Tag Archives: Southern barbecue

Rodney Scott’s Smoked Prime Rib

Have you ever smoked a prime rib low and slow? This recipe will have you itching to try your hand at it.
Have you ever smoked a prime rib low and slow? This recipe will have you itching to try your hand at it.

Rodney Scott has felt the blistering heat at the heart of a raging fire.

Both in front of the barbecue pit and in life.

In his new cookbook-memoir, “Rodney Scott’s World of BBQ: Every Day Is a Good Day” (Clarkson Potter), of which I received a review copy, this legendary pitmaster lays bare both his rise to success and the subsequent yawning chasm in his relationship with his father.

It’s a book that offers lessons in cooking, of course, but also in fortitude and perseverance.

What’s more, despite the legion of barbecue and grilling books that have flooded the market over the years, it’s also astonishingly billed as the first cookbook written by a black pitmaster.

About time.

James Beard Award winning Scott, chef and co-owner of the legendary barbecue mecca, Rodney Scott’s BBQ in Charleston, S.C.; Birmingham, AL; and Atlanta, GA, wrote the book with Lolis Eric Elie, a writer and filmmaker, and one of the founders of the Southern Foodways Alliance.

Scott has led a hard-scrabble life, in which his family eked out a living growing soybeans, corn and tobacco on their farm in Hemingway, SC (population 400). It was at the family-owned store that Scott’s father got the idea to sell barbecue. He took charge of the pig while his wife made the sauce.

As his parents’ only child, Scott grew up helping on the farm and at Scott’s Bar-B-Q from a young age. In fact, he cooked his first hog at age 11, stoking the coals every 15 minutes in the wee hours by himself.

When Scott grew older and branched out on his own in Charleston, winning widespread acclaim in the process, he butted heads with his dad. Unfortunately to this day, their relationship remains strained.

You can cherish this book simply for the inspiring story of a man who worked his way up from nothing to the very top of the barbecue pinnacle. Or you can also relish in cooking from it.

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