Photo of Rodney Scott's Smoked Chicken next to text that reads
Make Smoked Chicken Like a Barbecue Pitmaster

We can’t help it: we’re just too ready for barbecue season. There are visions of condiments and charcoal and picnics dancing in our heads. This weekend, kick summer off early with the Smoked Chicken from Rodney Scott’s World of BBQ! While you prep your Rib Rub and Rodney’s special sauce, get tips and tricks from the pitmaster pro with the audio edition of Rodney’s book, and the secrets behind a southern staple in Franklin Barbecue.

In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft.

“The South would not be what it is without these traditions, and the Southern conversation around food would not be what it is today without Rodney Scott.”—Lisa Donovan, James Beard Award-winning writer and author of Our Lady of Perpetual Hunger

Franklin Barbecue

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate they had no idea what they’d gotten themselves into. Now, get a meat and brisket-cooking education from the country’s most celebrated pitmaster.

“More than just a recipe book, this is a master course in the fine art of meat smoking, Texas-style.”—Library Journal