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Rodney Scott

29 Podcast Episodes

Latest 18 Sep 2021 | Updated Daily

Weekly hand curated podcast episodes for learning

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Meet Rodney Scott

Inside Julia's Kitchen

This week on Inside Julia’s Kitchen, host Todd Schulkin talks to acclaimed pitmaster and restaurateur Rodney Scott about whole hog barbecue and his new book, Rodney Scott’s World of BBQ. Plus, Rodney shares his Julia Moment.Photo Courtesy of Angie MosierHeritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

48mins

1 Jul 2021

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In Hog Heaven With Pitmaster Rodney Scott

Entrepreneur Network Podcast

Rodney Scott is a certified pitmaster, a James Bead Award winner for Best Chef, and founder and co-owner of the Rodney Scott’s Whole Hog BBQ restaurants.

31mins

15 Jun 2021

Similar People

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In Hog Heaven With Pitmaster Rodney Scott

Get A Real Job

Rodney Scott is a certified pitmaster, a James Bead Award winner for Best Chef, and founder and co-owner of the Rodney Scott’s Whole Hog BBQ restaurants.

31mins

15 Jun 2021

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Barbecue Chef Rodney Scott Talks New Book, Smoked Meat Over Michter's 10 Year

The Fred Minnick Show

On this edition of The Fred Minnick Show, barbecue master Rodney Scott, who won a James Beard Award and put barbecue on the level of fine dining, joins in. Rodney and Fred talk about his new book, "Rodney Scott's World of BBQ," chicken thighs, cooking with bourbon, shopping for meat, and of course, pairing meat with bourbon.Whiskeys tasted:Michter's 10 Year (7:43)Woodinville Finished in Port Casks (14:10)Blood Oath Finished in Cognac Casks (29:18)291 Colorado Whiskey (49:29)EPISODE SUMMARYFred and Rodney talk about a wide variety of things, such as:Fred starts right off with the hard-hitting questions, asking Rodney if he drinks bourbon while is in the barbecue pit. Rodney confirms that he does.The first pour, the Michter's, was Fred's first bourbon in four days. "When you drink for a living, sometimes you have to schedule some off time," he notes.The Michter's inspires Rodney to pair it with pulled pork or maybe dark meat chicken, like a thigh, then he explains the optimal way to smoke chicken thighs. Fred admits he's already getting hungry.Fred asks Rodney for the "secret sauce" to making great barbecue and doesn't get much out of Rodney. Hey, why give away trade secrets?They talk about using bourbon as a marinade and how to utilize it in grilling.Mustard slaw or mayonnaise slaw? Rodney was raised on the latter: "I am an adult today because of mayonnaise slaw." Fred leans mustard-style.Fred talks about his days raising pigs.They ponder what's special about barbecue and why it brings people together. Rodney attributes it to natural human curiosity.They talk about what Rodney's accomplishments as a barbecue chef have affected the world of barbecue overall.They agree the Blood Oath would be a great pairing with barbecue - Rodney jokes that it might be best to enjoy that one when you're not in charge of dinner because "it invites you back in." Nevertheless, Rodney thinks smoked turkey and beans would be good pairings.Fred circles back to Rodney's "secrets," and insists he's holding out. "You gotta put on the right tunes. You gotta be in a good mood," Rodney says.Fred opines that restaurants will never go away because they are too important to our culture. Rodney agrees.They talk about the recent "attack" on meat. Rodney says, "Say what you want about meat, I'm going to eat meat. I'm going to cook meat."Fred: "You want to be a vegan, eat a carrot." But why vilify meat? And why try to copy it by turning plants into fake meat? Carnivores can relate.Rodney suggests pairing steak with the 291 Colorado Whiskey. Something like a bone-in ribeye.The barbecue chef talks about what he looks for when buying meat - pay attention, backyard barbecuers. (One hint: Always get the jumbo wings.)Rodney compartmentalizes his bourbon flight, saying he would choose the Michter's 10 Year first if a friend came over. But he would be selfish with the 291.QUOTABLESRodney Scott on why barbecue brings people together: "One of the things that strikes our curiosity to draw us into barbecue so much is the fact that, one, you're cooking with fire; two, we know that you're cooking some type of protein. And the last thing that's going to keep you there is how is your protein going to be different than what I had before? That curiosity is such a natural thing. It's almost automatic."RESOURCEShttps://www.rodneyscottsbbq.com/ https://twitter.com/pitmasterrs https://www.instagram.com/rodneyscottsbbq/See omnystudio.com/listener for privacy information.

1hr 1min

1 Jun 2021

Most Popular

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The Secrets of BBQ, With Rodney Scott and Lolis Elie

The Dave Chang Show

Dave and Chris are joined by legendary pitmaster Rodney Scott and food historian Lolis Elie to discuss the wonderful world of whole-hog barbecue.Hosts: Dave Chang and Chris YingGuests: Rodney Scott and Lolis ElieProducer: Isaac Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

1hr 1min

27 May 2021

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Rodney Scott shares the secrets of whole hog barbecue

Reckon Interview

Barbecue was born out of the South. But it's hard to fine true masters of whole hog barbecue. Chef Rodney Scott is unmatched. The James Beard award-winning chef joins the Reckon Interview to share the secrets of his trade and why every day is a good day. He also offers his recommendations for the South's best BBQ joints.Buy Chef Rodney Scott's book and find his restaurant locations at https://www.rodneyscottsbbq.com/And sign up for the Conversation newsletter at: https://bit.ly/3dzfbfhSee acast.com/privacy for privacy and opt-out information.

34mins

10 May 2021

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Rodney Scott & Lolis Eric Elie on BBQ And Fathers & Sons, Plus Kenji’s Pork Shoulder

Special Sauce with Ed Levine

On this week’s Special Sauce, we’re joined by the great pit master and James Beard Award-winning chef Rodney Scott and his coauthor Lolis Eric Elie talking about their new book "Rodney Scott's World of BBQ." They talk about whole hog BBQ, fathers and sons, and a whole lot more. Plus, Kenji weighs in with his approach to smoking a pork shoulder.

1hr 2mins

30 Apr 2021

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Episode 42 - Rodney Scott

Breaking Bread with Tom Papa

It's world class barbecue time with the one and only Rodney Scott of Rodney Scott's Whole Hog Barbecue! And we grab a Quick Bite with the hilarious Sam Morril!See omnystudio.com/listener for privacy information.

1hr 6mins

23 Feb 2021

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2GG Podcast: Rodney Scott Talks BBQ, Chef's Table, & His New Book

Two Girls and a Guy

2GG Podcast: Rodney Scott Talks BBQ, Chef's Table, & His New Book by Two Girls and a Guy

7mins

24 Nov 2020

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The Whole Hog Master, Rodney Scott, Stops by For A Visit And Drops A New Book On The Way Out!!

The BBQ Central Show

(November 17, 2020 - Hour One)One of the most recognizable names when it comes to BBQ, especially whole hog BBQ, Rodney Scott, joins me in the first hour. Tonight we will talk about some of the items that were mentioned in the Chef's Table series he was a part of. If you haven't seen it yet, go to Netflix and check it out. There are 4 really good episodes that cover a lot of live-fire talk. We will cover the growth of his restaurant and brand, stepping out of the original store and how he plans to grow into the future. I will also ask him about the best practices when cooking a whole hog and perhaps a few tips on a great vinegar sauce! Join me for an interview with a James Beard award winning BBQ pitmaster...it will be great!!BBQ Central Show Sponsors!The BBQ GuruBig Poppa SmokersButchers BBQGreen Mountain GrillsCookin PelletsFireboardSmithfieldSouthside Market & Barbecue - 10% off with code "bbqcentral"The Pit Barrel CookerPitts & SpittsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"B&B CharcoalSmoke Sheet Newsletter - Sign Up Here

59mins

18 Nov 2020

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