The Gospel of Carolina Bar-B-Que

Father's Day Best Bar-B-Que chicken inspired by Rodney Scott

I visited Rodney Scott’s Bar-B-Que several summers ago in Hemingway, SC. It inspired me to purchase a Kamado Joe and start making all kinds of barbecue in the backyard.

I arrived about 10 a.m. on a Saturday just as a muffler-less, rusted old pickup down-shifted in front of me onto Cow Head Road headed for Scott’s Bar-B-Que.  Old dogs were lolling in the parking lot of the main tin-roofed building.  Rickety, time-worn shopping carts lined the porch stacked with watermelons and cantaloupes from a farm down the road.  Church pews served as seats for locals who enjoyed sitting, swapping news of the day with neighbors and friends, catching up on a little gossip, and leaving with foam clam shells stuffed with pulled pork and hush-puppies.

Little did I know at the time that Rodney was about to become famous for the best barbecue in South Carolina. His fame has risen high enough that he now has a second restaurant in Charleston on King Street. The gospel of Carolina bar-b-que begins and ends with Rodney.

 If you cannot travel to Charleston this weekend, you can easily make succulent, smoky, tangy barbecue chicken in your backyard.

Father’s Day Perfect Smoked Chicken

A dish that combines the smoky flavors of the grill with the tangy sweetness of barbecue sauce. Inspired by a visit to Rodney’s.

For the chicken:

2 tablespoons Lawry’s Seasoned Salt

2 tablespoons smoked paprika

1 tablespoon lemon pepper

4 chicken quarters

2 lemons, halved for garnish

Sauce: 

1 cup apple cider vinegar

3 tablespoons Worcestershire sauce

3 tablespoons honey

½ cup ketchup

½ cup water

1 teaspoon crushed red pepper flakes

¼ teaspoon ground allspice

1 teaspoon dry mustard

For the sauce:  Place all ingredients in a saucepot and simmer for 30 minutes, stirring occasionally.

For the chicken, Mix together the seasoning salt, paprika, and lemon pepper. Rub the seasoning mixture under and on top of the chicken skin on both sides. Place the chicken on a baking sheet and allow it to sit for 15 minutes.

Heat the grill to 400 degrees. Cover the grill grates with oil by using a paper towel moistened with canola oil. Rub the oil onto the grates and discard the paper towel. Place the chicken on the grill and reduce the heat to 350 degrees. Close the grill lid. After 10 to 15 minutes, baste the chicken with barbecue sauce. Turn the chicken over and repeat this step every 10 to 15 minutes. Cook for about 50 minutes total or until the internal temperature reaches 165 degrees.

Baste both sides of the chicken with barbecue sauce and cook for about 5 more minutes until the skin is crispy.

Remove from grill and allow to rest before serving.