Award-winning chef James Beard and master of preparations Rodney Scott does not hide anything in his new cookbook, “Rodney Scott’s World of Barbecue”.
He shares his journey from working at his family’s small business in Hemingway to having his name at restaurants in Charleston and Birmingham; how to build a pit in the backyard and cook a pig on it and the recipes for all its superb dishes. The following provide an idea of what the book holds.
Clarkson Potter. $ 29.99.
Reproduced with permission from Rodney Scott’s World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a limited liability company in South Carolina. Photos copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, a brand of Penguin Random House.
Perloo Chicken
THIS is my favorite unique pot recipe. It is great as an accompaniment or a coffee table item. We use chicken in this recipe, but you can substitute another protein, like shrimp or pork.
Ingredients
¼ cup of olive oil
6 celery stalks, cut into ¼-inch pieces (about 1½ cups)
1 large green pepper, cut into ¼-inch pieces
1 medium yellow onion, cut into ¼-inch pieces
2 tablespoons chopped garlic
1 can (14.5 ounces) of cooked tomatoes
2 teaspoons of Rodney’s Rib Rub (see below)
1 teaspoon of diamond crystal kosher salt
6 cups of chicken stock
1 cup of short grain rice, such as Charleston Gold or Arborio
12 ounces of smoked chicken meat, removed from the bone (about half a bird)
1 bunch of chopped chives for garnish
instructions
Preheat the oven to 350 degrees Fahrenheit.
In a Dutch oven, heat the oil over medium heat. Add celery, peppers, onions and garlic and cook until the vegetables are translucent and tender, for about 15 minutes.
Add the cooked tomatoes, the rib pulp and the salt to the sautéed vegetables and cook until all the liquid has passed and the mixture starts to caramelize at the bottom of the pan, about 15 minutes.
Add the stock and bring to a boil. Add the rice and the smoked chicken and bake. Bake uncovered until rice is soft and cooked, about 20 minutes. Then the dish is ready. Remove from the oven and decorate with chives.
Reproduced with permission from Rodney Scott’s World of BBQ: Every Day is a Good Day by Rodney Scott and Lolis Eric Elie Copyright © 2021 by Rodney Scott’s BBQ, LLC, a limited liability company in South Carolina. Photos copyright © 2021 by Jerrelle Guy. Published by Clarkson Potter, a brand of Penguin Random House.
Rodney Wings
I knew I wanted to have chicken wings on the menu. The obvious thing was to put them in our pits to get that flavor and then fry them to get that crispy crunch that everyone loves. We finally found the sweet spot by smoking them for about 30 minutes and then chilling them until it was time to serve them. So, after a quick fry, they’re right. When planning your meal time, remember that these wings need to be refrigerated for 1 hour before they are fried and served.
Ingredients
2 to 5 pound chicken wings, divided into drumettes and flats, if desired
2 to 5 tablespoons of Rodney’s Rib Rub (see below), or 1 tablespoon per kilo of wings
2 cups of canola or other vegetable oil, for frying
instructions
Increase the temperature of your grill between 225 and 250 degrees Fahrenheit.
Dry the wings with paper towels and season them with half the rib mixture. Place the wings directly on the grid, spreading them so that they do not overlap. Close and cook the wings until the smoke and rub have turned them a deep red, almost brown color, about 30 minutes. Be careful not to overcook the wings or they will dry out after frying. Remove the wings from the grill, let them cool completely and refrigerate for at least 1 hour.
Add the oil to a cast iron skillet to fill it about 5 centimeters deep and heat to 375 ° F. Working in batches to avoid overcrowding the pan, use tongs to transfer the wings to the oil. Fry the wings until golden on both sides, 2 to 3 minutes, stirring regularly, to ensure uniform cooking.
Use a slotted spoon or a frying spider to transfer the cooked wings from the skillet to a large bowl and mix them with some of the rest of the rib mixture. Repeat with the remaining wings and serve.
Rodney’s Rib Rub
Ingredients
½ cup of diamond crystal kosher salt
¼ Jesus’ tear cup (also known as MSG)
¼ cup freshly ground black pepper
¼ cup of paprika
¼ cup of chili powder
¼ cup of light brown sugar packaged
2 tablespoons garlic powder
2 tablespoons onion powder
1 teaspoon cayenne pepper
instructions
Mix all the ingredients and place them in an airtight container. Cover and store in a cool, dry place until ready to use.
Catch up Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.