Brad Makes Whole Hog BBQ with Rodney Scott | It's Alive | Bon AppétitFeb 27, 2020
hey guys today and he's live here in charleston south carolina with
scottbbq and today he's going to show us his
wholebbq bbq no grill pork method we're not gonna be making hot dogs or something we're throwing
wholepigs on the barbecue from burning the wood to cooking the pig to putting them on a plate so let's get going Vinny hear our guys here with Rodney Scott before he shows us the whole whole hog method that he's known for I wanted to talk with him a little bit about his wood hey ok the wood we use mostly this oak wood and we like to mix it with a little bit of hickory sometimes we get a little bit of walnut this walnut tree was local cut in the neighborhood now it's just that it's going to burn really good and flavor yes you want to choose a hardwood that doesn't have anything in it for example pine wood has sap in it it's horrible for barbecuing and it just won't work don't do it ok e So see if we still got it, uh, okay, done, you can stay one more time, one more time, yeah I think you grew up doing this once or twice. fire ok i'm still rolling you're picking up my heavy breath good wind delivery so let's take the wood don't load the firebox fire god whatever call it hell grab it beautiful that's it this.
Sweet setup guys so what are we doing here? Why don't you tell me what we're doing? Ok here we are just burning the wood this is a complete heat source ok in the country where I grew up we always had old fuel drums so we switched and got a firebox that serves the same purpose as you throw the wood There is a rack or grate in the bottom that will hold it until it burns on the coals and then what. we go in, I assume, shovel coal, scoop coals, take it to our holes, shoot me the penny in the holes Oh Vinnie don't worry I got the bedroom a whole hog spit man okay okay refrigerator mobile I'm coming in here but we have the pig on ice looking great how so mr.
Scott bass about 138 lbs the meat itself has a nice color a very nice color we killed them we hung them just in time for 24 to 48 hours we got them out of there they never froze oh beautiful this is pretty custom- built from all the people we've dealt with and talked about bbq over the years pretty much a hood got in line nice change holy yeah I changed so it's like a hood and a lid everything in one. maybe you need to trim those feet trim feet where you like a cut around a foot short long smooth strokes ok hello strong ego ok doing good you got it all done ok now that's for you Vinnie ok are you ready oh I'm ready let's close this, let me grab the handle and pull, pray, rinse our hands, we'll close this and begin, city friend, working in the fields. you want to go all the way to the back so when you do this yeah you pretty much turn on the hams the thickest part yeah now you get the next one we're going to cross the shoulders in front I like to do this, Rodney, you do, oh yeah, we're here seven days a week. pieces we don't really want llamas we can always wait home every day friends thank you all thank you ma'am i appreciate you all come come back and have a good look at us oh you know that's one of the main purpose of the window that we can see there and we can say how old and i like there something they would be saying where you have that community aspect you know that human element hey the food is great but if the little things like that southern hospitality you can't be here i should say barbecue hospitality they won't put that on you teeth in your shirt hospital bbq how is ok hot coals hot coals and then you pass it on to your friend wait for this point at which you want to bring the temperature above that danger zone and you will see even with the gauge on the door open it is still going to start climbing why not burn the wood right here? why do you just put the coals directly there? of wood you get this tough tight smoke ok unlike coals you just get that nice soft heat so we get it we got our hog going yeah and then how long will we enjoy the fruits of our work? 12 hours so it's 12 hours to go before we can flip, toss, and enjoy well 12 hours mini, go ahead, get over those sweet teas and a quiet puppy and see you then I'm not going to drink sweet tea anymore like we do here this is this is the secret of the sauce here has some secret so you put a lot of black pepper right din that was good that looks good yes they are going to rewind that and play it all day but they don't work it is not what it is in it is the technique that right now gotta rock it with the ocean Sorry so you put on your apron so what's your six pack?
Turn it into a barrel, huh, protect it, that's right. I myself am rocking a pony barrel. only five people like to go to the party when you bring a six pack oh yeah huh hmm split up give us hear that vinny crunch yeah now this is deep field engineering here is ok i like one two three oh yeah well that looks good now look at that color and i picked up smoked chari yeah it looks like barbecue to me i'd rather it not taste like barbecue by the time ronnie let's take that spoon burn it let's loosen this baby up like this just in oh wow twist in this I think it's tender here man yeah and what are we doing here you're just breaking it up so when you start to put the flavors in there it goes all the way through the ice we're making some nice little entrees yes, some pockets of flavor, pockets of flavor, yes, all the way, then e everything starts to marry and time the juices from the spine mixing with the fat from the belly and that's why I love to cook all the pork.
We're going to make a smooth shake all over this little shake. the fun part comes in the mop. I know what this is. This is just a custom mix. This custom mix sauce. A little family trait with a little tweak. the thickest parts of the pig it's ok just up and down up and down up and down yeah ok little mop down ok you want to dip again every third or fourth time you go down you go back to the pot one two three and see it's something like the aerobics, accounts mop one two three so now you covered everything you need to come get the shovel at the beginning shot just two shoulder hams at this stage right here you even want to spray everything ok we've got enough heat now everything is starting to heat up starting to cook sure we want to get our spoon back spoon and i like you i think we don't keep this guy anin twist on twist kind of like wax on wax off mr.
Miyagi a barter walks in and twists and turns sees a puddle yeah look at the juices bubbling right there well that's the flavor coming through that's love that's the good stuff yeah it's all working there it's alright it's ok right now different technique seasoning you want spray this all over the house ok make it rain. I don't look back now mop again okay mommy dip one two three I need my cadence one two three okay now here's an indicator that you've done everything you had to do okay listen listen that yeah that whistle that's all seasonings cooking through the heat heat it up just play and all the flavors start to come in you see the bubbles change places now things are moving I'm trying my best not to be just to start digging in this let's dig in t or in a minute let's give it a minute to this to order that we don't close this, alright.
I'll let you drink water, please, together while we wait for that. We still have to do our daily work. Brad, so these are spare ribs, yes we do. I don't know a lot of ribs a day, which means this is constant flip mop, flip mop, so you don't have to have as much mop sauce, that's okay, because too much kills you. you can let it drain for a hot second like that right there and then you can go for it, you ain't kidding man that's ok never worry about spatter when you're in the hole if you saw spatter everywhere they should to enjoy. or do they have to go to another part of the building yeah so you always want to make sure it's flexing if it does until it's almost about to break it's okay across the edges yeah if it breaks it's a little too long okay look at that uh you see a nice bite in that yeah that's beautiful i'm like a dog bite take a bite ma'am you're down for memories no leftovers oh yeah it's a tender bite mm-hmm it's not falling off the bone but I don't want it to be any more tender it's perfect to eat since Brad ate one and left we were supposed to show you how close a rib is so Randy's rib is there oh okay so now when you pull it you want to break it a little bit okay we'll pull the bones out okay now one of my favorite parts tugging belly to belly oh stringy corn fat we probably need to let this cool down a bit before moving on ok yeah she's hot but you get the message we get the idea and we like to throw ham . potbellied back shoulder kind of mix it all up and then when you put it all together man you get the ride any special baby whoo get you a piece of that hmm okay baby see you later okay rodney the boys say thank you showing me the way all the pig grill my eyes still adjusting but tell me what we got h right here we have the whole pork sandwich basically we use some of the same pork that you cook thrown into a potato bun right here we have the sausage this is my original sauce with vinegar white vinegar and cayenne black pepper mixed in a few other things and here we have apple cider vinegar with ketchup a little bit of black pepper in a few other things another sauce the other sauce you got rodney sauce and then you got the other side i like which is your choice i would have to say Rodney Rodney, yes, I want to try the barbecue without.
I'm sure the sauce is good. Try it without. It's pure. with sauce tell me when when it's always good to have it wet mmm it's delicious on its own but that little bit of acid that
makesit come out on the bbq opens up the perfect mix uh look at that bite right there oh that's what you want it to be perfect red ok my opinion thanks you know it's actually like what you were saying before it's actually even a little better what is it? we weren't in trouble but it's better when she sits down a bit that's awesome we'll do this for a day or two you know I work hard my eyes are bleeding but hey it's fun work I can't help it.
But I wonder, do you know what
makesyou get out of bed? What makes you keep doing this? I kept trying everything again, ok. I still learn. I get to meet new people, show them what I do, show what I grew up doing, and share. the experience with them let's make people think that's what world peace is all about one barbecue sandwich at a time i like that Thanks Ronnie taco taco taco buddy put a little roll in there ready you picking up Mike Mike Mike 2 2 2 hot hot hot my eyes are still burning I can't even see straight guys that's BBQ ok guys it's BBQ pork.
I just want to say thank you to Yeti. I want to thank Rodney and his team. It's a lot of hard work getting that good food and at the end of the day it's more than just a plate of good food for me it was the hospitality it really was very refreshing the people down here Rodney this team cares and it really shows not just in the food but the whole experience I don't care where you are wherever you are maybe you live in Australia come see who cares come see Charleston come see Rodney worth the bone Appetite is fine Vinny I couldn't promise you a dog or nothing but hey a cold blooded reptile will have to make him stiff in place but he's kinda cute you know i had a couple of visitors when i was little vinny i killed one by accident oh but vince vibrating oh oh my pants you know when you like to stamp my campfire and then you move in the spot that wasn't touching your skin like 700 degrees Ees it's happening so put the shovel down voila how's my stance?
We're good here hold my skin guys I'm burning. let's hook up now maybe not hook up check this out here i mean more my pink shirt you got guys chain that guy needs to learn about motorcycle from him ok i think he had a belly like me vinnie whoo let's go he's a steakhouse
If you have any copyright issue, please Contact