THE FATBACK COLLECTIVE challenges the status quo, builds alliances, and supports farmers, artisans, and progressive causes. Fatback includes chefs, restaurateurs, thinkers, writers, and entrepreneurs who gather often to invest energy and intellect to forge stronger communities. Through the Fatback Fund, members raise dollars to assist imperiled businesses and organizations that are rooted in place and rich in culture.
Rodney Scott has been in meetings with Reggie Gibson and Will Wingfield of Reggie Gibson Architects in Charleston to discuss the rebuild of Rodney’s pit room lost to fire in November.
The fundraising totals are in and plans are underway. The Fatback Collective’s collaborative efforts with Rodney took in an approximate total of $81,000 and monies raised will set the project in motion.
A member of the Fatback Collective, Rodney Scott is excited to make sure the Fatback Fund has good footing and is therefore putting a portion of what was raised back into the fund as seed money for the next project.
"The Fatback Collective was my primary partner in this rebuild. Now I want to honor their investment in me. I’ve made the decision to invest $20,000 of the yield from the Tour into the Fatback Fund to aid future efforts. This is my way of investing in the future of food in the South and a new generation of possibilities in Hemingway and throughout the region."
Charleston $5,492.00; Atlanta $8,325.97; Nashville $9,371.96; Oxford $6,500.00; New Orleans $10,768.00. And on the second half of the tour: Birmingham $11,900.00; Charleston $8,135.30; San Francisco $9,135.80. Plus Billy Reid tote sales of $950.00 and individual donations of $11,000.
Approximate total is $81,000. All figures reflect takes after expenses, if any were incurred.
Stay tuned for more details on how much the rebuild will cost and how much of the funds raised will go into the Fatback Fund, to help other businesses or organizations that are imperiled.
Fatback member Caleb Zigas and dear friend Ryan Farr from 4505 Meats will be hosting an evening of tribute to whole hog barbecue and help Rodney Scott rebuild his pits that burned in November.
Hear more about the Rodney Scott in Exile Tour on NPR’s All Things Considered here: http://www.npr.org/blogs/thesalt/2014/02/04/271526910/when-his-pit-burned-down-a-southern-bbq-master-took-hogs-on-tour
Thanks Debbie Elliot for covering the delicious fun!
Here are some photos from the 1st leg of the tour in Charleston, SC
On December 22, 2013, Rodney Scott and John Haire of Jim ‘N Nick’s Bar-B-Q served up Scott’s whole hog, barbecue sandwiches right on King Street in Charleston, SC. The weather was an unusually warm 80 degrees for the Sunday before Christmas and the line stretched a city block the entire afternoon. The “Scott’s Bar-B-Que In Exile Tour” was in full swing and folks waited eagerly for up to an hour to pick up a sandwich from the famed pitmaster. The wait might have been long but the music was good and the entertainment of watching Rodney, Steve Green of Conway, SC, and Chef and fellow Fatback Collective member, Sean Brock flip, mop and pull pork was a great way to spend the afternoon.
Rodney mops on the sauce!
Rodney and Steve Green of Conway, SC flip one of the hogs.
Rodney Scott, the famed barbecue pitmaster from Hemingway, SC, is taking his show on the road. After a residency at Nick’s Bar-B-Q on King Street in Charleston, SC, on December 22, 2013, he’ll tour the South from January 20 until February 4, 2014, bringing honest whole hog barbecue to a wide swath of the region.
Why the tour? Two days before Thanksgiving, Rodney’s pit house went up in flames. Undaunted, Rodney quickly put temporary pits in place, stoked the burn barrels again, and flipped more splayed hogs onto the grates. Now, two weeks later, he is ready to plan the rebuild.
On the Rodney in Exile BBQ Tour, Fatback will serve as host for Rodney. The members of the Fatback Collective encourage you to join them in fellowship and ask you to support this bootstrap effort to rebuild a totemic barbecue joint, one sandwich at a time.
The full tour schedule with participating chefs and cities follows: