Food
3 Barbecue Recipes From Pitmaster Rodney Scott’s New Cookbook
Published on June 8, 2021
Chef and owner of Whole Hog BBQ in Charleston, South Carolina, Rodney Scott takes readers on a journey through the family traditions that fired his passion for barbecue in his new cookbook, Rodney Scott’s World of BBQ. Rodney cooked his first whole hog, a South Carolina specialty, when he was just 11 years old; today, he owns one of the most prized BBQ joints in the U.S. He shares many of his staple recipes, including Hoppin’ John, Rodney’s Wings and Honey Butter Fish. Scroll down and get grilling!
Honey Butter Fish
“Most of the time fish is grilled or sautéed quickly over high heat,” says Rodney. “But if you cook a fish on a hot barbecue grill, it doesn’t have a chance to pick up all the smoke flavor. So I came up with this recipe to take advantage of the smoke and to also play with the yin and yang of the salty rib rub and the sweet honey butter.”
Get the recipe for Honey Butter Fish.
Rodney’s Wings
“I knew I wanted to have chicken wings on the menu and I knew I wanted to do something different from the fried wings that are on every sports bar menu from coast to coast,” says Rodney. “The obvious thing was to put them in our pits to get that flavor on them and then fry them for that wing-crispy crunch everybody loves.”
Get the recipe for Rodney’s Wings.
Hoppin’ John
“Red peas do have a black eye, but they are smaller, redder and sweeter than their more famous cousins,” says Rodney. “You should seek them out if you want your Hoppin’ John to be historically accurate. But you should also seek them out just because you like good eating. This is history that tastes good.”
Get the recipe for Hoppin’ John.
Reprinted with permission from Rodney Scott’s World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a South Carolina limited liability company. Photographs copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, an imprint of Penguin Random House.