Rodney Scott’s BBQ Sauce Recipe

dstearn

I decided to try the Rodney Scott Vinegar based sauce yesterday to use with pulled pork.
All I can say is that this sauce is the best vinegar based sauce I have had,
I followed the recipe with the exception of adding Paprika and Accent.
https://destination-bbq.com/rodney-scotts-bbq-sauce-recipe/

RRP

LOL - then if your excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

HeavyG

RRP said:

LOL - then if your excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

That's the thing that cracks me up when I read so many comments on a recipe on a website that go like... "Great recipe! I didn't have celery so I substituted brussels sprouts and instead of grape jam I used orange marmalade. The family loved it and will be making your meal again!".

That said tho, I am a fan of vinegar based sauces and I'm sure even with those omissions it would still be pretty tasty.

JohnInCarolina

This is a very simple recipe.  I’ll definitely give it a try sometime.  I love vinegar based sauces with pulled pork.

BUFFALOMOOSE

I love the fact that he gives you temperatures to cook to.  I can and have followed the same recipe for chili and have gotten different results because of overcooking (drinking) the spices and cooking the flavor out of them.

Even if he left out a few ingredients, the temperature instructions make it a home run to me.

dstearn

RRP said:

LOL - then if you’re excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

I did not have paprika on hand  and it would only have added some color not a lot of flavor plus I avoid adding MSG to any recipe. The base recipe was very good and much better than Apple Cider vinegar versions.  

dstearn

HeavyG said:

RRP said:

LOL - then if your excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

That's the thing that cracks me up when I read so many comments on a recipe on a website that go like... "Great recipe! I didn't have celery so I substituted brussels sprouts and instead of grape jam I used orange marmalade. The family loved it and will be making your meal again!".

That said tho, I am a fan of vinegar based sauces and I'm sure even with those omissions it would still be pretty tasty.

Do not try the recipe then! 

JohnInCarolina

Guys…

RRP

dstearn said:

RRP said:

LOL - then if you’re excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

I did not have paprika on hand  and it would only have added some color not a lot of flavor plus I avoid adding MSG to any recipe. The base recipe was very good and much better than Apple Cider vinegar versions.  

Fine! I was trying to explain that if you deleted 2 of his his ingredients then it really wasn’t his recipe, was it?

Way back when I joined the original BGE forum 22 years ago there was such a “fire fight “ when JJ  changed a recipe by a smiggen and then called it his rub recipe! 

JohnInCarolina

dstearn

RRP said:

dstearn said:

RRP said:

LOL - then if you’re excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

I did not have paprika on hand  and it would only have added some color not a lot of flavor plus I avoid adding MSG to any recipe. The base recipe was very good and much better than Apple Cider vinegar versions.  

Fine! I was trying to explain that if you deleted 2 of his his ingredients then it really wasn’t his recipe, was it?

Way back when I joined the original BGE forum 22 years ago there was such a “fire fight “ when JJ  changed a recipe by a smiggen and then called it his rub recipe! 

Did you bother to read the article first? The last 3 ingredients were suggestions. 

I just thought that I would share the recipe since it turned out so well.

You could have said thanks for sharing but instead you have to make a lame a$@ comment about it.

caliking

JohnInCarolina said:

This is a very simple recipe.  I’ll definitely give it a try sometime.  I love vinegar based sauces with pulled pork.

Isn't this just flavored vinegar?

RRP

dstearn said:

RRP said:

dstearn said:

RRP said:

LOL - then if you’re excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

I did not have paprika on hand  and it would only have added some color not a lot of flavor plus I avoid adding MSG to any recipe. The base recipe was very good and much better than Apple Cider vinegar versions.  

Fine! I was trying to explain that if you deleted 2 of his his ingredients then it really wasn’t his recipe, was it?

Way back when I joined the original BGE forum 22 years ago there was such a “fire fight “ when JJ  changed a recipe by a smiggen and then called it his rub recipe! 

Did you bother to read the article first? The last 3 ingredients were suggestions. 

I just thought that I would share the recipe since it turned out so well.

You could have said thanks for sharing but instead you have to make a lame a$@ comment about it.

Oh please forgive me for having sinned against thee for trying to explain what I meant  about changing recipes.  

Ozzie_Isaac

Wow, this went sideways in a hurry.

@dstearn thank you for sharing, I for one, will be trying it.  I love vinegar based sauces.

kl8ton

JohnInCarolina said:

I used to have a t-shirt with this on it.

dstearn

Ozzie_Isaac said:

Wow, this went sideways in a hurry.

@dstearn thank you for sharing, I for one, will be trying it.  I love vinegar based sauces.

It’s a great sauce. Unfortunately we have some old forum members that spend too much time selling gaskets out of their garage and have no filter.

dstearn

dstearn said:

Ozzie_Isaac said:

Wow, this went sideways in a hurry.

@dstearn thank you for sharing, I for one, will be trying it.  I love vinegar based sauces.
It’s a great sauce. Unfortunately we have some old forum members that spend too much time selling gaskets out of their garage and have no filter.

dstearn

RRP said:

dstearn said:

RRP said:

dstearn said:

RRP said:

LOL - then if you’re excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

I did not have paprika on hand  and it would only have added some color not a lot of flavor plus I avoid adding MSG to any recipe. The base recipe was very good and much better than Apple Cider vinegar versions.  

Fine! I was trying to explain that if you deleted 2 of his his ingredients then it really wasn’t his recipe, was it?

Way back when I joined the original BGE forum 22 years ago there was such a “fire fight “ when JJ  changed a recipe by a smiggen and then called it his rub recipe! 

Did you bother to read the article first? The last 3 ingredients were suggestions. 

I just thought that I would share the recipe since it turned out so well.

You could have said thanks for sharing but instead you have to make a lame a$@ comment about it.

Oh please forgive me for having sinned against thee for trying to explain what I meant  about changing recipes.  

Just stick to selling gaskets out of your garage. 

JohnInCarolina

HeavyG

dstearn said:

RRP said:

dstearn said:

RRP said:

dstearn said:

RRP said:

LOL - then if you’re excluded 2 of his ingredients then it REALLY wasn't Rodney Scott's recipe - was it? Some here used to say just change one more thing then it becomes YOURS...BUT expect a fist fight from him if you try to post it as "YOUR" recipe!

I did not have paprika on hand  and it would only have added some color not a lot of flavor plus I avoid adding MSG to any recipe. The base recipe was very good and much better than Apple Cider vinegar versions.  

Fine! I was trying to explain that if you deleted 2 of his his ingredients then it really wasn’t his recipe, was it?

Way back when I joined the original BGE forum 22 years ago there was such a “fire fight “ when JJ  changed a recipe by a smiggen and then called it his rub recipe! 

Did you bother to read the article first? The last 3 ingredients were suggestions. 

I just thought that I would share the recipe since it turned out so well.

You could have said thanks for sharing but instead you have to make a lame a$@ comment about it.

Oh please forgive me for having sinned against thee for trying to explain what I meant  about changing recipes.  

Just stick to selling gaskets out of your garage. 

Lighten up Francis!

dstearn

JohnInCarolina said:

And is this supposed to be funny? It’s actually very offensive. 

HeavyG

I have a copy of Rodneys bbq cookbook and I was curious what he wrote in that regarding his sauce. Here it is from page 211...

BACK in Hemingway we used to make barbecue sauce right next to the pit. The pots we used were too big to really fit on a kitchen stove, plus it was more efficient to use hot coals from the pit as our heat source. We'd put a piece of roofing tin down on the floor and then set some hot coals on top of that, and then we would put the pot right on top of the hot coals. When I was a kid, it was mostly men making the sauce-but I was always the designated stirrer.
You can still do it that way if you want to do all the cooking outside, but these days at the restaurant, we make sauce on the stove.
The two main ingredients are vinegar and pepper, so you have to balance them right. You don't want the vinegar to be overwhelming. Distilled white vinegar has less acid than other white vinegars, so it helps keep the bite in balance. Also, heating the vinegar takes away some of its sharpness.
When it comes to the pepper, you want a little spice, but you don't want it so overwhelming that you can't take it. The goal is to get an immediate heat that goes away just as fast as it started. If it lingers too long, you added too much pepper. You know you have it right when you taste a few drops of the finished sauce and, after you taste it, your mouth forms a kiss.
If you are cooking a whole hog, you'll need a gallon of sauce. But if you're using it for any of the other recipes, you can make only half a gallon.

MAKES 1 GALLON

1 gallon distilled white vinegar
1 lemon, thinly sliced
½ cup ground black pepper
⅓ cup cayenne pepper
1¼ tablespoons red pepper flakes
2 cups sugar

In a small stockpot, warm the vinegar over medium-high heat. After about 5 minutes, when the vinegar reaches 150°F on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.

Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F, about 10 minutes. Remove from the heat and allow to completely cool before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 8 weeks.

****

I've never made it as I don't like sugary sauces on pulled pork (I stick with just the basic eastern NC/VA type of sauce - usually just the well known "Shack Attack" sauce which I always keep a big bottle of at hand).

It is obvious that Rodney seems to play/tweak his recipe as he sees fit and that's a good thing. Maybe in his next cookbook "Rodney Sauce 2.0" will include some or all of the possible things mentioned earlier.

Legume

bluebird66

Thanks for the recipe.

JohnInCarolina

dstearn said:

JohnInCarolina said:

And is this supposed to be funny?

I think Far Side cartoons are only funny to people who get the joke.  

ColtsFan

Well this is a nice Sunday morning gem. 

JohnInCarolina

ColtsFan said:

Well this is a nice Sunday morning gem. 

The gold on this forum truly is buried in some of the threads you'd least expect.  

rekameohs

dstearn said:

plus I avoid adding MSG to any recipe. 

Why ?  There is no proof that it causes issues for people, and it actually adds taste.

https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196  

https://foodinsight.org/the-umami-factor-4-surprising-facts-about-msg/

Canugghead

JohnInCarolina said:

I remember seeing this in an OT thread 

Legume

It's a good school, that's just the entrance exam.

Ozzie_Isaac

rekameohs said:

dstearn said:

plus I avoid adding MSG to any recipe. 

Why ?  There is no proof that it causes issues for people, and it actually adds taste.

https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196  

https://foodinsight.org/the-umami-factor-4-surprising-facts-about-msg/

Here is another good explanation of why MSG is wrongly villified.

https://skeptoid.com/episodes/4706