If there were a Mt. Rushmore for SCBBQ, Rodney Scott’s ever-smiling visage would be permanently etched into the mountainside.
Having gotten his start at the age of 11 cooking his first pig for his father Rosie at Scott’s BBQ in Hemingway, their converted gas station/convenience store, Rodney is now among SCBBQ royalty.
Find it and Rodney’s Charleston location on the SCBBQ Trail.
Scott recently opened his own restaurant, Rodney Scott’s BBQ, in downtown Charleston. While the Hemingway location continues to be exceptional, it has never been what one might consider a complete restaurant.
While you can eat at Scott’s, most folks don’t. There are a few picnic tables outside and one kitchen table inside.
As limited as the table options is the menu. On our visit, we had a BBQ plate with slaw and beans. Not sure if things have changed, but if I remember correctly, those were the only side options at the time.
In fact, these limitations and more made us question whether Rodney Scott’s new venture would be successful. History has, of course, proven Scott has quite a success on his hands.
One of the reasons, beyond fantastic whole hog, pulled pork BBQ, is the fact that his expanded menu equals his signature menu item. Rodney Scott’s baked beans may well be the best I have tried anywhere. (I have asked, and no, they won’t share the recipe!)
The collards are Rodney Scott’s are delicious as well. They have hints of smoke and strings of meat and a hint of that sauce that makes Scott’s BBQ even more special.
In the “Old School, New School” episode of Man, Food, Fire, Rodney shares his recipe for those collard greens with host Roger Mooking.
We have republished it here for you. And if you’re making these collards, you’ll need to make Rodney Scott’s BBQ sauce recipe.
As long as you’re mixing together some sauce, you might as well make some of Rodney Scott’s BBQ Rib Rub to go with that sauce. At that point, you will have all the ingredients ready to make Rodney Scott’s BBQ Ribs Recipe.
In the meantime, be sure to remember to cook a batch of Rodney Scott’s BBQ Collard Greens Recipe.
- 1/2 cup lard
- 8 ounces yellow onion, diced
- 2 teaspoons garlic, minced
- 2 pounds collard greens, washed well and stemmed, leaves cut into 1- to 2-inch squares
- 10 ounces smoked pulled pork, or cooked ham cut into 1/2-inch pieces
- 4 teaspoons kosher salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon Rodney's BBQ sauce, or your favorite vinegar-based barbecue sauce
- Heat the lard in a large, heavy-bottomed pot over medium heat.
- Add the onions and garlic; saute until translucent, 5 to 7 minutes.
- Add the collard greens, pulled pork, and 4 cups water.
- Cover and simmer until the greens are completely tender, about 45 minutes.
- Stir in the salt, cider vinegar, and BBQ sauce.
Nutrition Information:Yield: 15 Serving Size: 1 cup
Amount Per Serving: Calories: 139Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 822mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 6g
Check out these other authentic SCBBQ sides recipes we’ve published on destination-bbq:
- Rodney Scott’s Collard Greens Recipe
- Rodney Scott’s Banana Puddin’ Family Recipe
- Melvin’s Legendary Collard Greens Recipe
- Fried Corn, Shuler’s BBQ-Style
- Swig and Swine’s Pork Rinds with Tabasco, Honey, & Blue Cheese Recipe
- Swig & Swine’s Pimento Cheese Recipe
- Swig & Swine’s Quick And Easy Creamy Coleslaw Recipe
- Swig and Swine’s Beans with Brisket Recipe
- Home Team BBQ’s Mac and Cheese Recipe
- Home Team BBQ’s Collards Recipe
- Jimmy Hagood’s Cast-Iron Skillet Corn Bread With Cane Syrup Recipe
- Jimmy Hagood’s Lowcountry Brunswick Stew Recipe
- John Lewis’s Hatch Green Chile Corn Pudding Recipe
- Lewis Barbecue-Style Cole Slaw Recipe
- John Lewis’s Buttermilk Potato Salad Recipe
- John Lewis’s Hatch Chile-Cheese Biscuits Recipe
- Price’s Bar-B-Que’s Macaroni and Cheese Recipe
- Price’s Bar-B-Que’s Broccoli Cornbread Muffins Recipe
- Joe Dabney’s Palmetto-Style Hush Puppies
- Bessinger’s Copycat Onion Ring Recipe