Rodney Scott's World of BBQ

Where Franklin focuses on Texas-style brisket and Meathead dissects the science, Rodney Scott brings you into the world of whole hog barbecue, the tradition that shaped the American South. This James Beard Award-winning chef grew up cooking whole hogs over wood coals in Hemingway, South Carolina, and his book is as much memoir and cultural history as it is a cookbook.

Why Start Here

Scott offers something the other books do not: deep roots. He has been cooking whole hogs since he was a boy, and his approach carries generations of tradition. The book covers his signature whole hog technique, but also spare ribs, smoked chicken wings, pit-smoked turkey, hush puppies, coleslaw, and his mother Ella’s banana pudding. Co-written with Lolis Eric Elie, the prose brings warmth and storytelling to every chapter.

This is the book to read when you want to understand barbecue as culture, not just technique. It connects the food to the people who created it.

What to Expect

A 224-page hardcover with stunning photography, personal essays on Southern foodways, and approachable recipes. The tone is generous and inviting. Scott does not assume you have a whole hog pit in your backyard. He adapts his techniques for home cooks while keeping the spirit of the tradition intact.