Rodney Scott BBQ in B’ham, AL

[Bkhuna]

My wife and I stopped at his original location in Hemingway, SC years back and the pork was very good. But I've learned a long time ago that there is a high probability that places/pitmasters who get famous and try the franchise route won't be turning out the 'que that makes them famous.

Once you show up on FoolsNetwork, it's usually a slow decline.

[JonnyB]

Just saw where Rodney Scott is partnering with Eric Church on a restaurant/bar on Broadway in downtown Nashville called Chiefs. I hope the quality is better than what you are seeing in Birmingham. I don't have high expectations though, given the location. All of those country star owned places that have taken over Nashville are suspect at best. Just there for the tourist and "woo-girls" money any more. I avoid that place like the plague, other than the occasional Predators game.

[RhodeHog]

Thanks for the warning. I haven't been down there yet. Always sad when you had other BBQ choices nearby but had a disappointing meal that should have been very good.

[Debra]

au4stree truthfully? And I imagine I am one of the few that would believe so. I find reheated BBQ to actually taste better than fresh off
the pit. It seems to me like a cool down and reheat kind of intensifies and tames down the smoke flavor if that makes sense.
I will add the it has to be reheated correctly.

[au4stree]

I’m sure the original location in SC is good. I’m probably guilty of too much grace/chances because it is common knowledge many restaurants serve reheated items.

[Old Glory]

Bummer to hear this. That is a bucket list BBQ spot for me.

[bbqLuv]

Going back for more punishment one more time?
As W.C. Fields once said, "If at first you don’t succeed, try, try again. Then quit. There’s no point in being a damn fool about it."

[jlazar]

Makes me think of the old saying. Fool me once, shame on you. Fool me twice, shame on me.

[au4stree]

This is the second time I’ve been to Rodney Scott’s in Bham. Needless to say I was disappointed with my meal today. I ordered the pork plate with baked beans and collards. The collards were wonderful. I just can’t get over how bad the pork was, when the plate arrived at my table I could tell right off it was reheated from who knows when. The saving grace was their white sauce was pretty good.

I completely understand that serving fresh bbq in a restaurant setting is difficult, which is why so many are moving to a "when’s it’s gone, it’s gone" operation. But this was straight up embarrassing. It seems they could invest in vacuum seal bags and a Sous vide to reheat/hold leftovers.

I will give them another shot, if it goes bad then it’s 3 strikes you’re out.

Note: the first visit was wings, they were ho-hum.