Every Day Is a Good Day: A Cookbook
December 21, 2020
James Beard Award–winning pitmaster Scott brings his 30 years of cooking experience to bear in this excellent debut. Aided by journalist Elie, Scott chronicles his education in barbecue cooking; discusses his fondness for music, whiskey, and cars; and expresses sorrow over a falling-out with his father over the family barbecue business that he now runs alone. But the gloom lifts once the book pivots to culinary matters and Scott lays out the finer points of the whole hog barbecue he’s famous for. It requires the construction of a pit and burn barrel (instructions are provided and call for cinder blocks, a 55-gallon drum, and an angle grinder), a half cord of hardwood, a gallon of sauce, and 10–12 hours of cooking time. Less ambitious fare includes bacon burgers and smoked prime rib, while among the stove-top entrées is a one-pot chicken perloo. Sides include pork belly succotash, macaroni and cheese, and pork skin nachos, and a tasty selection of desserts—banana pudding, blueberry cornmeal pound cake—rounds things out. Though the opening biographical section can drag (it takes up about a quarter of the book), Scott’s intensely flavorful recipes and masterful grill techniques are exceptional. This fired-up collection does not disappoint.
January 1, 2021
Pitmaster Scott is a star in the world of BBQ. The James Beard Award-winning chef and co-owner of Rodney Scott's BBQ in Charleston, SC, drew crowds to his restaurants long before his appearance on Chef's Table: BBQ. This debut, cowritten by Elie, is a labor of love, just like his cooking. Here, he tells how his family of farmers and storekeepers ventured into barbeque in order to make a living. From watching his uncle become a pitmaster to becoming one himself to unexpected success after being featured in the New York Times in 2009, Scott is endearing throughout. In addition to tips on cooking the whole hog, he shares insight into signature dishes such as chicken perloo and corn bread with honey and butter. While he offers advice on making a pit, plenty of recipes can be made on a grill. Seasonings such as rib rub are a highlight of the work, and Scott is not shy about using MSG, which he affectionately refers to as Jesus's Tears. VERDICT With humor and candor, Scott brings readers into his home and invites them to stay a while. A standout collection for fans of BBQ.--Stephanie Sendaula, Library Journal
Copyright 2021 Library Journal, LLC Used with permission.