Rodney Scott's BBQ
Barbecue restaurant · Pittsburgh ·
James Beard Award winner offers whole hog BBQ, ribs, chicken, sides
James Beard Award winner offers whole hog BBQ, ribs, chicken, sides
"Award-winning pitmaster Rodney Scott opened an Atlanta location of his popular Charleston barbecue restaurant in 2021 across from the Met. Like Scott’s other locations, head in for South Carolina-style whole hog barbecue, ribs, chicken, and Southern sides, like collards, golden cornbread, and banana pudding, which can come by the pint or quart to go." - Candy Hom
"Cueing up some Jeffrey Osborne or Isaac Hayes seems like a necessary prerequisite before pulling up to the parking lot of Rodney Scott’s BBQ. Why? Because everything feels so f*cking soulful inside. The West End counter service barbecue spot, named after the restaurant owner, is well-known for the whole-hog cooking style. Additionally, turkey, chicken wings, and brisket get their turn on the heat. And when a forkful of smokey meat pairs with a drizzle of the vinegary Rodney sauce, pucker up and prepare to start humming your favorite soulful love ballads." - demarco williams, jacinta howard
"Known for their pit-smoked whole hog cooking style, Rodney Scott's in West End is an old-school BBQ joint that makes good, timeless Southern hits." - jacinta howard, juli horsford
"The barbecue spot, named after the restaurant owner, is well-known for pit-cooked pork ($14.99) and turkey breast plates ($17). These meaty portions come out of the kitchen on big aluminum trays, so you can go full-on Jackson Pollock with the tableside sauces. When we dig into a forkful of smokey meat drenched in the vinegary Rodney sauce, we always say our grace again. We gotta be grateful for economical eats this good." - demarco williams, nina reeder, jacinta howard
"A short distance from the Mercedes-Benz Stadium is Rodney Scott’s BBQ, an outpost of the award-winning restaurant from legendary pitmaster Rodney Scott. What sets it apart is the whole hog approach, cooked “low and slow” over the coals left over from burning hardwood." - Tori Allen