Rodney Scott's World of BBQ: Every Day Is a Good Day
- Downloads：3301
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-03-31 03:31:32
- Update Date：2025-09-06
- Status：finish
- Author：Rodney Scott
- ISBN：198482693X
- Environment：PC/Android/iPhone/iPad/Kindle
Reviews
Sarah
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Deeply affecting memoir with a punch of smoke。
Kerry Croucier
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I have to say I love this book/cookbook。 I grew up in the South （specifically， South Carolina） and my favorite thing to eat is BBQ （of the pork variety， is there any other？ Yes， I know I will get arguments， but in my mind， this is it！）， so I was excited when I picked up RODNEY SCOTT’S WORLD OF BBQ: EVERY DAY’S A GOOD DAY by Rodney Scott and Lolis Eric Elie， I couldn’t wait to dive in。 I had to start with the recipes and the mouthwatering pictures that accompanied them。 I am pretty sure every pag I have to say I love this book/cookbook。 I grew up in the South （specifically， South Carolina） and my favorite thing to eat is BBQ （of the pork variety， is there any other？ Yes， I know I will get arguments， but in my mind， this is it！）， so I was excited when I picked up RODNEY SCOTT’S WORLD OF BBQ: EVERY DAY’S A GOOD DAY by Rodney Scott and Lolis Eric Elie， I couldn’t wait to dive in。 I had to start with the recipes and the mouthwatering pictures that accompanied them。 I am pretty sure every page is marked for trying。 Being from the South， why did I not think of putting pulled pork on my grits？？？ That is heaven in a bowl。 There is more than just BBQ in here， as Scott has presented a variety of Southern goodness… Fried Chicken and Catfish？ Check。 Macaroni and Cheese？ Oh yes！ Pimento Cheese？ Another favorite。 Scott has Barbecue， of course。 It’s its own section where he talks about his style of cooking and gives advice on everything from the type of wood to building a pit and burn barrel， to cooking the whole hog， which he’s been doing successfully， forever。 We also have recipes From the Grill， From the Stove， Sides （snacks， veggies， salads）， desserts （more deliciousness）， and cocktails。 Lest you wonder about supplies， he has a section for pantry items （and sauce recipes）。 Every time I open this book， I find something new to love。Sounds like a full book already， right？ Scott doesn’t just toss you in with the recipes， he brings us into his life， first。 He starts this book/collection with this quote “I like spreading the joy and sharing the love， and whole hog barbecue is my means of doing it。” This is another way he shares the love and joy he has， showing people how to cook his food with more depth than a quick conversation。 He also shares his journey to get where he is today: legendary pitmaster， James Beard award winning chef， owner of award-winning bbq restaurants… It has been an amazing journey full of hope and hard work， and it was extremely interesting and enlightening to read about it。 Being in California， I am going to have to source some of his ingredients （I spend summers in the South， so that will help）， but I see a pilgrimage in my future because I know that nothing will compare with food from the original！ With this book as a guide， I am going to continue to try my best to live up to the standard。 This book is going to have a special spot in my kitchen （I would say shelf， but it won’t stay there， there is too much good eating to be done！）Thank you to Clarkson Potter for my gifted copy。 All opinions are my own and freely given。#RodneyScott #RodneyScottsWorldofBBQ #EveryDayIsAGoodDay #ClarksonPotter 。。。more
Reading Fool
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To me there is nothing like a good pulled pork sandwich or a great rack of BBQ ribs。 In Rodney Scott's intro to this book， he writes， "The other thing is that if you want to know how to cook a hog right， you also have to know how not to cook a hog wrong。" Amen。 Thus begins the first part of this book， in which Scott recounts his journey to become the owner of the well-respected and popular barbecue restaurant， Rodney Scott's BBQ。 Scott dedicates a chapter on the technique of barbecue （building a To me there is nothing like a good pulled pork sandwich or a great rack of BBQ ribs。 In Rodney Scott's intro to this book， he writes， "The other thing is that if you want to know how to cook a hog right， you also have to know how not to cook a hog wrong。" Amen。 Thus begins the first part of this book， in which Scott recounts his journey to become the owner of the well-respected and popular barbecue restaurant， Rodney Scott's BBQ。 Scott dedicates a chapter on the technique of barbecue （building a pit， info on wood， how to start a fire）， which is interesting and informative。 The recipes， surprisingly， are not all for barbecue dishes。 The recipes I found most valuable are for Rib Rub and for Rodney's Sauce。 I have prepared the Chicken Perloo， a chicken rice soup that was easy to make and even easier to consume and love。 I also tried the Macaroni and Cheese （I'm always on the lookout for a mac and cheese variation）， and I found this to be excellent。 The secret ingredient is cream of chicken soup！ This may just become my new go-to recipe for mac and cheese。I've received a free copy from Clarkson Potter in exhange for a free and unbiased review。 。。。more
Neal
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If you're looking for a very detailed and intense bbq experience， you've found it。 For myself， at best， I would use a rub and throw something on the grill。 This book will give you a lot more than that。 I did enjoy the stories and I admire Rodney Scott as a man， a chef， and an entrepreneur。 He really has passion for his customers' enjoyment and he works very hard for his widely loved product。 Even if I'm unlikely to make these recipes， I definitely took away an understanding of his food and his p If you're looking for a very detailed and intense bbq experience， you've found it。 For myself， at best， I would use a rub and throw something on the grill。 This book will give you a lot more than that。 I did enjoy the stories and I admire Rodney Scott as a man， a chef， and an entrepreneur。 He really has passion for his customers' enjoyment and he works very hard for his widely loved product。 Even if I'm unlikely to make these recipes， I definitely took away an understanding of his food and his philosophy that built it。 If you're looking for some impressive bbq for this summer， you have found the right place。 I've received a free copy from Clarkson Potter in exchange for my free and unbiased review。 。。。more
Ashani
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I’ve had my eyes on Rodney on the news and also on acclaimed Chef’s Table on Netflix。 The I saw he was o Party unknown by the late Anthony Bourdain。 Since then a visit to his Charleston，SC restaurant is a top “food priority” now。 Down there in the South the BBQ game is so strong and also its not for everybody but for extra courageous like Rodney。 This book starts with his introduction which spans 50+ pages。 What humble and incredible journey was that ！ Next comes the BBQ chapter。 He insists on t I’ve had my eyes on Rodney on the news and also on acclaimed Chef’s Table on Netflix。 The I saw he was o Party unknown by the late Anthony Bourdain。 Since then a visit to his Charleston，SC restaurant is a top “food priority” now。 Down there in the South the BBQ game is so strong and also its not for everybody but for extra courageous like Rodney。 This book starts with his introduction which spans 50+ pages。 What humble and incredible journey was that ！ Next comes the BBQ chapter。 He insists on the choice of wood readily available for you。 How can this be true？ The very moment I read that I felt like a big BBQ burden left my shoulders。 No BBQ pro advice on such a thing ！ Page 70 is for the home cook who has more space in their backyard。 A cinder block BBQ pit making is laid out on the next pages，followed by building the burn barrel。 Now a whole hog cooking is possible for any home cook。 Then recipes start to flow through。 BBQ Bacon burgers，Rodney’s wings，even fried chicken and fried catfish are on my to do this summer。 Snack section contains using more hog derived food such as pork skins，pork rinds，cracklings and chicharrones。 Loaded pork skin nachos looks so lip smacking delicious！ Then comes good ol’ Southern vegetable sides: Pimento cheese，coleslaw，potato salad，corn bread，hoppin’ john，smoked chicken salad and Rodney’s reluctant collard greens。 Desserts section is so noteworthy as well。 Have you ever heard of a Carcklin’ layer cake？ Yes it exists ！ This chapter is followed by cocktails（pee dee;hails from Pee dee region of South Carolina，red pickup;Rodney's very own）。Last section is the most important;Rodney’s sauces，seasonings and rubs。 And he admits the usage of MSG。 And most blame it on the so-called ‘Chinese restaurant syndrome” BUT you’ve been eating it your whole life and probably everyday with every snack pack on the snack aisle。 I have not used it straight from the carton but I love the umami flavor。 This book is gonna get dog-teared this summer。 So many recipes to cook from and so many meals to be savored on the summer table。 So looking forward to it ！I’ve received a free copy from Ten Speed in exchange for a free and unbiased review。 Thank you。 。。。more
Virginia Campbell
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Legendary pitmaster， restaurateur， and James Beard award-winning chef Rodney Scott's life is as colorful and flavorful as the incredible food he prepares and shares with those fortunate enough to partake of his uniquely delectable cuisine。 "Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook"， coauthored with acclaimed writer and filmmaker Lolis Eric Elie， is a memoir， a cookbook， a vivid snapshot of Southern culture in Scott's lifetime， and of course， a homage to all things BBQ--do Legendary pitmaster， restaurateur， and James Beard award-winning chef Rodney Scott's life is as colorful and flavorful as the incredible food he prepares and shares with those fortunate enough to partake of his uniquely delectable cuisine。 "Rodney Scott's World of BBQ: Every Day Is a Good Day: A Cookbook"， coauthored with acclaimed writer and filmmaker Lolis Eric Elie， is a memoir， a cookbook， a vivid snapshot of Southern culture in Scott's lifetime， and of course， a homage to all things BBQ--done Rodney Scott's way。 The work ethic instilled by his family during his growing-up years is still driving Scott to attain a higher level of functional perfection。 "BBQ" is a simple term for a richly-varied， regional-specific manner of cooking--and way of life--that encompasses much of local resources combined with a universally-favored style of food preparation and enjoyment of delicious food。 Rodney Scott's "World of BBQ" is centered in South Carolina， with sauces， spices， and cooking techniques changing not just from county to county， but also from city to city and the little towns in-between。 One constant is that pork is the favored meat， with appearances here and there by beef and chicken。 Scott， with his thoroughness and "do-it-right" persona， details selecting and using wood， building the BBQ pit， maintaining the fire， and the all-important process of cooking the meat to perfection--then the recipes begin。 You'll find incredible dishes "From the Grill" and "From the Stove"， "Snacks， Salads， and Vegetables"， "Desserts"， and "Cocktails"。 A section called "The Pantry" helps you build your own foundation for preparing such mouthwatering edibles as "Smoked Prime Rib"， "Steak Sandwich with Sauteed Onions"， "BBQ Bacon Burgers"， "Honey-Butter Fish"， and "Smoked Turkey Breast"。 Side dishes include "Marinated Tomatoes and Onions"， "Coleslaw"， "Cornbread with Honey Butter"'， "Hushpuppies"， and "Hoppin' John"。 Smoky， spicy BBQ done right will make you crave something sweet and make you very thirsty。 Try desserts like "Apple Hand Pies" and "Banana Pudding"， and cocktails like "Red Pickup" and "Punch-n the Carolinas" to make your taste-filled travels through "Rodney Scott's World of BBQ" a complete culinary adventure。Disclosure: "I've received a free copy from Clarkson Potter in exchange for a free and unbiased review。" 。。。more
RC Cooper
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