Rodney Scott's World of BBQ - Every Day Is a Good Day by Rodney Scott
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An outstanding barbeque cookbook!
Rodney Scott’s World of BBQ is a tour of the special culinary world of this barbeque master. His eponymous restaurant in Charleston, South Carolina is renowned for its pulled pork, ribs, barbequed chicken, and signature side dishes. This cookbook shares his life-long dedication to barbeque from his boyhood learning the methods of the barbeque pit from his father to the development of several restaurants which have been featured in articles in the New York Times, visited by Anthony Bourdain on his series Parts Unknown, and on the Netflix Chef’s Table series . From the time Scott was eleven, he was helping to tend the barbeque pit in his hometown of Hemingway, South Carolina, working on his own at age 17. He took over the business when his father suffered a stroke, and later overcame a fire that destroyed the restaurant. He took to the road with his barbeque, visiting food festivals and cities, building a following that eventually led to his fame and establishment of several related restaurants. The book is co-written with Loliis Eric Elie, a screenwriter and founder of the Southern Foodways Alliance. The bright and inspiring photographs are by Jerrelle Guy. After a narrative of Scott’s life, he explains how to construct a barbeque pit using cinder blocks and a burn barrel to fuel it. As he notes, this is a commitment, enabling you to smoke a whole hog. More accessible for the home barbeque is a section on using a traditional grill with charcoal. These recipes include ribs, steak sandwiches, smoked turkey breast, and wings. All of Scott’s recipes use his spice rubs and sauces. I made several of them, and they were outstanding. Scott’s Rib Rub is a combination of salt, MSG, black pepper, paprika, chili powder, brown sugar, garlic and onion powder, and cayenne. Rodney’s Sauce is a sharp, peppery sauce of white vinegar, lemon, black pepper, cayenne, red pepper flakes, and sugar cooked to a sticky thickness. The Other Sauce is red and syrupy, made of ketchup, apple cider vinegar, Worcestershire sauce, hot sauce, brown sugar, chili powder, mustard, and cayenne. Rodney’s White Barbeque Sauce is based on Hidden Valley Ranch dressing, mayonnaise, white vinegar, lemon juice, black and cayenne pepper. Kathy’s Sweet Sauce is a sweeter version of The Other Sauce. These sauces and the spice rub are the basis of many of the meat dishes and side dishes. I tried several of Scott’s recipes, and all were truly exceptional: • Pork Belly Succotash: Pork belly is sauteed with diced onions and garlic. Corn kernels and baby lima beans are added with broth. Cream, butter, seasoning spice, and cherry tomatoes finish the dish. • Potato Salad: Boiled potatoes are dressed with a mixture of mayonnaise, mustard, white vinegar, lemon juice, sweet pickle relish, red pepper flakes, cayenne, and diced hard-boiled eggs, celery and red onions. Rib Rub is sprinkled on top. • Pimento Cheese: A classic Southern dish, grated cheddar cheese is mixed with cream cheese, mayonnaise, pimentos, mustard powder, Rib Rub, and onion powder and served in celery stalks. • Honey-Butter Fish: A fillet of white fish is rubbed with Rib Rub and cooked in foil with a mixture of honey and butter. • BBQ Bacon Burgers: Sauteed onions accompany a grilled Rib Rubbed hamburger topped with Rodney’s 1000 Island Dressing, cheddar and American cheese, and crisp bacon slices on a potato roll. • Macaroni and Cheese: Elbow macaroni is combined with cream of chicken soup, heavy cream, milk, butter, and shredded cheddar cheese for a smooth rich version of macaroni and cheese. • John T. Wedge Salad: Named after the New York Times reporter who immortalized Rodney Scott’s BBQ, this wedge salad is distinguished by Scott’s 1000 Island Dressing, combining two of his signature sauces and Rib Rub. This dish is elevated by the flavors and spices of the dressing. The recipes I tried were all remarkable for the spices and sauces, adding depth, flavor and dimension to everyday dishes. Making the sauces and spices took some time, but it was well worth the effort for what they add to the recipes. This cookbook is enough to persuade you to make plans for a journey to Charleston to visit Rodney Scott’s restaurant. Indeed, someone who read one of my Instagram posts about his recipes described the visit to his barbeque as a pilgrimage. The book would be an excellent present for someone who enjoys backyard barbequing, who would like to construct a whole-hog pit, or who would just like to read about an icon in the Southern barbeque tradition. I know I will turn to Rodney Scott’s recipes often for summer barbeques. Thank you, Clarkson Potter, for the free copy in exchange for a free and unbiased review. I have enjoyed reading and cooking from it!
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Customer review from barnesandnoble.com
Best turkey (and cornbread and sauce) I've made
“Rodney Scott's World of BBQ: Every Day Is a Good Day” is a helpful guide for home cooks who are interested in cooking with fire. Scott and co-author Lolis Eric Elie provide background and guidance on BBQ that is helpful for everyone. Scott walks you through how to build a burn barrel and pit large enough to cook a whole hog. For me, this is something that I will likely never do. However, Scott also provides extremely “doable” recipes for the traditional grills that people already have at home. Along with the recipes for meat, Scott provides you with the recipes – and helpful tips – that you’ll need for the rubs, sauces, and sides for the ultimate BBQ meal at home. After receiving the book, I jumped right in! I made smoked turkey breast, rib rub, Rodney’s Sauce, a baked mac and cheese, and cornbread. If you don’t have time to read more: the recipes all turned out and are the newest additions to our family repertoire. To make the smoked turkey, I first made rib rub. Despite the name, rib rub is not just for ribs. The recipe came together quickly, but I chose to scale down the recipe to bring the yield in more in line with what I needed for the smoked turkey breast. The rib rub was made with all ingredients that I already had on hand, save for one: MSG. Scott explains why this is included in the recipe and that you may leave it out, with the caveat that it will not taste the same. I was able to easily find MSG online and bought a pack of it. The efforts for turkey breast were well worth it. My wife declared that it was the juiciest turkey breast that she has ever had in her life. Rodney’s sauce is vinegar-based and a great complement to the turkey. I also made the mac and cheese recipe, which came out creamy, savory, and delicious. The cornbread recipe is moist and flavorful. For people who are accustomed to boxed corn muffin mix, you’ll love the fact that the cornbread doesn’t disintegrate on sight. I’ve picked up a bunch of BBQ books over time and this is – by far – the most useful for the average home griller/smoker. I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review. This book is one that I know I’ll keep using for years.
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Customer review from barnesandnoble.com
Good one for the BBQ cook enthusiast
This book is a gem. I'd recommend this one to anyone interested in learning more about whole hog barbeque and just barbeque in general. About 1/4 of the book is dedicated to the equipment and tools you need to get started with barbeque and grilling, along with a guide on how to build your own pit. Overall, I think it's pretty approachable and has recipes for every home cook. Highlights include: Rodney's Spare Ribs, BBQ Bacon Burgers, Banana Pudding, and a pretty extensive chapter on cocktails! There's also a pretty comprehensive veggie chapter as well and a few seafood recipes too. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
Rodney Scott’s World of BBQ
I’ve received a free copy from Clarkson Potter in exchange for a free and unbiased review.” Rodney Scott is an amazing BBQ master from South Carolina. He talks about his life and family. How to make your own BBQ pit. From honey butterfish to ribs,wings, an smoking a turkey. He shows how to fry chicken and catfish. Snacks,salads, and vegetables. There is a dessert section with AngieMo’s Cracklin’ Layer Cake and a cornmeal pound cake. Cocktails too. Beautiful photographs, wonderful sting, a fascinating cookbook.
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Customer review from barnesandnoble.com
Love this book
I really enjoyed reading through this book. Even if you never planned to bbq anything, the back story of Rodney and his family is a really good read. But please do plan to bbq! There are directions to make a pit to bbq a whole hog if you're so inclined but there are a lot of other recipes for ribs, chicken, turkey, salmon and the like that can be easily done at home. The sides look incredible and the sauce and rub recipes are all there to round everything out. There are even desserts and cocktails which will be fun to serve once we're allowed to have people over again. I've got a lot of stickies marking the pages of things I want to make from this book. Rodney comes across as such a happy guy that his writing just draws you in and you want to try a little of everything. I've received this free book from Clarkson Potter in exchange for a free and unbiased review.
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Customer review from barnesandnoble.com
memoir-cookbook, vivid snapshot Southern Culture
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."
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Customer review from barnesandnoble.com
Inspiring and Delicious!
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
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Customer review from barnesandnoble.com
More than BBQ
I've received a free copy from Clarkson Potter in exchange for a free and unbiased review. Love this book because it's more than recipes. There are instructions for building the pit or burn barrel and starting the fire. The Introduction provides a brief look at Rodney Scott and how he became a legendary pitmaster. There are delicious recipes for meat, fish, and chicken as well as salads, vegetables and desserts. Rodney's wing recipe is easy and delicious. We had the BBQ bacon burgers with apple hand pies for dessert. My family thought they were delicious! If you're looking for recipes from the stove as well s the grill and barbecue, this book has them, too. We'll be using Rodney's recipes to provide delicious meals for family and friends.
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Customer review from barnesandnoble.com