0:00

If you're about to make a change in your life

0:03

and you feel uncomfortable, that's the best

0:05

feeling you can have because

0:08

for the first time in your life, you're making a

0:10

decision that's going to be best for

0:12

you and not what somebody told

0:14

you to do. And that's when all

0:17

bets are off. Welcome to Money Making Conversation

0:19

Masterclass. I'm your host with Sean McDonald.

0:22

Our theme is there's no perfect time to start

0:24

following your dreams. I recognize that

0:26

we all have different definitions of success.

0:28

For you and maybe decide to your HM, it's

0:31

time to stop reading other people's success stories

0:33

to start living your own keep winning.

0:40

Welcome to Money Making Conversation. I am your host

0:42

with Sean McDonald, and it's time to stop

0:45

reading other people's success stories. I say that every

0:47

time I start my show and start writing your own.

0:49

I always tell people to leave with your gifts or your passion

0:51

and don't let your age, friends, family, a

0:54

coworker stop you from planning or living

0:56

your dreams. The interviews I bring on money

0:58

making conversations of people who are successful

1:00

so we learn the secrets of their success. My

1:02

next guest I've had on the show before made

1:05

him during the pandemic watching

1:07

Netflix. He's rodding this guy, rod This

1:09

guy is James Beard, Award winning chef,

1:12

pit master and founder of Rodney Scott's

1:14

Whole Hog Barbecue, operated

1:16

restaurants in South Carolina and Alabama.

1:19

Rodney has continued to expand his acclaimed

1:21

brand of South Carolina style barbecue

1:23

and has been featured on popular TV shows

1:25

including The Today's Show and Netflix

1:28

hear Chef's Table Barbecue, among

1:30

others. Their plans to expand it

1:32

to Atlanta. We're going to talk about that because you know he come down

1:34

to Atlanta. You knew I got to roll down there and give

1:36

me some fixing. You know, it's barbecue,

1:39

then there's fixing. Because I'm from the Houston, Texas,

1:41

I know about them fixes. As well as two more

1:43

locations in Alabama this year as well. He's

1:45

here to talk about his first book, cookbook.

1:47

I got it on my desk, rod This Scout's

1:49

World of Barbecue Recipes

1:52

and Perspective from the legendary pit

1:54

master. That's my man right here. He's

1:56

on the show. Please welcome to the Money make compsations.

1:59

Rodney s guy, How you doing, Rodneck man?

2:01

I'm doing great. It's a pleasure to meet you. It's pleasure

2:04

to be here, pleasure to speak to you again.

2:06

Should I say? And uh, we've

2:08

survived so far in this pandemic.

2:10

Man, We're gonna get past it.

2:11

Hey, Rodd, you know Man, I first

2:13

called Man, I just saw your Netflix Man,

2:15

and it was it was it was an

2:17

interview of just joy because

2:21

I got a slice of a humanized

2:24

you. You know, you know, you know people in the kitchen,

2:27

the chef, they barbecue and

2:29

they some of them talk noise,

2:31

some of them are humble and and just watching

2:33

your story. Man, How what how? What was the

2:36

impact of your appearance on that

2:38

Netflix series Chef's Table Barbecue

2:40

Netflix last year?

2:42

Man?

2:43

That that that appearance on Chef's Table was

2:45

a huge impact on our business, a

2:47

huge impact on our staffs

2:50

as well as me as an owner,

2:53

co founder, a human being

2:55

period.

2:56

You know, it's it's

2:58

been an amazing ride. It kind

3:00

of made me go.

3:00

To the backboard, sit down and suck

3:03

it all in, you know, take it in slowly

3:06

and enjoy the moment because a lot of people they

3:08

skip over it and I wanted

3:10

to savor every moment.

3:11

That I could. It changed my life completely.

3:14

Well, it changed my life from a standpoint

3:16

of just watching an African American man, because

3:19

you know, it's really interesting how we look at business

3:21

and how we look at what is success and

3:23

what you can do because you're an entrepreneur, you're

3:25

a businessman, and sometimes people see

3:28

it'll see that lane. They just see

3:30

you as a barbecue guy or cook or

3:32

a chef. But you run a business, you employ

3:34

people, and so you can get stereotype

3:37

where people say, as a career, this is a career

3:39

for you. This is a that

3:42

you're making money, you you

3:44

have boys, you have a beautiful wife, and

3:46

you have you're sustaining a very positive

3:48

lifestyle, and it's a career for you. So

3:51

do you get caught up in the stereotypes of people

3:53

thinking, oh, he's just a barbecue guy.

3:57

I do get caught up as just being a barbecue guy.

4:00

And I find it very.

4:01

Amusing because people prejudge and underestimate

4:03

what you know because of what they think they

4:05

know about it. So it's

4:08

kind of amusing to me for them to see different.

4:11

For example, I walked in the restaurant one day and he thought I

4:13

was cutting in lines, like where's this guy going?

4:16

And then once they saw.

4:17

Me go like behind the counter and everybody

4:19

started saying, hey, Rodney, it was a

4:21

totally different look. So, you

4:24

know, I find a little bit of music and they

4:26

kind of understand that you're not just a guy shoveling

4:28

coals, that you're trying to grow a business, you're trying to grow

4:30

a brand, You're you're

4:33

trying to give.

4:33

People opportunities to employment.

4:36

They kind of see you a little different, and

4:39

for me that's been a great experience. Again, I

4:41

find a little amusing when they just think one

4:43

thing and find out so much more.

4:45

Well, you know, and watching that Netflix, heere your father

4:47

saw you a little bit different because you had

4:49

ideas and he didn't want to change

4:52

and so and it wasn't until his illness

4:54

that you were able to start implementing some of

4:56

your ideas, which has led to the great

4:58

success that you have now. Talk about that

5:00

transition of being another person because

5:03

that was his brain, that was his business. But you

5:05

can get stuck in your ways and saying I've

5:07

done this all the time works for me, Why

5:09

should I change? And it's I guess it's

5:11

open your eyes to being able for new

5:13

ideas and to listen to other people

5:15

as well.

5:16

Correct, correct,

5:18

you know, all of that's.

5:19

Been an experience and a

5:22

learning experience to see how my

5:24

dad behaved and how.

5:25

To carry myself.

5:26

Trying to show people what we're doing and how

5:28

we're doing it, and people.

5:31

Get stuck in their ways.

5:32

I get that, you know, they feel like if it ain't broke,

5:34

don't fix it. But also I've learned

5:36

that don't get so stuck in your way that

5:38

you can't hear other ideas or

5:40

hear other you know, possibilities

5:43

of.

5:43

Adjustments to what you do.

5:45

So for me,

5:48

it's been a learning experience going through what I

5:50

went through with my father to learn

5:52

how to carry myself better

5:54

than I've been carrying myself, or the way

5:56

that he carried himself with new ideas

5:59

or creations.

6:00

Well, you know, the thing about it is that he

6:02

gave you a start, and that's that's

6:04

the and I guess that's the blessing of

6:07

your having a family that was in

6:09

business, because we as African Americans,

6:11

you know, we don't even look at it as

6:14

as anything that's passed down to

6:16

us. And this business was passed down to you.

6:18

It was something you learned, but early on

6:20

in life, you know, one of my favorite stories in Netflix

6:23

was when we graduate from high school and the girl

6:25

said, are you gonna do is just go down and cut up some maks?

6:29

Yeah,

6:32

and guess what, that's what you did midnight. You

6:34

went down there cut up. But

6:37

again, that's a stereotype, correct.

6:39

Yeah, that is that is a stereotype.

6:41

You know, people underestimate.

6:42

She she didn't see me doing anything else

6:44

but just that, and uh, once

6:47

she heard and saw.

6:48

So many different things happening, it

6:51

was she was amazed.

6:52

And I don't think she even remembers

6:54

saying that to me, because she sent me some congratulation

6:56

notes a couple of times, and I'm.

6:58

Like, I wonder, do you remember telling me that that day?

7:01

And she's always been that extra

7:03

influence to I'm gonna show you. I'm

7:06

going to show you and everybody else who thinks like

7:08

you. And to this day, that's that's my

7:10

thought. You you're not gonna tell me what I'm gonna

7:12

do. You're not gonna limit me on my

7:15

dreams or the things that I or my

7:17

goals period.

7:19

Well, you know, and that's what we're talking about. Goals

7:21

and come on, money making conversations. So many people

7:23

have dreams, Rodney, So many people have

7:25

aspirations of greatness grandeur,

7:28

as they say, and but but then but

7:30

that hard work is what you mentioned there, and you

7:32

have you have sons. How do you implement

7:35

that approach to you know, they

7:37

see you? Because brother, in the end, them

7:40

colds are hot and them barbecue pitchs

7:42

are warm, and they're long hours

7:44

turned out to get to this food that everybody

7:48

savors or comes back and lines up

7:50

for. How do they look? How do you how do

7:52

you teach them hard work? But also

7:54

they living in Like I told my daughter, I said,

7:56

you you've never known not living in their

7:58

conditioning. You know, you came you born

8:01

in hospital, you came home in the air conditioning

8:03

car. You've know an air condition all your

8:05

life. So then your boys

8:07

have known that same a conditioning. So

8:09

because we know where the first you know, pitt

8:11

Master Place was located at. So talk

8:14

to him about your sons. That we're gonna get to the book after

8:16

that.

8:17

Yeah, you know, I got three boys, and the

8:21

youngest lives here with be at home, and the other

8:23

two are older.

8:24

Twenty five and eighteen, ones in Atlanta there

8:26

and another one's still in Emuey, South Carolina,

8:29

and the youngest one here with me, twelve years old.

8:31

Just yesterday I was telling him.

8:32

I was like, look, here's what we got to do to get

8:34

to that great birth. You got first, we got to

8:37

make sure the girls clean. You got to understand

8:39

that there's labor involved. You got to get everything

8:41

going before you enjoy the food. And

8:44

I try to implement to him that it

8:46

doesn't just fall in front of you on the table.

8:49

You got to start. You got to got to put in some

8:51

time, some efforts, some extra work.

8:53

You can't play video games and all of.

8:54

A sudden come downstairs at five forty five and

8:57

be ready to eat. And I

8:59

try to teach him the hard work,

9:02

the fact that when I'm away from home, that I'm not on

9:04

vacation. You know, we're trying to build

9:06

things.

9:07

And I try to teach him how to be a better man than I

9:09

could ever.

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And we're live here outside the Perez

10:39

family home, just waiting for the.

10:41

And there they go almost on time.

10:43

This morning, Mom is coming out the front

10:45

door, strong with a double arm kid carry.

10:48

Looks like Dad has the bags. Daughter is

10:50

bringing up the rear. Oh, but

10:52

the diaper bag wasn't closed. Diapers

10:55

and toys are everywhere. Ooh,

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but Mom is just nailed the perfect

11:00

car seat buckle for the toddler. And

11:03

now the eldest daughter, who looks to be about

11:05

nine or ten, has secured herself in

11:07

the booster seat. Dad zips the bad clothes

11:09

and they're off.

11:11

Ah, but looks like Mom doesn't realize her.

11:13

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11:16

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11:18

Oh, that's a shame. That mug was

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11:37

Well, you know you're a great man. They

11:39

look good in the suit too, they showed Netflix.

11:42

Don't fool this young man walking around

11:44

the shoe heet. Shoe fits him, jazz right,

11:46

fitch him jazz right good has some brother. Let's

11:49

get to this cookbook here, Rodney Scott World

11:51

of Bobecue. Because Sue they you

11:53

know, a big time Rodney. They sent me a book. Okay,

11:55

sent me a book. So Sue's the book arrived.

11:57

If if arrived ups all right.

12:00

I immediately went to the corn bread. I

12:02

go to the glacary all the time. And I

12:04

said's boy, he country boy, this country boy.

12:06

Because I go to your I went to your restaurant. I saw corn

12:08

bread banana putting us on collar green.

12:10

So I said, he better have the corn

12:12

bread now. Or I went to

12:15

the corn bread section. Man that that

12:17

honey butter topping that you put on

12:19

your corn bread. I made

12:21

this the same day I got this

12:23

book. And uh, because my wife,

12:25

I mean, here's the funny thing about it, writing I don't use

12:28

cast iron skill it. My wife always you

12:30

need to learn how to use cast iron skilly,

12:32

so she had so here's

12:34

the funny part about it. So I took a picture

12:37

when I made the corn bread

12:39

right from and I put the put the honey buttery

12:41

on top, and I cleaned up

12:43

the cast ice skille it. It was in the background

12:46

of my photo, so all she

12:48

saw was I see that cast

12:50

iron skilley behind you. I guess

12:52

she went in our house and find it, because

12:55

that made the difference, man, that cast

12:58

iron skilly. Talk about this corn bread

13:00

man, Like I said, I posted on my social

13:02

media, got a great response. I'm gonna post some more

13:04

stuff like the collar greens, I'm a bear,

13:07

and get that blueberry corn bread. We're gonna talk about

13:09

a lot of little minius and little recipes in there. But

13:11

let's talk about that corn bread first off, because that

13:13

was my love. Because I'm gona tell you some Rodney. I

13:15

get excited because I'm an old school

13:17

guy. I take some buttermilk and see

13:20

butterbeilk comes in this corn bread. So it's a win

13:22

win for me because normally I take that.

13:24

I take some buttermilk, put in half

13:27

a glass, sweet it up with sugar.

13:29

Then I crumbled me some corn bread inside.

13:31

That is outstanding for me. So

13:34

I was happy, happy, happy on this.

13:36

But tell us about this recipe and

13:38

the cast irons killer man.

13:41

So let me tell you about that that recipe.

13:43

That cornbread takes me back to my childhood with my

13:45

grandma. My grandma used to make that corn bread.

13:47

She used to use Jiffy Nicks back in the day.

13:50

In that corn bed used to be sweet and

13:52

so tasty and thick. And

13:55

you know, back then, she used to

13:57

sometimes give us a little bit of a.

13:59

Cane patch, sir, and it was this

14:01

old school serrup that she would kind of put

14:03

on the side every now and again. And

14:06

man, you're talking about a good night at Grandma's

14:08

house, right, that'd be some good eat. And

14:10

I wanted that corn bread so badly. And

14:13

we got with our chef, head chef, and we

14:15

talked and I told him, I said, man, Grandma made this cornbread

14:17

that was amazing. We need to develop

14:19

this thing together. And we came

14:22

up with that flavor. And before I tell you any

14:24

more about the corn bread, I got to tell you my mom, my

14:26

aunt, and my cousin who's ten years older than me,

14:28

came in and they tasted that corn bread

14:30

and they said, where did you get grandma's wrestling? So

14:34

when I know that they were satisfied

14:36

with it, I said, yeah, we were hitting

14:38

home. We were hitting close to home, and

14:41

you know, a cast iron skillet cooking that corn bread and

14:43

cast iron. Still it is a lot easier

14:45

in a sense because the heat is even

14:48

all over and that

14:50

thing just bakes right in there.

14:51

Man, all that flavors in there. You

14:53

add that honey butter to it.

14:55

Oh man, you don't

14:57

know what you're missing until you had that corn bread.

15:00

I got, man, I'm

15:02

just telling you something. Then you flip

15:04

the script on the brother here the Roscos

15:07

blueberry cornmeal pound

15:10

cake. Yes, yes,

15:13

I know you said this boy crazy.

15:15

He just going through this book, just making everything. I'm telling

15:17

you something, man, we're gonna talk about then don't get to

15:20

the Colline greens. But let's talk about the Roskos

15:22

blueberry. I had never heard that in my life, man,

15:24

because you know, some people use that corn meal

15:27

like you do, cornmeal and flour and

15:29

just make the corn break all right, and that gives

15:31

you that cake like because people are eating they go this

15:33

take like cake. Well you got flour and with the corn

15:35

meal. But then you flip the script man,

15:38

with the blueberries. Come on, now, how

15:40

did you think of that?

15:42

Well, we were in Birmingham and Rosco

15:44

worked for us at the with us at the Birmiham

15:47

location, and one day we were just sitting here.

15:49

Talking about it. He said, man, this thing is almost like cake.

15:52

I said, yeah, Man, remind you that strawberry

15:54

uh short cake used to get

15:57

sometimes. And he was like, man, what

15:59

about blueberries? He said, you like color blue?

16:01

Yeah? I do.

16:03

So you know it, man, I said, just make

16:05

it then let me know what you think. And he

16:07

did and blow and behold.

16:09

Man.

16:09

I was like, yeah, we're gonna put this in the book. We're gonna share

16:11

this with the world. Let him know that

16:13

this corn bread can come in several different

16:16

ways.

16:16

One of them is gonna be blueberry.

16:18

Okay, And there you have it. You

16:20

know, blue blueberries are sneaky, man, sneaky

16:23

good. Because our blueberry pancake I love

16:25

to death. You know. I'm not a guy that I

16:27

can't just eat a blueberry, you know. But you

16:30

put it in, You put it in this corn

16:32

bread, you put it in this pancase.

16:35

It's outstanding and so so

16:37

so. You know, the thing about you, Rodney is that you're

16:39

a visionary. Let's go be real about it. Let's you

16:41

know, because you check an idea, you expand

16:43

it because your father had a vision, but

16:46

you expanded on that vision. Now you're expanding

16:48

in it to other states and expanding

16:50

your breath. What you trying to do? Take it the world? Barbecue

16:52

man, what you trying to do? Try to be barbecue king, Sir.

16:55

I am trying to take over the world. I'm trying to spread

16:57

the love everywhere.

16:58

Whenever you find a barbie, can you find people in a good

17:01

mood, people having a party, people enjoying themselves.

17:03

So I was like, why not spread this love all over the world

17:05

as far as we can. You know, if

17:07

it's me is absolutely great. If it's somebody

17:10

else, it's just as good. You know, Let's

17:12

let's put it in as many places as we can.

17:15

And every time I think about should I do

17:17

it in this state?

17:18

Should I try it in that state? And I say

17:20

to myself, why not, Just let's

17:22

do it.

17:23

And my goal is to spread spread this

17:25

love, this Ridney Scott whole all love all over

17:27

the world.

17:28

Please don't go anywhere. We'll be right back

17:31

with more Money Making Conversations

17:33

Masterclass. Welcome

17:36

back to the Money Making Conversations Masterclass,

17:39

hosted by Rashaan McDonald. Money

17:41

Making Conversations Masterclass

17:43

continues online at Moneymakingconversations

17:46

dot com and follow money Making conversations

17:49

masterclass on Facebook, Twitter, and

17:51

Instagram.

17:54

And I hadn't stopped dreaming yet. You know,

17:56

I'm gonna keep on dreaming.

17:58

But the beauty of you now is that your

18:01

celebrity. Okay, you know you

18:03

walk down the street, people are recognized you walking,

18:06

especially walking to you establishment. They

18:09

so so so. Being a celebrity

18:11

means you have a brand social media.

18:14

You post things, people engage with that talk

18:16

about that, you know, and that means other

18:18

people have Everybody has a bright idea for

18:20

you now. You know, back in high school then might have no

18:23

idea for you at all. Everybody has a bright idea

18:25

for you because you were just that that at riding

18:27

hill in that box you're staying, he ain't got nothing. But

18:29

now everybody got a great idea for you. How do

18:32

you slice through that? Tell us

18:34

about your team, your team that keeps you focused,

18:36

to keep your organized and keeps your

18:38

own point.

18:40

Oh man, I got to tell you about my team.

18:41

My team is amazing and we got age groups

18:44

that's even better. You know, Nick mackis

18:46

is my partner in this thing. You

18:48

know, we came up with the idea. We sat at the table. He

18:50

was like, let's create a Rodney Scotts and

18:52

I'm like, man, you crazy, and little

18:55

did you know that.

18:56

I would ever do it like this, And we decided

18:59

to do it. And along with Nick, his son

19:01

Nicholas.

19:02

And my man Paul Yack, our head

19:04

chef, we put our heads together and we just kept

19:06

coming up with these thoughts and ideas and they

19:09

helped to keep me humble, to not worry

19:11

about every little thing. You know, when

19:13

I say, hey, man, I got to run over to such such place

19:15

and check this, They'll say, I'll do that

19:17

for you. We got that you take your time

19:19

and focus on what you're doing. So they made

19:22

it well rounded for me. Nick has this

19:24

thing you call the balancing where you have

19:26

yourself, your family, your finance,

19:28

your business, your brand, and you got to balance

19:30

that thing out.

19:32

You know, you got to stay healthy in.

19:34

Order to stay in this whole operation and

19:36

enjoy it at the same time. So we

19:39

all make sure that we balance ourselves,

19:41

our personal lives and everything together.

19:44

And this team that I have, they make

19:46

sure that all of that's perfect

19:48

for me. That my background with

19:51

the restaurant and my personal life don't ever

19:54

you know, one doesn't ever take over the

19:56

other, right so they've they've been super great

19:58

with that.

19:59

You know, that's really that we talk about this, you

20:01

know, and thank you again for coming on money making conversation

20:04

talking to Rodney's guy. He is the king

20:06

of barbecue.

20:07

I know it.

20:07

I got my boy Kevin Blessow in La. You

20:09

know he ain't Rodney, this guy. This is my boy, right,

20:11

rodery guy. He out there populating the

20:13

states, the cities with the with the whole

20:15

hall, the whole hall. Now tell us what

20:18

is the whole hog? Come on with now, roder

20:20

you brag about it. I see it on TV. I

20:22

can tell you right now, I'm not messing with that

20:25

whole hall. Tell us about the

20:27

whole hog experience, why it

20:29

is on fire, why it's popular when they

20:31

go to these these barbecue shows,

20:33

these competitions talk about the whole hall

20:36

and then talk about South Carolina

20:38

style. What makes that different?

20:40

You know, that whole hog is. We

20:43

like to describe it as a difference.

20:44

You can taste and you know, you go to certain

20:47

restaurants, you'll see that they have shoulders

20:49

or hams, and that's not the whole hall.

20:51

When you get the

20:53

ham, the loin belly.

20:55

Meat and some shoulder meat all mixed together

20:57

and you put it in a bike. You you

21:00

got that whole hog right in the palm of your hands. You're

21:02

tasting every corner, every cut of

21:04

that whole animal. And it's a different taste,

21:06

and it is a difference you can taste. Once you taste

21:09

the whole hog and you go back to a shoulder, you

21:12

kind of understand what I'm trying to explain. And

21:14

the way that we did it in South Carolina, we did the whole

21:16

hog with vinegar and pepper.

21:19

See.

21:19

I grew up on the southeastern part of the state, closer

21:21

to the coast, and vinegar pepper

21:23

is the thing over there. And you

21:26

know, we use the white vinegar, the crushed

21:28

pepper, pepper flakes, and some people will

21:30

call it black pepper,

21:32

cayenne.

21:33

Some sugar.

21:34

That's basically a sauce that we put

21:36

together in that part of the state. And in South

21:38

Carolina, Man, you can go to him the way right now and

21:40

say I need a whole hog cook twenty

21:43

people might jump up and say I can do that.

21:45

That's what we did in my area. That's what we did growing

21:47

up. And you know, I've

21:51

traveled in different places and people say, how

21:53

do you cook a whole animal?

21:54

I think they're.

21:55

Amazed by it, And my whole thing is, Look,

21:57

if you can't do it, I'll show you.

21:59

Let me do it for you.

22:01

And before you know it, they find out how many people

22:03

can eat from it, how many ideas can

22:05

go around it. You can put grits and pork together,

22:08

you can build a taco with this thing. I

22:11

mean, you got all these options with this whole

22:13

hal So it's always been a treat

22:16

and a big thing to do in my area. And

22:18

when other people see it from different regions, man, they're

22:21

amazed by it.

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Well, first of all, I'm

23:55

amazed at because I'm

23:57

from Houston, Texas. So I got a nephew

23:59

here has a Bob if you stay at real popular called Big six

24:01

Barbecue Houston. Text talented kid makes

24:03

his own sausage and I

24:06

tell him to follow you. I tell him what my mayor Rodney

24:09

watch what he does, and he's he's

24:11

doing very well in the Houston market. Now,

24:14

but back to you in regards to what I

24:16

see you. Do you expanding now

24:18

in Atlanta market? Now, you just skipped all over

24:20

with to Birmingham. You know you were from South Carolina,

24:23

skipped over Georgia and in Alabama.

24:25

Now now we sit down here in Atlanta. Now,

24:27

I'm kind of wondering when I'm gonna get the

24:29

whole hog experience, when I could just drive

24:32

to it, not just order via

24:34

mail or ups or fed X. Tell

24:36

us what Atlanta experience? Talk to

24:39

us now, brother, when you're coming right

24:41

now, Atlanta, Atlanta. I'm trying

24:43

to get to you as soon as possible. I've been trying to get

24:45

there since last year.

24:46

But here we you know, here's a new year

24:48

where we're coming.

24:49

We're a lot closer, hopefully by this summer,

24:52

well counting on July. If we're lucky to

24:55

have things open at sixty six eight Metropolitan

24:57

Parkway. The building is looking

24:59

great. Most of the construction

25:02

is in where we're trying to get

25:04

the windows in the furniture going.

25:06

And those guys are out there. They were getting.

25:08

It and this was last week when I checked on them, so

25:10

they're making some progress. So we're trying to

25:12

get that whole hog to Atlanta at least by

25:14

the summer, hopefully no later than July.

25:17

Now now, can one order things

25:19

on the mail or through fad Eggs? So do

25:21

you ship talk to tell us about the whole

25:23

operation now, I know you're based in

25:26

South Carolina and Alabama. Can we order

25:29

to go online and order things get delivered

25:31

to our house.

25:33

You can order our food online,

25:36

not our food.

25:37

Itself, I'm sorry, but our rubs and

25:39

our sauces are available online now. Our t shirts

25:42

and some hats is what we have available

25:44

online right now. We're trying to work on

25:46

that process seeing about getting the food kind

25:49

of where you can order it and with shipping

25:51

to you.

25:53

Overnight.

25:54

But you want to make sure though. You know a lot of times

25:56

that when when you send your food out, you wanted to be right.

25:58

You don't want it to be shipped out there and

26:01

you're not ready for it.

26:02

Right right. You know that's very true because

26:04

it's like the experience, because you

26:06

know it's a lot of people are microwave your your barbecue.

26:09

You know.

26:09

Oh it's tough, you know, and because

26:11

you got to tell people how to do it. You know, you got to put in the

26:14

other put a little water underneath it, you know, make

26:16

sure it stays juicy and stuff like

26:18

that. But you you send it across,

26:20

you know they're gonna microwave, They're gonna zap it. They're

26:22

gonna zap it, and then they're gonna go get some of that

26:24

barbecue salted. A guy from Kroger's

26:26

not saying, Bob, you know that ain't your sauce.

26:29

Next thing, you know, they got that on that So you trying

26:31

to maintain the right stuff because

26:33

of the fact that that sauce. Now, I'm gonna tell

26:35

you right before my interview, I dropped

26:37

in a baked potato. See, I'm just telling

26:39

I just love this book. He has

26:42

a book is the Loaded Baked Potato.

26:44

I dropped because they're gonna stand there for an hour put it

26:46

in a four hundred degree Let me tell you how I do it, and

26:48

so but I do. But now you the great

26:50

thing about it is that in your book, you

26:52

tell us how to make the ride this white

26:55

barbecue sauce. Tell us about that white barbecue

26:57

sauce. Then I'm gonna put on this tape.

26:59

Come on now that riding

27:01

is white barbecue sauce.

27:02

It was like, Hey, you plan to go to Alabama, you

27:05

need a white sauce.

27:06

And I'm like, man, you know, we'll get

27:08

to that bridge when we.

27:09

Cross it, you know, And all of a sudden

27:11

we decided, you know, can we make a twist

27:13

on this sauce? And I was like yeah, And

27:15

we decided to make a white sauce with the

27:18

South Carolina touch to it. And you

27:21

know that sauce is

27:23

great on chicken. And then Alabama's

27:25

where I learned that white sauce is great on chicken.

27:28

And the first thing I said was

27:30

we got to have something for the person

27:32

that loves white sauce.

27:34

And here it is, man, and we

27:36

put it in the book.

27:38

Man, and then uh, and then I

27:40

closed. I got to clothes. Well, first

27:43

I want to tell people it's a cookbook and it's a story,

27:45

and so I do. I just been staying on

27:48

the recipe side of it, but it's also

27:50

a great reader about your life, the

27:52

important people in your life, the transitional

27:55

moments that you had in your career. Why was it

27:57

important not to do a cook book

28:00

kind of like memoir? It kind of like that's what it

28:02

really is if by different perspectives

28:04

in your life that were very important to

28:06

who you are today instead of just doing

28:08

a basic cookbook.

28:09

Rodney, Well,

28:11

you know we were writing this cookbook my

28:14

man lolus erk Eli hats off to this

28:16

man. He walked me through the steps

28:18

of helping me write this book, and

28:21

we were just we're just going over everything, and I

28:23

said, you know what that recipe at

28:25

that time had to do with me being a child

28:28

at this age, and we started telling a story about

28:30

each recipe and then telling

28:32

that.

28:32

I was like, yeah, but that I remember that.

28:34

Day didn't go as great, and before

28:36

you knew it, we were talking

28:38

about my complete childhood and

28:42

he was like, wow, you know you're going

28:44

to tell this story and I said yes, And

28:47

all of the things I've experienced, good,

28:50

bad, ugly, I said,

28:52

I think the world should know that, you

28:54

know, these are things that I've been through.

28:57

Maybe somebody else has been through the same thing, and

28:59

hopefully they can learn from this and feel

29:02

better about their situations, to

29:04

move forward, carry on, to be optimistic

29:06

about whatever things you encounter. So

29:09

I decided to tell my story, and I

29:12

have absolutely no regrets in

29:14

telling everything that's in that book.

29:18

Well, the thing about the beauty of this book is that a

29:20

little little background about me this then, you

29:23

know during the pandemic is where I met you during the pandemic

29:25

during an interview on money making conversation. I

29:27

bought a building in Atlanta and this

29:29

one acre of property, and my one in

29:32

my dreams was I wanted to have my own

29:34

vegetable garden on

29:37

my property at my office because I got a

29:39

built in kitchen and I'm launching my show

29:41

next month called Rushawn's Kitchen. So

29:43

you know I'm gonna cook a lot of repispedes. And when I cook

29:45

your recipe, I'm I have your book sitting right there. Tell everybody

29:48

this came straight out of Rodney Scott's

29:52

World of Barbecue book right here credit given.

29:54

That's how I do it on my show, and so I

29:57

have I got letters back there. I

29:59

got to chair and the beef steak, tomatoes,

30:01

I got oprah back there, I got

30:03

seedless water morow seedless watermelons.

30:06

I got my parsley, and I got

30:08

my cilantro, and I got my

30:10

collage greens. So

30:14

in my hallopenoons, can forget the halopens yellow

30:16

and white angles as well for my peak because

30:19

I'm a text next food now. So

30:21

when I saw your book and

30:24

I saw collar greens, I just smiled

30:26

knowing that I'll be pulling my collar greens

30:28

right out my back of my building. Brouh

30:31

whoo. I will tell me Rodney,

30:33

you said, did you put the rodney the

30:36

sauce on top of the collar greens? Tell us

30:38

about that, man, Come on, brother.

30:40

So me, growing up as getting collar greens was

30:42

not one of my favorites. So I

30:45

always I always wanted to uh uh

30:49

stay stay true to the barbecue game and

30:51

the sides that come with the barbecue game. And

30:54

my partner Nick was like, hey, dude, you gotta

30:56

put colli.

30:56

Greens on this menu.

30:57

I said, dude, I'm not a fan of collar greens,

31:00

and he says, how do you how

31:02

do you know if you never had your greens?

31:04

You need to create a flavor that you enjoy.

31:06

And I'm like, man, I'm telling you I don't like no collage greens,

31:08

but I tried it so many times growing up, and

31:11

he said, well, look at the list

31:13

of ingredients that we think that you should.

31:16

Put in there.

31:16

And I looked it over and I was like, you

31:18

know, I'll try this thing, And before you know it,

31:20

I tasted those greens with that sauce in

31:24

that pork and I said, you know, I could do this,

31:27

and I was surprised. The first time

31:29

I ever tasted it where people could see

31:32

was on that chef's table, and I

31:35

was like, oh, man, okay, I've been missing

31:37

out on these collar greens for a lifetime. And

31:40

I said, we need to put this in the book. We

31:42

need to put these greens in there. And

31:44

they smell like the way my mama used to make

31:46

them.

31:47

They I guess they taste like

31:50

my mama would make thems.

31:52

Got the ham hocks in there, yes.

31:54

Sir, you know, put that whole hamm up

31:56

in there, you know. And

31:59

when we did it like that, I was like, Okay,

32:02

these these are not so bad.

32:03

And I wanted to make sure and put him in there to

32:05

hopefully inspire some kid to taste those collar

32:07

greens growing up.

32:09

I'll tell you some man right there and enjoyed

32:11

talking to you. I also got some cabbages

32:13

playing it out there. So I'm gonna do the cold slaws in

32:15

the book too. So you you already

32:17

know I'm gonna be This book gonna be like kind of dirty

32:19

when I finished with it, you know, after the summer.

32:21

That's what I want. But I want some memories

32:24

in there, you know, I want some memories for

32:26

you. And that book not just nice

32:28

and pretty on the shelf. Open that thing up.

32:30

Well you know something, brod there. I always enjoyed

32:33

talking to you the second time, right, you feel like a friend.

32:35

Man.

32:35

That's why I can't wait till you open the place, man,

32:37

so I can come down and come to come out of my office

32:39

and I show you for real that I

32:41

wasn't joking, and show you my guarden and

32:44

show you my kitchen. And I said, I'm gonna

32:46

make the corner, bro make your corn bread right in front of you. And

32:48

that cast ice is kill it. Because that's a blessing to be able

32:50

to have somebody's talented you that you can

32:52

show off, he said me showing off

32:54

to you. You know I can do this, brother, You know, Thank

32:57

you, brother, Thank you. But more important than man, your

32:59

books are Rodney Scott's World of Barbecue.

33:02

Thanks for coming on Money Making Conversation again, Rodney.

33:04

Oh Man, thank you for having me. And I'm gonna

33:06

have to come by that office and let you do the cookie.

33:08

Absolutely, don't worry about that. Thanks

33:11

so the fried chicken with the pepper and come

33:13

on for the This book, kid is crazy good.

33:15

It's crazy good. And I forgot to

33:17

talk about the banana pudding, but we ain't gonna talk about

33:19

that. We ain't gonna talk about that because this is in the book.

33:23

All right, y'all. If you want to hear any of

33:25

our interviews, I'll see it I interviews. Please

33:27

go to money Making Conversation dot com on

33:29

with Sean McDonald. I am your host.

33:32

Thank you for joining us for this edition of

33:34

Money Making Conversations Masterclass.

33:37

Money Making Conversations Masterclass

33:39

with rough Sean McDonald is produced by

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thirty eight to fifteen Media Inc. More

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information about thirty eight to fifteen

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Media Inc. Is available at thirty

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And always remember to lead with

33:52

your gifts distinctest,

34:03

Distinctest