Chef Rodney Scott's guest appearances

Chef Rodney Scott

Money Making Conversations

Money Making Conversations Master Class

The Fred Minnick Show

Rodney Scott

Michelle Obama

Reginald Hudlin

Janice Bryant Howroyd

Matt Barnes

Aida Rodriguez

George Fraser

Melissa Butler

Michael Hyatt

Steve Harvey

Sam Sifton

Robin Roberts

Willie Nelson

Wayne Coyne

Lee Brice

OwlTail

On this edition of The Fred Minnick Show, barbecue master Rodney Scott, who won a James Beard Award and put barbecue on the level of fine dining, joins in. Rodney and Fred talk about his new book, "Rodney Scott's World of BBQ," chicken thighs, cooking with bourbon, shopping for meat, and of course, pairing meat with bourbon.Whiskeys tasted:Michter's 10 Year (7:43)Woodinville Finished in Port Casks (14:10)Blood Oath Finished in Cognac Casks (29:18)291 Colorado Whiskey (49:29)EPISODE SUMMARYFred and Rodney talk about a wide variety of things, such as:Fred starts right off with the hard-hitting questions, asking Rodney if he drinks bourbon while is in the barbecue pit. Rodney confirms that he does.The first pour, the Michter's, was Fred's first bourbon in four days. "When you drink for a living, sometimes you have to schedule some off time," he notes.The Michter's inspires Rodney to pair it with pulled pork or maybe dark meat chicken, like a thigh, then he explains the optimal way to smoke chicken thighs. Fred admits he's already getting hungry.Fred asks Rodney for the "secret sauce" to making great barbecue and doesn't get much out of Rodney. Hey, why give away trade secrets?They talk about using bourbon as a marinade and how to utilize it in grilling.Mustard slaw or mayonnaise slaw? Rodney was raised on the latter: "I am an adult today because of mayonnaise slaw." Fred leans mustard-style.Fred talks about his days raising pigs.They ponder what's special about barbecue and why it brings people together. Rodney attributes it to natural human curiosity.They talk about what Rodney's accomplishments as a barbecue chef have affected the world of barbecue overall.They agree the Blood Oath would be a great pairing with barbecue - Rodney jokes that it might be best to enjoy that one when you're not in charge of dinner because "it invites you back in." Nevertheless, Rodney thinks smoked turkey and beans would be good pairings.Fred circles back to Rodney's "secrets," and insists he's holding out. "You gotta put on the right tunes. You gotta be in a good mood," Rodney says.Fred opines that restaurants will never go away because they are too important to our culture. Rodney agrees.They talk about the recent "attack" on meat. Rodney says, "Say what you want about meat, I'm going to eat meat. I'm going to cook meat."Fred: "You want to be a vegan, eat a carrot." But why vilify meat? And why try to copy it by turning plants into fake meat? Carnivores can relate.Rodney suggests pairing steak with the 291 Colorado Whiskey. Something like a bone-in ribeye.The barbecue chef talks about what he looks for when buying meat - pay attention, backyard barbecuers. (One hint: Always get the jumbo wings.)Rodney compartmentalizes his bourbon flight, saying he would choose the Michter's 10 Year first if a friend came over. But he would be selfish with the 291.QUOTABLESRodney Scott on why barbecue brings people together: "One of the things that strikes our curiosity to draw us into barbecue so much is the fact that, one, you're cooking with fire; two, we know that you're cooking some type of protein. And the last thing that's going to keep you there is how is your protein going to be different than what I had before? That curiosity is such a natural thing. It's almost automatic."RESOURCEShttps://www.rodneyscottsbbq.com/ https://twitter.com/pitmasterrs https://www.instagram.com/rodneyscottsbbq/See omnystudio.com/listener for privacy information.

On this edition of The Fred Minnick Show, barbecue master Rodney Scott, who won a James Beard Award and put barbecue on the level of fine dining, joins in. Rodney and Fred talk about his new book, "Rodney Scott's World of BBQ," chicken thighs, cooking with bourbon, shopping for meat, and of course, pairing meat with bourbon. Whiskeys tasted: Michter's 10 Year (7:43) Woodinville Finished in Port Casks (14:10) Blood Oath Finished in Cognac Casks (29:18) 291 Colorado Whiskey (49:29) EPISODE SUMMARY Fred and Rodney talk about a wide variety of things, such as: Fred starts right off with the hard-hitting questions, asking Rodney if he drinks bourbon while is in the barbecue pit. Rodney confirms that he does. The first pour, the Michter's, was Fred's first bourbon in four days. "When you drink for a living, sometimes you have to schedule some off time," he notes. The Michter's inspires Rodney to pair it with pulled pork or maybe dark meat chicken, like a thigh, then he explains the optimal way to smoke chicken thighs. Fred admits he's already getting hungry. Fred asks Rodney for the "secret sauce" to making great barbecue and doesn't get much out of Rodney. Hey, why give away trade secrets? They talk about using bourbon as a marinade and how to utilize it in grilling. Mustard slaw or mayonnaise slaw? Rodney was raised on the latter: "I am an adult today because of mayonnaise slaw." Fred leans mustard-style. Fred talks about his days raising pigs. They ponder what's special about barbecue and why it brings people together. Rodney attributes it to natural human curiosity. They talk about what Rodney's accomplishments as a barbecue chef have affected the world of barbecue overall. They agree the Blood Oath would be a great pairing with barbecue - Rodney jokes that it might be best to enjoy that one when you're not in charge of dinner because "it invites you back in." Nevertheless, Rodney thinks smoked turkey and beans would be good pairings. Fred circles back to Rodney's "secrets," and insists he's holding out. "You gotta put on the right tunes. You gotta be in a good mood," Rodney says. Fred opines that restaurants will never go away because they are too important to our culture. Rodney agrees. They talk about the recent "attack" on meat. Rodney says, "Say what you want about meat, I'm going to eat meat. I'm going to cook meat." Fred: "You want to be a vegan, eat a carrot." But why vilify meat? And why try to copy it by turning plants into fake meat? Carnivores can relate. Rodney suggests pairing steak with the 291 Colorado Whiskey. Something like a bone-in ribeye. The barbecue chef talks about what he looks for when buying meat - pay attention, backyard barbecuers. (One hint: Always get the jumbo wings.) Rodney compartmentalizes his bourbon flight, saying he would choose the Michter's 10 Year first if a friend came over. But he would be selfish with the 291. QUOTABLES Rodney Scott on why barbecue brings people together: "One of the things that strikes our curiosity to draw us into barbecue so much is the fact that, one, you're cooking with fire; two, we know that you're cooking some type of protein. And the last thing that's going to keep you there is how is your protein going to be different than what I had before? That curiosity is such a natural thing. It's almost automatic." RESOURCES <a href="https://www.rodneyscottsbbq.com/" rel="nofollow" target="_blank">https://www.rodneyscottsbbq.com/</a> <a href="https://twitter.com/pitmasterrs" rel="nofollow" target="_blank">https://twitter.com/pitmasterrs</a> <a href="https://www.instagram.com/rodneyscottsbbq/" rel="nofollow" target="_blank">https://www.instagram.com/rodneyscottsbbq/</a> See <a href="http://omnystudio.com/listener" rel="nofollow" target="_blank">omnystudio.com/listener</a> for privacy information.

Barbecue Chef Rodney Scott Talks New Book, Smoked Meat Over Michter's 10 Year

Kevin Frazier

Nischelle Turner

Rushion welcomes Kevin Frazier &amp; Nischelle Turner- Both EMMY Award-winning Broadcasters, Host &amp; Correspondent/Weekend Co-Host of “Entertainment Tonight,” celebrating its 40th season; Chef Rodney Scott- Chef, Founder and Pitmaster at “Rodney Scott’s Whole Hog BBQ,” seen on Netflix acclaimed series “Chef’s Table: BBQ”; Nwaka Onwusa– Vice President &amp; Chief Curator, Rock &amp; Roll Hall of Fame; Dr. George Fraser-Founder, Chairman and CEO of FraserNet, Inc., Renowned networking guru, host of his 2020 PowerNetworking Global Virtual Conference My next guests are Kevin Frazier, And Nischelle Turner Are Back On The Entertainment Tonight Set After 6 Months Of Filming Remotely. Entertainment Tonight IS THE #1 ENTERTAINMENT NEWSMAGAZINE on television with nearly 4 million viewers daily, and the show won its 5th Emmy Award this year. Kevin AND Nischelle are on the show to discuss being a part of the 40th season milestone. Please welcome to Money Making Conversations Kevin Frazier and Nischelle Turner. My next guest, Pitmaster Rodney Scott, has been cooking whole-hog barbecue over wood coals since the age of 11. Rodney is featured in Netflix’s acclaimed “Chef’s Table” series, and it is barbecue-themed this season. In 2019, Rodney Scott opened his second location in Birmingham, AL, bringing whole-hog, South Carolina-style barbecue, and his famous vinegar-based “Rodney’s Sauce” to another part of the South. Rodney Scott’s BBQ pit-cooks ribs, chicken, and turkey and offers classic side dishes such as collard greens, coleslaw, and “Ella’s banana pudding,” honoring Rodney’s mother. In 2021, another outpost of Rodney Scott’s Whole Hog BBQ is set to open in the historic West End of Atlanta, GA, with another in Birmingham, AL. It is due to open later that year. He is all about the Whole Hog BBQ. Please welcome to Money Making Conversations Rodney Scott. My next guest Nwaka Onwusa is a Black woman working in a white male-dominated space. She is the Vice President and Chief Curator at The Rock and Roll Hall of Fame. Nwaka is a music lover and a contemporary bohemian with an old soul. At the Rock and Roll Hall of Fame, Nwaka develops informative, immersive exhibits and celebrates musical expression diversity. During this period of civil unrest, music played a role, especially from a historical perspective. Please welcome to Money Making Conversations Nwaka Onwusa. My next guest is Dr. George C Fraser. He is the Chairman and CEO of FraserNet, Inc., a company he founded over 30 years ago. Dr. George C. Fraser is a renowned networking guru, business leader, author, and entrepreneur, who is regarded as one of the foremost respected authorities on entrepreneurship and building generational wealth and economic empowerment for the Black community. He will be talking about his annual PowerNetworking Conference and advising us on the next steps to success. Please welcome to Money Making Conversations Dr. George Fraser.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/  Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Rushion welcomes Kevin Frazier &amp; Nischelle Turner- Both EMMY Award-winning Broadcasters, Host &amp; Correspondent/Weekend Co-Host of “Entertainment Tonight,” celebrating its 40th season; Chef Rodney Scott- Chef, Founder and Pitmaster at “Rodney Scott’s Whole Hog BBQ,” seen on Netflix acclaimed series “Chef’s Table: BBQ”; Nwaka Onwusa– Vice President &amp; Chief Curator, Rock &amp; Roll Hall of Fame; Dr. George Fraser-Founder, Chairman and CEO of FraserNet, Inc., Renowned networking guru, host of his 2020 PowerNetworking Global Virtual Conference My next guests are Kevin Frazier, And Nischelle Turner Are Back On The Entertainment Tonight Set After 6 Months Of Filming Remotely. Entertainment Tonight IS THE #1 ENTERTAINMENT NEWSMAGAZINE on television with nearly 4 million viewers daily, and the show won its 5th Emmy Award this year. Kevin AND Nischelle are on the show to discuss being a part of the 40th season milestone. Please welcome to Money Making Conversations Kevin Frazier and Nischelle Turner. My next guest, Pitmaster Rodney Scott, has been cooking whole-hog barbecue over wood coals since the age of 11. Rodney is featured in Netflix’s acclaimed “Chef’s Table” series, and it is barbecue-themed this season. In 2019, Rodney Scott opened his second location in Birmingham, AL, bringing whole-hog, South Carolina-style barbecue, and his famous vinegar-based “Rodney’s Sauce” to another part of the South. Rodney Scott’s BBQ pit-cooks ribs, chicken, and turkey and offers classic side dishes such as collard greens, coleslaw, and “Ella’s banana pudding,” honoring Rodney’s mother. In 2021, another outpost of Rodney Scott’s Whole Hog BBQ is set to open in the historic West End of Atlanta, GA, with another in Birmingham, AL. It is due to open later that year. He is all about the Whole Hog BBQ. Please welcome to Money Making Conversations Rodney Scott. My next guest Nwaka Onwusa is a Black woman working in a white male-dominated space. She is the Vice President and Chief Curator at The Rock and Roll Hall of Fame. Nwaka is a music lover and a contemporary bohemian with an old soul. At the Rock and Roll Hall of Fame, Nwaka develops informative, immersive exhibits and celebrates musical expression diversity. During this period of civil unrest, music played a role, especially from a historical perspective. Please welcome to Money Making Conversations Nwaka Onwusa. My next guest is Dr. George C Fraser. He is the Chairman and CEO of FraserNet, Inc., a company he founded over 30 years ago. Dr. George C. Fraser is a renowned networking guru, business leader, author, and entrepreneur, who is regarded as one of the foremost respected authorities on entrepreneurship and building generational wealth and economic empowerment for the Black community. He will be talking about his annual PowerNetworking Conference and advising us on the next steps to success. Please welcome to Money Making Conversations Dr. George Fraser. <a href="https://www.moneymakingconversations.com" rel="nofollow" target="_blank">https://www.moneymakingconversations.com</a><a href="https://www.youtube.com/MoneyMakingConversations" rel="nofollow" target="_blank">https://www.youtube.com/MoneyMakingConversations</a><a href="https://www.facebook.com/MoneyMakingConversations/" rel="nofollow" target="_blank">https://www.facebook.com/MoneyMakingConversations/</a><a href="https://twitter.com/moneymakingconv" rel="nofollow" target="_blank">https://twitter.com/moneymakingconv</a><a href="https://www.instagram.com/moneymakingconversations/" rel="nofollow" target="_blank">https://www.instagram.com/moneymakingconversations/</a> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com" rel="nofollow" target="_blank">https://www.iheartpodcastnetwork.com</a>

Kevin Frazier, Nischelle Turner, Chef Rodney Scott, Nwaka Onwusa & Dr. George Fraser

My next guest, Pitmaster Rodney Scott, has been cooking whole-hog barbecue over wood coals since the age of 11. Rodney is featured in Netflix’s acclaimed “Chef’s Table” series, and it is barbecue-themed this season. In 2019, Rodney Scott opened his second location in Birmingham, AL, bringing whole-hog, South Carolina-style barbecue, and his famous vinegar-based “Rodney’s Sauce” to another part of the South. Rodney Scott’s BBQ pit-cooks ribs, chicken, and turkey and offers classic side dishes such as collard greens, coleslaw, and “Ella’s banana pudding,” honoring Rodney’s mother. In 2021, another outpost of Rodney Scott’s Whole Hog BBQ is set to open in the historic West End of Atlanta, GA, with another in Birmingham, AL. It is due to open later that year. He is all about the Whole Hog BBQ. Please welcome to Money Making Conversations Rodney Scott.https://www.moneymakingconversations.comhttps://www.youtube.com/MoneyMakingConversationshttps://www.facebook.com/MoneyMakingConversations/https://twitter.com/moneymakingconvhttps://www.instagram.com/moneymakingconversations/  Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

My next guest, Pitmaster Rodney Scott, has been cooking whole-hog barbecue over wood coals since the age of 11. Rodney is featured in Netflix’s acclaimed “Chef’s Table” series, and it is barbecue-themed this season. In 2019, Rodney Scott opened his second location in Birmingham, AL, bringing whole-hog, South Carolina-style barbecue, and his famous vinegar-based “Rodney’s Sauce” to another part of the South. Rodney Scott’s BBQ pit-cooks ribs, chicken, and turkey and offers classic side dishes such as collard greens, coleslaw, and “Ella’s banana pudding,” honoring Rodney’s mother. In 2021, another outpost of Rodney Scott’s Whole Hog BBQ is set to open in the historic West End of Atlanta, GA, with another in Birmingham, AL. It is due to open later that year. He is all about the Whole Hog BBQ. Please welcome to Money Making Conversations Rodney Scott. <a href="https://www.moneymakingconversations.com" rel="nofollow" target="_blank">https://www.moneymakingconversations.com</a><a href="https://www.youtube.com/MoneyMakingConversations" rel="nofollow" target="_blank">https://www.youtube.com/MoneyMakingConversations</a><a href="https://www.facebook.com/MoneyMakingConversations/" rel="nofollow" target="_blank">https://www.facebook.com/MoneyMakingConversations/</a><a href="https://twitter.com/moneymakingconv" rel="nofollow" target="_blank">https://twitter.com/moneymakingconv</a><a href="https://www.instagram.com/moneymakingconversations/" rel="nofollow" target="_blank">https://www.instagram.com/moneymakingconversations/</a> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com" rel="nofollow" target="_blank">https://www.iheartpodcastnetwork.com</a>

Chef Rodney Scott Full Interview