A Review: Rodney Scott’s World of BBQ

Back during a pandemic Netflix blitz, we devoured the Latest Chef’s Table featuring all things smoked, flamed and barbequed.

In fact, we watched it twice.   We fell in love with Tootsie from Snow’s BBQ in Lexington, TX.   Snow’s will be a side trip for us on our way to Houston whenever we can travel safely again.   Rodney Scott, the James Beard award winner, was also a favorite.   He has inspired The Hubs to build a pit and do a whole hog (one day soon).    I pre-ordered Scott’s first cookbook in December for his Christmas present.   It arrived in mid-March which brings me to this review.   I. Love. This. Book.

I’ve mentioned before that I love reading cookbooks.  Well, Rodney Scott’s World of BBQ is an exceptional read on its own.   It is full of stories and wisdom.  

While The Hubs plans his pit and where to source a whole hog, I jumped in immediately to try the recipes.    To make a lot of his recipes (even some of the sweet ones and cocktails) you MUST have a supply of that delicious (and different) Rodney’s Sauce (211).   This was the recipe I most wanted to make after watching Chef’s Table.   Scott had a huge stockpot of this stuff simmering away.  I was intrigued by the lemons floating in it.

On a recent lazy Sunday, we smoked a pork (slathered with Rodney’s Rib Rub), serving it with Rodney’s Sauce on the side.   To accompany the meal, I made his Potato Salad (148), Grilled Vegetable Salad (151), and Banana Pudding (183).


If you make only two things from this book, make this sauce and the Rib Rub.  They are the bases for a lot of his recipes.

Roasted Vegetable Salad

The Roasted Vegetable Salad is dressed with a vinaigrette made from Rodney’s Sauce.  I’ve used this vinaigrette on everything from green salads to sandwiches.

Potato Salad

His potato salad is very tangy and a bit “saucy.”  I ended up adding a few more potatoes.  I liked the flavor.

The first meal from the cookbook: Pulled Pork, Roasted Vegetable Salad, and Potato Salad

For dessert:  Banana Pudding!

I’ve also made his Hemingway Golden Gate Cocktail.  This cocktail again uses Rodney’s Sauce, honey, lemon juice and tequila.  It has a great spicy margarita flavor!!!!  

And, I made another dessert for Easter:  his Blueberry Cornmeal Pound Cake!   It’s delicious (with a bit of bourbon-whipped cream)!!!

Really, you must check out this cookbook.  It’s full of more than BBQ!

I’m sharing today’s review at Foodies Read.

Because it’s the first of the month and there’s a plethora of new recipes and a new cookbook in the kitchen, I’m also posting up with “In My Kitchen,” hosted by Sherry’s Pickings

For my curve ball this month, I have to brag on this single peony—the only bloom on the bush that I plucked before a forecasted hail storm.  

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