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

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

0:04
Speaker 1: Welcome to money Making Conversations. It's the show that she
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Speaker 1: we come. Welcome to money Making Conversation. I am your
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Speaker 1: host with Sean McDonald. It's time to stop reading other
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Speaker 1: learned the secrets of their success. My next guest I've
0:52
Speaker 1: had on the show before, I made him doing the
0:55
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.
1:08
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,
1:19
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
1:24
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
1:30
Speaker 1: about them fixes. As well as two more locations in
1:33
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,
1:38
Speaker 1: Rodney Scott's World of Barbecue, Recipes and Perspective from the
1:42
Speaker 1: legendary pit Master. That's my man right here. He's on
1:46
Speaker 1: the show. Please work on the money, makes conversations. Rodney S, guy,
1:49
Speaker 1: how you do right there? Man? I'm doing grave. He's
1:52
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,
2:04
Speaker 1: and it was it was it was an interview of
2:08
Speaker 1: just joy because uh, I got a slice of its
2:13
Speaker 1: humanized you. You know, you know, you know people in
2:16
Speaker 1: the kitchen, they they chef, they barbecue and they they
2:19
Speaker 1: some of them talking noise, some of them are humble
2:22
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
2:28
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.
2:48
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.
3:29
Speaker 1: This is a you're that you're making money, You're you,
3:33
Speaker 1: you you you have boys, you have a beautiful wife,
3:35
Speaker 1: and you have you're sustaining a very positive lifestyle. And
3:39
Speaker 1: it's a career for you. So do you get caught
3:41
Speaker 1: up in the stereotypes of people thinking, oh, he's just
3:43
Speaker 1: a barbecue guy. I do get caught up as just
3:48
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
3:57
Speaker 1: it's kind of amusing to me for them to see different. Uh.
4:01
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,
4:10
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
4:15
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,
4:30
Speaker 1: I find a little amusing when they just think one
4:32
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
4:46
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.
4:54
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
4:58
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
5:04
Speaker 1: listen to other people as well. Correct, correct, you know,
5:07
Speaker 1: all that's been uh an experience and a learning experience
5:12
Speaker 1: to see how my dad behaved and how to carry myself.
5:16
Speaker 1: Trying to show people what we're doing and how we're
5:18
Speaker 1: doing it, and people get stuck in their ways. I
5:21
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
5:28
Speaker 1: ideas or hear other you know, possibilities of adjustmice to
5:33
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
5:40
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.
6:32
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
6:53
Speaker 1: to I'm gonna show you. I'm gonna show you and
6:56
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
7:01
Speaker 1: what I'm gonna do. You're not gonna limit me on
7:04
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,
7:14
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
7:21
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?
7:40
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.
9:12
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
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14:54
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Speaker 1: walk into especially walk in your establishment. They know that's right,
17:01
Speaker 1: that's right, so so so. Being a celebrity means you
17:05
Speaker 1: have a brand social media. You post things, people engage
17:09
Speaker 1: with that talk about that, you know, and that means
17:11
Speaker 1: other people have Everybody has a bright idea for you now.
17:14
Speaker 1: You know, back in high school then might have no
17:16
Speaker 1: idea for you at all. Everybody has a bright idea
17:18
Speaker 1: for you because you just that that that that's right.
17:20
Speaker 1: Knew it in that box, you staying any about nothing.
17:23
Speaker 1: But now everybody got a great idea for you. How
17:25
Speaker 1: do you slide through that? Tell us about your team,
17:28
Speaker 1: your team that keeps your focus, to keep your organized
17:31
Speaker 1: and keeps you on point. Oh man, I gotta tell
17:34
Speaker 1: you about my team. My team is amazing. And we
17:36
Speaker 1: got age groups that's even better. You know. Nick Backs
17:39
Speaker 1: is my my partner. And this thing, you know, we
17:42
Speaker 1: came up with the idea. We sat at the table.
17:43
Speaker 1: He was like, let's create a Rodney Scotts. And I'm like, man,
17:46
Speaker 1: you're crazy. And little did you know that I would
17:50
Speaker 1: ever do it like this, And we decided to do it.
17:52
Speaker 1: And along with Nick, his son Nicholas, and my man
17:56
Speaker 1: Paul Yak, our head chef, we put our heads together
17:59
Speaker 1: and we just kept coming up with these thoughts and ideas,
18:02
Speaker 1: and they helped to keep me humble, to not worry
18:04
Speaker 1: about every little thing. You know, when I say, hey man,
18:07
Speaker 1: I gotta run over to such such place and check this,
18:09
Speaker 1: they'll say, I'll do that for you. We got that
18:12
Speaker 1: you take your time and focus on what you're doing.
18:14
Speaker 1: So they've made it well rounded for me. Nick has
18:17
Speaker 1: this thing you call the balancing we where you have yourself,
18:20
Speaker 1: your family, your finance, your business, your brand, and you
18:23
Speaker 1: got to balance that thing out. You know, you gotta
18:26
Speaker 1: stay healthy in order to stay in this whole operation
18:29
Speaker 1: and enjoy it at the same time. So we all
18:33
Speaker 1: make sure that we balance ourselves, our personal lives and
18:36
Speaker 1: everything together. And this team that I have, they make
18:39
Speaker 1: sure that all of that perfect for me, that that
18:42
Speaker 1: my background with restaurant and my personal life don't ever
18:47
Speaker 1: you know, one does ever take over the other. So
18:50
Speaker 1: they've they've been super great with that. You know, it's
18:53
Speaker 1: really important that we talk about this, you know, and
18:55
Speaker 1: thank you again for coming on money making conversation talking
18:57
Speaker 1: to Rodney. This guy, he is the king of Bible.
19:00
Speaker 1: I know it. I got my boy Kevin blessed so
19:02
Speaker 1: in l A. You know he ain't riding this guy
19:04
Speaker 1: bore right right. This got he out there populating the states,
19:07
Speaker 1: the cities with the with the whole hall, the whole call.
19:10
Speaker 1: Now tell us what is the whole hall? Come on,
19:14
Speaker 1: you brag about it. I'll see it on TV. I
19:16
Speaker 1: can tell you right now, I'm not messing with that
19:18
Speaker 1: whole hall. Tell us about the whole hog experience. Why
19:22
Speaker 1: it is on fire wire. It's popular when they go
19:25
Speaker 1: to these uh, these barbecue shows, these competitions talk about
19:28
Speaker 1: the whole hall and then talk about South Carolina style.
19:32
Speaker 1: What makes that different? You know, that whole hog is
19:36
Speaker 1: we we like to describe it as a difference. You
19:38
Speaker 1: can taste, and you know, you go to certain restaurants,
19:40
Speaker 1: you'll see that they have shoulders or hams, and that's
19:43
Speaker 1: not the whole hall. When you get uh, the ham,
19:47
Speaker 1: the lord, belly meat, and some shoulder meat all mixed together,
19:51
Speaker 1: and you put it in a bike, you you got
19:53
Speaker 1: that whole hog right in the palm of your hands.
19:55
Speaker 1: You're tasting every corner, every cut of that whole animal.
19:58
Speaker 1: And it's a different taste, and it is a difference
20:01
Speaker 1: you can taste. Once you taste the whole hog and
20:03
Speaker 1: you go back to a shoulder, you you kind of
20:05
Speaker 1: understand what I'm trying to explain. And the way that
20:08
Speaker 1: we did it in South Carolina. We did the whole
20:10
Speaker 1: hog with vinegar and pepper. Right. See, I grew up
20:13
Speaker 1: on the southeastern part of the state, closer to the coast,
20:16
Speaker 1: and vinegar pepper is the thing over there, and you know,
20:19
Speaker 1: we use the white vinegar, the crush pepper pepper flakes
20:22
Speaker 1: and some people call it uh black pepper, cayenne, some sugar.
20:27
Speaker 1: That's basically a sauce that we put together in that
20:30
Speaker 1: part of the state and in South Carolina. Man, you
20:32
Speaker 1: can go to him the way right now and say
20:34
Speaker 1: I need a whole hog cook and twenty people might
20:37
Speaker 1: jump up and say I can do that. That's what
20:39
Speaker 1: we did in my area. That's what we did growing up.
20:41
Speaker 1: And you know, I've I've traveled in different places and
20:45
Speaker 1: people say, how do you cook a whole animal? I
20:48
Speaker 1: think they're amazed by it. And my whole thing is, look,
20:51
Speaker 1: if you can't do it, I'll show you. Let me,
20:52
Speaker 1: let me do it for you. And before you know it,
20:55
Speaker 1: they find out how many people can eat from it,
20:57
Speaker 1: how many ideas can go around it. You can put
20:59
Speaker 1: grip some pork together, you can build a tacover this thing.
21:04
Speaker 1: I mean, you got all these options with this, with
21:06
Speaker 1: this whole hall. So it's always been a treat in
21:09
Speaker 1: a in a big thing to do in my area.
21:11
Speaker 1: And when other people see it from different regions, man,
21:13
Speaker 1: they're they're amazed by it. Well, first of all. I'm
21:17
Speaker 1: amazed that because I'm from Houston, Texas. So I got
21:21
Speaker 1: a nephew hes a barbecue stare real popular called Big
21:24
Speaker 1: six Barbecue, Houston, Texas tality kid mix his own sausage
21:27
Speaker 1: and and I tell him to follow you. I tell
21:30
Speaker 1: him my man Rod didn't watch what he does, and
21:33
Speaker 1: he's he's doing very well in the Houston market. Now,
21:36
Speaker 1: but back to you in regards to what I see you.
21:39
Speaker 1: Do you expanding now in Atlanta market? Now, you just
21:42
Speaker 1: skipped all over with the Birmingham you know, you went
21:44
Speaker 1: from South Carolina, skipped over Georgia and in Alabama. Now
21:48
Speaker 1: now we're sitting down here in Atlanta. Now, I'm kind
21:51
Speaker 1: of wardering when I'm gonna get the whole hall experience
21:53
Speaker 1: when I could just drive to it, not just order
21:56
Speaker 1: via mail or ups are fed X. Tell us what
22:00
Speaker 1: Atlanta experience. Talk to us now, brother, when you're coming
22:03
Speaker 1: right in Atlanta, Atlanta, I'm trying to get to you
22:06
Speaker 1: as soon as possible. I've been trying to get there
22:08
Speaker 1: since the last year. But here we you know, here's
22:11
Speaker 1: a new year where we're coming. We're a lot closer.
22:13
Speaker 1: Hopefully by this summer we're counting on July if we're
22:17
Speaker 1: lucky to have things open at Metropolitan Parkway. UM. The
22:21
Speaker 1: building is looking great. Uh, most of the construction is
22:25
Speaker 1: in UM. We're trying to get the windows in the
22:27
Speaker 1: furniture going. And those guys are out there. They were
22:30
Speaker 1: they were getting it and this was last week when
22:32
Speaker 1: I checked on them, So they're making some progress. So
22:34
Speaker 1: we're trying to get that whole hog to Atlanta at
22:36
Speaker 1: least by the summer, hopefully no later than July. Now, now,
22:40
Speaker 1: can one order things on the mail or through fed
22:43
Speaker 1: ax or do you ship talk to talk to t
22:45
Speaker 1: us about the whole operation. Now, I know you're based
22:48
Speaker 1: in in South Carolina and Alabama. Can we order to
22:51
Speaker 1: go online and order things get delivered to our house? Uh?
22:56
Speaker 1: You can. You can order our food online. Uh, not
22:59
Speaker 1: our itself, I'm sorry, but our rubs and our sauces
23:02
Speaker 1: are available online now. Our t shirts and some hats
23:06
Speaker 1: is what we have available online right now. We're trying
23:09
Speaker 1: to work on that process is seen about getting the
23:11
Speaker 1: food kind of where you can order it and with
23:14
Speaker 1: shipping to you overnight. But I want to make sure
23:18
Speaker 1: though you know a lot of times that when when
23:20
Speaker 1: you send your food out you wanted to be right.
23:21
Speaker 1: You don't want it to be shipped out there and
23:24
Speaker 1: you're not ready for it, right right. You know that's
23:26
Speaker 1: very true because it's like the experience because you know
23:29
Speaker 1: there's a lot of people are microwave your your bobecue.
23:32
Speaker 1: You know, Oh it's tough, you know. And then because
23:34
Speaker 1: you gotta tell people how to do it. You know,
23:36
Speaker 1: you gotta put in the other put a little water
23:37
Speaker 1: underneath it, you know, make sure it stays juicy and
23:40
Speaker 1: stuff like that. But you you you're sending across you
23:43
Speaker 1: know they're going to microwave, they're gonna zapp it. They're
23:45
Speaker 1: gonna zapping and then they're gonna go get some of
23:47
Speaker 1: that barbecue salted. The guy from Kroger's not saying, Bobus,
23:50
Speaker 1: you know that ain't your salt. Next thing, you know,
23:52
Speaker 1: they got that on there. So you're trying to maintain
23:55
Speaker 1: the right stuff because of the fact that that sauce. Now,
23:58
Speaker 1: I would tell you right before my interview, I dropped
24:00
Speaker 1: in a baked potato. See, I would just tell I
24:02
Speaker 1: just love this book. He has a book, The Loaded
24:06
Speaker 1: Baked Potatoes. Dropped it because they're gonna stand there for
24:08
Speaker 1: an hour, put in four hundred degree. Let'll tell you
24:10
Speaker 1: how I do it, and so but I don't. But
24:12
Speaker 1: now you the great thing about it is that in
24:14
Speaker 1: your book you tell us how to make the Rode
24:17
Speaker 1: this white barbecue. So tell us about that white barbecue sauce.
24:20
Speaker 1: Then I'm gonna put on this. Come on, now, that
24:24
Speaker 1: Rode his white barbecue sauce. Was like, Hey, you plan
24:26
Speaker 1: to go to Alabama, you need a white sauce. And
24:29
Speaker 1: I'm like, man, you know, we'll get to that bridge
24:31
Speaker 1: when we crossed, you know, and all of a sudden
24:33
Speaker 1: we decided, you know, can we make a twist on
24:36
Speaker 1: this sauce. And it's like and and we decided to
24:39
Speaker 1: make a white sauce with with the South Carolina touched
24:42
Speaker 1: to it. And you know that sauce is great on chicken.
24:47
Speaker 1: And in Alabama is where I learned that white sauce
24:49
Speaker 1: is right on chicken. And the first thing I said was,
24:53
Speaker 1: we gotta have something for the person that loves white sauce.
24:57
Speaker 1: And and and here it is, man, and we put
24:59
Speaker 1: an the book man, and then and then I closed.
25:03
Speaker 1: I got a closed as well. First I want to
25:06
Speaker 1: tell people it's a cookbook and it's a story, and
25:08
Speaker 1: so I do I've just been staying on the recipe
25:11
Speaker 1: side of it. But it's also a great read about
25:14
Speaker 1: your life, the important people in your life, the the
25:17
Speaker 1: the transitional moments that you had in your career. Why
25:20
Speaker 1: was it important not to do a cookbook kind of
25:23
Speaker 1: like memoir? Its kind of like that's what it really is,
25:26
Speaker 1: by different perspectives in your life that were very important
25:29
Speaker 1: to who you are today instead of just doing a
25:31
Speaker 1: basic cookbooks. Rodney, Well, you know, um, when we were
25:35
Speaker 1: writing this cookbook, uh, my man lowless Eric Eli hats
25:39
Speaker 1: off to this man. He he walked me through the
25:41
Speaker 1: steps of helping me write this book, and uh, we
25:44
Speaker 1: were just we're just going over everything and I said,
25:46
Speaker 1: you know what that recipe at that time had to
25:49
Speaker 1: do with me being a child at this age. And
25:51
Speaker 1: we started telling a story about each recipe and then
25:54
Speaker 1: telling that. I was like, yeah, but that I remember
25:56
Speaker 1: that day didn't go as great, And before you knew it,
26:00
Speaker 1: we were talking about my complete childhood and and he
26:05
Speaker 1: was like, wow, you know you're gonna tell this story
26:08
Speaker 1: and I said yes. And all of the things I've
26:11
Speaker 1: experienced good bad ugly. I said, I think the world
26:16
Speaker 1: should know that, you know, these are things that I've
26:19
Speaker 1: been through. Maybe somebody else has been through the same thing,
26:22
Speaker 1: and hopefully they can learn from this and feel better
26:25
Speaker 1: about their situations, to move forward, carry on, to be
26:28
Speaker 1: optimistic about whatever things you encounter. So I decided to
26:32
Speaker 1: tell my story and and and I have absolutely no
26:36
Speaker 1: regrets in telling everything that's in that book. But the
26:41
Speaker 1: thing about the beauty of this book is that a
26:43
Speaker 1: little bit little background about me, this that uh, you
26:45
Speaker 1: know during the pandemic is where I met you doing
26:47
Speaker 1: the pandemic during an interview or money making conversation. I
26:50
Speaker 1: bought a building in Atlanta and this one acre property
26:54
Speaker 1: and that my one of my dream was I wanted
26:56
Speaker 1: to have my own vegetable guarden, uh on my property
27:00
Speaker 1: in my office because I got a built in kitchen
27:02
Speaker 1: and I'm launching my show next month called Rushawn's Kitchen,
27:06
Speaker 1: So you know, I'm gonna cook a lot of represents
27:08
Speaker 1: when I cook your recipe and how your book sitting
27:09
Speaker 1: right there tell everybody just came straight out of Rodney,
27:13
Speaker 1: Scots World of Barbecue book right here credit given. That's
27:17
Speaker 1: how I do it. On my show, and so I have.
27:20
Speaker 1: I got lettuce back there, I got the cherry and
27:23
Speaker 1: the beefsteaks, tomatoes, I got ocra back there. I got
27:26
Speaker 1: seedless water, the Royal seedless watermelons. I got my parsley,
27:30
Speaker 1: and I got my cilantro, and I got my uh
27:33
Speaker 1: colleague greens. So in my hall opeenions can forget the
27:38
Speaker 1: hallepeenis yellow and white angions as well for my pika guy,
27:41
Speaker 1: because I'm a text max food now. So when I
27:45
Speaker 1: saw your book and I saw colleague grees, I just smiled,
27:49
Speaker 1: knowing that I'll be pulling my collar greens right out
27:52
Speaker 1: my back of my building. Bro Foo, I will tell me, Rodney,
27:56
Speaker 1: you said, did you put the rodney the sauce on
27:59
Speaker 1: top of a colar green? Tell us about that, man,
28:02
Speaker 1: Come on, bro. So me, growing up as a kidd,
28:04
Speaker 1: colar greens was not one of my favorites. So I
28:07
Speaker 1: always I always wanted to uh uh stay stay true
28:13
Speaker 1: to the barbecue game. And besides that, come with the
28:15
Speaker 1: barbecue game. And my my partner Nick was like, hey, dude,
28:18
Speaker 1: you gotta put collar greens on this menu. I said, dude,
28:20
Speaker 1: I'm not I'm not a fan of collar greens, and
28:23
Speaker 1: he says, how do you how do you know if
28:26
Speaker 1: you never had your greens? You need to create a
28:28
Speaker 1: favor that you enjoy. And I'm like, man, I'm telling
28:30
Speaker 1: you I don't like no collar greens. But I tried
28:31
Speaker 1: it so many times growing up. And he said, well,
28:36
Speaker 1: look at the list of ingredients that we think that
28:38
Speaker 1: you should put in there. And I looked it over
28:39
Speaker 1: and I was like, you know, I'll try this thing.
28:42
Speaker 1: And before you know it, I tasted those greens with
28:44
Speaker 1: that sauce in that pork and I said, you know,
28:48
Speaker 1: I could do this. And I was surprised. The first
28:51
Speaker 1: time I ever tasted it where people could see was
28:55
Speaker 1: on that chef's table, and I was like, oh, man, okay,
28:59
Speaker 1: I've been that's not on these colar greens for a lifetime.
29:02
Speaker 1: And I said, we need to put this in the book.
29:04
Speaker 1: We need to put these greens in there. And they
29:07
Speaker 1: smell like the way my mama used to make them.
29:10
Speaker 1: They I guess they taste like my mama would make them.
29:13
Speaker 1: Hama has got the ham hocks in there, yes, sir,
29:17
Speaker 1: you know put that whole hamm out, you know. And uh,
29:22
Speaker 1: when when we did it like that. I was like, Okay,
29:24
Speaker 1: these these are not so bad, and I wanted to
29:27
Speaker 1: make sure and put them in there to hopefully inspire
29:29
Speaker 1: some kid to taste those college greens growing up. Man,
29:33
Speaker 1: right there and George talking to you. I also got
29:35
Speaker 1: some cabbages playing it out there. So I'm gonna do
29:37
Speaker 1: the cold slawers in the book too, So you you
29:39
Speaker 1: already know I'm gonna be this book gonna be like
29:41
Speaker 1: kind of dirty when I finished with it, you know,
29:44
Speaker 1: to do something that's what I want. But I want
29:46
Speaker 1: some memories in there, you know. I want some memories
29:49
Speaker 1: for you. And that book not just nice and pretty
29:52
Speaker 1: on the shelf. Open that thing up. Well, you know,
29:55
Speaker 1: I always enjoyed talking to you the second time. You
29:57
Speaker 1: just feel like a friend. Man. That's why I can't
29:59
Speaker 1: wait to you open to play small so I can
30:00
Speaker 1: come down and come to come about my office and
30:03
Speaker 1: I show you for real that I wasn't joking, and
30:05
Speaker 1: show you my garden and show you my kitchen, and
30:08
Speaker 1: I'm gonna make the corn and make your corn bread
30:10
Speaker 1: right in front of you and that cash stass killer.
30:12
Speaker 1: Because that's a blessing to be able to have somebody's
30:14
Speaker 1: talented you that you can show off, he said, had
30:17
Speaker 1: me showing off to you? You know I can do this, brother,
30:19
Speaker 1: You know that. Come on, Thank you, brother, Thank you.
30:21
Speaker 1: But more important that man, your book's amazing. Rodney Scotch
30:23
Speaker 1: World of Barbecue. Thank you for coming on Money Making
30:25
Speaker 1: Conversation again, Rodney oh Man, thank you for having me.
30:28
Speaker 1: And I might have to come by that office and
30:30
Speaker 1: let you do to cook it. Absolutely, don't. Don't worry
30:32
Speaker 1: about that. So the fried chicken with the pepper and
30:35
Speaker 1: come on, brother, this book kid is crazy good. It's
30:38
Speaker 1: crazy good and I forgot to talk about it. But
30:40
Speaker 1: now to putting. But we're't gonna talk about that. We're
30:42
Speaker 1: gonna talk about that because it is in the alright, y'all.
30:46
Speaker 1: If you want to hear any of our interviews or
30:49
Speaker 1: see it on interviews, please go to Money Making Conversation
30:51
Speaker 1: dot com. I'm with Sean McDonald. I am your host
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