BBQ Sauce - South Carolina Style with Chef Rodney Scott 

My mom was from South Carolina and when I was a kid she used to make that mustard sauce and put it on chicken, but back then, just the smell of mustard made me want to puke. She'd get me a jar of some store bought sauce so I could eat. Then, as I got older my taste buds changed and I came to love that mustard based sauce. When I lived in LA, I used to swap foods with this Mexican family from Puebla and one time I sent a chicken over that I smoked in a converted fridge that I kept in my little patio area. The girl who took the chicken back to her family told me her dad absolutely loved that sauce, so I made him a big bottle of it. Later, that girl and my mom became friends and used to talk over Facebook. Mom died over a year ago and this segment just caused a rush of memories. Food is timeless and universal and it really has a way of being a conduit through which so many other of the more beautiful aspects of our humanity travel, by which we come to understand our interconnectedness. A jar of sauce... Love you, mom. Thanks, fellas.

I’ve known Rodney and his amazing family sense I was a small child. I’m in my 60s now. They are a southern treasure. May God continue to bless them.🙏🏾

White bread!!!! The most important accompaniment. This show reminded me of my grandfather so much. He would BBQ only a few times of the year. The sauce was kept in a big glass jug under the kitchen sink (yes with the soap and other cleaners). He would start around 3 AM and we would eat about 2 PM. We would eat, he would not. I think by the time he was done over the pit (our BBQ was made in those real oil grills, when they were made by a friend of a friend who was a welder) he just wasn't hungry. It was hot work and took forever but anyone who at his BBQ said it was the best ever. It was pork most of the time and he used a mop for sure but he had that Louisiana creole touch on it :). Thank you for the memories!

I'll say it until I'm dead, Rodney Scott is an absolute treasure. His whole story.

2 masters of their craft talkin regional BBQ, nothin better, imho!!!!

This video is a treasure find for me. I'm of Pennsylvania Dutch heritage, a northern boy who loves smoking pork butts and ribs for myself and family parties and picnics. I appreciate the regional sauces you all provided the origin and knowledge for. Dr C and Rodney you both are living history. Thank you.

As a northern boy, I gotta say this is very educational. Thank you, Dr Conyers.

I am always blown away at human ingenuity to turn something as basic-sounding as food into an art-form! I love this show! :D Thanks Dr. Conyers!

I love that you don't hide your country accent Dr. Conyers! I recently discovered your videos a few days ago and I am LOVING them. #SouthernBBQTraditions #BlackAndProud #NoPlaceLikeHome 🙌🏿 👍🏿 🖤

Imagine being able to draw that sauce map! _All the BBQ joints you would have had to visit._ THAT is how you see America!

I'm from Columbia, SC- I definitely fit the map shown in this video- mustard BBQ will always be my favorite.

I lived down south for a bit and traveled the entire lower 48 states, and southern bbq is magical. People in Michigan make good bbq, but it's just not the same as good southern bbq.

Crazy how different the sauces are when regionally they are very close

In Oklahoma we say “there are no secrets in BBQ” Pit master will tell you exactly how he/she does it and finish with a “good luck”

As someone from SC it's kind of crazy how true it is. Grew up in Calhoun county, right in the middle of mustard sauce country. There's nothing wrong at all with the vinegar and pepper sauce, but mustard just feels like home. Another BBQ thing that's totally unique to SC from what I can tell is the hash and rice. Heck sometimes I'm more hyped up for that than the pulled pork. Next time I'm down in Charleston I really want to try to get some BBQ from Rodney's. He was famous even when he was just in Hemingway.

Growing up in Darlington, SC watching my Father BBQ whole hogs and basing them with a mop, going in the kitchen and kicking everyone out two days before the BBQing to make his signature sauce! All I know is when the whole family would gather around at the table that he and friends made to sit 40 people...we'd watch them bring the hogs to the table. All I needed was white bread, cole slaw, and hot sauce. Gmas masson jar lemonade, shade from the oak tree, the laughs, sounds of the crispy skin cracking, and lets never forget that one loud country uncle who swear he made the best sauce!! #Memories

Oh man. That vinegar pepper based sauce changed my life. I made some, put it on my pulled pork, and haven't looked back since. That acidity IMO is the perfect companion to richness of the pork.

Mustard based sauce all day & I'm from Hilton Head Island South Carolina! If it ain't got mustard base you ain't got that southern taste!!

I've had Scott's BBQ and it's second to none imo. Had the pleasure of meeting Rodney's mother and father. Now I need to try Conyers sauce. I know it's gotta be good.

I love how these guys got along so well and neither bashed the others sauce. And the fact that they didn't make the sauce shows their commitment to their sauce. Real cooks never reveal secrets or recipes.

I need a Southern vacation. Thanks Doc.

Some of my favorite memories is in East Texas... WAY Back in the woods... you'd find a shanty shack where they'd smoke brisket.... and had a chop' block... they would serve the meant on a paper bag, or newspaper... with White Bread, Onion, Pickles.... YUM...

I’m from Texas and I love TX style BBQ as majority of us love the sauce on the side. But when I was in SC at Scott’s BBQ and tried his version of his BBQ pork and his Vinegar Pepper based sauce and loved it. When I met Rodney Scott himself he asked how I liked his BBQ and said I loved it. He smiled and I told him I was visiting from Dallas TX and he guest we love our Brisket in TX. I told him where to go for Brisket in the DFW metroplex. He thanked myself and brought a little more BBQ before I left to go back home to TX. As for a sauce in TX in the DFW area it really depends but we love our tomato based sauce and we prefer it on the side instead of it being on the meat.

I could watch these two talk BBQ for hours. Made my first trip from Arkansas to Rodneys a few years ago and my life was forever changed. Best bbq on the planet.

I love BBQ from the Carolinas!! I used to live in Fayetteville, NC and picked up BBQ ideas from my Stepdad and his buddies. From Texas all the way to the Carolinas, much love to yall! Keep making great BBQ!

I know what's in the sauce paprika, paprika and more paprika 😂😂😂

Probably the best explanation of Carolina sauce differences you will hear. Many RU-vidrs are guessing at it. These guys have the right perspective.

Carolina Sauce is boss. : ) The BBQ wisdom is wholehog here. Great episode, thank you thank you! PS: rye bread and savory corn muffins go great with Carolina BBQ. And for dessert or breakfast, sweet cornbread cakes.

Mangoes, oranges, and peppers, and brown sugar. Miami/West Indian style.

This was one of the best videos on BBQ I have watched...I Love how they talk about the history. Shows the passion they have for their craft....Very Well Done!

Here in Tennessee, we love both dry and wet, but the biggest thing I've noticed is that we love that hickory smoke flavor. You will find most of us don't want a sauce because of this, and the ones that do, like it just glazed on it. All the sauces in the world, can't beat that hickory flavor for nothing! Very good vid, we talk about this all the time how the sauces and the wood you use, tells where you are from.

ive been watching Rodney Scott barbeque for three or four years. I will order everything on the menu, before cruising on carnival sunshine next year! love the video by the way! art and history of barbeque is always the best content!

I loved this video, and the graphics of the regional differences were great too. I could listen to these two guys talk food all day...especially if they're sharing some BBQ! Thanks for sharing. I am from Chicagoland. So the styles and flavors are all over the place. I will say, my favorite sauces are ketchup based, with lots of tangy apple cider vinegar, yellow mustard, and spices like coriander, chile peppers, and allspice.

Love these dudes masters of their trades with a deep respect and knowledge of the history behind it.

As soon as he started talking Pee Dee region my eyes lit up, I'm from Florence. I've lived around the country and i've had plenty of kinds of bbq and nothing comes close to the vinegar pepper style or the gold mustard style from back home. Anytime I see someone up where I live now in Vermont/New Hampshire/Maine fooling around with bbq and doing it some kinda weird way, I break down the South Carolina whole hog technique to them. You guys are an inspiration and are carrying on an important part of our culture and state history! Thanks for being awesome, Chef Rodney and Dr. Conyers.

BBQ can be compared to Pizza... And Grandmas cooking. You love what you grew up eating.

I'm originally from South Florida and of Cuban decent, I was tough to cook whole hog with Mojo marinade made of citrus ,garlic, cumin, salt,oregano and in some areas of Cuba yerba Buena (Spearmint ) we cook it in a wooden box called Caja China (Chinese box)for several hours but I also make a Sauce from Guava paste that I have been making for more than 20 years now and it's a sweet and tangy flavor great on pork.

This is one of my favorite bbq videos I’ve ever watched. Just so much to love and laugh at. I live in NC, but have lived lots of places. The Carolinas are where it’s at. (I’m vinegar and pepper though all day.😬💛)

I live in WNC where when you order bbq you specify Eastern or Western (tomato). I like the Eastern vinegar better.

My grandma would probably love this show lol

I visited my daughter in columbia SC and she took me to a bbq joint, man, never have i tasted such wonderful flavors. I can not wait to go back, now my baby moved to Layfatteville NC, granny will be there kiddies asap k. First stop will be a bbq place! love from roseville calif. Thank you gents

Two of my favorite pitmasters.

All I came for was a quick recipe and done found love & history!!! #2023

I’m from West Texas. We basically only eat brisket. It’s salt and pepper only. We do not use sauce unless the meat is dry. But I think the few sauces I’ve had have been vinegar based. I love seeing what BBQ is like in other parts of the US.

This video warms the cockles of my heart. We Sandlappers do love our BBQ Sauces and everyone of us have our favorites. Rodney's is awesome btw. We've truly got some institutionally famous BBQ houses in this state .... especially the small towns. I could probably name more than fifty off the top of my head ... all of them unique and outstanding in their own rights. Great video men! Upvoted and shared with all my Buddies around the country. BTW, they all love visiting and eating our pork with our MUSTARD BASED sauces ... it's da bomb! Oh and #GoGamecocks!

Growing up in the Carolinas, I like it all so i usually make a mixture of all the sauces sort of combined. But it always starts with a whole jug of Apple cider vinegar and a few table spoons of oil, so it sticks to the meat. Then you add Spices like onion powder, garlic powder, smoked paprika, cumin, and an italian seasoning blend, which is usually thyme parsley and oregano. Then you always add the sweetness.... brown sugar and honey, lastly you add the heat. cayenne pepper, red pepper flakes along with a diced carolina reaper. The other main ingredients are Equal parts ketchup and mustard for the base and Worchestershire sauce to bring out the earthiness taste of of the pork. You simmer it in a large pot and add more apple cider vinegar depending on the viscosity you like..thin or thick. Always add Salt and pepper to taste. Its vinegary. sweet, spicy and has a kick that pairs very well with pork chicken or seafood. It can go on beef too but i usually like a thick kansas city style sauce with molasses in it, on beef. such as sweet baby rays.

I like sweet n spicy but I'm from Texas.

I tried to click on "Like" about 4 times during this video. Love the history. I can understand why competition pitmasters and barbeque business owners hold their recipes close to the chest. I have trouble understanding the "secret family recipe," otherwise. To me, it's like sharing a favorite book or music. If I have a recipe that people enjoy, I love to share it.

I'm a barbecue man in LA, lower Alabama LOL. I love to listen to men talk about cooking barbecue from all walks of life. I have 36 ft pit and 100-year-old barbecue recipe. Never was able to get it going very good trying to raise a family, kids too young and wife didn't want to help.

Im from spartanburg, sc (spartanburg county) and my favorite is the mustard based sauce..love iitt!!

I grew up in Hemingway SC majority of my life an Rodney bbq has been number 1 to me. Every time I go there me an my family stop by an my family that still live in Hemingway got there. Now keep in mind I got family in Summerton, Manning and Sumter but Scott’s take the cake.

Rodney Scott! My favorite pit master! Keep up the great work!

Had no idea how different the sauces could be even in one state! Really interesting stuff Great video - earned yourself a sub for this

In my country Puerto Rico, where barbecue was invented by our natives, the word barbecue comes from the Taíno word barbacoa, we use a lot of local varieties of pickled peppers in our sauce. We also use guava as a sweetener so our sauce is usually sweet and spicy and the viscosity is a little thinner than a mustard sauce.

There's so much information in this video about sauces and regions it's awesome! As a Texan I can definitely confirm sweet sauce is the most prevalent sauce here. But when I was a kid/teen there was a place my family went to that had a vinegar base sauce and ever since those are the types of sauces I've preferred. So I'd guess I'd like me some Peedee region sauce.

I like all the variety in the bbq world . And I don't get tired of it. ENJOY

I'm from NC near the coast and it's vinegar and pepper sauce all the way. We used to go to Gates County to a gas station in the 70s for the best bbq sandwiches ever. Topped with coleslaw. Love your channel.

I'm from Manning , and I know both of these fine gentlemen and their sauces. And LORD help me that I can't choose between the two! They are both great!

My mom is a Missouri girl, central to be exact. She uses all those ingredients, however she also uses diced onions, I know that might be considered blasphemy by some, but it's what I grew up with, and I love it.

Man, great run down. I’ve lived in middle TN, Dallas/Ft.Worth, central AL, and now in southern OH. It’s amazing to see how BBQ changes regionally, but has become cosmopolitan over the last decade or so. As an aside, I grew up on pork shoulder, pure salt rub, cooked over hickory coals in a pit. We had a mix of eastern vinegar/pepper and a lighter tomato/vinegar sauces. Once or twice someone made a western KY black sauce.

I'm familiar with Rodney a fan, but the host to this show is golden!

Being a Northern California native, I like all styles of bbq. Whole hog is my goal one day. Mmmmm

I'm from Pennsylvania, near Philadelphia, and we started making BBQ a few years ago, recently pulled pork, it was very good, but it needed some zip, as the meat by itself is sweet not savory, this is where the Eastern Carolina mustard base sauce gives it the kick that the meat needs. Great video!

As a northerner what I like best about both your sauces is no mention of liquid smoke as an ingredient. If you've got great smoked meat what do you need fake smoke flavor in your sauce for? 40 years ago there was a gentleman from Oklahoma who had a little operation up here. I couldn't get enough of his sauce, I doused it all over everything. It was thin, tangy and vinegar based, but it had a little tomato in it, not mustard. And no fake smoke in it! It wasn't necessary!

Thanks for the video. South East Texas here, been trying sauce recipes from all over the south and gotta say I'm a fan of the tangy, now I do sweeten it just a bit for friends and family but it's still got that east coast kick.

Absolutely love this, having had the privilege of living in each major bbq capital in the us as well as time in Korea I can say that hands down eastern SC is the best. I have had some very good award winning bbq from all over but nothing taste as good as sc bbq. Some may say it’s personal preference but you can’t argue with the history behind it. Whole hog is the best.

I love that you can recognize where people come from by their taste for sauce😂😂😂❤️❤️❤️❤️❤️❤️❤️

Rodney is my mentor. Many of my recipes and techniques are a spin on his style and his passion for the kitchen. Vinegar helps makes the hog taste like BBQ.

I'm from North Carolina--I know I should like a Vinegar based, but I prefer the SC Mustard Style

All sauce is good!!! Love em all...hot, sweet, thick, thin, smoky, mustard, tomato, fruit, honey, korean, peppery, ...Yum Yum Sweet heat mustard sauce on some smoked sausage can't be beat, Dang, now I'm hungry

I went to this place when i was in Charleston for the first time ever and the food blew my mind.

Being from the center area of SC I grew up on mustard base but have to agree with Rodney love the vinegar pepper base

I'm from Texas Brisket here is King. BBQ is salt and pepper rub here with a thin but hearty sauce made using the meat drippings from the smoked beef giving it a rich flavor. Sauce usualy will have a spicy or sweet kick also. We strict on our traditional brisket but no rules for other cuts.

Thank you for this GREAT Video...

Coming from So Calif, I love hearing about different techniques.

I am from Columbia-mustard all the way!!

The mustard sauce is the best sauce on the planet. I'm from north Florida

Real America right there. I'm Mexican and I love Southern Traditions. Best food in the world next to Mexican.

I love America! This is so beautiful man. Love the food and the History behind it.

Great job guys....I agree Rodney Scott story is very inspirational. I would just like to add that regional BBQ styles help make America. Me personally, I prefer the Memphis style (wet/dry) seems to be what I hear folks from all over the country say is #1.

That music in the background is giving me life. Wow they're great

I just came across this video, and now I’m craving vinegar pulled pork! I grew up around mustard based barbecue, but fell in love with the vinegar. It’s my go to! Great video.

Rodney Scott is an absolute legend. Carolina Whole Hog is the best! Both vinegar and mustard!

I was raised in Greene county NC I introduced vinegar pepper to my people down here in south FL It was a huge hit! BBQ is crossing lines!

That map was AMAZING. Now it's going to be MUCH easier to find exactly the sauce I want. Thanks, guys.

I'm from florence and I love to go to Hemingway for the bbq

grew up in Charleston eating Bessingers BBQ with their mustard sauce and that big sweet vidalia onion ring. Nothing else like it....South Carolina BBQ rules!!!! When I lived in Sumter and hunted over in Williamsburg County near Salters.....vinegar was king in that region. I love it all...but preference is mustard.

Two grown men admiring each other's sauce.

Im from the west coast, buy ever since I tried mustard base bbq sauce, it's what i prefer

For My Arizona BBQ sauce, I use Poblano Orange juice Apple cider vin Anchor powder Cumin Orange blossom nectar

I love how these southern gentlemen speak so well. It impressed me to see black men in a better light. I was actually there two months ago at Fletc(law enforcement training center) its 5 mins up the street. The food was great and the waitresses were the nicest I’d ever seen.

Grew up in Charleston. This video took me back home to the hog!

I'm from Texas, and barbecue in our neck of the woods is No Sauce, all Dry Rub. Brisket is king, with German Sausage taking second place.

I'm from southern Virginia and our pulled pork barbecue is pretty much the same as North Carolina style, which seems similar to the vinegar based style of eastern South Carolina. I make a vinegar and red pepper based very liquid sauce for my barbecue. I love sweet but it's all about the tang!

People from North Carolina are always so judgemental towards South Carolina Barbecue, but I respect all of it. Jist enjoy some good barbecue no matter how it's made. Looks great gentlemen.

Yum. I’m going spend a week looking for all these little shops and learning from them.

I sometimes use black cherry juice as the sweetener in tomato based barbecue sauce.

Garlin scott from Sainte Sc love it Keep the tradition alive.😊😊😊😊❤

Love your video. You guys highlight the best part of bbq and that's the "fun" of doing it!!

listening to a man who knows how to manage a fire...nothing better