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

  • Cooking the hog (page 83)

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

    • Categories: Dressings & marinades; Grills & BBQ; How to...; Sauces for meat; Main course; Christmas; Cooking for a crowd; Entertaining & parties; Thanksgiving
    • Ingredients: whole hog; distilled white vinegar; lemons; pepper; ground cayenne pepper; dried red pepper flakes; sugar; oak wood
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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

  • 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.

  • 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!

  • 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!

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