Rodney Scott`s World Of Bbq, Scott, Rodney

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

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 Scotts Bar-B-Q, his familys barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the countrys most awarded and talked-about barbecue joints, Rodney Scotts 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, Ellas Banana Puddin, and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether youre 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 familys business, and the tough decisions he made to venture out on his own in Charleston.