
http://www.loliselie.com/
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