South Carolina chef Rodney Scott is taking over Surry Hills’ Harpoon Harry for two days this May to serve up a real-deal Southern American barbecue feast.
On Sunday May 15 and Monday May 16 , Scott will snatch away the tongs from Harry’s newly appointed resident chef Morgan McGlone to serve pulled pork and crackling with vinegar and a pepper-based sauce, slow-cooked over coals for 24 hours.
Scott’s barbecue has a reputation for being not so much a throwback as a continuation of what he’s always cooked since he was 11 years old, a low-and-slow Southern style often imitated but rarely replicated. Tucked away in the small coastal town of Hemmingway in South Carolina, Scott’s Bar-B-Que is an old-school, tin-roofed, tiny diner that’s become a point of pilgrimage for grill heads and barbecue enthusiasts alike.
At Harpoon Harry, Scott’s barbecue plate will be piled with his pulled pork, crackling, white bread, Carolina coleslaw and pimento mac and cheese. For dessert – if you have room – McGlone will bake fried apple pies with cinnamon ice-cream. Top the night off with a potent moonshine milkshake if you’re looking to push the envelope.
Scott will be cooking on Sunday May 15 from 3pm and on Monday May 16 from 6pm until it sells out at Harpoon Harrys, 40-44 Wentworth Avenue, Surry Hills.
