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Jonathan Boncek

Rodney Scott made waves in 2017 when, after two decades of cooking hogs at his family’s acclaimed operation in Hemingway, he brought his traditional burn barrel style of barbecue down to Charleston. That splendid whole hog — basted in a pepper-laced sauce and pulled into long, succulent strands — remains the foundation of Scott’s offering on King Street, but he’s added a few new options for the city crowd, like meaty spareribs, crisp fried catfish, and craft beer on tap. The flawless collards and the ribeye sandwiches, made from pit-smoked steak sliced thin and piled high on soft rolls, are must-try sleepers. Now, with a second restaurant open in Birmingham and two more in the works, Rodney Scott is exporting South Carolina-style whole hog cookery across the entire South. —Robert F. Moss (Dish, Winter 2020)

Restaurant Details

The Scott family has been cooking whole hog barbecue over hardwood coals in remote Hemingway, S.C. since the early 1970s, and the same process is in place at pitmaster Rodney Scott’s BBQ here, with results yielding everything from spare ribs to pulled pork sandwiches. The pulled smoked chicken is a delicious and reliable option, while sleeper hits include the flawless collard greens and unexpectedly crisp and light catfish sandwich. With wine and beer available, if there’s a bag of Scott’s paprika-dusted fried pork rinds for sale on the counter, grab them to snack on while you await your ’cue. —Vanessa Wolf

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Hours: Serving Lunch, Dinner (daily)


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