Rodney Scott knows barbecue. He's been perfecting his whole hog South Carolina barbecue since he was 11 years old while working at his family’s barbecue stop in Hemingway, SC.
Today, stepping into his restaurant on King Street feels like coming home. “The restaurant has become a gathering place for locals and visitors alike,” Scott shares, “where people can come together over a shared love of great food and warm Southern hospitality. When guests come into the restaurant, they know they’re going to be treated like family. Those are the types of values I hold dearly and the legacy I want Rodney Scott’s BBQ to continue.”
Carolina-style barbecue is a staple of Lowcountry cuisine. Slow, whole hog barbecue has been passed down from generation to generation. “When you cook a whole hog in one piece over coals left from burning hardwood, you get a flavor that’s unmatched,” Scott describes. “The end result is smoky and packed with flavor, and yields a very tender meat.”
It’s not only the method of cooking that makes the experience at Rodney Scott’s BBQ unique. The vinegar-based sauce - made with white vinegar, crushed pepper flakes, sugar, cayenne pepper, black pepper and lemon juice - dresses the hog to perfection. “Our sauce has a tangy profile compared to other barbecue sauces in other regions where they may be sweeter and more savory,” he said. “It complements the whole hog pork perfectly.”
In the Lowcountry, where barbecue reigns supreme, the James Beard award-winning chef stands out from the rest. After 25 years of working at Scott’s Bar-B-Que with his family, Scott teamed up with his good friend, Nick Pihakis of Pihakis Restaurant Group, and together they opened Rodney Scott’s Whole Hog BBQ in Charleston in 2017. In that same year, the restaurant was named one the 50 Best New Restaurants by Bon Appetit Magazine.
“Charleston is steeped in culinary tradition, history, and Southern hospitality, and Rodney Scott’s BBQ combines all of that in one place,” Scott said.
Building Blocks of Charleston Cuisine is a series that celebrates the connection between the Lowcountry and its vibrant food scene. Each week features a dish, restaurant, or chef that’s played a role in keeping the region’s culinary history alive.
