Friday Find: Rodney Scott on Tales from the Pits at CHSWFF

More content from Charleston Wine and Food Festival from the Tales from the Pits guys. A lot of familiar ground on Rodney Scott, with a little more focus on his recent expansion to Birmingham and any potential future expansion plans he has. Lots more podcasts to come from Tales from the Pits from the festival.

Rodney Scott grew up cooking whole hogs at his family’s general store in the small town of Hemingway, South Carolina. The tradition of hogs cooked under the direct heat of coals burned down from wood splits was the way Rodney learned to cook and still utilizes today.

As food media began to take notice of the whole hog traditions being carried on by Rodney, Hemingway would see an increase in tourists coming to try he and his family’s barbecue. Over the course of time Rodney would meet and become friends with Nick Pihakis, who encouraged Rodney to come to Charleston to open his own place. Rodney Scott’s BBQ opened in 2016 to huge success and acclaim. The city of Charleston embraced his barbecue traditions and in 2018 he became only the second pitmaster to win an acclaimed James Beard chef award.

Rodney and the Pihakis Restaurant Group continue to grow the Rodney Scott’s BBQ brand and spread more whole hog greatness across the country, the latest installment being the opening in early 2019 of a new location in Birmingham, Alabama.

Friday Find: Tales from the Pits Post-Charleston Wine and Food Festival

I got major FOMO listening to this podcast of the Tales from the Pit guys rundown of their 5 days in Charleston earlier this month. Total FOMO. I will definitely have to try to make it out next year.

There are so many amazing events that take place during the five day Charleston Wine + Food (CHSWFF) festival and we were fortunate to be granted media access to many of them. From whiskey-centric experiences to barbecue excursions, we did our best to take in all of the sights and sounds of this incredible culinary opportunity.

This episode will give you a rundown of all of the events we covered as well as some food and drink highlights from each. We were fortunate to get to spend time with some amazing barbecue talents such as Rodney Scott, Sam Jones, Jonathan and Justin Fox, John Lewis, Anthony DiBernardo, and many more.

We’ve got some exciting interviews that we’ll be posting in the coming weeks from these events, so stay tuned for those. A special thanks to Alyssa Maute Smith and the entire Charleston Wine + Food team for putting together such an outstanding collection of unbelievable events and excursions. Be sure to follow CHSWFF on social media to get tickets for next year’s events when they are announced!

Linkdown: 3/6/19

Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!

Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)

Local Charlotte barbecue guy Jack Arnold recently had his Instagram hacked but thankfully has since recovered it

A new barbecue cookbook is coming from photographer Ken Goodman:

Wilson gets a new barbecue restaurant in New South BBQ, which takes an “international house of barbecue” approach

Longleaf Swine (nice name), a food truck caterer in Raleigh, is going brick and mortar in the Transfer Co. Food Hall

The Free Times in Columbia breaks down barbecue restaurants both local and within a few hours drive

Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”

I wonder how the folks in Texas are reacting to this:

For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.

Linkdown 2/20/19

Author Adrian Miller made his way through NC, SC, GA, and FL last week doing research for his forthcoming book “Black Smoke” and made a stop at Grady’s BBQ

The new Rodney Scott’s BBQ has opened in Birmingham and is one of three new spots to check out

While back in Charleston, Rodney flew back in town to meet with presidential candidate Kamala Harris at the Charleston store

South Carolina Tourism is breaking records in part due to the Barbecue Trail

RIP Rick Schmidt of Kreuz Market

Last weekend’s Whole Hog Summit in Kinston was a “great success”

According to Travel Channel, Memphis is a the hottest southern destination to visit in 2019, partially due to barbecue

In Memphis, you’ll be surrounded by some of the most finger-licking delicious barbecue joints in the country. Whether you prefer brisket, pulled pork, or a slab of baby back ribs, more than 100 barbecue joints across town are ready to wow you (mostly with pork since that’s what Memphis-style is all about). The World Championship Barbecue Cooking Contest each May draws more than 75,000 barbeque-loving attendees. While in town, sign up for a class with Memphis Barbecue Supply, including free classes on how to cook competition-quality pulled pork and pork ribs. Yum.

Meatfest: NM style

Linkdown: 2/6/19

Little boy found in North Carolina, that is such happy news. But in a tragic twist, he will have to spend his life eating North Carolina barbecue…”

“I welcome your vinegar-stained letters you poor flavor-deprived bastards”

Stephen Colbert

Governor Roy Cooper responded to the Colbert: “Y’all have a mustard problem”

The mayor of Lexington invited him to town for a tasting

As did The Barbecue Center in Lexington

The NC Pork Council reminded everyone of a declaration by former Governor Bob Scott

However, according to D.G. Martin, the real barbecue crisis is not Stephen Colbert slandering the good name of NC barbecue; its the closing of its classic joints

Nevertheless, across NC, a mother and son hunt for the pinnacle of smoked pork

My 31-year-old son and I spent a muggy, buggy summer week driving the Tar Heel State’s highways and back roads to search out its most flavorful pork. Tucking in our napkins at seven spots in six days, we experienced a slice of Americana as thick as the smoke that infused the meat before us, rubbing shoulders with generations of barbecue royalty in the process.

However, if you do want to become a SC Barbecue Association judge, you can learn how this Saturday in Columbia

I think we already saw this but ok!

James Beard-award winning author Adrian Miller, whose forthcoming book Black Smoke will focus on African american contributions to barbecue culture, will be in Charlotte on 2/12

Three words that you don’t hear too often together: “true,” “Miami,” and “barbecue

Barbecue in Miami can be hard to grasp or define. Other than a few places, most of what one might call barbecue here is more a Georgia-style hybrid of grilling and smoking either baby-back ribs or whole chickens. The rare spots that give brisket or pork the dozen-plus hours of pure smoke that’s synonymous with Texas or Carolina barbecue are faithfully trying to replicate an established style. With their Jupiña mop sauce, black-as-night Malta barbecue sauce, and pork belly burnt ends ($10), Briceño and Honore have finally invented a style of barbecue synonymous with Miami.

Linkdown: 1/30/19

Vote in USA Today’s 10Best Reader’s Choice Awards for Best Barbecue in NC

Stamey’s Barbecue with a mini-tweet storm last week; none of which is wrong (click on the tweet below to see the rest):

Sometime it pays to have the fire chief as your pitmaster; a fire broke out in the smokehouse of Skylight Inn last week but Sam Jones was among the firefighters who put the fire out

Rock the Block in downtown Charleston is Saturday, February 23 and benefits Hogs for the Cause; Sam Jones and Justin and Jonathan Fox of Fox Bros BBQ will be in attendance

Conde Nast Travel recently profiled Birmingham and its reinvention and shouted out Rodney Scott’s BBQ, which is opening a store there in 2019

“The city caught my attention because of how pleasant it is,” says Rodney Scott, the James Beard Best Chef Southeast 2018 for his Rodney Scott’s BBQ in Charleston. He’s set to open his next, identical concept in Birmingham first-quarter 2019. “It’s a big city, but it feels like a small town,” he says. “It doesn’t feel like New York or Chicago, but it’s just as important a food city in my opinion.”

WBTV in Charlotte recently featured the “Love Endures” mural by artist Curtis King, which was saved from demolition and now resides behind Sweet Lew’s BBQ

The New York Times’ eating guide for Atlanta for this weekend’s Super Bowl and gives Bryan Furman and B’s Cracklin’ Barbecue a shoutout for being the only whole hog joint in town

Sure, why not?

Linkdown: 1/23/19

Long Leaf Politics: True North Carolina Barbecue hurting. Would a state law help?

This might be a story in the affirmative and while I never made it there myself, by all accounts Bill Ellis Barbecue in Wilson was an eastern NC institution. It unfortunately closed quietly last week after 55 years in business and follows an unfortunate trend after closures at Allen & Son in Chapel Hill and Q Shack in Raleigh

More on NC barbecue; I’m not sure what prompted this but Stamey’s Barbecue in Greensboro with a mini-thread laying down the truth:

Dream job, and not just because of the barbecue:

Mighty Quinn’s is looking to continue expanding in 2019

HOORAY BRISKET

Yea…just, no

Rien Fertel remembers Douglas Oliver, pitman for Sweatman’s BBQ in Holly Hill, SC, who died in the fall of 2017

Friday Find: Hanging Out with Dan the Pig Man

Dan the Pig Man is a York, South Carolina-based caterer specializing in outdoor feasts (which just so happens to be the name of his catering company) such as whole hog barbecues, oyster roasts, and shrimp boils utilizing custom-welded grilling and smoking rigs. Check out this video from a recent trip to Tuscaloosa, AL from the Food and Stuff YouTube Channel.

The time we decided to drive to Tuscaloosa, #Alabama to hang out with Dan the Pig Man! We had a lot of fun and can’t wait to hangout again and grill some awesome eats!

Linkdown: 1/9/19

Kathleen Purvis is looking forward to Noble Smoke when it opens in a few months

Mac’s Speed Shop opening a store in Wilmington was the #2 food story for the Wilmington Business Journal in 2018

The Improper Pig opened a second store in Fort Mill just after the new year after unexpectedly finding a 100+ year original advertising mural during renovations

Daniel Vaughn’s best Texas barbecue bites from joints outside of the TMBBQ Top 50

Thrillist’s list of best barbecue joints in Kansas City

Speaking of Kansas City, I was recently pointed to a new-to-me barbecue blog by BBQ Tourist called Joe’s Barbecue Quest who recently published a review of Jones Bar-B-Que

More Sweet Lew’s coverage, this time from new alt-weekly upstart QC Nerve

Justin Timberlake joins the ranks of Obama, Hillary, and Bill Murray as patrons of Midwood Smokehouse while in Charlotte. His reported order was burnt ends, collards and beans

On Chicken Bog

Chicken Bog at Buxton Hall Barbecue in Asheville

Monk: Chicken Bog is a South Carolina Pee Dee regional dish with Gullah 
Geechee roots that’s at least 300 years old but if you were to ask someone outside of that small region, chances are they have never heard of it. Per DiscoverSC.com, it’s most popular in the stretch of SC between Horry County (think Myrtle Beach) to Florence in the eastern part of the state. Loris, SC (30 miles inland from Myrtle Beach towards the NC border) has been home to the Loris Bog-Off Festival since 1979. Personally, it wasn’t until a little over 2 years ago that I first encountered and tried it at Buxton Hall Barbecue (in the mountains of NC no less). Though if you know Buxton Hall, that’s not so far-fetched because pitmaster Elliott Moss is originally from Florence and has brought his family’s recipe for the dish to western NC.

I liken chicken bog to a SC version of jambalaya. It’s base ingredients are rice, chicken, and sausage and from there its anyone’s call. In that way, its a bit like Brunswick stew where everyone has their own version – some have various veggies while others are pretty simple with just the main ingredients and everyone’s spice mix is a well-kept secret. The version I made with my neighbor for an oyster roast this past weekend was on the simpler end of the spectrum. My neighbors have been having oyster roasts for a while now and initially would cook a chili to accompany the steamed oysters. A few years back, they made the switch to chicken bog and it was such a fan favorite that they haven’t done chili since.

I don’t have the recipe but the version we made was pretty simple (check the Discover SC page above for a more exact recipe). In two large pots, we placed 3 whole chickens, chopped smoked sausage, and spices into water and brought to a boil which both cooked the chickens and also created the stock we would later cook the rice in.

Then, the chickens were taken out of the stock and pulled into coarse chunks and set aside. Combining the stock into one pot, the rice was boiled and once cooked we added the pulled chicken back in and stirred the entire pot up. Spoon that mixture into bowls, add some hot sauce if you prefer, and its done – simple as that. It was a huge hit, and its so easy that you should do it too at your next oyster or even pig roast.


For more on Chicken Bog:
A Taste of SC: Just What Is Chicken Bog?
Elliott Moss’ Chicken Bog recipe
“On South Carolina, Gullah Cuisine and the History of Chicken Bog” by RL Reeves Jr