Latest / The Steve Harvey Morning Show / Interview of the Week: Chef Rodney Scott from Netflix's "Chef's Table: BBQ", discusses the world of BBQ

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Interview of the Week: Chef Rodney Scott from Netflix's "Chef's Table: BBQ", discusses the world of BBQ · The Steve Harvey Morning Show

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  Speaker 1: Welcome to money Making Conversations. It's the show that she
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  Speaker 1: had on the show before, I made him doing the
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  Speaker 1: pandemic watching Netflix. He's rob this guy right, this guy
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  Speaker 1: Shame Speard award winning chef, pitt Master and founder Rodney
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  Speaker 1: Scott's Whole Hog Barbecue operated restaurants in South Carolina and Alabama.
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  Speaker 1: Rodney has continued to expand his acclaimed brand of South
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  Speaker 1: Carolina style barbecue and has been featured on popular TV
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  Speaker 1: shows including The Today's Show and Netflix here Chef's Table Barbecue,
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  Speaker 1: among others. Their plans to expand it to Atlanta. We're
• 1:22
  Speaker 1: gonna talk about that because you know they come down
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  Speaker 1: to Atlanta. You know, I got to roll down there,
• 1:26
  Speaker 1: give me some fixing that you know, it's barbecue. Then
• 1:28
  Speaker 1: there's fixing. Because I'm from the Houston texts, I know
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  Speaker 1: about them fixes. As well as two more locations in
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  Speaker 1: Alabama this year as well. He's here to talk about
• 1:35
  Speaker 1: his first book, cook book, I got it on my desk,
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  Speaker 1: Rodney Scott's World of Barbecue, Recipes and Perspective from the
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  Speaker 1: legendary pit Master. That's my man right here. He's on
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  Speaker 1: the show. Please work on the money, makes conversations. Rodney S, guy,
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  Speaker 1: how you do right there? Man? I'm doing grave. He's
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  Speaker 1: some pleasure to meet you. It's a pleasure to be here,
• 1:54
  Speaker 1: pleasure to speak to you again, should I say? And uh,
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  Speaker 1: we we've survived so far in this pandemic. Man, We're
• 2:00
  Speaker 1: we're gonna get past and Rod. You know, Man that
• 2:02
  Speaker 1: when I first called Man, I just saw your Netflix Man,
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  Speaker 1: and it was it was it was an interview of
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  Speaker 1: just joy because uh, I got a slice of its
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  Speaker 1: humanized you. You know, you know, you know people in
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  Speaker 1: the kitchen, they they chef, they barbecue and they they
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  Speaker 1: some of them talking noise, some of them are humble
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  Speaker 1: and and just watching your story. Man, How what how
• 2:24
  Speaker 1: what would the impact of your appearance on that Netflix
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  Speaker 1: series Chef's Table Barbecue on Netflix last year? Man? That
• 2:32
  Speaker 1: that that appearance on Chef's Table was a huge impact
• 2:35
  Speaker 1: on our business, um a huge impact on on our
• 2:39
  Speaker 1: staffs as well as me as a owner, co founder,
• 2:43
  Speaker 1: human being period. You know, it's it's been an amazing ride.
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  Speaker 1: It It kind of made me go to the backboard,
• 2:51
  Speaker 1: sit down and suck it all in, you know, take
• 2:54
  Speaker 1: it in slowly and enjoy the moment because a lot
• 2:57
  Speaker 1: of people they skip over it and I wanted to
• 3:00
  Speaker 1: saver every moment that I could. It changed my life completely, well,
• 3:03
  Speaker 1: it changed my life from a standpoint of just watching
• 3:06
  Speaker 1: an African American man, because you know, it's really interesting
• 3:09
  Speaker 1: how we look at business and how we look at
• 3:12
  Speaker 1: what is success and what you can do because you're
• 3:14
  Speaker 1: an entrepreneur, you're businessman, and sometimes people see they don't
• 3:18
  Speaker 1: see that lane and just see as a barbecue guy,
• 3:21
  Speaker 1: cook or a chef. But you're in a business, you
• 3:23
  Speaker 1: employ people, and so you can get stereotype what people
• 3:27
  Speaker 1: say as a career, this is a career for you.
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  Speaker 1: This is a you're that you're making money, You're you,
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  Speaker 1: you you you have boys, you have a beautiful wife,
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  Speaker 1: and you have you're sustaining a very positive lifestyle. And
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  Speaker 1: it's a career for you. So do you get caught
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  Speaker 1: up in the stereotypes of people thinking, oh, he's just
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  Speaker 1: a barbecue guy. I do get caught up as just
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  Speaker 1: being a barbecue guy. And I find it very amusing
• 3:50
  Speaker 1: because people pre judging under estimate what you know because
• 3:54
  Speaker 1: of what they think they know about So it's it's
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  Speaker 1: it's kind of amusing to me for them to see different. Uh.
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  Speaker 1: For example, I walked in the restaurant one day and
• 4:02
  Speaker 1: he thought I was cutting in lines, like where does
• 4:04
  Speaker 1: this guy going? And then once they saw me go
• 4:07
  Speaker 1: like behind the counter and everybody started saying, hey Rodney,
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  Speaker 1: it was a totally different look. So, you know, I
• 4:13
  Speaker 1: find I find a little bit of music and they
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  Speaker 1: kind of understand that you're not just a guy shoving colds,
• 4:18
  Speaker 1: that you're trying to grow a business. You're trying to
• 4:20
  Speaker 1: grow a brand, um, you're you're trying to give people
• 4:23
  Speaker 1: opportunities to employment. They kind of see you a little different,
• 4:27
  Speaker 1: and uh, for me, that's been a great experience. Again,
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  Speaker 1: I find a little amusing when they just think one
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  Speaker 1: thing and find out so much more. Well, you know,
• 4:35
  Speaker 1: and watching that Netflix here, your father saw you a
• 4:37
  Speaker 1: little bit different because he you had ideas and he
• 4:40
  Speaker 1: didn't want to change and so it wasn't ntil his
• 4:43
  Speaker 1: illness that you was able to start implementing some of
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  Speaker 1: your ideas, which has led to the great success that
• 4:48
  Speaker 1: you have now. Talk about that transition of being as
• 4:51
  Speaker 1: the person because that was his brain, that was his business.
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  Speaker 1: But you can get stuck in your ways and saying
• 4:56
  Speaker 1: I've done this all the time works for me, Why
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  Speaker 1: should that change? And it's I guess it's open your
• 5:01
  Speaker 1: eyes to being able to for new ideas and to
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  Speaker 1: listen to other people as well. Correct, correct, you know,
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  Speaker 1: all that's been uh an experience and a learning experience
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  Speaker 1: to see how my dad behaved and how to carry myself.
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  Speaker 1: Trying to show people what we're doing and how we're
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  Speaker 1: doing it, and people get stuck in their ways. I
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  Speaker 1: get that, you know, they feel like if it ain't broke,
• 5:23
  Speaker 1: don't fix it. But also I've learned that don't get
• 5:26
  Speaker 1: so stuck in your way that you can't hear other
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  Speaker 1: ideas or hear other you know, possibilities of adjustmice to
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  Speaker 1: what you do. So for me, it's it's been a
• 5:37
  Speaker 1: learning experience going through what I went through with my
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  Speaker 1: father to learn how to carry myself better than I've
• 5:44
  Speaker 1: been carrying myself, or the way that he carried himself
• 5:47
  Speaker 1: with new ideas or creations. Well, you know, the thing
• 5:50
  Speaker 1: about it is that he gave you a start. And
• 5:53
  Speaker 1: that's that's the that's guess, that's the blessing of you know,
• 5:56
  Speaker 1: you're you're you're having a family that was in business.
• 5:59
  Speaker 1: Because we are African Americans, you know, we don't even
• 6:02
  Speaker 1: look at it as as anything that's passed down to us.
• 6:05
  Speaker 1: And this business was passed down to you. It was
• 6:08
  Speaker 1: something you learned, but early only in life. You know.
• 6:10
  Speaker 1: One of my favorite stories and netflix was when that
• 6:13
  Speaker 1: we graduate from high school and the girl said, are
• 6:15
  Speaker 1: you gonna do it? Just go down and cut ups falks? Yeah,
• 6:21
  Speaker 1: I guess what. That's what you did midnight. You went
• 6:23
  Speaker 1: down that cut up some But again, that's a stereotype, correct, Yeah,
• 6:29
  Speaker 1: that is that is a stereotype. You know, people underestimates.
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  Speaker 1: She she didn't see me doing anything else but just that,
• 6:35
  Speaker 1: and uh, once she heard and saw so many different
• 6:38
  Speaker 1: things happening, it was she was amazed. And I don't
• 6:42
  Speaker 1: think she even remember saying that to me, because she
• 6:44
  Speaker 1: sent me some congratulations notes a couple of times, and
• 6:47
  Speaker 1: I'm like, I wanted do you remember telling me that
• 6:49
  Speaker 1: that day? And she's always been that that extra influence
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  Speaker 1: to I'm gonna show you. I'm gonna show you and
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  Speaker 1: everybody else who thinks like you, And to this day,
• 6:59
  Speaker 1: that's that's my thought. You you're not gonna tell me
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  Speaker 1: what I'm gonna do. You're not gonna limit me on
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  Speaker 1: my dreams or the things that I or my goals period,
• 7:08
  Speaker 1: you know, And that's what we're talking about. Goals. When
• 7:10
  Speaker 1: you come on money making conversations. So many people have dreams, Rodney,
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  Speaker 1: so many people have aspirations of greatness, grandeur as they say,
• 7:18
  Speaker 1: and but but then, but that hard work is what
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  Speaker 1: you mentioned that and you have you have sons. How
• 7:23
  Speaker 1: do you implement that approach to you know, they see you?
• 7:27
  Speaker 1: Because brother, in the end, them colds are hot, and
• 7:30
  Speaker 1: them barbecue pitts are warm and they're long. I was
• 7:34
  Speaker 1: turned out to get to this food, and everybody savors
• 7:38
  Speaker 1: or comes back and lines up for how do they look?
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  Speaker 1: How do you? How do you teach them hard work?
• 7:43
  Speaker 1: But also they're living in Like I told my daughter,
• 7:45
  Speaker 1: I said, you you've never known not living in the
• 7:47
  Speaker 1: air condition And you know, you you came you were
• 7:50
  Speaker 1: born in the hospital. You came home in an a condition.
• 7:52
  Speaker 1: To call you you known a condition all your life.
• 7:55
  Speaker 1: So and your boys have known that same air conditioning.
• 7:58
  Speaker 1: So because we know what the you know, Pitmaster place
• 8:02
  Speaker 1: was located at. So talk to him about your side
• 8:04
  Speaker 1: and we're gonna get to the book after that. Yeah,
• 8:07
  Speaker 1: you know, I got three boys, and the youngest lives
• 8:11
  Speaker 1: here will be at home, and the other two are
• 8:12
  Speaker 1: older and eighteen ones in Atlanta there and another one
• 8:16
  Speaker 1: still in himy with South Carolina, and the youngest one
• 8:19
  Speaker 1: here with me, twelve years old. Just yesterday I was
• 8:21
  Speaker 1: telling him. I was like, look, here's what we gotta
• 8:23
  Speaker 1: do to get to that great burger you got. First,
• 8:26
  Speaker 1: we gotta make sure the girls clean. You gotta understand
• 8:28
  Speaker 1: that there's labor involved. You gotta get everything going before
• 8:32
  Speaker 1: you enjoy the food. And I try to implement to
• 8:34
  Speaker 1: him that it doesn't just fall in front of you
• 8:37
  Speaker 1: on the table. You gotta start. You gotta gotta put
• 8:40
  Speaker 1: in some time, some efforts, some extra work. You can't
• 8:43
  Speaker 1: play video games and all of a sudden come downstairs
• 8:45
  Speaker 1: at and be ready to eat. And I try to
• 8:49
  Speaker 1: teach him the hard work, the fact that when I'm
• 8:52
  Speaker 1: away from home, that I'm not on vacation. You know,
• 8:54
  Speaker 1: we're trying to build things. And I try to teach
• 8:57
  Speaker 1: them how to be a better man than I could ever. Well,
• 9:01
  Speaker 1: you know, you're a great man. And look good in
• 9:03
  Speaker 1: the suit too. They showing Netflix do don't fool you
• 9:06
  Speaker 1: this young man walking around the suit suit fits him,
• 9:09
  Speaker 1: jazz right fits him, jazz right. Good havens some brother.
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  Speaker 1: But let's get to this cookbook here. Rodney Scott worlder
• 9:15
  Speaker 1: bob que because so they say, you know a big
• 9:17
  Speaker 1: time Rodney. They sent me a book. Okay, sent me
• 9:19
  Speaker 1: a book. So soon as the book arrived, and if
• 9:22
  Speaker 1: right ups, all right, I immediately went to the corn bread.
• 9:25
  Speaker 1: I go to the glossy all the time. And I
• 9:28
  Speaker 1: said this boy here, count your boy, this country boy.
• 9:30
  Speaker 1: Because I go to you. I went to your restaurant.
• 9:31
  Speaker 1: I saw corn bread. But now they're putting us so
• 9:33
  Speaker 1: college green. So I said, he'd better have the corn
• 9:36
  Speaker 1: bread now. Or I went to the corn bread section.
• 9:39
  Speaker 1: Man that that honey butter topping that you put on
• 9:42
  Speaker 1: your corn bread. I made this the same day I
• 9:46
  Speaker 1: got this book. And uh, because my wife, here's the
• 9:49
  Speaker 1: funny thing about it, writing I don't use cast ice killers.
• 9:52
  Speaker 1: My wife always you need to learn how to use killing.
• 9:56
  Speaker 1: So she so here's the funny part about it. So
• 9:59
  Speaker 1: I took picture when I made the corn bread, being
• 10:03
  Speaker 1: right from and I put the put the honey butter
• 10:05
  Speaker 1: on top, and I cleaned up this cast skillet. It
• 10:08
  Speaker 1: was in the background of my photo. So all she
• 10:11
  Speaker 1: saw was I see that cast and skillet behind you.
• 10:16
  Speaker 1: I guess you winning the house and find it, because
• 10:19
  Speaker 1: that made the difference man that cast asking talk about
• 10:22
  Speaker 1: this corn bread man, Like I said, I posted them
• 10:25
  Speaker 1: on social media, got a great response. I'm gonna post
• 10:28
  Speaker 1: some more stuff like the color greens, I'm over bear
• 10:30
  Speaker 1: and get that blueberry corn bread. We're gonna talk about
• 10:32
  Speaker 1: a lot of little menius and a little restipies in there.
• 10:34
  Speaker 1: But let's talk about that corn bread first off, because
• 10:36
  Speaker 1: that was my love. Because I'm tellingsing rottening, I get
• 10:39
  Speaker 1: excited because I'm an old school guy. I take some
• 10:42
  Speaker 1: buttermilk and see, buttermilk comes in this corn bread. So
• 10:45
  Speaker 1: it's a win win for me because normally I take
• 10:47
  Speaker 1: the I take some buttermilk, put in a half a glass,
• 10:51
  Speaker 1: sweet it up with sugar. Then I crumped me some
• 10:54
  Speaker 1: corn bread inside. That is outstanding for me. So I
• 10:57
  Speaker 1: was happy, happy, happy on this. But tell us about
• 11:00
  Speaker 1: this recipe and the cash dins killer man. So let
• 11:05
  Speaker 1: me tell you about that that recipe. That cornbread takes
• 11:07
  Speaker 1: me back to my childhood with my grandma. My grandma
• 11:10
  Speaker 1: used to make that corn bread. But she used to
• 11:11
  Speaker 1: use Jiffy Nicks back in the day. In that cornbrea
• 11:14
  Speaker 1: used to be sweet and so tasty and thick. And
• 11:18
  Speaker 1: you know, back then, she used to sometimes give us
• 11:21
  Speaker 1: a little bit of uh kane patch syrup, and it
• 11:24
  Speaker 1: was this old school syrup that she would kind of
• 11:26
  Speaker 1: put on the side every now and again. And man,
• 11:30
  Speaker 1: you're talking about a good night at Grandma's house. That'd
• 11:33
  Speaker 1: be some good eating. And I wanted that corn bread
• 11:35
  Speaker 1: so badly. And we got with our chef, head chef,
• 11:38
  Speaker 1: and we talked and I told him, I said, man, grandmamate,
• 11:40
  Speaker 1: this cornbread that was amazing. We need to develop a
• 11:43
  Speaker 1: sting together. And we came up with that flavor. And
• 11:47
  Speaker 1: before I tell you any more about the cornbreat I
• 11:48
  Speaker 1: got to tell you my mom, my aunt, and my
• 11:50
  Speaker 1: cousin who was ten years older than he, came in
• 11:53
  Speaker 1: and they tasted that corn bread, and they said, where
• 11:54
  Speaker 1: did you get Grandma's recipe? So when I know that
• 11:59
  Speaker 1: they were sad of spide with it, I said, yeah,
• 12:01
  Speaker 1: we were hitting home. We were hitting close to home.
• 12:04
  Speaker 1: And you know, a cast iron skillet cooking that corn brea,
• 12:06
  Speaker 1: and the cast iron skillet is a lot easier in
• 12:09
  Speaker 1: a sense because the heat is even all over and
• 12:13
  Speaker 1: that thing just bakes right in there. Man, all that
• 12:15
  Speaker 1: flavors in the area. You add that honey butter to it.
• 12:18
  Speaker 1: Oh man, you you don't know what you're missing until
• 12:21
  Speaker 1: you had that corn bread. I got, man, I'll just
• 12:26
  Speaker 1: tell you something then then you then you flip the
• 12:28
  Speaker 1: script on the brother. Here the Roscoes blueberry corn meal
• 12:32
  Speaker 1: pound cake. Yes, I know you said, this boy crazy.
• 12:39
  Speaker 1: He's just going through this book, just making everything. I
• 12:41
  Speaker 1: would tell you something, man, we're gonna talk about then
• 12:43
  Speaker 1: don't get to the college green. But let's talk about
• 12:45
  Speaker 1: the Roscoes blue I've never heard that in my life, man,
• 12:48
  Speaker 1: because you know, some people use that corn meal like
• 12:50
  Speaker 1: you do corn meal and flour and just make the
• 12:53
  Speaker 1: corn bread all right, and it gives you that cake
• 12:55
  Speaker 1: like because people are either they go this take like cake.
• 12:58
  Speaker 1: Well you got flower in there with the corn meal.
• 13:00
  Speaker 1: But did you fix the script man with this blueberries?
• 13:03
  Speaker 1: Come on, now, how did you think of that? Well
• 13:06
  Speaker 1: we were in Birmingham and ro still worked for us
• 13:08
  Speaker 1: at the with us at the Birmingham location, and one
• 13:12
  Speaker 1: day we were just sitting there talking about it. This man,
• 13:14
  Speaker 1: this thing is almost like cake. I said, yeah, man,
• 13:17
  Speaker 1: remind you that strawberry uh shortcake used to get sometimes.
• 13:21
  Speaker 1: And he was like man, what about blueberries? He said,
• 13:23
  Speaker 1: you like color blue? Like, yeah, I didn't, so you
• 13:26
  Speaker 1: know it, man, I said, just make it then let
• 13:29
  Speaker 1: me know what you think. And he did and low
• 13:32
  Speaker 1: and behold, man, I was like, yeah, we're gonna put
• 13:34
  Speaker 1: this in the book. We're gonna share this with the world.
• 13:36
  Speaker 1: Let him know. But this corn bread can come in
• 13:38
  Speaker 1: several several different ways. One of them is gonna be blueberry, okay,
• 13:42
  Speaker 1: and there you have it. You know, blueberryes are sneaky man,
• 13:46
  Speaker 1: sneaky good because like blueberry pancake, and I love the death.
• 13:49
  Speaker 1: You know, I'm not a guy that I can't just
• 13:51
  Speaker 1: eat a blueberry, you know. But you put it in,
• 13:54
  Speaker 1: you put it as his corn bread. You put it
• 13:56
  Speaker 1: in this pancase. It's outstanding and so so so. You know.
• 14:01
  Speaker 1: The thing about you, Rode is that you're a visionary.
• 14:03
  Speaker 1: Let's gonna be real about it. That's you know, because
• 14:05
  Speaker 1: you check an idea and you expanded because your father
• 14:08
  Speaker 1: had a vision. But you expanding on that vision. Now
• 14:11
  Speaker 1: you're expanding it into other states and expanding your breath.
• 14:14
  Speaker 1: What are you trying to take the world, brobecue man?
• 14:16
  Speaker 1: What you try to try to be a barbecue, k Sir,
• 14:18
  Speaker 1: I am trying to take over the world. I'm trying
• 14:20
  Speaker 1: to spread the love everywhere because whenever you find a barbecue,
• 14:23
  Speaker 1: you find people in a good mood, people having a party,
• 14:25
  Speaker 1: people enjoying themselves. So I was like, why not spread
• 14:28
  Speaker 1: this love all over the world as far as we can.
• 14:30
  Speaker 1: You know, if it if it's me, it's absolutely great.
• 14:33
  Speaker 1: If it's somebody else, it's it's just as good. You know,
• 14:36
  Speaker 1: let's let's let's put it in as many places as
• 14:38
  Speaker 1: we can. And every time I think about should I
• 14:40
  Speaker 1: do it in this state? Should I try it in
• 14:42
  Speaker 1: that state? And I say to myself, why not? Just
• 14:45
  Speaker 1: just let's do it. And my goal is to spread
• 14:48
  Speaker 1: to spread this love, this Rodney Scott whole all love
• 14:50
  Speaker 1: all over the world. And and I hadn't stopped dreaming yet.
• 14:54
  Speaker 1: You know, I'm I'm gonna keep on drinking. It's finally
• 14:56
  Speaker 1: here the season of celebration. And no matter how you
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  Speaker 1: eight million dollars to local nonprofits nationwide committed to the
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  Speaker 1: health and well being of our communities. No matter how
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  Speaker 1: us Kids, brought to you by the U S. Department
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  Speaker 1: of Health and Human Services, Administration for Children and Families,
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  Speaker 1: and the Act Council. And we're live here outside the
• 16:23
  Speaker 1: Perez family home, just waiting for the And there they go,
• 16:27
  Speaker 1: almost on time. This morning. Mom is coming out the
• 16:29
  Speaker 1: front door strong with a double armed kid carry. Looks
• 16:32
  Speaker 1: like dad has the bags. Daughter is bringing up the rear.
• 16:36
  Speaker 1: Oh but the diaper bag wasn't closed. Diapers and toys
• 16:40
  Speaker 1: are everywhere. Oh but mom has just nailed the perfect
• 16:45
  Speaker 1: car seat buckle for the toddler. And now the eldest daughter,
• 16:48
  Speaker 1: who looks to be about nine or ten, has secured
• 16:51
  Speaker 1: herself in the booster seat. Dad zips the bag clothes
• 16:54
  Speaker 1: and they're off. Ah, but looks like Mom doesn't realize
• 16:57
  Speaker 1: her coffee cup is still on the roof of the
• 16:59
  Speaker 1: car are and there it goes. That's a shame that
• 17:04
  Speaker 1: mud was a fan favorite. Don't sweat the small stuff.
• 17:07
  Speaker 1: Just nailed the big stuff, like making sure your kids
• 17:09
  Speaker 1: are buckled correctly in the right seat for their agent's eyes.
• 17:11
  Speaker 1: Learn more than n h t s a dot gov
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  Speaker 1: slash the Right Seat visits h t s a dot
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  Speaker 1: gov slash the Right Seat. Brought to you by Nitza
• 17:20
  Speaker 1: and the ad Council. But the beauty of you now
• 17:23
  Speaker 1: is that you your celebrity. Okay, you know when you
• 17:27
  Speaker 1: walk down the street, people recognized you're walking through, especially
• 17:30
  Speaker 1: walking your establishment. They know that's me. That's right, so
• 17:33
  Speaker 1: so so, being a celebrity means you have a brand
• 17:36
  Speaker 1: social media. You post things, people engage with that talk
• 17:40
  Speaker 1: about that, you know, and that means other people have
• 17:42
  Speaker 1: Everybody has a bright idea for you now. You know,
• 17:45
  Speaker 1: back in high school and then might have no idea
• 17:46
  Speaker 1: for you at all, everybody has a bright idea for
• 17:48
  Speaker 1: you because you just that that that's right, knew and
• 17:51
  Speaker 1: in that body you're staying, ain't about nothing. But now
• 17:53
  Speaker 1: everybody got a great idea for you. How do you
• 17:55
  Speaker 1: slidice through that? Tell us about your team, your team
• 17:58
  Speaker 1: that keeps your focused, to keep your organized and keeps
• 18:02
  Speaker 1: you on point. Oh man, I gotta tell you about
• 18:05
  Speaker 1: my team. My team is amazing and we got age
• 18:07
  Speaker 1: groups that's even better. You know. Nick Backs is my
• 18:10
  Speaker 1: my partner. And this thing, you know, we came up
• 18:12
  Speaker 1: with the idea. We sat at the table. He was like,
• 18:14
  Speaker 1: let's create a Rodney Scotts. And I'm like man, you're
• 18:17
  Speaker 1: crazy and little did you know that I would ever
• 18:20
  Speaker 1: do it like this, And we decided to do it.
• 18:23
  Speaker 1: And along with Nick, his son Nicholas, and my man
• 18:26
  Speaker 1: Paul Yak, our head chef, we put our heads together
• 18:29
  Speaker 1: and we just kept coming up with these thoughts and ideas,
• 18:32
  Speaker 1: and they helped to keep me humble, to not worry
• 18:34
  Speaker 1: about every little thing. You know, when I say, hey, man,
• 18:37
  Speaker 1: I gotta run over to such such place and check this,
• 18:39
  Speaker 1: they'll say, I'll do that for you. We got that
• 18:42
  Speaker 1: you take your time and focus on what you're doing.
• 18:44
  Speaker 1: So they've made it well rounded for me. Nick has
• 18:47
  Speaker 1: this thing you call the balancing where you have yourself,
• 18:50
  Speaker 1: your family, your finance, your business, your brand, and you
• 18:53
  Speaker 1: gotta balance that thing out. You know, you gotta stay
• 18:56
  Speaker 1: healthy in order to stay in this whole operation and
• 19:00
  Speaker 1: and enjoy it at the same time. So we all
• 19:03
  Speaker 1: make sure that we balance ourselves, our personal lives and
• 19:06
  Speaker 1: everything together. And this team that I have, they make
• 19:09
  Speaker 1: sure that all of that perfect for me, that that
• 19:13
  Speaker 1: my background with the restaurant and my personal life don't
• 19:16
  Speaker 1: ever you know, one does ever take over the other, right,
• 19:20
  Speaker 1: So they've they've been super great with that. You know,
• 19:23
  Speaker 1: it's really important that we talk about this, you know,
• 19:25
  Speaker 1: and thank you again for coming on money making conversation.
• 19:27
  Speaker 1: Talking to Rodney. This guy, he is the king of barbecue.
• 19:30
  Speaker 1: I know it. I got my boy Kevin blessed so
• 19:32
  Speaker 1: in l A. You know he ain't Rodney. This guy
• 19:34
  Speaker 1: by right, rod that guy he out there populating the states,
• 19:37
  Speaker 1: the cities with the with the whole hall, the whole call.
• 19:40
  Speaker 1: Now tell us what is the whole hall? Come on
• 19:43
  Speaker 1: the Rodney, you brag about it. I'll see it on TV.
• 19:46
  Speaker 1: I can tell you right now, I'm not messing with
• 19:48
  Speaker 1: that whole hall. Tell us about the whole hag experience,
• 19:52
  Speaker 1: why it is on fire, why it's popular when they
• 19:54
  Speaker 1: go to these uh these barbecue shows, these competitions talk
• 19:58
  Speaker 1: about the whole hawk and talk about South Carolina style.
• 20:02
  Speaker 1: What makes that different? You know, that whole hog is
• 20:06
  Speaker 1: we we like to describe it as a difference. You
• 20:08
  Speaker 1: can taste and you know, you go to certain restaurants,
• 20:11
  Speaker 1: you'll see that they have shoulders or hams, and that's
• 20:13
  Speaker 1: not the whole hall. When you get, uh, the ham,
• 20:17
  Speaker 1: the loin belly meat and some shoulder meat all mixed
• 20:20
  Speaker 1: together and you put it in a bike. You you
• 20:23
  Speaker 1: got that whole hog right in the palm of your hands.
• 20:25
  Speaker 1: You're tasting every corner, every cut of that whole animal.
• 20:28
  Speaker 1: And it's a different taste, and it is a difference
• 20:31
  Speaker 1: you can taste. Once you taste the whole hog and
• 20:33
  Speaker 1: you go back to a shoulder, you you kind of
• 20:35
  Speaker 1: understand what I'm trying to explain. And the way that
• 20:38
  Speaker 1: we did it in South Carolina, we did the whole
• 20:40
  Speaker 1: hog with vinegar and pepper. Right See, I grew up
• 20:43
  Speaker 1: on the southeastern part of the state, closer to the coast,
• 20:46
  Speaker 1: and vinegar pepper is the thing over there. And you know,
• 20:50
  Speaker 1: we use the white vinegar, the crush pepper, pepper flakes
• 20:53
  Speaker 1: and some people call it uh black pepper, cayenne some sugar.
• 20:57
  Speaker 1: That's basically a sauce that we put the other in
• 21:00
  Speaker 1: that part of the state. And in South Carolina, man,
• 21:02
  Speaker 1: you can go to him the way right now and
• 21:04
  Speaker 1: say I need a whole hog cook and twenty people
• 21:06
  Speaker 1: might jump up and say I can do that. That's
• 21:09
  Speaker 1: what we did in my area. That's what we did
• 21:10
  Speaker 1: growing up. And you know, I I've traveled in different
• 21:15
  Speaker 1: places and people say, how do you cook the whole animal.
• 21:18
  Speaker 1: I think they're amazed by it. And my whole thing is, look,
• 21:21
  Speaker 1: if you can't do it, I'll show you. Let me,
• 21:22
  Speaker 1: let me do it for you. And before you know it,
• 21:25
  Speaker 1: they find out how many people can eat from it,
• 21:27
  Speaker 1: how many ideas can go around it. You can put
• 21:29
  Speaker 1: grips and pork together, you can build a taco with
• 21:32
  Speaker 1: this thing. You, I mean, you got all these options
• 21:35
  Speaker 1: with this, with this whole hall. So it's always been
• 21:38
  Speaker 1: a treat and a and a big thing to do
• 21:40
  Speaker 1: in my area. And when other people see it from
• 21:43
  Speaker 1: different regions, man, they're they're amazed by it. Well, first
• 21:46
  Speaker 1: of all, I'm amazed that because I'm from Houston, Texas.
• 21:51
  Speaker 1: So I got a nephew. He has a barbecue stay,
• 21:53
  Speaker 1: a real popular called Big six Barbecue, Houston, Texas. Tality
• 21:56
  Speaker 1: kid make his own sausage and and I tell him
• 21:59
  Speaker 1: the allow you, I tell him what my man Rod
• 22:01
  Speaker 1: didn't watch what he does, and he said he's doing
• 22:05
  Speaker 1: very well in the Houston market. Now. But back to
• 22:07
  Speaker 1: you in regards to what I see you do you
• 22:10
  Speaker 1: expanding now in Atlanta market? Now? You just kept all
• 22:13
  Speaker 1: over with the Bermanham. You know, you were from South Carolina,
• 22:15
  Speaker 1: skipped over Georgia and in Alabama. Now now we sit
• 22:19
  Speaker 1: down here in Atlanta. Now, I'm kind of warnering when
• 22:22
  Speaker 1: I'm gonna get the whole hard experience, when I could
• 22:24
  Speaker 1: just drive to it, not just order via mail or
• 22:28
  Speaker 1: ups are fed X, tell us what the Atlanta experience.
• 22:31
  Speaker 1: Talk to us now, brother, when you're coming right in Atlanta, Atlanta,
• 22:35
  Speaker 1: I'm trying to get to you as soon as possible.
• 22:37
  Speaker 1: I've been trying to get there since last year. But
• 22:39
  Speaker 1: here we you know, here's a new year where we're coming.
• 22:42
  Speaker 1: We're a lot closer, hopefully by this summer. We're counting
• 22:46
  Speaker 1: on July if we're lucky, to have things open at
• 22:49
  Speaker 1: eight Metropolitan Parkway. UM. The building is looking great. Uh,
• 22:53
  Speaker 1: most of the construction is in UM. We're trying to
• 22:56
  Speaker 1: get the windows in the furniture going. And those guys
• 22:59
  Speaker 1: are out that they were they were getting it and
• 23:01
  Speaker 1: this was last week when I checked on them, So
• 23:03
  Speaker 1: they're making some progress. So we're trying to get that
• 23:05
  Speaker 1: whole hog to Atlanta at least by the summer, hopefully
• 23:08
  Speaker 1: no later than July. Now, now can one order things
• 23:12
  Speaker 1: on the mail or through fed Ex or do you
• 23:14
  Speaker 1: ship talk to talk to us about the whole operation. Now.
• 23:17
  Speaker 1: I know you're based in in South Carolina and Alabama.
• 23:20
  Speaker 1: Can we order to go online and order things get
• 23:23
  Speaker 1: delivered to our house? Uh? You can. You can order
• 23:27
  Speaker 1: our food online. Uh, not our food itself. I'm sorry,
• 23:31
  Speaker 1: but our rubs and our sauces are available online now.
• 23:33
  Speaker 1: Our t shirts and our some hats is what we
• 23:36
  Speaker 1: have available online right now. We're trying to work on
• 23:39
  Speaker 1: that process of seeing about getting the food kind of
• 23:43
  Speaker 1: where you can order it and well ship it to
• 23:44
  Speaker 1: you overnight. But I want to make sure though. You
• 23:48
  Speaker 1: know a lot of times that when when you send
• 23:50
  Speaker 1: your food out you wanted to be right. You don't
• 23:51
  Speaker 1: want it to be shipped out there and you're not
• 23:54
  Speaker 1: ready for it. Right. That's very true because it's like
• 23:57
  Speaker 1: the experience because you know, it's people are microwave your
• 24:01
  Speaker 1: your bobecue. You know, Oh it's tough, you know. And
• 24:04
  Speaker 1: then because you gotta tell people how to do it.
• 24:06
  Speaker 1: You know, you gotta put in the other put a
• 24:07
  Speaker 1: little water underneath it, you know, make sure it stays
• 24:10
  Speaker 1: juicy and stuff like that. But you you you're send
• 24:12
  Speaker 1: it across you know they're going to microwave, they're gonna
• 24:14
  Speaker 1: zapp it. They're gonna zapp it, and then they're gonna
• 24:16
  Speaker 1: go get some of that barbecue salted. The guy from
• 24:19
  Speaker 1: Kroger's not saying, Bobus, you know that ain't your sauce.
• 24:22
  Speaker 1: Next thing, you know, they got that on there. So
• 24:24
  Speaker 1: you try to maintain the right stuff because of the
• 24:26
  Speaker 1: fact that that sauce. Now, I would tell you right
• 24:29
  Speaker 1: before my interview, I dropped in a baked potato. See,
• 24:32
  Speaker 1: I would just tell I just love this book. He
• 24:34
  Speaker 1: has a book is the loaded Baked Potato. Dropped it
• 24:37
  Speaker 1: because they're gonna stand there for a hour, put it
• 24:39
  Speaker 1: in four hundred degrees. Let'll tell you how I do
• 24:40
  Speaker 1: it and so but I don't. But now you the
• 24:43
  Speaker 1: great thing about it is that in your book, you
• 24:45
  Speaker 1: tell us how to make the rod this white bobecue
• 24:48
  Speaker 1: sau tell us about that white barbecue sauce. Then I'm
• 24:51
  Speaker 1: gonna put on this. Come on now. That Rode his
• 24:54
  Speaker 1: white barbecue sauce was like, Hey, you planning to go
• 24:57
  Speaker 1: to Alabama, you need a white sauce. And I'm like, man,
• 25:00
  Speaker 1: you know we'll get to that bridge when we crossed,
• 25:02
  Speaker 1: you know, and all of a sudden we decided, you know,
• 25:05
  Speaker 1: can we make a twist on this sauce? And it's
• 25:07
  Speaker 1: like yeah, And and we decided to make a white
• 25:10
  Speaker 1: sauce with with the South Carolina touched to it. And
• 25:14
  Speaker 1: you know that sauce is great on chicken. And in
• 25:17
  Speaker 1: Alabama is where I learned that white sauce is right
• 25:19
  Speaker 1: on chicken. And the first thing I said was, we
• 25:23
  Speaker 1: gotta have something for the person that loves white sauce.
• 25:27
  Speaker 1: And and and here it is, Man, and we put
• 25:29
  Speaker 1: it in the book Man, and then and then I closed.
• 25:33
  Speaker 1: I got to close as well. First, I want to
• 25:36
  Speaker 1: tell people it's a cookbook and it's a story, and
• 25:38
  Speaker 1: so I do. I've just been staying on the recipe
• 25:41
  Speaker 1: side of it. But it's also a great read about
• 25:44
  Speaker 1: your life, the important people in your life, the the
• 25:47
  Speaker 1: transitional moments that you had in your career. Why was
• 25:50
  Speaker 1: it important not to do a cookbook kind of like memoir.
• 25:54
  Speaker 1: It's kind of like that's what it really is, if
• 25:56
  Speaker 1: by different perspectives in your life that were very important
• 25:59
  Speaker 1: to who you are the day, instead of just doing
• 26:01
  Speaker 1: a basic cookbook. Rodney, Well, you know, um, when we
• 26:05
  Speaker 1: were writing this cookbook, Uh, my man lowless Eric Eli.
• 26:08
  Speaker 1: Hats off to this man. He he walked me through
• 26:11
  Speaker 1: the steps of helping me write this book, and uh,
• 26:14
  Speaker 1: we were just we're just going over everything. And I said,
• 26:16
  Speaker 1: you know what that recipe at that time had to
• 26:19
  Speaker 1: do with me being a child at this age. And
• 26:21
  Speaker 1: we started telling a story about each recipe and then
• 26:24
  Speaker 1: telling that. I was like, yeah, but that I remember
• 26:27
  Speaker 1: that day didn't go as great, and before you knew it,
• 26:30
  Speaker 1: we were talking about my complete childhood and and he
• 26:35
  Speaker 1: was like, wow, you know you're gonna tell this story?
• 26:38
  Speaker 1: And I said yes. And all of the things I've experienced, good, bad, ugly,
• 26:45
  Speaker 1: I said, I think the world should know that, you know,
• 26:48
  Speaker 1: these are things that I've been through. Maybe somebody else
• 26:50
  Speaker 1: has been through the same thing, and hopefully they can
• 26:53
  Speaker 1: learn from this and feel better about their situations, to
• 26:57
  Speaker 1: move forward, carry on, to be optimistic about whatever ain'ts
• 27:00
  Speaker 1: you encounter. So I decided to tell my story and
• 27:03
  Speaker 1: and and I have absolutely no regrets in telling everything
• 27:08
  Speaker 1: that's in that book. Well, the thing about the beauty
• 27:12
  Speaker 1: of this book is that a little bit little background
• 27:14
  Speaker 1: about me, this that uh, you know doing the Pandemic
• 27:17
  Speaker 1: is where I met you doing the Pandemic doing an
• 27:18
  Speaker 1: interview on money making conversation. I bought a building in
• 27:21
  Speaker 1: Atlanta and this one acre property, and that my one
• 27:24
  Speaker 1: of my dream was I wanted to have my own
• 27:27
  Speaker 1: vegetable garden, uh on my property in my office because
• 27:31
  Speaker 1: I got a built in kitchen and I'm launched my
• 27:33
  Speaker 1: show next month called Rushawn's Kitchen. So you know I'm
• 27:36
  Speaker 1: gonna cook a lot of represents when I cook your
• 27:38
  Speaker 1: recipe and how your book sitting right there, Tell everybody
• 27:41
  Speaker 1: this came straight out of Rodney Scots World of Barbecue
• 27:45
  Speaker 1: book right here, credit given. That's how I do it
• 27:48
  Speaker 1: on my show. And so I have. I got lettuce
• 27:51
  Speaker 1: back there, I got the cherry and the beefsteaks, tomatoes,
• 27:54
  Speaker 1: I got ocra back there. I got seedless water, the
• 27:57
  Speaker 1: Royal seedless watermelons. I got my parts play, and I
• 28:00
  Speaker 1: got my cilantro, and I got my colleague greens. So
• 28:07
  Speaker 1: in my hall opinions, can't forget the hall opinions yellow
• 28:09
  Speaker 1: and white anglions as well for my pika guy, because
• 28:12
  Speaker 1: I'm a text makes food now. So when I saw
• 28:15
  Speaker 1: your book and I saw colleague greenes, I just smile,
• 28:19
  Speaker 1: knowing that I'll be pulling my collar greens right out
• 28:22
  Speaker 1: my back of my building. Broo, I will tell me Rodney,
• 28:26
  Speaker 1: you said you did you put the Rodney the sauce
• 28:29
  Speaker 1: on top of the college green. Tell us about that, man,
• 28:32
  Speaker 1: Come on, bro So me growing up as getting college
• 28:35
  Speaker 1: green's was not one of my favorites. So I always
• 28:38
  Speaker 1: I always wanted to uh uh stay stay true to
• 28:43
  Speaker 1: the barbecue game. And besides that, come with the barbecue game.
• 28:46
  Speaker 1: And my my partner Nick was like, hey, dude, you
• 28:49
  Speaker 1: gotta put collar greens on this menu. I said, dude,
• 28:51
  Speaker 1: I'm I'm not a fan of collar greens. And he says,
• 28:54
  Speaker 1: how do you How do you know if you never
• 28:56
  Speaker 1: had your greens? You need to create a favor that
• 28:58
  Speaker 1: you enjoy. And I'm like, man, I'm only I don't
• 29:00
  Speaker 1: like no colar greens. But I tried it so many
• 29:02
  Speaker 1: times growing up. And he said, well, look at the
• 29:06
  Speaker 1: list of ingredients that we think that you should put
• 29:09
  Speaker 1: in there. And I looked it over and I was like,
• 29:11
  Speaker 1: you know, I'll try to sing, and before you know it,
• 29:13
  Speaker 1: I tasted those greens with that sauce in that pork,
• 29:17
  Speaker 1: and I said, you know, I could do this, and
• 29:20
  Speaker 1: I was surprised. The first time I ever tasted it
• 29:23
  Speaker 1: where people could see was on that chef's table, and
• 29:27
  Speaker 1: I was like, oh, man, okay, I've been missing out
• 29:30
  Speaker 1: on these collar greens for a lifetime. And I said,
• 29:33
  Speaker 1: we need to put this in the book. We need
• 29:35
  Speaker 1: to put these greens in there. And they smell like
• 29:38
  Speaker 1: the way my mama used to make them. They I
• 29:40
  Speaker 1: guess they taste like my mama would make them hamas
• 29:44
  Speaker 1: and got the ham hox in there, yes, sir, you
• 29:48
  Speaker 1: know put that whole ham out, you know. And uh
• 29:52
  Speaker 1: when when we did it like that, I was like, Okay,
• 29:54
  Speaker 1: these these are not so bad. And I wanted to
• 29:57
  Speaker 1: make sure and put them in there to hopefully inspire
• 29:59
  Speaker 1: some kid that taste those kyler greens growing up, man
• 30:03
  Speaker 1: Rodney and enjoy talking to you. I also got some
• 30:05
  Speaker 1: cabbages playing it out there. So I'm gonna do the
• 30:07
  Speaker 1: cold s laws in the book too, So you you
• 30:10
  Speaker 1: already know I'm gonna be this book gonna be like
• 30:12
  Speaker 1: kind of dirty when I finished with it. You don't
• 30:14
  Speaker 1: have to do summer, that's what I want, But I
• 30:16
  Speaker 1: want some memories in there, you know, want some memories
• 30:19
  Speaker 1: for you and that book not just nice and pretty
• 30:22
  Speaker 1: on the shelf. Open that thing up. Well you knowing
• 30:24
  Speaker 1: right there. I always enjoyed talking to you the second time.
• 30:27
  Speaker 1: I just feel like a friend. Man. That's why I
• 30:28
  Speaker 1: can't wait to you. Open the place, man, so I
• 30:30
  Speaker 1: can come down and come to come by my office
• 30:32
  Speaker 1: and I show you for real that I wasn't joking,
• 30:35
  Speaker 1: and show you my garden and show you my kitchen,
• 30:38
  Speaker 1: and I'm gonna make the corn and make your corn
• 30:40
  Speaker 1: bread right in front of you and that cash stass killer.
• 30:42
  Speaker 1: Because that's a blessing to be able to have somebody's
• 30:44
  Speaker 1: talented you that you can show off. He said, he
• 30:46
  Speaker 1: had me showing off to you. You know I can
• 30:48
  Speaker 1: do this, brother, You know that. Come on, Thank you, brother,
• 30:50
  Speaker 1: thank you. But more important that man, your book is amazing,
• 30:53
  Speaker 1: ridding the Scotch world of barbeque. Thank you for coming on.
• 30:55
  Speaker 1: Money making conversation again, Rodney, oh man, thank you for
• 30:58
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