Scott explained that when he started writing the book, he wanted all the recipes and stories to relate to his history and experiences.
“We basically told how I started and grew up, all the way to where we are now,” Scott said. “I didn’t think I’d ever be traveling the world. I always thought it was going to be one of those dreams.”
Something he never dreamed of was winning the 2018 James Beard Award for Best Chef Southeast.
“The James Beard Award was definitely the pinnacle,” he said. “It wasabig boost. It was a humbling experience to the fact that if you continue to work hard, and stay focused, you can achieve anything that you want. Winning that Beard Award changed our lives completely.”
For those who can’t imagine building a pit or cooking a hog, there are plenty of grilling recipes in the book, as well as dishes for the stove, and snacks, salads and vegetables.
“I’ve got a great restaurant family, and we always talk about completely satisfying our guests,” Scott said. “One of the things that we discussed was having more than just barbecue. We want to offer the person who’s working on their fitness program a salad. For the person who doesn’t choose to eat chicken or pork or beef, there’s catfish. So we’re giving some options.”
Scott also shares some trade secrets in “World of BBQ,” including the recipes for his Rib Rub, and his signature South Carolina-style vinegar and pepper Rodney’s Sauce.
“We like to spread the love,” he said, “but we felt we were OK to just share a little bit of some of the things that you can do to make your backyard barbecue spectacular.”
These recipes from legendary pitmaster Rodney Scott’s new cookbook, “World of BBQ” (Clarkson Potter, $29.99), include Smoked Chicken, Pork T-Bones, and Pork and Grits — plus two of Scott’s pantry staples, Rodney’s Sauce and Rib Rub.