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

Transcript

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