Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster by Rodney Scott and Lolis Eric Elie

Search this book for Recipes »

Notes about this book

  • abrownb1 on July 02, 2021

    @FreshGuru he calls MSG Jesus Tears because it's so good!

  • FreshGuru on April 23, 2021

    The fried catfish recipe makes reference to MSG and then the words Jesus Tears see page 208. Now what does that mean?

Notes about Recipes in this book

  • Roscoe's blueberry cornmeal pound cake

    • Deborah on April 05, 2021

      Looked this one up when I saw that the contributing chef is a contestant on the latest season of Top Chef. Haven't made it yet but definitely plan to do so this spring!

  • Macaroni and cheese

    • abrownb1 on July 06, 2021

      I was a little sceptical of the cream of chicken soup but call me a convert! Added a nice savory flavor that you can't quite put your finger on when eating. Seasonings were spot on as well as timing. Leftovers reheated well. Will definitely make again!

  • Smoked turkey breast

    • Baxter850 on July 04, 2021

      A touch dry and needs lots more salt. Would dry brine or inject next time. The skin doesn’t get crispy so either need to modify the prep or cook it without the skin.

  • Chicken perloo

    • Chefrhoxy on March 21, 2021

      Easy recipe with complex flavors. Added habanero powder for some heat. Used smoked pork instead of chicken. Will make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • ISBN 10 198482693X
  • ISBN 13 9781984826930
  • Linked ISBNs
  • Published Mar 16 2021
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

In the first cookbook by a Black pitmaster, James Beard Award-winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.

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



Other cookbooks by this author