Charleston barbecue expert Rodney Scott shares heartfelt stories and a range of recipes in his first cookbook
The thing that Rodney Scott knows better than the back of his hand is how to barbecue whole hogs. Since age eleven, he’s been chopping wood, tending fires, flipping pigs, and pulling meat with a craft-master’s eye toward continuing perfection. But Scott’s story, which takes him from small-town pit cook to big-city barbecue chef, reveals layers of learning and growth along the way. In his debut cookbook, Rodney Scott’s World of BBQ, the first by a Black pitmaster, Scott and co-author Lolis Eric Elie take readers from his days cutting tobacco and growing his family’s Hemingway, South Carolina, business to standing on stage to accept the James Beard award for Best Chef: Southeast. There are, of course, very thorough and specific instructions for your next whole hog roast at home, but also recipes from his restaurant, like King Street Corn rolled in pork skins, quick-fried wings, and a smoked chicken salad inspired by his wife. Here, he offers a few summer recipes that we’ll be making on repeat.

RODNEY’S RECIPES

share
trending content
-
Getaway: The Restoration in Asheville
by Hannah Lee Leidy -
Keya and Co. Turning Sadness into Sugar
-
Kitchen Upgrade: Baking Holidays Merry and Bright
by Hannah Lee Leidy -
Cook the Book: Cure
by Amber Chase -
Letter From the Editor: Our 2023 Recipes Issue is Here
by Emily Havener
More From At the Table
-
9 Ways To Use Cranberries This Season
-
Our Essential Southern Thanksgiving Menu
-
The Ultimate Outdoor Thanksgiving
-
Our Favorite Halloween Cocktails
-
Lean Into The Season: Pumpkin & Squash Recipes