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Rodney Scott style Whole Hog

Rodney Scott is a legend in Charleston and in low and slow BBQ in general, so when teaming up with another legend of the craft, Rasheed Philips, you know the BBQ is going to be next level.

I had the chance to spend some time with both Rodney and Rasheed at the Holy Smokes event in Charleston 2022, as well as checking out one of Rodney’s BBQ Restaurants in Charleston.

Rodney Scott is famous for his whole hog style of cooking, using everything from the animal. These days the restaurant itself includes other stuff like chicken wings, pork ribs, brisket, and turkey, but the two key things that people order is the Whole Hog Sandwich and the bag of skins (Chicharrons dusted with rub).

Inspired by both Rodney’s restaurant and the incredible food Rodney and Rasheed cooked at Holy Smokes, below are my versions of these two iconic recipes.

Fried Pork skins


  • 1 lb Pork skin
  • 1 tsp Sea salt (or 3/4 tsp for less salty)
  • Oil (for frying)

    Pork Skin dust

    • 1/4 cup kosher salt
    • 2 tablespoons monosodium glutamate
    • 2 tablespoons freshly ground black pepper
    • 2 tablespoons paprika
    • 2 tablespoons chili powder
    • 2 tablespoons packed light brown sugar
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1/2 teaspoon cayenne pepper


1. Preheat smoker to 300 degrees F and line a flat foil tray with parchment paper.
2. If the pork skin has lard attached to it, carefully cut off the lard, being careful not to cut through the skin. (It’s okay if a little bit of lard is still attached, but try to remove as much as you can, which will ensure the skin will turn out fluffy and crispy.)
3. Cut the pork skin into small rectangles, about 1 inch by 2 inches.
4. Arrange the pork skins in a single layer on the tray, without touching each other, with the fat side down.
5. Smoke for 1 to 2 hours, until dried, crispy, and golden. (Time will vary depending on the thickness of the skin.)
6. Remove the skin from the tray and drain on paper towels. You can let the skin cool and enjoy them right away, but they are better (and fluffier) if you deep fry them.
7. In a large dutch oven or deep fryer, heat 1.5-2 inches of oil to 350 degrees F.
8. Add the dried pork skins to the oil in small batches, to avoid crowding the pan. Cook for 1-3 minutes, until they puff up. The pork skin may float, so you can push them down or flip them occasionally if needed. Remove immediately with a slotted spoon or tongs, and drain on paper towels again. Repeat the deep frying process with the remaining pork skins.
9. In a ziplock bag, add all dust ingredients together and shake until well incorporated. Lightly dust the pork skins with the rub while cooling.

Rodney Scott style Whole Hog


  • Whole hog-Mine was 35 lb. dressed
  • 1 bottle Pigasus Rub (Get yours HERE)

    Mop Sauce

  • 1 gallon distilled white vinegar
  • 1 lemon, thinly sliced
  • 1/2 cup freshly ground black pepper
  • 1/3 cup cayenne pepper
  • 1 1/4 tablespoons red pepper flakes
  • 2 cups sugar


1. Start by butterflying your hog and preparing it to smoke. You can find more info on this process HERE
2. Once hog is butterflied, make a couple of cuts into the hams, to allow the heat to penetrate.
3. Generously season the whole meat side of the hog, working to keep the rub as even as possible.
4. Preheat smoker to about 250F and place the hog meat side down. Cook until the pork hits about 175F. For this hog, that took about 5 hours.
5. While the hog is cooking, in a large pot, mix together all mop ingredients until well combined.
6. Flip the hog so that the skin faces down and mop generously every hour or so, until the meat is pull apart tender, about 203F.
7. Once the hog has hit 203F remove from the heat and tent in foil. Allow the hog to rest about 1 hour before serving.
8. Right before you are ready to eat, "pick" the hog. Remove bones, large pockets of un-rendered fat and lightly shred the meat. Hit with an extra mop of the vinegar pepper sauce.
9. Serve with potato rolls and your favorite sides.

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Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.