CA's Best Labor Day Weekend Barbecue Tips, Carolina Style

CALIFORNIA — The Golden State might just be the top destination for outdoor grilling this Labor Day weekend, but the state doesn't have anything on authentic Southern barbecue.

With the holiday upon us, we reached out to someone with true barbecue chops for tips on how to make a California backyard feast sizzle.

Rodney Scott is a legendary pitmaster in the Southeast. He's been cooking whole-hog barbecue over wood coals since he was 11 and learned his craft working with his family at Scott’s Variety Store & Bar-B-Q in Hemingway, S.C.

Now a married middle-aged man with three sons, Scott has three restaurants across the Southeast that are must-visit destinations for barbecue aficionados.

He opened his first Rodney Scott’s BBQ on King Street in Charleston, S.C., in 2017 with partner The Pihakis Restaurant Group, and it's been a tasty ride ever since. That same year the eatery was named one of the 50 Best New Restaurants by Bon Appétit; in 2018, Scott was named Best Chef: Southeast by the James Beard Foundation Awards.

Last September, the barbecue maestro was featured as the subject of his own episode in Netflix’s “Chef’s Table” series; this year he's a judge on the Food Network’s “BBQ Brawl: Flay vs. Symon”; and in March he published his first cookbook, "Rodney Scott's World of BBQ: Every Day Is a Good Day" (Clarkson Potter; March 16, 2021).

The book is a compendium of special recipes and poignant essays on South Carolinian foodways and traditions. It is also an American success story that details how a young pitmaster made his way from working for his father in the tobacco fields and in the smokehouse to the sacrifices he made to grow his family's business and then venture out on his own in Charleston.

Among the menu items, Scott’s BBQ restaurants serve ribs, chicken and turkey and offer classic side dishes like collard greens, coleslaw, and “Ella’s banana pudding,” an homage to Scott’s mother. His barbecue style is "Carolina," which is whole hog cooking.

"Whole hog is a difference you can taste, and the fact that we do it here sets us apart," Scott explained.

But the barbecue king is a simple man when it comes to backyard cooking at home.

"My first go-to would be the hamburger or hotdog, then ribs," he told Patch. "If I’m feeling fancy, it’ll probably be that ribeye steak, plus anything cooked over fire.

"Believe it or not, my family weekend favorites would be a pasta salad, chicken salad, or seafood salad served cold along with some ribs," he continued. "My next go-to would be a hamburger and hot dog in that order, both on the plate at the same time."

But when planning a feast, "the first step is picking your favorite protein," Scott said. "Mine is steak, specifically a bone-in ribeye cut. For fish, I prefer filet catfish or salmon, and for poultry, I go with chicken thighs since they’re juicier and you can get a nice crispy skin when cooking over a pit. Go with proteins that have some fat in them for more flavor."

Scott is a master of pit barbecue, which is a style that involves cooking in a ground hole. That method has evolved into above-ground pits typically built with cinderblock, with a grill about 2 feet above the fire.

"This method is the best because it takes things low and slow, allowing the food to really absorb that smoky flavor," Scott explained.

But a lot of Californians use store-bought grills, and "low and slow" is not really a strong suit out West.

"For the people who don’t have the patience and want a quick grill, I’d suggest a smaller protein such as hamburgers, hot dogs, weenies, skewered shrimp, and wings. They cook a lot quicker and are super easy to add flavor to," Scott explained.

When seasoning, Scott recommends tasting the flavors you choose before actually using them. Sometimes you need a rub, but sometimes a sprinkle will do. Leave it to your tastebuds.

"I always tell people to taste the rub before you put it on so that you can see if it’s too salty or sweet, which helps you know how much you want to sprinkle or rub," Scott explained. "If you want to tenderize your meat, definitely marinate the protein at fridge temperature — meaning pop it back in the fridge for as long as you can before you cook. You should also tenderize meat with acids like vinegar or lemon to break down the protein."

For sides, Scott suggests choosing what's in season.

"Enjoy the last of that corn for summer alongside some collard greens and maybe a grilled vegetable salad," he said.

The biggest mistake Scott sees people make when cooking over fire is not paying attention.

"A lot of folks turn their backs and get distracted while they’re cooking and end up burning the food. Stay focused on the meal and it’ll come out great," he said.

The true secret to good barbecue isn't really all that complicated, according to Scott.

"Be prepared to have fun and enjoy your barbecue," he said. "Savor the moment with family, friends, and neighbors, and serve it with confidence."