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Biography

Rodney Scott

Pitmaster/Owner 

James Beard Award-winning pitmaster Rodney Scott cooked his first whole hog when he was just 11 years old. Since that day he has dedicated his life to the art of South Carolina barbecue and now shares his passion for the pit with people all over the world.

Rodney worked at Scott’s Variety, his... READ MORE

Rodney Scott

Pitmaster/Owner 

James Beard Award-winning pitmaster Rodney Scott cooked his first whole hog when he was just 11 years old. Since that day he has dedicated his life to the art of South Carolina barbecue and now shares his passion for the pit with people all over the world.

Rodney worked at Scott’s Variety, his family’s business in Hemingway, South Carolina, from the time he was a boy—learning the ways of a pitmaster but also the hard work of making a business work from both of his parents. The convenience and grocery store, located on the side of the old Hemingway Highway, is where patrons could purchase sundries, local produce, cold drinks and, on Thursdays only, smoked whole hogs. The Scotts built their own bbq pits behind the store and fired them up with hardwood coals burned down from logs in giant burn barrels located behind the store. News of Scott’s delicious pork barbecue began to spread and the store quickly became well known in the region for that “Scott family flavor”. By the mid-80s, Scott’s Variety began smoking hogs two days a week, then three to meet demand. In 2012, they added a fourth day, offering their whole-hog barbecue every Wednesday through Saturday.

Rodney Scott has been recognized by The New York Times, The Washington Post, Food and Wine, Southern Living and Bon Appetit Magazines. He has traveled around the U.S. and internationally to Austrailia, Belize, France and Uruguay sharing his passion for whole hog barbecue and picking up super fans like chefs, restaurateurs and media folk, Sean Brock, Anthony Bourdain, Andrew Zimmern, John T. Edge and Nick Pihakis, of Pihakis Restaurant Group. As Scott’s notoriety grew, so did the requests for him to open a restaurant in a larger city.

In February 2017, Rodney Scott and Nick Pihakis formed their partnership under Pihakis Restaurant Group and opened Rodney Scott’s Whole Hog BBQ in Charleston, SC. Smoked over glowing coals of oak with a touch of hickory and pecan hardwood, whole hogs are first cooked belly-down for 12 hours before they are flipped, seasoned, mopped with Rodney’s Sauce and cooked a bit longer to let the flavors soak in and the skin to crisp. The pulled pork is then served with classic side dishes like cornbread, coleslaw, collard greens, mac and cheese and baked beans. Other menu items include Rodney’s now-famous ribs, smoked chicken and turkey, Southern-fried catfish, fresh salads, his favorite steak sandwich, chicken wings and banana pudding inspired by Scott’s mother, Ella.

A year after opening his flagship restaurant in Charleston, Scott was awarded the 2018 James Beard Foundation’s Award Best Chef: Southeast. He now has a second location in Birmingham, AL with plans to open in Atlanta’s West End neighborhood in the spring of 2020. Rodney is the subject of the Southern Foodways Alliance’s documentary film, “Cut, Chop, Cook”, as well as a member of the Fatback Collective and the Fellowship of Southern Chefs, Farmers and Artisans.

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forgionescott

Dinner with Marc Forgione and Rodney Scott

Intimate Dinners

Thu, Oct 13

7:00 PM

Intimate Dinners

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