Pitmaster Rodney Scott’s Super Bowl staple
Pitmaster Rodney Scott’s MVP
Super Bowl Sunday calls for plenty of delicious snacks. Football fans and food lovers-alike annually look forward to a spread of chips, guac, salsa, wings, mac and cheese — the list goes on.
But James Beard award-winning pitmaster Rodney Scott’s game-day MVP is a pimento cheese — and the recipe for the dish is aptly dubbed “Most Valuable Pimento.”
“Pimento cheese is a staple in the South,” the founder and pitmaster of Rodney Scott’s Whole Hog BBQ tells USA TODAY in an emailed statement.
And it’s a great option for hosting because it can be prepared a few days in advance, Scott explains. “All you need to do is remove it from the refrigerator 30 minutes prior (to serving).”
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The chef recommends finishing with green onions or Rodney Scott’s Rib Rub (see recipe below) and serving with celery, crackers or Scott’s favorite: crunchy pork skins (also known as pork rinds).
The recipe can be found in “Rodney Scott’s World of BBQ: Every Day Is a Good Day: A Cookbook,” published in 2021.
Rodney Scott’s MVP (Most Valuable Pimento)
Makes: 8-10 servings
Ingredients:
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1 pound sharp cheddar cheese (yellow is traditional, but white is fine)
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8 ounces cream cheese, at room temperature
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1 cup Duke’s mayonnaise (or the mayonnaise of your choosing)
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1 cup jarred diced pimentos, drained
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3 tablespoons Rodney’s Rib Rub (recipe below)
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1 teaspoon Colman’s mustard powder (or the mustard powder of your choosing)
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1 teaspoon onion powder
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3 ounces pork skins
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1 medium bag of celery stalks, for serving
Instructions:
Using a box grater, shred the cheddar on the medium shredding holes into a bowl. In a large bowl, mix together the cream cheese and mayonnaise. Add the pimentos, Rib Rub seasoning, mustard powder, and onion powder, mixing until blended. Fold in the grated cheddar, making sure it is…
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