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Replies: 15
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Clemson Sports Icon [53605]
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Ultimate Clemson Legend [102590]
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I'd gladly pay $200 for his sauce recipe, or McCabe's for that matter.
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Nov 15, 2024, 10:11 AM
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It's not in the book, I've heard.
The recipe I posted the other day was from Reddit. He HAS given some clues how to ALMOST make his sauce, and others have tweaked it to something pretty close, which is the recipe I posted. Lemon juice was an ingredient I'd been missing for years, but yeah, it works.
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Clemson Sports Icon [54502]
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I was wondering about that lemon. I use the stripped down version of that
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Nov 15, 2024, 10:18 AM
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recipe that's just ACV, salt, black pepper, red pepper flakes and a little hot sauce. I'm curious to try that one you posted.
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Ultimate Clemson Legend [102590]
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It's good. Personally, I like McCabes a little better than Rodney's
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Nov 15, 2024, 10:37 AM
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One thing I learned was to remove (and squeeze) the lemon with a strainer first, before adding the other stuff. I think I lost some spices removing the lemons later. Next round I will remove the lemon slices before adding the seasoning and that should increase the heat a little. But if not hot enough after that I will add a tad more cayenne and red pepper flakes. That's the kick spices.
Other alternative would be to squeeze the lemons with fresh lemon juice then add to the pot. The taste was very close, the heat was just a tad low for me.
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TigerNet Immortal [174912]
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Clemson Sports Icon [53605]
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It was his post
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Nov 15, 2024, 10:25 AM
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on the I Love SC BBQ facebook page that led me to the book!
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CU Medallion [19318]
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Re: Rodney Scotts World of BBQ
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Nov 15, 2024, 10:11 AM
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Man, what a shame you have to come on to TNET and announce you need help with your cooking.
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Clemson Sports Icon [53605]
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Donor's thumbs down***
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Nov 15, 2024, 10:21 AM
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TigerNet Immortal [174912]
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I would love the spiral bound version
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Nov 15, 2024, 10:22 AM
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but hard to beat that price for hardback. $12.87 for me.
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TigerNet Elite [73686]
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I heard it's hard to beat his meat***
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Nov 15, 2024, 10:47 AM
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Tiger Titan [49372]
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I drove by his daddy's place yesterday***
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Nov 15, 2024, 10:33 AM
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Ultimate Clemson Legend [102590]
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I've never eaten Rodney's BBQ. Had the sauce.
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Nov 15, 2024, 10:53 AM
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Eaten at Scotts. I know they both do it right.
I REALLY wish some place could appear in the midlands as an alternative to the mustard based BBQ that is everywhere. Some places serve a vinegar-based, but their sauce is way off, as is the meat. There's something that adds a little stringiness in the PeeDee BBQ that is missing in the midlands. They chop up the BBQ too fine IMO most places around here, and you lose some of the flavor. The thicker, larger, stringy BBQ seems to have the best taste for some reason. I think there's something in the cooking process added to get that, because I've never replicated it on the Traeger. I can get good smoke flavor, I can get tender juicy meat, but that stringy factor, the thicker texture in the PeeDee BBQ is missing in the midlands, and on my Traeger. Maybe that's a whole hog thing?
I've seen where Scotts and McCabes they both have mops they use to apply the sauce throughout the cooking process. Maybe that's the difference, but never tried that on the traeger.
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Tiger Titan [49372]
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If you get mushy meat it's because you're cooking it too long
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Nov 15, 2024, 10:55 AM
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once it hits 206 take that sucker off.
Some people think they need to hold it at that temp for awhile when in reality once you let it rest the internal temp is still going to increase around 10 degrees.
I've also never had Rodney's at his store. I've had Rodney's when he was running the pits for his dad
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Ultimate Clemson Legend [102590]
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I take mine off at 201, then rest it 30-45 minutes. Cook on 225.
Nov 15, 2024, 11:04 AM
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Maybe I will try to take it off hotter, at 206.
I do notice when pulling a butt some areas have that "stringy" texture, while other areas are softer. I'm thinking maybe it's the cut of meat, and doing a whole hog adds that? Just not sure. Did learn if you start the traeger at 180 for a couple of hours, then bump it up to 225, you get much better smoke flavor. Too lazy to buy the pellet smoke tube, but I've been told both ways add smoke flavor.
Need to try a whole hog sometime on uncle's cooker. It's huge, but a pain in the butt to babysit. Any wind and the fire goes out.
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Tiger Titan [49372]
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The plan was to do a whole hog on my pit, but I told BIL we had to practice
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Nov 15, 2024, 3:25 PM
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first. That didn't happen so I"ll be doing the butts again.
Also shoulders are stringier than butts
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TigerNet Immortal [174912]
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Yep. Bought the shoulder at Costco once and was not happy with the final
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Nov 15, 2024, 5:52 PM
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product. Bone in butts is the way to go. TWSS.
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Replies: 15
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