Sadly, for the second year in a row the Mallard Creek Barbecue has been cancelled due to the Coronavirus. The Mallard Creek Barbecue is by far the oldest barbecue tradition in Charlotte, so its a shame that the 91st edition of it will have to wait another year. Assuming that’s the case, I’ll be there but will be missing their slightly controversial version of Brunswick stew come the 4th Thursday of October.
Jon G’s gets the Axios Charlotte bump
“On Barbecue” by John Shelton Reedgets reviewed by Star News Online
Smokeshow BBQ will be smoking Guatemalan Churrasco this Friday at Salty Parrot Brewing in Charlotte
Secondhand Smoke is continuing the Pete’s BBQ tradition in Rock Hill and will be open this Labor Day Weekend; Pete’s BBQ served every Memorial Day, July 4th, and Labor Day weekend for 55 years before closing in 2018
John T Edge explores the vernacular of Fresh Air Bar-B-Que’s architecture
In Houston, barbecue pop-ups are all the rage
Scott’s Bar-B-Q is featured in the first episode of “Backroad Bites” from South Carolina Education TV, which is back for a third season
The BBQ Review checks out The Southern Belly in Columbia, SC
Speedy: Recently, I took a trip to Charleston with the extended family, so I knew I had to convince my brother and cousins to leave behind the wives and kids for a few hours to hit eat some ‘cue and drink some brews. Our first stop was Rodney Scott’s BBQ.
Of course I had heard of Rodney Scott before, but I had never been to either his Hemingway or Charleston location, so to say I was excited was a bit of an understatement. I knew I had to try both the pork and the ribs, and thankfully there was a combo plate on the menu, so despite the fact that I knew I had a second lunch coming up, I knew what I had to do. The best part – real-life Bro picked up the check. Just kidding – (spoiler alert!) the chopped pork was the best part, but the Bro paying was the second best part.
After ordering, the food was brought out promptly, and it was time to dig in. I’ll start with the flagship of the restaurant – the whole hog chopped pork. Though we were in South Carolina, this was classic eastern NC ‘cue – smoked until perfectly tender, chopped fine, and sauced with the perfect vinegary, peppery dip. I loved the tang of the meat and don’t think I would change a thing. On his visit, Monk left Rodney Scott’s feeling mildly disappointed, but thinking back on it just makes me smile. I never tried any of the table sauce, because none was needed.
Monk: To clarify, I was only disappointed compared with that first bite at the legendary Scott’s BBQ in Hemingway, which was in the top 5 of barbecue meals I’ve ever had. My anticipation of that whole hog only grew exponentially in the almost 4 years between, so my visit was a slight letdown only compared with my (somewhat unfair) enormous expectations. On my next visit to Rodney Scott’s, I’m sure I’ll be able to properly appreciate it.
Also, while we tend to think of whole hog as eastern NC, the Pee Dee region of SC (basically, the northeastern corner bordering NC) has their own whole hog tradition which has its similarities. That’s what Rodney Scott draws from as does Elliot Moss of Buxton Hall Barbecue in Asheville, being that he is originally from the Florence, SC area. It makes sense when you look at it geographically.
Speedy: The ribs, which Monk didn’t try, were also enjoyable. They were big, meaty, and cooked perfectly. I really enjoy dry rubbed ribs, which usually are extremely heavily seasoned and not sauced at all. These ribs were different in that they were not heavily seasoned and had only a hint of a glaze, so the pork flavor and the smoke really shined through. I think Rodney Scott did exactly what he wanted with these ribs, and I would recommend everyone try them, but they were very good but not transcendent to me. I did put some spicy sauce on for a taste, but it wasn’t really needed (though it went well). Overall, a very good effort and as a “second meat” at a joint, pretty impressive.
Monk: I definitely want to try the ribs next time. Everyone knows that Speedy is the rib guy of the bros, but I’ve read good things about them, including how Rodney Scott really cooked them for the first time at the 2017 Big Apple BBQ Block Party (talk about pressure). I’d be interested in tasting some of the other menu items as well such as fried catfish or the ribeye sandwich.
Speedy: The smoked wings were good for what they are, but they themselves are not a reason to visit Rodney Scott’s. They had a nice dry rub and were smoked well, but I could have used a little more sauce. Wing tastes are so variable, and these just weren’t as good as the pork or ribs.
In addition to my ordered sides (hush puppies and fries), I also sampled the collards. The hush puppies were very good, the fries above average, but the collards were amazing. They had chunks of pork in and were seriously some of the best collards I’ve ever had.
To top off this awesome meal, I was able to chat briefly with the man Rodney Scott himself. For most of the time we were there, he was walking around the dining room making sure everyone was having a great meal, which we were. As a double bonus, Darius Rucker came in to eat. Surprisingly, he didn’t recognize me, so we didn’t get to chat, but it’s good to know that Rucker knows both 90s rock and barbecue.
Monk: Unless Speedy is leaving something out here, I gotta say how surprised I am that he managed to keep his composure and not go all Chris Farley Show on Rucker – “Hey, remember when you were in Hootie and the Blowfish? That was awesome.”
Well done, Speedy.
Speedy: Overall, this was the best barbecue meal I’ve had in Charleston, maybe in SC. Our whole group agreed – we will be back to Rodney Scott’s.
Update: I re-watched the video and found it to be pretty light on actual barbecue content and more of a commercial for the car.
BuzzFeed takes a 6-stop barbecue roadtrip through North and South Carolina to visit some great and iconic joints: Buxton Hall Barbecue, Lexington Barbecue, Skylight Inn, Rodney Scott’s BBQ, Sweatman’s BBQ, and Lewis Barbecue.