Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook

by Rodney Scott, Lolis Eric Elie

IACP COOKBOOK OF THE YEAR AWARD WINNER • 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.

“BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur

ONE OF THE BEST COOKBOOKS OF THE The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun , Epicurious, Vice, Salon, Southern Living, Wired, Library Journal

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.

Genres: Cookbooks, Food, Cooking, Nonfiction, Memoir, Culinary, Food Writing

224 pages, Hardcover

Published March 16, 2021

Reviews

[Liquidlasagna · Rating 4 out of 5]

the big problem is that almost half the book is about the guy
and it's just 100 pages of recipes

there's a few okay things in here though

I forgot I reviewed this one, looking for new bbq books, and I thought I never reviewed this one, but with the weird cataloguing system of good bleeds, click on the name enough and one edition actually had some stars on it, my stars...

last day I thought, nope never reviewed this one, till I read a sample recipe and I said, you know I've seen this one before

with kosher salt and msg in the fish coating!

[Sarah · Rating 4 out of 5]

Deeply affecting memoir with a punch of smoke.

[Virginia Campbell · Rating 5 out of 5]

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."

[Jessica · Rating 5 out of 5]

Rodney Scott grew up with barbecue. He cooked his first whole hog at eleven years old and has been cooking ever since. His parents had several businesses, including selling barbecue and later a restaurant, and Rodney was an only child so he grew up helping in whatever business needed it. He harvested tobacco, worked in the restaurant, helped cook hogs, whatever needed to be done. As an adult he decided that he wanted to keep cooking barbecue for his profession and wanted to help the family barbecue business expand. But, he and his father butted heads over the business and sadly his father eventually cut him off just as Rodney's own restaurant was taking off. But, Rodney's motto is "every day is a good day" so he focused on his own restaurants and family. Today Rodney Scott is well-known in the barbecue world and has won a James Beard award for his first restaurant. In this book about a third of the book is his story of how he grew up and how he got to where he is now in the barbecue world. The second third of the book explains how to build a fire pit to slow cook whole hogs and other ways to grill or barbecue various cuts of meat. The final third is recipes for other dishes he grew up eating or are now on his restaurant menus, including a variety of sauces and seasonings. I had heard of Rodney Scott before, but his story is so unique and he seems like such a down to Earth person despite his notoriety in the food world. My husband and I had planned a trip to Charleston in 2020 that was canceled because of COVID, so now I have another restaurant to add to my list for when we can reschedule that trip. I definitely want to try some of Rodney Scott's famous barbecue!

[Queer · Rating 4 out of 5]

This book was quite funny. From Jesus’ tears to collards that he wouldn’t eat, I found the punchiness of the text to be at least as interesting as the food. Nothing earth shattering here but might be good for someone learning how to BBQ.

[Debra · Rating 5 out of 5]

Back during a pandemic Netflix blitz, we devoured the Latest Chef's Table featuring all things smoked, flamed and barbequed.


In fact, we watched it twice.   We fell in love with Tootsie from Snow's BBQ in Lexington, TX.   Snow's will be a side trip for us on our way to Houston whenever we can travel safely again.   Rodney Scott, the James Beard award winner, was also a favorite.   He has inspired The Hubs to build a pit and do a whole hog (one day soon).    I pre-ordered Scott's first cookbook in December for his Christmas present.   It arrived in mid-March which brings me to this review.   I. Love. This. Book.

I've mentioned before that I love reading cookbooks.  Well,  Rodney Scott's World of BBQ is an exceptional read on its own.   It is full of stories and wisdom.  

While The Hubs plans his pit and where to source a whole hog, I jumped in immediately to try the recipes.    To make a lot of his recipes (even some of the sweet ones and cocktails) you MUST have a supply of that delicious (and different) Rodney's Sauce (211).   This was the recipe I most wanted to make after watching Chef's Table.   Scott had a huge stockpot of this stuff simmering away.  I was intrigued by the lemons floating in it.

[caption id="attachment_34716" align="aligncenter" width="440"] from Destination BBQ[/caption]

On a recent lazy Sunday, we smoked a pork (slathered with Rodney's Rib Rub), serving it with Rodney's Sauce on the side.   To accompany the meal, I made his Potato Salad (148), Grilled Vegetable Salad (151), and Banana Pudding (183).

 

If you make only two things from this book, make this sauce and the Rib Rub.  They are the bases for a lot of his recipes.

[caption id="attachment_34731" align="aligncenter" width="440"] Roasted Vegetable Salad[/caption]

The Roasted Vegetable Salad is dressed with a vinaigrette made from Rodney's Sauce.  I've used this vinaigrette on everything from green salads to sandwiches.

[caption id="attachment_34730" align="aligncenter" width="440"] Potato Salad[/caption]

His potato salad is very tangy and a bit "saucy."  I ended up adding a few more potatoes.  I liked the flavor.

[caption id="attachment_34729" align="aligncenter" width="440"] The first meal from the cookbook: Pulled Pork, Roasted Vegetable Salad, and Potato Salad[/caption]

For dessert:  Banana Pudding!

I've also made his Hemingway Golden Gate Cocktail.  This cocktail again uses Rodney's Sauce, honey, lemon juice and tequila.  It has a great spicy margarita flavor!!!!  

And, I made another dessert for Easter:  his Blueberry Cornmeal Pound Cake!   It's delicious (with a bit of bourbon-whipped cream)!!!

Really, you must check out this cookbook.  It's full of more than BBQ!

[Jill · Rating 5 out of 5]

Rodney Scott was only 11 when he cooked his first whole hog. He’d spent years in his family’s restaurant watching his dad cook a hog, helping to chop the wood, keeping the fire going for hours, so when he asked his dad if he could cook a whole hog by himself, his father agreed (Scott didn’t know it at the time, but his dad had another cook there supervising him the whole time).

Scott’s first hog was a success. As was his second and third and all the hogs he’s cooked since. Garnering the attention of the likes of Anthony Bourdain, Danny Meyer, John T. Edge, and Nick Pihakis, Scott’s reputations as a pitmaster grew as more and more people tasted his barbecue. He was invited to cook with other legendary pitmasters in Charleston and in New York City.

Rodney Scot’s World of BBQ pulls back the curtain on how a young man from the small town of Hemingway, South Carolina took his family’s small business and grew it into a successful chain of barbecue restaurants, feeding the South and beyond some of the best South Carolina barbecue they can find.

This unique book is part memoir, him telling his stories of failures and successes, and part cookbook, where he shares recipes for grilling at home as well as cooking at the stove. There are stories of growing up and recipes for rubs and sauces. There are cocktails and desserts as well as how he recovered the restaurant after two different fires (thankfully, no one was hurt, but the damage to the buildings was extensive). There are the stories of racing cars as a teenager, having to work extra hard at the restaurant before every holiday, learning from mentors how to become more professional and grow his business. And there are recipes from his family and friends that help put Southern heart and soul on the table.

Scott includes recipes for snacks, salads, and vegetables, and all the recipes are deep Southern comfort foods. Fried Chicken and Fried Catfish, Rodney’s Spare Ribs and Rodney’s Wings, Pimento Cheese, Potato Salad, Cole Slaw, Macaroni and Cheese, Rodney’s Reluctant Collard Greens, Hushpuppies, Corn Bread with Honey Butter, Apple Hand Pies, and Banana Pudding.

But we all know what we’re really here for. We want to know his secrets for cooking that whole hog. And Scott does not disappoint. From building the pit to starting the fire to the actual cooking, Scott takes you through the process step by step with lots of photos to help you stay on track.

Whether you come for the BBQ recipes, the Southern comfort foods (and drinks!), or the stories of growing up working hard and growing a humble family business into a BBQ restaurant hailed by The New York Times, Rodney Scott’s World of BBQ serves it all up with honesty, frankness, and modesty.

I live in a part of the country that is also known for its barbecue (Kansas City), and I really enjoyed reading about South Carolina ‘cue from one of the generals on the front line. And I appreciate how candidly Scott shared the stories of his family, of growing up in the South, and of finding his place in the kitchen. Scott, with the help of cowriter Lolis Eric Elie, puts some very personal stories on these pages, I came away from Rodney Scott’s World of BBQ with not only a new understanding of growing up in the South but a genuine admiration of Scott and everything he’s accomplished. This is one impressive cookbook.

A copy of Rodney Scott’s World of BBQ was provided by Clarkson Potter for an unbiased review, with many thanks.

[Trish W. · Rating 4 out of 5]

Most of this book is comprised of barbecue and related recipes, centered on the South Carolina style of barbecue. But it isn't just a cookbook. The first "Introduction" section is given over to Scott discussing his life, personal trials, and background in the tiny rural town of Hemingway, all of which led to his current "big city" success. It provides a look into the high-pressure world of professional cooking and the daunting struggle to succeed in the restaurant industry.

At first readers might wonder (or even get a little impatient with) why Scott feels compelled to explain such things. Rest assured that the first section is worth reading to gain better understanding and deeper appreciation for the art of pit barbecuing — and it is an art when done well. The sheer amount of physical work required for commercial success is staggering, as Scott reveals in the chapter "Hating the Holidays." On further thought, Scott's personal story is important for the long-range historical view of how culture has shaped - and been shaped by - the experience of Black Americans, although Scott himself doesn't delve into that issue. Historically their stories were seldom recorded and their contributions remain seldom acknowledged to this day. I'd note here that the current competition barbecue circuit made familiar by mainstream media is not as diverse as it should be. To date, Scott has not been involved in the competition circuit. (For further reading about the history of barbecue, I'd highly recommend Black Smoke by Adrian Miller. It's far more fascinating than most folks would assume.)

The remaining three-quarters of the book is a sharing of the time-honored basics that Scott was taught and has used and developed over three decades. He begins with step-by-step instructions for constructing a pit and a burn barrel with common materials from any building supplier. He then explains in detail exactly how to barbecue a whole hog : the crowning glory of achievement for any cook. These instructions are given in an unpretentious, conversational way that seems very doable. The remainder of the book is devoted to his recipes and techniques, covering everything from whole-hog pit barbecue to "low and slow" barbecuing on a typical backyard charcoal grill. There are sections for snacks, side dishes, desserts, and cocktails. Some recipes are quite surprising. Perhaps the most useful to the average cook will be the "Pantry" section with Scott's dry rub and sauce recipes, and the "Grill" section for cooking a variety of meats.

In the way Paul Prudhomme broke ground with his classic Deep South cooking, Rodney Scott and his World of BBQ could very well become another seminal work. If anyone uses Scott's recipes to succeed in their own efforts at creating a fine meal, they should realize they're standing on the shoulders of unsung giants — all those unknown, unacknowledged pitmasters and cooks whose passed-down knowledge made possible the ribs and potato salad on your own table. Better understanding of your food leads to an entirely different level of appreciation for having it. Best of all, even if you have no aspiration to ever pit barbecue a whole hog, this is still an inspiring and very enjoyable read.

[Kerry Croucier · Rating 5 out of 5]

I have to say I love this book/cookbook. I grew up in the South (specifically, South Carolina) and my favorite thing to eat is BBQ (of the pork variety, is there any other? Yes, I know I will get arguments, but in my mind, this is it!), so I was excited when I picked up RODNEY SCOTT’S WORLD OF BBQ: EVERY DAY’S A GOOD DAY by Rodney Scott and Lolis Eric Elie, I couldn’t wait to dive in. I had to start with the recipes and the mouthwatering pictures that accompanied them. I am pretty sure every page is marked for trying. Being from the South, why did I not think of putting pulled pork on my grits??? That is heaven in a bowl. There is more than just BBQ in here, as Scott has presented a variety of Southern goodness… Fried Chicken and Catfish? Check. Macaroni and Cheese? Oh yes! Pimento Cheese? Another favorite. Scott has Barbecue, of course. It’s its own section where he talks about his style of cooking and gives advice on everything from the type of wood to building a pit and burn barrel, to cooking the whole hog, which he’s been doing successfully, forever. We also have recipes From the Grill, From the Stove, Sides (snacks, veggies, salads), desserts (more deliciousness), and cocktails. Lest you wonder about supplies, he has a section for pantry items (and sauce recipes). Every time I open this book, I find something new to love.
Sounds like a full book already, right? Scott doesn’t just toss you in with the recipes, he brings us into his life, first. He starts this book/collection with this quote “I like spreading the joy and sharing the love, and whole hog barbecue is my means of doing it.” This is another way he shares the love and joy he has, showing people how to cook his food with more depth than a quick conversation. He also shares his journey to get where he is today: legendary pitmaster, James Beard award winning chef, owner of award-winning bbq restaurants… It has been an amazing journey full of hope and hard work, and it was extremely interesting and enlightening to read about it.
Being in California, I am going to have to source some of his ingredients (I spend summers in the South, so that will help), but I see a pilgrimage in my future because I know that nothing will compare with food from the original! With this book as a guide, I am going to continue to try my best to live up to the standard. This book is going to have a special spot in my kitchen (I would say shelf, but it won’t stay there, there is too much good eating to be done!)
Thank you to Clarkson Potter for my gifted copy. All opinions are my own and freely given.
#RodneyScott #RodneyScottsWorldofBBQ #EveryDayIsAGoodDay #ClarksonPotter

[Aasinathena · Rating 5 out of 5]

I’ve had my eyes on Rodney on the news and also on acclaimed Chef’s Table on Netflix. The I saw he was o Party unknown by the late Anthony Bourdain. Since then a visit to his Charleston,SC restaurant is a top “food priority” now. Down there in the South the BBQ game is so strong and also its not for everybody but for extra courageous like Rodney.

This book starts with his introduction which spans 50+ pages. What humble and incredible journey was that !

Next comes the BBQ chapter. He insists on the choice of wood readily available for you. How can this be true? The very moment I read that I felt like a big BBQ burden left my shoulders. No BBQ pro advice on such a thing ! Page 70 is for the home cook who has more space in their backyard. A cinder block BBQ pit making is laid out on the next pages,followed by building the burn barrel. Now a whole hog cooking is possible for any home cook.

Then recipes start to flow through. BBQ Bacon burgers,Rodney’s wings,even fried chicken and fried catfish are on my to do this summer. Snack section contains using more hog derived food such as pork skins,pork rinds,cracklings and chicharrones. Loaded pork skin nachos looks so lip smacking delicious! Then comes good ol’ Southern vegetable sides: Pimento cheese,coleslaw,potato salad,corn bread,hoppin’ john,smoked chicken salad and Rodney’s reluctant collard greens.

Desserts section is so noteworthy as well. Have you ever heard of a Carcklin’ layer cake? Yes it exists ! This chapter is followed by cocktails(pee dee;hails from Pee dee region of South Carolina,red pickup;Rodney's very own).

Last section is the most important;Rodney’s sauces,seasonings and rubs. And he admits the usage of MSG. And most blame it on the so-called ‘Chinese restaurant syndrome” BUT you’ve been eating it your whole life and probably everyday with every snack pack on the snack aisle. I have not used it straight from the carton but I love the umami flavor.

This book is gonna get dog-teared this summer. So many recipes to cook from and so many meals to be savored on the summer table. So looking forward to it !


I’ve received a free copy from Ten Speed in exchange for a free and unbiased review.
Thank you.

[M · Rating 4 out of 5]

Recipes you can actually make!
The cookbook that Rodney Scott has put together is one that barbeque enthusiasts have been waiting for for a while. Its a little bit biography, a little bit philosophy and it is all love greasy goodness.
The book begins with Rodney's background and how he has ended up becoming a fantastically award-winning chef. Then he get's into the nuts and bolts. The different woods out there, how to build a BBQ pit and burn barrel and finishes it as it should, how to cook on it. In this case, Chef Scott teaches us how to cook a whole hog on it. He then gets into a more traditional BBQ cookbook. There are recipes for cooking on a grill, the stove and other kitchen appliances, sides and snacks, desserts, sauces and rubs and even a few pages of cocktails!
This is a well written, well presented BBQ cookbook. What I appreciate is that the recipes are all relatively simple that anyone could make. You don't need specialty markets, crazy ingredient lists, or culinary training to get through the recipes. They are pretty basic, straight-forward, foods that will remind you why you love barbeque.
My rip on it or why I didn't rate it higher is that as for the recipes, while they are all staples in the BBQ world, they are in about every BBQ cookbook out there.
But this is good, his story is a good one, his philosophy is a good one, the foods are good, and ultimately Rodney's book is a good one.
I recommend this to those who like to cook and cook BBQ specifically and those who love to learn about the craft of cooking great BBQ. Three and a half stars.

[Neal · Rating 4 out of 5]

If you're looking for a very detailed and intense bbq experience, you've found it. For myself, at best, I would use a rub and throw something on the grill. This book will give you a lot more than that. I did enjoy the stories and I admire Rodney Scott as a man, a chef, and an entrepreneur. He really has passion for his customers' enjoyment and he works very hard for his widely loved product. Even if I'm unlikely to make these recipes, I definitely took away an understanding of his food and his philosophy that built it. If you're looking for some impressive bbq for this summer, you have found the right place. I've received a free copy from Clarkson Potter in exchange for my free and unbiased review.

[Rob · Rating 3 out of 5]

Solid read. Picked up a few recipes I would like to try. I enjoyed reading about Rodney Scott's upbringing and journey into BBQ. I had heard of him online and was interested to understand his take on smoking the meat. He is famously centered around the whole hog so that was the focus for the first half of this book. While neat, I had hoped for a bit more info around different cuts of pork as well. Building the cinder block pit and located an entire hog will be a challenge so much of the book is hard for me to replicate. The recipes are traditional Carolina sides so nothing super crazy. But a few looked tasty. Definitely walked away with respect for Rodney Scott. Need to make it to his restaurant.

[Jenn Adams · Rating 3 out of 5]

I had been looking forward to this because I love when chefs/restaurateurs publisher books that give insight into a combo of their lives/restaurants/food. Plus I've been Rodney Scott's down in SC and it was delicious. I found that the biographical material at the beginning was too much. It's not that I didn't want to know all the details but maybe it should have been broken up between chapters or something, but there was ~50 pages right at the beginning which can be a lot to get through before getting to the meat of the book (pun intended). Would be great to add to your collection if you are serious about doing a pig roast in your backyard. Lots photos and detailed technique.

[Colton Brydges · Rating 3 out of 5]

I was perhaps expecting too much from this book. The reflections chapters would be relatively familiar for anyone who has seen Rodney Scott's appearance on Chef's Table. Though Scott should be commended for his honesty and openness, especially regarding his relationship with his father.

In terms of the recipes, they are simple, like Scott's (incredible) BBQ. The real added value of the book is the details on techniques and BBQ know-how. For a casual griller like myself who is unlikely to ever cook a whole hog, these sections were more interesting than useful.

All in all, an interesting insight to Scott and his work, though a bit light on recipes.

[Charles Francis · Rating 5 out of 5]

This is the personal story along with delicious recipes from one of the nation's leading BBQ cooks. Born in Hemingway, SC a place I am somewhat familiar with due to my many travels throughout the state, Rodney shares with us his journey to becoming a world class pitmaster.

He gives us enough of a glimpse into his personal life, for example the strained relationship he has with his father (not Rodney's choosing) who taught him the craft, to how he became to be known in places as faraway as Uruguay.

The recipes are off the chart and I love his Rodney Rib Rub.

If you are looking for a good cookbook with a personal story, pick this one up.

[Andrew · Rating 5 out of 5]

I know it’s odd to add a cookbook to your Goodreads list, but this book goes far beyond delicious southern recipes you can make on your grill.

This book reads like a Master Class on Rodney Scott’s life, skillset, and style of cooking. It starts out with a telling of his time growing up working BBQ pits and how those lessons impacted his career path. He then walks you through everything you need to know from: how to construct your own burn barrels and pits to wood selections along with a ton of mouth-watering recipes!

Rodneys story was inspiring and his book will proudly join the ranks on our shelf soon!

[~Vixhen~ · Rating 5 out of 5]

This book wasn't just about cooking great BBQ, this book gave us a story about how Rodney was raised and how he developed his skill. I loved it. Too often, we get don't get the insight into the person behind the recipes. I really enjoyed reading about his family, his struggle, his friends and how he came to be a great pit master. I loved the layout of this book and and variety of recipes. My only regret is that I don't leave close enough to enjoy what I'm sure is some of the best BBQ out there!

[Antonietta tesfaye · Rating 4 out of 5]

Very interesting personality. Kept the book from being too dry by his storytelling. A wealth balance between memoir and cookbook. Just the perfect blend. One issue however, I would’ve liked more information on what happened with the relationship between his father and himself. Maybe it was too personal but that was the main thread throughout the book. This fact left the book without a conclusion.

[Calvin M. LaMar · Rating 5 out of 5]

Good information on the world of Pit Master BBQ experts. I enjoy cooking and was unaware of this world prior to reading this book.
I also watched the movie. Both quite interesting.
Next, I plan to visit Rodney Scott's restaurant this fall in Charleston SC!
I recommend this book as one more telling of America's story. This time an u pretentious young African American, in America's rural South, finds himself and succeeds.
Calvin LaMar

[John · Rating 5 out of 5]

The book is divided in to 3 distinct parts. It begins with Rodney’s autobiography. I knew that Rodney had a falling out with his father, and the book explains it. In the 2nd part, Rodney explains how to build a pit and how to cook a whole hog. I doubt if I will ever do either, but it was fascinating to read. Rodney concludes with a well illustrated and detailed set of recipes. The book was a joy to read from page 1 to the end.

[Abby Stopka · Rating 5 out of 5]

So far this year I've read some good books and I read some not so good books. However most of all the books I've read this year I just cannot get reviews out as words do not come to mind. But I do have to say this book was inspiring and loved to hear how this guy learned to barbecue and how he learned to look at life.

[Troy · Rating 5 out of 5]

Rodney Scott is a living legend, and I’m much more impressed by his barbecue acuity than, say, Aaron Franklin’s. Before anybody reaches for the pitchforks, that is more of a compliment towards Scott than a shot at Franklin. Scott’s versatility, the fact that he cooked his first whole hog at 11 years old and his genuine positive attitude is awesome.

[Anita Covington · Rating 5 out of 5]

There are some decent recipes in this book. I buy cookbooks when I want to try something new or learn the amount of a certain ingredient to use in my own recipe. I love to create my own version of certain recipes.

[John Goodyear · Rating 4 out of 5]

I was in Charleston several years ago and asked where to get good bbq. Luckily was directed to Rodney Scott's. It was wonderful. This is an enjoyable book, he describes how he grew up with serious barbequeing as part of his life. The how-to section is cool and I can't wait to try his recipes.

[Justin · Rating 4 out of 5]

His life story is amazing. Theres also some great recipes. Don't sleep on the Mac and cheese. This book showed me that there was more to bbq than central Texas style and got me really exploring alot of other areas of bbq.

[RC Cooper]

Really looking forward to purchasing this book.

[Laurie · Rating 5 out of 5]

Only made a cocktail but love, love, love this food. Lots of backstory and tips on whole hog cooking.

[Connie · Rating 5 out of 5]

Great!

[AnnMarie · Rating 4 out of 5]

There aren’t that many recipes in this book but the techniques and the rub and sauce recipes are amazing! Literally mind blowing. Get this book for the wing recipe.