BBQ Sauce – South Carolina Style with Chef Rodney Scott




Did you know your BBQ Sauce preference says a lot about where you come from? If you call a place like South Carolina home, your taste in sauce can be a clue to your hometown. BBQ expert and award-winning Chef Rodney Scott helps break down the regions and flavors in this episode.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.

Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor:
Donald “DRay!” Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Michael Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting

Made possible with funding from The Corporation for Public Broadcasting

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46 replies
  1. Josh Barrett
    Josh Barrett says:

    Love your BBQ. I'm from eastern n.c. skylight in is where I'm at. Vinegar based sauce is the only way to go for me. Skins, ribs, and butts is what I'm about. Eastern n.c. come and visit.

    Reply
  2. Taylor Williamson
    Taylor Williamson says:

    ANYTHING over an open fire with ANY kind of bbq sauce, is BARBECUE. I love how Americans think they invented bbq and they always say “barbecue has to be pig or its not barbecue” ? unless you invented open fire cooking, you didnt invent barbecue. I hate that small minded American thinking

    Reply
  3. Bill Gilbert
    Bill Gilbert says:

    Why did you leave out Kentucky in this???? We have some great BBQ traditions here also!!!

    I'm from Paducah and Starns dominates there. Their sauce is a vinegar and pepper based sauce so that is what I love!

    I lived in Memphis for about 5 years and the sweet tomato based sauces dominate there, which is ok on ribs but not on pulled pork!!

    Still, Memphis in May!!!

    Reply
  4. PAGANATI HORDE
    PAGANATI HORDE says:

    In Georgia we generally use a bbq sauce with apple vinegar, brown sugar, ketchup, mustard, and molasses. And a mop sauce which I see in most southern states. I’m gonna be dropping a video on how to make both of them no secrets. I’ll teach ya how to make Carolina yellow and Alabama white too.

    Reply
  5. David Marks
    David Marks says:

    Great video. I am an Australian and we use the term BBQ in reference to grilling or cooking out. I came to the US and went to college in the south. That’s where I began appreciating generically, American BBQ. After being here a while I began to understand that BBQ is regional; there’s no such thing as American BBQ.
    Several years ago we bought a timeshare just south of Myrtle Beach and had SC BBQ at Prossers in Murrells Inlet, SC. Now, one of my favorite dishes to make is SC BBQ with a mustard based sauce. It’s hard to get good SC BBQ in Chicago but we’re heading back to SC very soon.
    Thanks for explaining the fault lines in SC.

    Reply
  6. daphlavor
    daphlavor says:

    I'm from Pennsylvania, near Philadelphia, and we started making BBQ a few years ago, recently pulled pork, it was very good, but it needed some zip, as the meat by itself is sweet not savory, this is where the Eastern Carolina mustard base sauce gives it the kick that the meat needs. Great video!

    Reply
  7. chris johnston
    chris johnston says:

    Thanks for the video. South East Texas here, been trying sauce recipes from all over the south and gotta say I'm a fan of the tangy, now I do sweeten it just a bit for friends and family but it's still got that east coast kick.

    Reply
  8. Father Sin
    Father Sin says:

    I love how these southern gentlemen speak so well. It impressed me to see black men in a better light. I was actually there two months ago at Fletc(law enforcement training center) its 5 mins up the street. The food was great and the waitresses were the nicest I’d ever seen.

    Reply
  9. Nick Taylor
    Nick Taylor says:

    So I lived in Houston for a few years and the only type of bbq they really pushed was the beef. With more of the vinegar- heat based sauces. I'm from Florida and honestly i prefer more of the sweet based sauces.

    Reply
  10. Ewhit251 1
    Ewhit251 1 says:

    My bbq experience started recently in West Texas. I’ve never had Carolina bbq. It is on my to do list, but I’ll be lying if I didn’t say I was a bit intimidated by a vinegar based sauce. But I am not against it!

    Reply
  11. Psilord87
    Psilord87 says:

    I’m from Texas and I love TX style BBQ as majority of us love the sauce on the side. But when I was in SC at Scott’s BBQ and tried his version of his BBQ pork and his Vinegar Pepper based sauce and loved it.

    When I met Rodney Scott himself he asked how I liked his BBQ and said I loved it. He smiled and I told him I was visiting from Dallas TX and he guest we love our Brisket in TX. I told him where to go for Brisket in the DFW metroplex.

    He thanked myself and brought a little more BBQ before I left to go back home to TX.

    As for a sauce in TX in the DFW area it really depends but we love our tomato based sauce and we prefer it on the side instead of it being on the meat.

    Reply

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