I’ve long been a fan of Rodney Scott since I learned about him more than a decade ago through the Southern Foodways Alliance. I’ve been to his family’s restaurant in Hemingway, South Carolina a few times. When I decided to write Black Smoke, I knew that he was a “must get” interview.
Chef Scott was so giving of his time during an extremely busy period of his life. He was keeping things humming at his Charleston, South Carolina restaurant, and he was in the process of opening up a second location in Birmingham, Alabama. He was so great to get insight into where he’s been and where he plans to go. Sorry, y’all, but I’m not going to give too much detail in this post because I’m saving most of it for me book. I will give you a rundown of my meal.
Pork spareribs–thin cut, incredibly smoky, with a slightly sweet finish.
Chicken–great flavor, I think due to the spice rub.
Pulled pork–just what you’d expect from a whole hog cooking specialist–great flavor, vinegary (but not overpowering) with a nice kick of red pepper.
Collard greens–soft, with nice shreds of smoked meat mixed in.
Other side dishes–the beans, coleslaw, macaroni and cheese and potato salad were solid options.
Drink–I don’t get Nehi soda in Denver, so I was grateful to swig it.