From Rodney Scott's kitchen · Rodney Scott's Whole Hog BBQ, Charleston
shake · hot sauce
NATIONAL AWARD WINNERRodney Scott Pepper Vinegar
From an award-winning kitchen
Ratio
CIDER VIN 480
Ingredients
- CIDER VIN480 ml
- CHILE70 g
- SALT18 g
- PEPPER2 g
Method
- Pour to the lines in order (bottom → top): CIDER VIN.
- Add finishing notes: CHILE, SALT, PEPPER.
- Cap the jar and shake until emulsified.
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 Scott Pepper Vinegar.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 (published as “Rodney Scott Pepper Vinegar”). Full citation lives in Provenance.