From Rodney Scott's kitchen · Rodney Scott's Whole Hog BBQ, Charleston
stove · bbq sauce
NATIONAL AWARD WINNERPortland Rodney's
From a national-award-winning chef
Ratio
Ingredients
- VINEGAR240 ml
- LEMON5 g
- PEPPER4 g
- CAYENNE2.5 g
- RED PEPPER0.5 g
- SUGAR25 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
South Carolina whole-hog BBQ pitmaster of Rodney Scott's Whole Hog BBQ in Charleston; James Beard Best Chef: Southeast. Hemingway, S.C., pit traditions carried into restaurant form.
Originally published as Rodney's Sauce (vinegar-pepper).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Rodney Scott's World of BBQ (scaled 1/16 from gallon) (published as “Rodney's Sauce (vinegar-pepper)”). Full citation lives in Provenance.