Brad Makes Whole Hog BBQ with Rodney Scott | It's Alive | Bon Appétit

hey guys today and it's alive down here in Charleston South Carolina with Rodney Scott from Rodney Scott barbecue and today he's going to show us his whole hog method of barbecue barbecue not grill we're not going to be doing hot dogs or something we're throwing full pigs on the barbecue all the way from burning the wood to cooking the pig to put them down a plate so let's get a-goin Vinny hey [Music] [Applause] [Music] our guys over here with Rodney Scott before he goes and shows us the whole whole hog method which he's known for I wanted to talk to him a little bit about his wood Hey okay the wood do we use mostly this oak wood and we like to mix it with some Hickory sometimes we get a hold to a little bit of pecan this pecan tree was cut local in the neighborhood now is that just a it's gonna what so it's gonna burn real well and give flavor off yes you want to choose a hardwood that doesn't have anything in it for example pine wood has SAP in it it's horrible for barbecue and it just won't work don't do it all right then see if we still got it huh all right ready you can stay one more time one more time yeah I think you grew up doing this once or twice all right where to Rodney inside we're gonna take it and throw it in fire all right I'm still rolling you're picking up my heavy breathing good wind delivery so we gonna take the wood you don't load the firebox fire God whatever you want to call it the inferno grab it beautiful that's it this is pretty sweet setup you guys so what we're doing here well why don't you tell me what we're doing all right right here we're just burn the wood down this is a complete heat source right okay out in the country where I grew up we always had old fuel drums so we switched up and got us a burn box which serves the same purpose you throw the wood in there's a rack or grate in the bottom that's gonna hold it until the burns in the hot coals and then what we come in I'm assuming shovel out coal shovel coals out take it to our pits fire up on me to the penny to the pits Oh Vinnie don't worry I got the dorm a whole hog barbecue man right all right mobile fridge I'm finna come on in here but we got the pig on ice looking real nice what's that way mr. Scott bass about 138 pounds the meat itself it's got some nice color very nice color to it we get them killed we hang them just in time for 24 to 48 hours we get them out of there never froze Oh beautiful this thing is pretty much custom-built from all the people that we've dealt with and talk barbecue with over the years those pretty much a hood got online a nice change holy yeah I changed so it's like a hood and a lid all in one yeah oh yeah oh that's nice we may have to trim those feet trim the feet where you like a cut about a foot short long smooth strokes all right hello strong ego all right doing good you made it through all right now that's for you Vinnie all right you ready oh I'm ready let's close this let me get the handle over and throw pray hands rinse off we will close this down and get started city dude doing work in the country we gonna break me ready yes sir all right here we go Feeny hot coals all right one shovel you want to go all the way to the back so when you do this yeah you pretty much firing up the hams the thicker part yeah now you get the next one we're gonna go across the shoulders in the front I like doing this Rodney you do oh yeah we're here seven days a week can I get chunks you don't really we don't want flames we can always wait house every day folks thank y'all thank you ma'am I appreciate y'all coming y'all come back and see us nice oh you know that's that's one of the main purposes for the window we can see there and we can say how old and I like that there's something they'd be saying on it where you have kind of that community aspect you know that human element hey the food's great but if the little things like that southern hospitality you can't be here should I say barbecue hospitality they won't put that on your teeth on your shirt barbecue Hospital like all right hot coals hot coals and then you pass it over to your friend wait at this point you want to bring the temperature above that danger zone and you'll see even with the door open gauge is still gonna start to move up why not just burn the wood right in here right why you just put them straight coals in there great question I can show you even better than I can explain it to you right when you take hunks of wood you get this hard and tense smoke okay as opposed to coals you just got that nice smooth heat so we got that going we got our Pig going yep and then how long will we get to enjoy the fruits of our labor 12 hours so we got 12 hours to go before we can flip pull and enjoy all right 12 hours mini you go ahead and get yourself over them sweet teas and a hush puppy and see you then I'm not getting sweet tea more like we make it here this is the this is the secret to the sauce here have any secret so you put in this much black pepper right din that was good that looks about right yeah they gonna rewind that and play that back all day long but they don't work it's not what's in it is the technique that's right now gotta shake it up with the ocean sorry so you put the apron on so what's your six-pack turn it into a keg huh you protect it that's right I'm rocking a pony keg myself ain't that long the cake more people at the party when you bring cake yeah right only five people like get the party when you bring a six-pack oh yeah huh hmm separated give us hear that crackling Vinny yeah now this is deep country engineering here all right I'm into it one two three oh yeah well that looks good now look at that color and picked up smokey chari yeah look like barbecue to me I rather just don't taste like barbecue the minute Ronnie we're gonna take that spoon burn it we're gonna loosen this baby up like this just in oh wow twist in this I think it's tender in here man yeah and what are we doing here you're just breaking it up so when you start putting the flavors in there it goes all the way through ice around we're making some nice little little entryways yeah some some flavor pockets flavor pockets I - yeah all the way all over then everything starts to to marry and time together the juices out of the backbone mixing with the fat out of the belly and that's why I love cooking the whole hog we're gonna just do a gentle shake all over this little shake there you go now the fun part comes in the mop II know what this is just this is just a custom blend this custom blend sauce a little family trait with a small tweak to it now you want to get the full you want to let drain take the full market started the thickest parts of the hog all right just just up and down up and down up and down yeah alright little little mop down all right you want to dip again every third or fourth time you come down you go back in the pot one two three and see it's kind of like aerobics you count mop one two three so now did you cover the whole thing you need to come and get the shovel in the beginning you fired just two hams in the shoulders at this stage right here you want to even sprinkle all over okay now we got enough heat everything is starting to get hot starting to cook through sure we want to get our spoon again spoon it and I like you I think we don't keep this guy anin twist in twist kind of like wax on wax off mr. Miyagi a barter in and twists in and twists sees puddle yeah see the juices bubble it in right there well that's the flavor going through that's love that's the good stuff yeah everything's just working in there all right all right now same technique different seasoning you want to sprinkle this all over the entire home all right make it rain hope I'm doing good good job to job to job come around that shoulder right there right in there my eyeballs oh well you'll get them back in about 30 years I can't see now back the mopping again all right mommy dip one two three I need my cadence one two three all right now here's an indicator that you've done everything that you needed to do all right listen you hear that yeah that hissing that's all the seasonings cooking through the heat getting it hot just playing it in and all the flavors starting to come in you see that bubbles changing places now things are moving I'm doing my best to they're not just to start digging into this we go dig into it in a minute let's give this a minute to mandate we don't close this down all right I'll let you get drink water please self together while we waiting on that we still got to do our regular day job i Brad so these are spareribs yeah we do I don't know a bunch of ribs a day that means this is constant flipping mop flipping mop so this one you don't have to have as much mop sauce okay because too much of it kill you fire okay so you can let it drain for a hot second like that right there and then you can go for it you ain't kidding man you all right never worry about the splash when you're in the pit if you saw splashes everywhere they should either enjoy it or they got to go to another part of the building yeah so you want you always want to make sure that that is that it's flexing if it does till it's almost about the break okay right through the edges yeah if it breaks it's at a little too long okay look at that huh see nice bite on that yeah that's beautiful I'm like a dog bite I take a bite ma'am you willing to take hold memories no leftovers oh yeah see you got a tender bite mm-hmm it's not falling off the bone but I don't want it to be any more tender it's perfect for eaten since Brad's eaten one and we were supposed to show you how close well here's a rib bone so Randy's rib right there oh okay so now when you pull it you want to kind of break it down a little bit all right we'll pull the bones out okay now one of my favorite parts pulling the belly to belly Oh stringy corn fat we probably need to let this cool off a little bit before we go any further all right yeah she's hot but you get the message we get the idea and we like to pull ham loin bellied shoulder kind of mix it all up and then when you put all of that together man you get the ride any special baby whoo get you a piece of that hmm all right baby I'll see you later all right Rodney guys say thank you showing me the way the whole hog barbecue my eyes are still adapting but tell me what we got here right here we got the whole hog sandwich we just basically use some of the same pork that you cook pulled on a potato bun right here we got the sausage this is my original sauce with vinegar white vinegar and cayenne pepper black pepper mixed in a few other things and right here we have apple cider vinegar with ketchup some black pepper in a few other things other sauce the other sauce you got Rodney sauce and then you got the other side I'm into it what's your pick I would have to say Rodney Rodney yeah I want to taste the barbecue without I'm sure the sauce is good try without it's pure you know try without so I'm going me mm-hmm okay good now did you try to without it let's ease the way I like it with sauce on it tell me when when it's always good to have it dripping wet mmm it's delicious by itself but that little bit of acid it just makes it brings out in the barbecue opens it up perfect blend huh see that bite right there oh that's what you want that's perfect red okay my opinion thank you you know it's actually even like you were saying before it's actually even a little better what is it's it's infectious and everything just kind of goes through it yeah see we stole that off the fire earlier all right thank goodness I know a guy so we weren't in trouble but it's better when he gets to sit just a little bit that's awesome we're doing this for a day or two you know hard work my eyes are bleeding ya know but hey it's fun work I can't help but wonder you know what makes you get up out of bed what makes you keep doing this I kept the try it all over again all right I still learn I get to meet new people show them what I do show what I grew up doing and share the experience with them let's people think that's what's all about world peace one barbecue sandwich at a time I'm into that Thank You Ronnie taco taco taco buddy put a little roll on there ready you picking up Mike Mike Mike 2 2 2 hot hot hot my eyes are still burning I can't even see all right guys that's barbecue all right guys that's whole hog barbecue I just want to give it thanks out to Yeti want to give thanks to Rodney and his team it's a lot of hard work to get that good food and at the end of the day it's more than just a plate of good food you know for me it was the hospitality it really was quite refreshing people down here Rodney this team they care and it really comes through not only in the food but just in the whole experience I don't care where you are wherever you are maybe you live in Australia come check it out who cares come check out Charleston come check out Rodney it's worth it bone Appetit all right Vinny I couldn't promise you a dog or anything but uh cold-blooded reptile is gonna have to be stiff in place but he's kind of cute you know I had a couple visits when I was little Vinny I killed one by accident oh but vibrating Vince oh oh my pants you know when you like stamp my campfire and then you move in the spot that wasn't touching your skin's like 700 degrees it's happening so put the shovel down all right ready how's my stance good we're good here hold my skin guys I'm burning oh yeah today we're gonna be barbecuing Brad oh [Music] hey guys and it's live down here in Charleston South Carolina we're gonna be hooking up with now maybe not hooking up check this up here I mean more my pink shirt [Music] you got guys chain that dude needs to learn about his motorcycle alright I think I had a belly on it like me Vinnie whoo let's go he's a barbecue

Channel: undefined

Views: 4,541,442

Rating: 4.9283366 out of 5

Keywords: bbq, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, fermentation, probiotics, make, bon appetit brad, brad bon appetit, brad makes bbq, brad bbq, brad makes hold hog, whole hog bbq, whole hog cooking, whole hog roast, barbecue, brad barbecue, how to cook a whole hog, rodney scott, whole hog, bar-b-que, scotts bbq, rodney scott bbq, how to bbq, whole pig, whole pig roast, whole pig bbq, food, bon appetit

Id: v0e9MS26QmA

Length: 16min 26sec (986 seconds)

Published: Mon May 21 2018

Reddit Comments

[u/IAmABritishGuy]

I love the videos from this guy, he's got a unique way of presenting the show.

[u/Richie311]

Love seeing videos like this about people with a true passion for doing something they love.

[u/Bluecat16]

I love Brad.

[u/TeemoForPresident]

i eat here often, its DANK AF

[u/JTCBoss1]

OMG

[u/Balthanos]

That's a dope set up. Someone put some love into making that kitchen.

[u/[deleted]]

This show reminds me of Blind Date.

https://en.wikipedia.org/wiki/Blind_Date_%28U.S._TV_series%29