"Thirty years in the making, Rodney Scott's World of BBQ takes its readers into the heart, mind, and soul of a barbecue artisan who is at the top of his craft. Rodney Scott "goes whole hog" by accessibly and expertly guiding you through his barbecuing method. His recipes for side dishes, desserts, and beverages definitely remind you that, yes, every day will be a good day when you use this cookbook."--Adrian Miller, James Beard Award winner
"I love Rodney's classic and straightforward approach to BBQ . . . He is a true master of the pits. Watching him smoke a whole hog is an inspiration."--Michael Symon, chef and author
"By the time I met Rodney Scott, I was knee-deep in love with the Southern spirit around food. Meeting Rodney only bolstered my commitment to our collective community--the one in which we all share where we come from, who we are, and what we are about through the food we make. You will learn what Rodney Scott is about the second you taste his food. Truth, integrity, and hard work are hallmarks of Rodney's spirit and contributions to that collective Southern voice. In this book, you can hear that voice and learn about the very important world in which it was cultivated. The South would not be what it is without these traditions, and the Southern conversation around food would not be what it is today without Rodney Scott."--Lisa Donovan, James Beard award-winning writer and author of Our Lady of Perpetual Hunger
"I love Rodney's classic and straightforward approach to BBQ . . . He is a true master of the pits. Watching him smoke a whole hog is an inspiration."--Michael Symon, chef and author
"By the time I met Rodney Scott, I was knee-deep in love with the Southern spirit around food. Meeting Rodney only bolstered my commitment to our collective community--the one in which we all share where we come from, who we are, and what we are about through the food we make. You will learn what Rodney Scott is about the second you taste his food. Truth, integrity, and hard work are hallmarks of Rodney's spirit and contributions to that collective Southern voice. In this book, you can hear that voice and learn about the very important world in which it was cultivated. The South would not be what it is without these traditions, and the Southern conversation around food would not be what it is today without Rodney Scott."--Lisa Donovan, James Beard award-winning writer and author of Our Lady of Perpetual Hunger
"Not only has Rodney Scott taken on the family tradition of BBQ, he's shared it from Charleston to the world. BBQ has such an incredible and complexly layered history, and the fact that Rodney is one of the best--not only in the country, but in the world--is a sign of his expert craftsmanship. We are all going to benefit from this book and learn from his traditions, the way he cooks, and his philosophy. I cannot wait to reread it and, more than anything, cook and enjoy it with my family. Congrats to you, Rodney."--Marcus Samuelsson, chef and restaurateur
"It's rare that someone who is such a master at what they do stands out equally for who they are. Rodney Scott tops both of those lists. In Rodney Scott's World of BBQ he shares his inspiring journey of passion and perseverance--fueled by the power of fellowship and damned fine food cooked from the heart and soul. Now you can cook alongside Rodney and make it a great day for those lucky enough to join you by your pit and at your table." --Danny Meyer, restaurateur and author of Setting the Table: The Transforming Power of Hospitality in Business
About the Author
Rodney Scott is the chef and co-owner of Rodney Scott's BBQ in Charleston, South Carolina, and Birmingham, Alabama, with a new location in Atlanta expected to open in late 2020 or early 2021. He has been featured on The Splendid Table, Parts Unknown, It's Alive, and Eater and in The New York Times and Condé Nast Traveler, among others. He won the James Beard Award for Best Chef Southeast.
Lolis Eric Elie is a writer and filmmaker. He was a writer on Treme, Bosch, Greenleaf, and The Man in the High Castle; his work has appeared in Best African American Essays, The New York Times, Gourmet, and Saveur; and he has been featured on 60 Minutes. He is a New Orleans native and one of the founders of the Southern Foodways Alliance.
Lolis Eric Elie is a writer and filmmaker. He was a writer on Treme, Bosch, Greenleaf, and The Man in the High Castle; his work has appeared in Best African American Essays, The New York Times, Gourmet, and Saveur; and he has been featured on 60 Minutes. He is a New Orleans native and one of the founders of the Southern Foodways Alliance.
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