Latest / The Steve Harvey Morning Show / Overcoming the Odds: Chef Rodney Scott’s World of BBQ cookbook and process behind his creation of "whole hog" BBQ

Transcript

Overcoming the Odds: Chef Rodney Scott’s World of BBQ cookbook and process behind his creation of "whole hog" BBQ · The Steve Harvey Morning Show

0:00
Speaker 1: If you're about to make a change in your life
0:03
Speaker 1: and you feel uncomfortable, that's the best feeling you can
0:06
Speaker 1: have because for the first time in your life, you're
0:10
Speaker 1: making a decision that's going to be best for you
0:13
Speaker 1: and not what somebody told you to do. And that's
0:16
Speaker 1: when all bets are off. Welcome to Money Making Conversation Masterclass.
0:20
Speaker 1: I'm your host with Sean McDonald. Our theme is there's
0:23
Speaker 1: no perfect time to start following your dreams. I recognize
0:26
Speaker 1: that we all have different definitions of success. For you
0:29
Speaker 1: and maybe decide to your HM, it's time to stop
0:31
Speaker 1: reading other people's success stories to start living your own
0:34
Speaker 1: keep winning. Welcome to Money Making Conversation. I am your
0:42
Speaker 1: host with Sean McDonald, and it's time to stop reading
0:45
Speaker 1: other people's success stories. I say that every time I
0:47
Speaker 1: start my show and start writing your own. I always
0:49
Speaker 1: tell people to leave with your gifts or your passion
0:51
Speaker 1: and don't let your age, friends, family, a coworker stop
0:55
Speaker 1: you from planning or living your dreams. The interviews I
0:57
Speaker 1: bring on money making conversations of people who are successful
1:00
Speaker 1: so we learn the secrets of their success. My next
1:03
Speaker 1: guest I've had on the show before made him during
1:05
Speaker 1: the pandemic watching Netflix. He's rodding this guy, rod This
1:09
Speaker 1: guy is James Beard, Award winning chef, pit master and
1:13
Speaker 1: founder of Rodney Scott's Whole Hog Barbecue, operated restaurants in
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Speaker 1: South Carolina and Alabama. Rodney has continued to expand his
1:20
Speaker 1: acclaimed brand of South Carolina style barbecue and has been
1:24
Speaker 1: featured on popular TV shows including The Today's Show and
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Speaker 1: Netflix hear Chef's Table Barbecue, among others. Their plans to
1:32
Speaker 1: expand it to Atlanta. We're going to talk about that
1:33
Speaker 1: because you know he come down to Atlanta. You knew
1:35
Speaker 1: I got to roll down there and give me some fixing.
1:38
Speaker 1: You know, it's barbecue, then there's fixing. Because I'm from
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Speaker 1: the Houston, Texas, I know about them fixes. As well
1:43
Speaker 1: as two more locations in Alabama this year as well.
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Speaker 1: He's here to talk about his first book, cookbook. I
1:47
Speaker 1: got it on my desk, rod This Scout's World of
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Speaker 1: Barbecue Recipes and Perspective from the legendary pit master. That's
1:55
Speaker 1: my man right here. He's on the show. Please welcome
1:57
Speaker 1: to the Money make compsations. Rodney s guy, How you doing,
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Speaker 1: Rodneck man?
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Speaker 2: I'm doing great. It's a pleasure to meet you. It's
2:03
Speaker 2: pleasure to be here, pleasure to speak to you again.
2:06
Speaker 2: Should I say? And uh, we've survived so far in
2:09
Speaker 2: this pandemic.
2:10
Speaker 3: Man, We're gonna get past it.
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Speaker 1: Hey, Rodd, you know Man, I first called Man, I
2:14
Speaker 1: just saw your Netflix Man, and it was it was
2:17
Speaker 1: it was an interview of just joy because I got
2:21
Speaker 1: a slice of a humanized you. You know, you know,
2:26
Speaker 1: you know people in the kitchen, the chef, they barbecue
2:29
Speaker 1: and they some of them talk noise, some of them
2:32
Speaker 1: are humble and and just watching your story. Man, How
2:35
Speaker 1: what how? What was the impact of your appearance on
2:38
Speaker 1: that Netflix series Chef's Table Barbecue Netflix last year?
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Speaker 3: Man?
2:43
Speaker 2: That that that appearance on Chef's Table was a huge
2:45
Speaker 2: impact on our business, a huge impact on our staffs
2:50
Speaker 2: as well as me as an owner, co founder, a
2:55
Speaker 2: human being period.
2:56
Speaker 3: You know, it's it's been an amazing ride. It kind
3:00
Speaker 3: of made me go.
3:00
Speaker 2: To the backboard, sit down and suck it all in,
3:04
Speaker 2: you know, take it in slowly and enjoy the moment
3:07
Speaker 2: because a lot of people they skip over it and
3:10
Speaker 2: I wanted to savor every moment.
3:11
Speaker 3: That I could. It changed my life completely.
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Speaker 1: Well, it changed my life from a standpoint of just
3:16
Speaker 1: watching an African American man, because you know, it's really
3:20
Speaker 1: interesting how we look at business and how we look
3:22
Speaker 1: at what is success and what you can do because
3:24
Speaker 1: you're an entrepreneur, you're a businessman, and sometimes people see
3:28
Speaker 1: it'll see that lane. They just see you as a
3:31
Speaker 1: barbecue guy or cook or a chef. But you run
3:33
Speaker 1: a business, you employ people, and so you can get
3:36
Speaker 1: stereotype where people say, as a career, this is a
3:39
Speaker 1: career for you. This is a that you're making money,
3:42
Speaker 1: you you have boys, you have a beautiful wife, and
3:46
Speaker 1: you have you're sustaining a very positive lifestyle, and it's
3:50
Speaker 1: a career for you. So do you get caught up
3:52
Speaker 1: in the stereotypes of people thinking, oh, he's just a
3:54
Speaker 1: barbecue guy.
3:57
Speaker 3: I do get caught up as just being a barbecue guy.
4:00
Speaker 3: And I find it very.
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Speaker 2: Amusing because people prejudge and underestimate what you know because
4:04
Speaker 2: of what they think they know about it. So it's
4:08
Speaker 2: kind of amusing to me for them to see different.
4:11
Speaker 2: For example, I walked in the restaurant one day and
4:13
Speaker 2: he thought I was cutting in lines, like where's this
4:15
Speaker 2: guy going?
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Speaker 3: And then once they saw.
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Speaker 2: Me go like behind the counter and everybody started saying, hey, Rodney,
4:21
Speaker 2: it was a totally different look. So, you know, I
4:24
Speaker 2: find a little bit of music and they kind of
4:26
Speaker 2: understand that you're not just a guy shoveling coals, that
4:29
Speaker 2: you're trying to grow a business, you're trying to grow
4:30
Speaker 2: a brand, You're you're trying to give.
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Speaker 3: People opportunities to employment.
4:36
Speaker 2: They kind of see you a little different, and for
4:39
Speaker 2: me that's been a great experience. Again, I find a
4:41
Speaker 2: little amusing when they just think one thing and find
4:44
Speaker 2: out so much more.
4:45
Speaker 1: Well, you know, and watching that Netflix, heere your father
4:47
Speaker 1: saw you a little bit different because you had ideas
4:50
Speaker 1: and he didn't want to change and so and it
4:53
Speaker 1: wasn't until his illness that you were able to start
4:55
Speaker 1: implementing some of your ideas, which has led to the
4:58
Speaker 1: great success that you have now. Talk about that transition
5:01
Speaker 1: of being another person because that was his brain, that
5:04
Speaker 1: was his business. But you can get stuck in your
5:06
Speaker 1: ways and saying I've done this all the time works
5:08
Speaker 1: for me, Why should I change? And it's I guess
5:11
Speaker 1: it's open your eyes to being able for new ideas
5:14
Speaker 1: and to listen to other people as well.
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Speaker 3: Correct, correct, you know, all of that's.
5:19
Speaker 2: Been an experience and a learning experience to see how
5:24
Speaker 2: my dad behaved and how.
5:25
Speaker 3: To carry myself.
5:26
Speaker 2: Trying to show people what we're doing and how we're
5:29
Speaker 2: doing it, and people.
5:31
Speaker 3: Get stuck in their ways.
5:32
Speaker 2: I get that, you know, they feel like if it
5:33
Speaker 2: ain't broke, don't fix it. But also I've learned that
5:37
Speaker 2: don't get so stuck in your way that you can't
5:38
Speaker 2: hear other ideas or hear other you know, possibilities of.
5:43
Speaker 3: Adjustments to what you do.
5:45
Speaker 2: So for me, it's been a learning experience going through
5:49
Speaker 2: what I went through with my father to learn how
5:52
Speaker 2: to carry myself better than I've been carrying myself, or
5:56
Speaker 2: the way that he carried himself with new ideas or creations.
6:00
Speaker 1: Well, you know, the thing about it is that he
6:02
Speaker 1: gave you a start, and that's that's the and I
6:05
Speaker 1: guess that's the blessing of your having a family that
6:09
Speaker 1: was in business, because we as African Americans, you know,
6:12
Speaker 1: we don't even look at it as as anything that's
6:15
Speaker 1: passed down to us. And this business was passed down
6:17
Speaker 1: to you. It was something you learned, but early on
6:20
Speaker 1: in life, you know, one of my favorite stories in
6:22
Speaker 1: Netflix was when we graduate from high school and the
6:25
Speaker 1: girl said, are you gonna do is just go down
6:26
Speaker 1: and cut up some maks? Yeah, and guess what, that's
6:33
Speaker 1: what you did midnight. You went down there cut up.
6:36
Speaker 1: But again, that's a stereotype, correct.
6:39
Speaker 3: Yeah, that is that is a stereotype. You know, people underestimate.
6:42
Speaker 2: She she didn't see me doing anything else but just that,
6:45
Speaker 2: and uh, once she heard and saw.
6:48
Speaker 3: So many different things happening, it was she was amazed.
6:52
Speaker 2: And I don't think she even remembers saying that to me,
6:54
Speaker 2: because she sent me some congratulation notes a couple of times,
6:57
Speaker 2: and I'm.
6:58
Speaker 3: Like, I wonder, do you remember telling me that that day?
7:01
Speaker 2: And she's always been that extra influence to I'm gonna
7:05
Speaker 2: show you. I'm going to show you and everybody else
7:07
Speaker 2: who thinks like you. And to this day, that's that's
7:10
Speaker 2: my thought. You you're not gonna tell me what I'm
7:12
Speaker 2: gonna do. You're not gonna limit me on my dreams
7:15
Speaker 2: or the things that I or my goals period.
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Speaker 1: Well, you know, and that's what we're talking about. Goals
7:21
Speaker 1: and come on, money making conversations. So many people have dreams, Rodney,
7:25
Speaker 1: So many people have aspirations of greatness grandeur, as they say,
7:29
Speaker 1: and but but then but that hard work is what
7:31
Speaker 1: you mentioned there, and you have you have sons. How
7:34
Speaker 1: do you implement that approach to you know, they see you?
7:38
Speaker 1: Because brother, in the end, them colds are hot and
7:41
Speaker 1: them barbecue pitchs are warm, and they're long hours turned
7:45
Speaker 1: out to get to this food that everybody savors or
7:48
Speaker 1: comes back and lines up for. How do they look?
7:51
Speaker 1: How do you how do you teach them hard work?
7:53
Speaker 1: But also they living in Like I told my daughter,
7:56
Speaker 1: I said, you you've never known not living in their conditioning.
7:59
Speaker 1: You know, you came you born in hospital, you came
8:02
Speaker 1: home in the air conditioning car. You've know an air
8:04
Speaker 1: condition all your life. So then your boys have known
8:07
Speaker 1: that same a conditioning. So because we know where the
8:10
Speaker 1: first you know, pitt Master Place was located at. So
8:13
Speaker 1: talk to him about your sons. That we're gonna get
8:15
Speaker 1: to the book after that.
8:17
Speaker 3: Yeah, you know, I got three boys, and the youngest
8:21
Speaker 3: lives here with be at home, and the other two
8:23
Speaker 3: are older.
8:24
Speaker 2: Twenty five and eighteen, ones in Atlanta there and another
8:27
Speaker 2: one's still in Emuey, South Carolina, and the youngest one
8:30
Speaker 2: here with me, twelve years old.
8:31
Speaker 3: Just yesterday I was telling him.
8:32
Speaker 2: I was like, look, here's what we got to do
8:34
Speaker 2: to get to that great birth. You got first, we
8:36
Speaker 2: got to make sure the girls clean. You got to
8:39
Speaker 2: understand that there's labor involved. You got to get everything
8:41
Speaker 2: going before you enjoy the food. And I try to
8:44
Speaker 2: implement to him that it doesn't just fall in front
8:47
Speaker 2: of you on the table. You got to start. You
8:50
Speaker 2: got to got to put in some time, some efforts,
8:52
Speaker 2: some extra work.
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Speaker 3: You can't play video games and all of.
8:54
Speaker 2: A sudden come downstairs at five forty five and be
8:57
Speaker 2: ready to eat. And I try to teach him the
9:01
Speaker 2: hard work, the fact that when I'm away from home,
9:03
Speaker 2: that I'm not on vacation. You know, we're trying to
9:06
Speaker 2: build things.
9:07
Speaker 3: And I try to teach him how to be a
9:08
Speaker 3: better man than I could ever.
9:11
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10:37
Speaker 6: And we're live here outside the Perez family home, just
10:40
Speaker 6: waiting for the.
10:41
Speaker 1: And there they go almost on time.
10:43
Speaker 6: This morning, Mom is coming out the front door, strong
10:46
Speaker 6: with a double arm kid carry. Looks like Dad has
10:49
Speaker 6: the bags. Daughter is bringing up the rear. Oh, but
10:52
Speaker 6: the diaper bag wasn't closed. Diapers and toys are everywhere. Ooh,
10:58
Speaker 6: but Mom is just nailed the perfect car seat buckle
11:01
Speaker 6: for the toddler. And now the eldest daughter, who looks
11:04
Speaker 6: to be about nine or ten, has secured herself in
11:07
Speaker 6: the booster seat. Dad zips the bad clothes and they're off.
11:11
Speaker 3: Ah, but looks like Mom doesn't realize her.
11:13
Speaker 6: Coffee cup is still on the roof of the car
11:16
Speaker 6: and there it goes.
11:18
Speaker 3: Oh, that's a shame. That mug was a fam favorite.
11:21
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11:37
Speaker 1: Well, you know you're a great man. They look good
11:40
Speaker 1: in the suit too, they showed Netflix. Don't fool this
11:43
Speaker 1: young man walking around the shoe heet. Shoe fits him,
11:45
Speaker 1: jazz right, fitch him jazz right good has some brother.
11:49
Speaker 1: Let's get to this cookbook here, Rodney Scott World of Bobecue.
11:52
Speaker 1: Because Sue they you know, a big time Rodney. They
11:54
Speaker 1: sent me a book. Okay, sent me a book. So
11:56
Speaker 1: Sue's the book arrived. If if arrived ups all right.
12:00
Speaker 1: I immediately went to the corn bread. I go to
12:02
Speaker 1: the glacary all the time. And I said's boy, he
12:05
Speaker 1: country boy, this country boy. Because I go to your
12:07
Speaker 1: I went to your restaurant. I saw corn bread banana
12:09
Speaker 1: putting us on collar green. So I said, he better
12:12
Speaker 1: have the corn bread now. Or I went to the
12:15
Speaker 1: corn bread section. Man that that honey butter topping that
12:18
Speaker 1: you put on your corn bread. I made this the
12:22
Speaker 1: same day I got this book. And uh, because my wife,
12:25
Speaker 1: I mean, here's the funny thing about it, writing I
12:27
Speaker 1: don't use cast iron skill it. My wife always you
12:30
Speaker 1: need to learn how to use cast iron skilly, so
12:33
Speaker 1: she had so here's the funny part about it. So
12:36
Speaker 1: I took a picture when I made the corn bread
12:39
Speaker 1: right from and I put the put the honey buttery
12:41
Speaker 1: on top, and I cleaned up the cast ice skille it.
12:45
Speaker 1: It was in the background of my photo, so all
12:48
Speaker 1: she saw was I see that cast iron skilley behind you.
12:52
Speaker 1: I guess she went in our house and find it,
12:55
Speaker 1: because that made the difference, man, that cast iron skilly.
12:58
Speaker 1: Talk about this corn bread man, Like I said, I
13:01
Speaker 1: posted on my social media, got a great response. I'm
13:04
Speaker 1: gonna post some more stuff like the collar greens, I'm
13:06
Speaker 1: a bear, and get that blueberry corn bread. We're gonna
13:08
Speaker 1: talk about a lot of little minius and little recipes
13:10
Speaker 1: in there. But let's talk about that corn bread first off,
13:13
Speaker 1: because that was my love. Because I'm gona tell you
13:14
Speaker 1: some Rodney. I get excited because I'm an old school guy.
13:18
Speaker 1: I take some buttermilk and see butterbeilk comes in this
13:21
Speaker 1: corn bread. So it's a win win for me because
13:23
Speaker 1: normally I take that. I take some buttermilk, put in
13:26
Speaker 1: half a glass, sweet it up with sugar. Then I
13:29
Speaker 1: crumbled me some corn bread inside. That is outstanding for me.
13:33
Speaker 1: So I was happy, happy, happy on this. But tell
13:36
Speaker 1: us about this recipe and the cast irons killer man.
13:41
Speaker 2: So let me tell you about that that recipe. That
13:43
Speaker 2: cornbread takes me back to my childhood with my grandma.
13:46
Speaker 2: My grandma used to make that corn bread. She used
13:48
Speaker 2: to use Jiffy Nicks back in the day.
13:50
Speaker 3: In that corn bed used to be sweet and so
13:52
Speaker 3: tasty and thick. And you know, back then, she used
13:56
Speaker 3: to sometimes give us a little bit of a.
13:59
Speaker 2: Cane patch, sir, and it was this old school serrup
14:02
Speaker 2: that she would kind of put on the side every
14:03
Speaker 2: now and again. And man, you're talking about a good
14:07
Speaker 2: night at Grandma's house, right, that'd be some good eat.
14:10
Speaker 2: And I wanted that corn bread so badly. And we
14:13
Speaker 2: got with our chef, head chef, and we talked and
14:15
Speaker 2: I told him, I said, man, Grandma made this cornbread
14:17
Speaker 2: that was amazing. We need to develop this thing together.
14:20
Speaker 2: And we came up with that flavor. And before I
14:23
Speaker 2: tell you any more about the corn bread, I got
14:25
Speaker 2: to tell you my mom, my aunt, and my cousin
14:27
Speaker 2: who's ten years older than me, came in and they
14:29
Speaker 2: tasted that corn bread and they said, where did you
14:31
Speaker 2: get grandma's wrestling? So when I know that they were
14:36
Speaker 2: satisfied with it, I said, yeah, we were hitting home.
14:39
Speaker 2: We were hitting close to home, and you know, a
14:41
Speaker 2: cast iron skillet cooking that corn bread and cast iron.
14:44
Speaker 2: Still it is a lot easier in a sense because
14:47
Speaker 2: the heat is even all over and that thing just
14:50
Speaker 2: bakes right in there.
14:51
Speaker 3: Man, all that flavors in there. You add that honey
14:54
Speaker 3: butter to it.
14:55
Speaker 2: Oh man, you don't know what you're missing until you
14:58
Speaker 2: had that corn bread.
15:00
Speaker 1: I got, man, I'm just telling you something. Then you
15:04
Speaker 1: flip the script on the brother here the Roscos blueberry
15:08
Speaker 1: cornmeal pound cake. Yes, yes, I know you said this
15:15
Speaker 1: boy crazy. He just going through this book, just making everything.
15:17
Speaker 1: I'm telling you something, man, we're gonna talk about then
15:19
Speaker 1: don't get to the Colline greens. But let's talk about
15:21
Speaker 1: the Roskos blueberry. I had never heard that in my life, man,
15:24
Speaker 1: because you know, some people use that corn meal like
15:27
Speaker 1: you do, cornmeal and flour and just make the corn
15:30
Speaker 1: break all right, and that gives you that cake like
15:32
Speaker 1: because people are eating they go this take like cake.
15:34
Speaker 1: Well you got flour and with the corn meal. But
15:36
Speaker 1: then you flip the script man, with the blueberries. Come on, now,
15:40
Speaker 1: how did you think of that?
15:42
Speaker 2: Well, we were in Birmingham and Rosco worked for us
15:45
Speaker 2: at the with us at the Birmiham location, and one
15:48
Speaker 2: day we were just sitting here.
15:49
Speaker 3: Talking about it. He said, man, this thing is almost
15:51
Speaker 3: like cake.
15:52
Speaker 2: I said, yeah, Man, remind you that strawberry uh short
15:56
Speaker 2: cake used to get sometimes. And he was like, man,
15:59
Speaker 2: what about blueberries? He said, you like color blue?
16:01
Speaker 3: Yeah? I do.
16:03
Speaker 2: So you know it, man, I said, just make it
16:05
Speaker 2: then let me know what you think. And he did
16:07
Speaker 2: and blow and behold.
16:09
Speaker 3: Man.
16:09
Speaker 2: I was like, yeah, we're gonna put this in the book.
16:11
Speaker 2: We're gonna share this with the world. Let him know
16:13
Speaker 2: that this corn bread can come in several different ways.
16:16
Speaker 3: One of them is gonna be blueberry.
16:18
Speaker 1: Okay, And there you have it. You know, blue blueberries
16:21
Speaker 1: are sneaky, man, sneaky good. Because our blueberry pancake I
16:24
Speaker 1: love to death. You know. I'm not a guy that
16:27
Speaker 1: I can't just eat a blueberry, you know. But you
16:30
Speaker 1: put it in, You put it in this corn bread,
16:32
Speaker 1: you put it in this pancase. It's outstanding and so
16:37
Speaker 1: so so. You know, the thing about you, Rodney is
16:39
Speaker 1: that you're a visionary. Let's go be real about it.
16:41
Speaker 1: Let's you know, because you check an idea, you expand
16:43
Speaker 1: it because your father had a vision, but you expanded
16:46
Speaker 1: on that vision. Now you're expanding in it to other
16:48
Speaker 1: states and expanding your breath. What you trying to do?
16:51
Speaker 1: Take it the world? Barbecue man, what you trying to do?
16:53
Speaker 1: Try to be barbecue king, Sir.
16:55
Speaker 3: I am trying to take over the world. I'm trying
16:57
Speaker 3: to spread the love everywhere.
16:58
Speaker 2: Whenever you find a barbie, can you find people in
17:00
Speaker 2: a good mood, people having a party, people enjoying themselves.
17:03
Speaker 2: So I was like, why not spread this love all
17:05
Speaker 2: over the world as far as we can. You know,
17:07
Speaker 2: if it's me is absolutely great. If it's somebody else,
17:10
Speaker 2: it's just as good. You know, Let's let's put it
17:13
Speaker 2: in as many places as we can. And every time
17:15
Speaker 2: I think about should I do it in this state?
17:18
Speaker 3: Should I try it in that state? And I say
17:20
Speaker 3: to myself, why not, Just let's do it.
17:23
Speaker 2: And my goal is to spread spread this love, this
17:25
Speaker 2: Ridney Scott whole all love all over the world.
17:28
Speaker 8: Please don't go anywhere. We'll be right back with more
17:31
Speaker 8: Money Making Conversations Masterclass. Welcome back to the Money Making
17:37
Speaker 8: Conversations Masterclass, hosted by Rashaan McDonald. Money Making Conversations Masterclass
17:43
Speaker 8: continues online at Moneymakingconversations dot com and follow money Making
17:48
Speaker 8: conversations masterclass on Facebook, Twitter, and Instagram.
17:54
Speaker 3: And I hadn't stopped dreaming yet. You know, I'm gonna
17:57
Speaker 3: keep on dreaming.
17:58
Speaker 1: But the beauty of you now is that your celebrity. Okay,
18:02
Speaker 1: you know you walk down the street, people are recognized
18:05
Speaker 1: you walking, especially walking to you establishment. They so so so.
18:10
Speaker 1: Being a celebrity means you have a brand social media.
18:14
Speaker 1: You post things, people engage with that talk about that,
18:17
Speaker 1: you know, and that means other people have Everybody has
18:19
Speaker 1: a bright idea for you now. You know, back in
18:21
Speaker 1: high school then might have no idea for you at all.
18:24
Speaker 1: Everybody has a bright idea for you because you were
18:25
Speaker 1: just that that at riding hill in that box you're staying,
18:28
Speaker 1: he ain't got nothing. But now everybody got a great
18:30
Speaker 1: idea for you. How do you slice through that? Tell
18:33
Speaker 1: us about your team, your team that keeps you focused,
18:36
Speaker 1: to keep your organized and keeps your own point.
18:40
Speaker 3: Oh man, I got to tell you about my team.
18:41
Speaker 2: My team is amazing and we got age groups that's
18:44
Speaker 2: even better. You know, Nick mackis is my partner in
18:47
Speaker 2: this thing. You know, we came up with the idea.
18:49
Speaker 2: We sat at the table. He was like, let's create
18:51
Speaker 2: a Rodney Scotts and I'm like, man, you crazy, and
18:55
Speaker 2: little did you know that.
18:56
Speaker 3: I would ever do it like this, And we decided
18:59
Speaker 3: to do it. And along with Nick, his son Nicholas.
19:02
Speaker 2: And my man Paul Yack, our head chef, we put
19:04
Speaker 2: our heads together and we just kept coming up with
19:07
Speaker 2: these thoughts and ideas and they helped to keep me humble,
19:10
Speaker 2: to not worry about every little thing. You know, when
19:13
Speaker 2: I say, hey, man, I got to run over to
19:14
Speaker 2: such such place and check this, They'll say, I'll do
19:17
Speaker 2: that for you. We got that you take your time
19:19
Speaker 2: and focus on what you're doing. So they made it
19:22
Speaker 2: well rounded for me. Nick has this thing you call
19:24
Speaker 2: the balancing where you have yourself, your family, your finance,
19:28
Speaker 2: your business, your brand, and you got to balance that
19:30
Speaker 2: thing out.
19:32
Speaker 3: You know, you got to stay healthy in.
19:34
Speaker 2: Order to stay in this whole operation and enjoy it
19:37
Speaker 2: at the same time. So we all make sure that
19:40
Speaker 2: we balance ourselves, our personal lives and everything together. And
19:44
Speaker 2: this team that I have, they make sure that all
19:47
Speaker 2: of that's perfect for me. That my background with the
19:51
Speaker 2: restaurant and my personal life don't ever you know, one
19:54
Speaker 2: doesn't ever take over the other, right so they've they've
19:57
Speaker 2: been super great with that.
19:59
Speaker 1: You know, that's really that we talk about this, you know,
20:01
Speaker 1: and thank you again for coming on money making conversation
20:04
Speaker 1: talking to Rodney's guy. He is the king of barbecue.
20:07
Speaker 3: I know it.
20:07
Speaker 1: I got my boy Kevin Blessow in La. You know
20:09
Speaker 1: he ain't Rodney, this guy. This is my boy, right,
20:11
Speaker 1: rodery guy. He out there populating the states, the cities
20:14
Speaker 1: with the with the whole hall, the whole hall. Now
20:17
Speaker 1: tell us what is the whole hog? Come on with now,
20:20
Speaker 1: roder you brag about it. I see it on TV.
20:22
Speaker 1: I can tell you right now, I'm not messing with
20:24
Speaker 1: that whole hall. Tell us about the whole hog experience,
20:28
Speaker 1: why it is on fire, why it's popular when they
20:31
Speaker 1: go to these these barbecue shows, these competitions talk about
20:35
Speaker 1: the whole hall and then talk about South Carolina style.
20:38
Speaker 1: What makes that different?
20:40
Speaker 3: You know, that whole hog is. We like to describe
20:44
Speaker 3: it as a difference.
20:44
Speaker 2: You can taste and you know, you go to certain restaurants,
20:47
Speaker 2: you'll see that they have shoulders or hams, and that's
20:50
Speaker 2: not the whole hall.
20:51
Speaker 3: When you get the ham, the loin belly.
20:55
Speaker 2: Meat and some shoulder meat all mixed together and you
20:58
Speaker 2: put it in a bike. You you got that whole
21:00
Speaker 2: hog right in the palm of your hands. You're tasting
21:02
Speaker 2: every corner, every cut of that whole animal. And it's
21:05
Speaker 2: a different taste, and it is a difference you can taste.
21:08
Speaker 2: Once you taste the whole hog and you go back
21:10
Speaker 2: to a shoulder, you kind of understand what I'm trying
21:13
Speaker 2: to explain. And the way that we did it in
21:15
Speaker 2: South Carolina, we did the whole hog with vinegar and pepper.
21:19
Speaker 3: See.
21:19
Speaker 2: I grew up on the southeastern part of the state,
21:21
Speaker 2: closer to the coast, and vinegar pepper is the thing
21:24
Speaker 2: over there. And you know, we use the white vinegar,
21:27
Speaker 2: the crushed pepper, pepper flakes, and some people will call
21:30
Speaker 2: it black pepper, cayenne.
21:33
Speaker 3: Some sugar.
21:34
Speaker 2: That's basically a sauce that we put together in that
21:36
Speaker 2: part of the state. And in South Carolina, Man, you
21:39
Speaker 2: can go to him the way right now and say
21:41
Speaker 2: I need a whole hog cook twenty people might jump
21:43
Speaker 2: up and say I can do that. That's what we
21:46
Speaker 2: did in my area. That's what we did growing up.
21:48
Speaker 2: And you know, I've traveled in different places and people say,
21:53
Speaker 2: how do you cook a whole animal?
21:54
Speaker 3: I think they're.
21:55
Speaker 2: Amazed by it, And my whole thing is, Look, if
21:57
Speaker 2: you can't do it, I'll show you.
21:59
Speaker 3: Let me do it for you.
22:01
Speaker 2: And before you know it, they find out how many
22:02
Speaker 2: people can eat from it, how many ideas can go
22:05
Speaker 2: around it. You can put grits and pork together, you
22:08
Speaker 2: can build a taco with this thing. I mean, you
22:11
Speaker 2: got all these options with this whole hal So it's
22:14
Speaker 2: always been a treat and a big thing to do
22:17
Speaker 2: in my area. And when other people see it from
22:19
Speaker 2: different regions, man, they're amazed by it.
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Speaker 1: Well, first of all, I'm amazed at because I'm from Houston, Texas.
23:58
Speaker 1: So I got a nephew here has a Bob if
24:00
Speaker 1: you stay at real popular called Big six Barbecue Houston.
24:02
Speaker 1: Text talented kid makes his own sausage and I tell
24:06
Speaker 1: him to follow you. I tell him what my mayor
24:08
Speaker 1: Rodney watch what he does, and he's he's doing very
24:12
Speaker 1: well in the Houston market. Now, but back to you
24:15
Speaker 1: in regards to what I see you. Do you expanding
24:18
Speaker 1: now in Atlanta market? Now, you just skipped all over
24:20
Speaker 1: with to Birmingham. You know you were from South Carolina,
24:23
Speaker 1: skipped over Georgia and in Alabama. Now now we sit
24:26
Speaker 1: down here in Atlanta. Now, I'm kind of wondering when
24:29
Speaker 1: I'm gonna get the whole hog experience, when I could
24:31
Speaker 1: just drive to it, not just order via mail or
24:35
Speaker 1: ups or fed X. Tell us what Atlanta experience? Talk
24:38
Speaker 1: to us now, brother, when you're coming right now, Atlanta, Atlanta.
24:42
Speaker 1: I'm trying to get to you as soon as possible.
24:44
Speaker 1: I've been trying to get there since last year.
24:46
Speaker 3: But here we you know, here's a new year where
24:49
Speaker 3: we're coming.
24:49
Speaker 2: We're a lot closer, hopefully by this summer, well counting
24:53
Speaker 2: on July. If we're lucky to have things open at
24:55
Speaker 2: sixty six eight Metropolitan Parkway. The building is looking great.
25:00
Speaker 2: Most of the construction is in where we're trying to
25:04
Speaker 2: get the windows in the furniture going.
25:06
Speaker 3: And those guys are out there. They were getting.
25:08
Speaker 2: It and this was last week when I checked on them,
25:09
Speaker 2: so they're making some progress. So we're trying to get
25:12
Speaker 2: that whole hog to Atlanta at least by the summer,
25:15
Speaker 2: hopefully no later than July.
25:17
Speaker 1: Now now, can one order things on the mail or
25:20
Speaker 1: through fad Eggs? So do you ship talk to tell
25:23
Speaker 1: us about the whole operation now, I know you're based
25:25
Speaker 1: in South Carolina and Alabama. Can we order to go
25:29
Speaker 1: online and order things get delivered to our house.
25:33
Speaker 3: You can order our food online, not our food.
25:37
Speaker 2: Itself, I'm sorry, but our rubs and our sauces are
25:40
Speaker 2: available online now. Our t shirts and some hats is
25:43
Speaker 2: what we have available online right now. We're trying to
25:46
Speaker 2: work on that process seeing about getting the food kind
25:49
Speaker 2: of where you can order it and with shipping to you.
25:53
Speaker 3: Overnight.
25:54
Speaker 2: But you want to make sure though. You know a
25:56
Speaker 2: lot of times that when when you send your food out,
25:58
Speaker 2: you wanted to be right. You don't want it to
25:59
Speaker 2: be shipped out there and you're not ready for it.
26:02
Speaker 1: Right right. You know that's very true because it's like
26:05
Speaker 1: the experience, because you know it's a lot of people
26:07
Speaker 1: are microwave your your barbecue.
26:09
Speaker 3: You know.
26:09
Speaker 1: Oh it's tough, you know, and because you got to
26:12
Speaker 1: tell people how to do it. You know, you got
26:13
Speaker 1: to put in the other put a little water underneath it,
26:15
Speaker 1: you know, make sure it stays juicy and stuff like that.
26:18
Speaker 1: But you you send it across, you know they're gonna microwave,
26:21
Speaker 1: They're gonna zap it. They're gonna zap it, and then
26:23
Speaker 1: they're gonna go get some of that barbecue salted. A
26:25
Speaker 1: guy from Kroger's not saying, Bob, you know that ain't
26:28
Speaker 1: your sauce. Next thing, you know, they got that on
26:30
Speaker 1: that So you trying to maintain the right stuff because
26:33
Speaker 1: of the fact that that sauce. Now, I'm gonna tell
26:35
Speaker 1: you right before my interview, I dropped in a baked potato. See,
26:39
Speaker 1: I'm just telling I just love this book. He has
26:42
Speaker 1: a book is the Loaded Baked Potato. I dropped because
26:44
Speaker 1: they're gonna stand there for an hour put it in
26:46
Speaker 1: a four hundred degree Let me tell you how I
26:47
Speaker 1: do it, and so but I do. But now you
26:50
Speaker 1: the great thing about it is that in your book,
26:52
Speaker 1: you tell us how to make the ride this white
26:55
Speaker 1: barbecue sauce. Tell us about that white barbecue sauce. Then
26:58
Speaker 1: I'm gonna put on this tape.
26:59
Speaker 3: Come on now that riding is white barbecue sauce.
27:02
Speaker 2: It was like, Hey, you plan to go to Alabama,
27:05
Speaker 2: you need a white sauce.
27:06
Speaker 3: And I'm like, man, you know, we'll get to that
27:08
Speaker 3: bridge when we.
27:09
Speaker 2: Cross it, you know, And all of a sudden we decided,
27:11
Speaker 2: you know, can we make a twist on this sauce?
27:13
Speaker 2: And I was like yeah, And we decided to make
27:17
Speaker 2: a white sauce with the South Carolina touch to it.
27:20
Speaker 2: And you know that sauce is great on chicken. And
27:24
Speaker 2: then Alabama's where I learned that white sauce is great
27:27
Speaker 2: on chicken. And the first thing I said was we
27:30
Speaker 2: got to have something for the person that loves white sauce.
27:34
Speaker 3: And here it is, man, and we put it in
27:37
Speaker 3: the book.
27:38
Speaker 1: Man, and then uh, and then I closed. I got
27:41
Speaker 1: to clothes. Well, first I want to tell people it's
27:44
Speaker 1: a cookbook and it's a story, and so I do.
27:46
Speaker 1: I just been staying on the recipe side of it,
27:49
Speaker 1: but it's also a great reader about your life, the
27:52
Speaker 1: important people in your life, the transitional moments that you
27:56
Speaker 1: had in your career. Why was it important not to
27:58
Speaker 1: do a cook book kind of like memoir? It kind
28:01
Speaker 1: of like that's what it really is if by different
28:03
Speaker 1: perspectives in your life that were very important to who
28:06
Speaker 1: you are today instead of just doing a basic cookbook.
28:09
Speaker 2: Rodney, Well, you know we were writing this cookbook my
28:14
Speaker 2: man lolus erk Eli hats off to this man. He
28:17
Speaker 2: walked me through the steps of helping me write this book,
28:20
Speaker 2: and we were just we're just going over everything, and
28:23
Speaker 2: I said, you know what that recipe at that time
28:26
Speaker 2: had to do with me being a child at this age,
28:28
Speaker 2: and we started telling a story about each recipe and
28:31
Speaker 2: then telling that.
28:32
Speaker 3: I was like, yeah, but that I remember that.
28:34
Speaker 2: Day didn't go as great, and before you knew it,
28:38
Speaker 2: we were talking about my complete childhood and he was like, wow,
28:43
Speaker 2: you know you're going to tell this story and I
28:45
Speaker 2: said yes, And all of the things I've experienced, good, bad, ugly,
28:52
Speaker 2: I said, I think the world should know that, you know,
28:55
Speaker 2: these are things that I've been through. Maybe somebody else
28:57
Speaker 2: has been through the same thing, and hopefully they can
29:00
Speaker 2: learn from this and feel better about their situations, to
29:04
Speaker 2: move forward, carry on, to be optimistic about whatever things
29:07
Speaker 2: you encounter. So I decided to tell my story, and
29:11
Speaker 2: I have absolutely no regrets in telling everything that's in
29:16
Speaker 2: that book.
29:18
Speaker 1: Well, the thing about the beauty of this book is
29:20
Speaker 1: that a little little background about me this then, you
29:23
Speaker 1: know during the pandemic is where I met you during
29:25
Speaker 1: the pandemic during an interview on money making conversation. I
29:27
Speaker 1: bought a building in Atlanta and this one acre of property,
29:31
Speaker 1: and my one in my dreams was I wanted to
29:33
Speaker 1: have my own vegetable garden on my property at my
29:38
Speaker 1: office because I got a built in kitchen and I'm
29:40
Speaker 1: launching my show next month called Rushawn's Kitchen. So you
29:43
Speaker 1: know I'm gonna cook a lot of repispedes. And when
29:45
Speaker 1: I cook your recipe, I'm I have your book sitting
29:47
Speaker 1: right there. Tell everybody this came straight out of Rodney
29:50
Speaker 1: Scott's World of Barbecue book right here credit given. That's
29:54
Speaker 1: how I do it on my show, and so I
29:57
Speaker 1: have I got letters back there. I got to chair
30:00
Speaker 1: and the beef steak, tomatoes, I got oprah back there,
30:03
Speaker 1: I got seedless water morow seedless watermelons. I got my parsley,
30:07
Speaker 1: and I got my cilantro, and I got my collage greens.
30:13
Speaker 1: So in my hallopenoons, can forget the halopens yellow and
30:16
Speaker 1: white angles as well for my peak because I'm a
30:19
Speaker 1: text next food now. So when I saw your book
30:24
Speaker 1: and I saw collar greens, I just smiled knowing that
30:27
Speaker 1: I'll be pulling my collar greens right out my back
30:29
Speaker 1: of my building. Brouh whoo. I will tell me Rodney,
30:33
Speaker 1: you said, did you put the rodney the sauce on
30:36
Speaker 1: top of the collar greens? Tell us about that, man,
30:39
Speaker 1: Come on, brother.
30:40
Speaker 2: So me, growing up as getting collar greens was not
30:43
Speaker 2: one of my favorites. So I always I always wanted
30:46
Speaker 2: to uh uh stay stay true to the barbecue game
30:51
Speaker 2: and the sides that come with the barbecue game. And
30:54
Speaker 2: my partner Nick was like, hey, dude, you gotta put colli.
30:56
Speaker 3: Greens on this menu.
30:57
Speaker 2: I said, dude, I'm not a fan of collar greens,
31:00
Speaker 2: and he says, how do you how do you know
31:03
Speaker 2: if you never had your greens?
31:04
Speaker 3: You need to create a flavor that you enjoy.
31:06
Speaker 2: And I'm like, man, I'm telling you I don't like
31:07
Speaker 2: no collage greens, but I tried it so many times
31:09
Speaker 2: growing up, and he said, well, look at the list
31:13
Speaker 2: of ingredients that we think that you should.
31:16
Speaker 3: Put in there.
31:16
Speaker 2: And I looked it over and I was like, you know,
31:18
Speaker 2: I'll try this thing, And before you know it, I
31:20
Speaker 2: tasted those greens with that sauce in that pork and
31:24
Speaker 2: I said, you know, I could do this, and I
31:28
Speaker 2: was surprised. The first time I ever tasted it where
31:30
Speaker 2: people could see was on that chef's table, and I
31:35
Speaker 2: was like, oh, man, okay, I've been missing out on
31:37
Speaker 2: these collar greens for a lifetime. And I said, we
31:40
Speaker 2: need to put this in the book. We need to
31:42
Speaker 2: put these greens in there. And they smell like the
31:45
Speaker 2: way my mama used to make them.
31:47
Speaker 3: They I guess they taste like my mama would make thems.
31:52
Speaker 1: Got the ham hocks in there, yes.
31:54
Speaker 3: Sir, you know, put that whole hamm up in there,
31:56
Speaker 3: you know. And when we did it like that, I
32:01
Speaker 3: was like, Okay, these these are not so bad.
32:03
Speaker 2: And I wanted to make sure and put him in
32:05
Speaker 2: there to hopefully inspire some kid to taste those collar
32:07
Speaker 2: greens growing up.
32:09
Speaker 1: I'll tell you some man right there and enjoyed talking
32:11
Speaker 1: to you. I also got some cabbages playing it out there.
32:14
Speaker 1: So I'm gonna do the cold slaws in the book too.
32:16
Speaker 1: So you you already know I'm gonna be This book
32:18
Speaker 1: gonna be like kind of dirty when I finished with it,
32:20
Speaker 1: you know, after the summer.
32:21
Speaker 2: That's what I want. But I want some memories in there,
32:24
Speaker 2: you know, I want some memories for you. And that
32:27
Speaker 2: book not just nice and pretty on the shelf. Open
32:30
Speaker 2: that thing up.
32:30
Speaker 1: Well you know something, brod there. I always enjoyed talking
32:33
Speaker 1: to you the second time, right, you feel like a friend.
32:35
Speaker 3: Man.
32:35
Speaker 1: That's why I can't wait till you open the place, man,
32:37
Speaker 1: so I can come down and come to come out
32:39
Speaker 1: of my office and I show you for real that
32:41
Speaker 1: I wasn't joking, and show you my guarden and show
32:44
Speaker 1: you my kitchen. And I said, I'm gonna make the corner,
32:46
Speaker 1: bro make your corn bread right in front of you.
32:48
Speaker 1: And that cast ice is kill it. Because that's a
32:49
Speaker 1: blessing to be able to have somebody's talented you that
32:52
Speaker 1: you can show off, he said me showing off to you.
32:55
Speaker 1: You know I can do this, brother, You know, Thank you, brother,
32:57
Speaker 1: Thank you. But more important than man, your books are
33:00
Speaker 1: Rodney Scott's World of Barbecue. Thanks for coming on Money
33:02
Speaker 1: Making Conversation again, Rodney.
33:04
Speaker 3: Oh Man, thank you for having me. And I'm gonna
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Speaker 3: have to come by that office and let you do
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Speaker 3: the cookie.
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Speaker 1: Absolutely, don't worry about that. Thanks so the fried chicken
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Speaker 1: with the pepper and come on for the This book,
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Speaker 1: kid is crazy good. It's crazy good. And I forgot
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Speaker 1: to talk about the banana pudding, but we ain't gonna
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Speaker 1: talk about that. We ain't gonna talk about that because
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Speaker 1: this is in the book. All right, y'all. If you
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Speaker 1: want to hear any of our interviews, I'll see it
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Speaker 1: I interviews. Please go to money Making Conversation dot com
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Speaker 1: on with Sean McDonald. I am your host.
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Speaker 11: Thank you for joining us for this edition of Money
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Speaker 11: Making Conversations Masterclass. Money Making Conversations Masterclass with rough Sean
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Speaker 11: McDonald is produced by thirty eight to fifteen Media Inc.
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Speaker 11: More information about thirty eight to fifteen Media Inc. Is
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Speaker 11: available at thirty eight to fifteen media dot com. And
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Speaker 11: always remember to lead with your gifts distinctest, Distinctest