WebSauce. Sauté onions in a pan with the tablespoon of oil. Once tender add in remaining ingredients. Cook on low heat and allow to simmer. Remove from heat and …
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Rodney Scott’s BBQ sauce recipe has long been a secret, but in a recent appearance on the Today Show, Scott shared the recipe for “Rodney’s Sauce,” the magic elixir that helped make him a James Beard award winner. Scott’s sauce is born of tradition and echoes the history of barbecue itself. Photo courtesy of Rodney Scott’s BBQ.
Additionally, black pepper gives bite, and pepper flakes build both heat and flavor. Scott adds white sugar to his barbecue sauce as one of the last ingredients. Experiment with types of sugar or even honey for a round sweetness. The ratios are up to you—taste and experiment. “One last tip for a backyard barbecue,” Scott says.
Your sauce is similar, but describe your sauce. Our sauce is vinegar and pepper based, of course. Same as that sauce, but we don’t have quite as many ingredients as Scott’s BBQ sauce with the red and yellow label. The ingredients that we have is not more of just dumped in, but there’s a technique to the way that we make our sauce.
Bring vinegar to a simmer, add spices, remove from heat. That’s the basic recipe for the two barbecue sauces that the recent James Beard Award-winner Rodney Scott swabs on whole hogs and serves at his Charleston, South Carolina, joint. He wouldn’t give away all his secrets, naturally.