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 YEAR: 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.
