If you’ve ever walked down Lower Broadway in Nashville, you know the vibe. It’s a sensory overload of neon lights, bachelorette parties in pink cowboy hats, and "wagon wheel" covers blasting from every open door. But lately, there’s a new smell cutting through the stale beer and exhaust. It’s the scent of hardwood coals and rendered fat. That’s the arrival of Rodney Scott BBQ Nashville, and honestly, it’s kinda weird seeing a James Beard Award winner setting up shop in the middle of a tourist trap.
But this isn't a typical celebrity chef "concept."
Rodney Scott is a legend for a reason. He started cooking whole hogs in Hemingway, South Carolina, when he was just 11 years old. He didn't learn from a YouTube video or a culinary school in New York; he learned by sweating over a pit for twelve hours at a time, flipping animals that weigh as much as he did. Now, he’s brought that specific, labor-intensive magic to the top two floors of Chief’s, Eric Church’s massive six-story playground at 200 Broadway.
The Whole Hog Reality Check
People use the term "whole hog" loosely sometimes. At some places, it just means they bought the whole pig and threw it in an electric smoker. Not here. At Rodney Scott BBQ Nashville, the process is almost spiritual. They use active smokers—four of them—running all day and night.
Basically, they burn hardwood down into glowing red coals. Those coals are then shoveled under the hog. It’s a slow, grueling dance. If the fat drips too fast and makes a "rain" sound, the pitmaster knows the fire is too hot and needs to back off. If it's a slow "tss, tss, tss," things are perfect. This isn't just about the meat; it’s about the skin, too. Rodney’s crew moops that pig with a vinegar-based sauce that’s heavy on the pepper and a little bit of "flavor maker" (his term for MSG). The result? A mix of tender meat from every part of the animal and bits of crispy, salty skin that people literally fight over.
Why Chief's is an Odd (But Perfect) Home
It’s a bit of a trek to get to the food. You have to head to the top floors of Chief's to find the restaurant, which Rodney calls "Hell of a Q." The name fits the rooftop view.
You’ve got the Nashville skyline on one side and the chaos of Broadway below. Most people expect Nashville barbecue to be all about the brisket, which, sure, Rodney serves. He even does a solid Nashville Hot Chicken because, well, you kind of have to when you're on Broadway. But the real reason to be there is the Whole Hog Plate.
It’s 8oz of meat that has seen more care than most people's cars.
One thing that makes this location stand out is the walk-up window. Nashville is a late-night town, and the street-level window serves until 2:30 a.m. on weekends. There is something profoundly satisfying about grabbing a pulled pork sandwich or a bag of "skins" (chicharrones dusted with rub) at 1 a.m. while someone in a nearby bar is failing at karaoke.
What Most People Get Wrong About Rodney Scott
A lot of folks walk in expecting sweet, thick Kansas City-style sauce. That’s not what’s happening here. This is South Carolina Lowcountry style. It’s thin. It’s acidic. It’s meant to cut through the richness of the pork, not mask it.
Honestly, if you drown this meat in sauce, you’re missing the point. The smoke from the wood is the seasoning. Rodney’s "Cut, Chop, Cook" philosophy is literally tattooed on his life. He’s not just a face on a brand; he’s the guy who popularized a dying art form. Before he won his James Beard award in 2018, whole hog barbecue was vanishing because it’s just too hard to do. It requires staying up all night. It requires manual labor.
The Menu: More Than Just Pig
While the pork is the star, the sides aren't afterthoughts. The mac and cheese is creamy, and the cornbread is surprisingly good, but the Pork Skin Nachos are the sleeper hit. They use those house-made skins as the base instead of chips. It’s aggressive, heavy, and exactly what you want after a couple of drinks.
They also do a "Classic Griddle Burger" that’s better than it has any right to be.
- The Vibe: High-energy, loud music, disco balls (a Rodney Scott signature), and incredible views.
- The Cost: It’s Broadway. It isn't cheap. A Whole Hog Plate will run you over $20, and a brisket sandwich is in the same ballpark.
- The Strategy: Go for lunch or an early dinner if you want to avoid the massive crowds that swarm Chief's when the live music gets going.
If you’re visiting Nashville and you only eat at the places with the shortest lines, you’ll probably end up at a mediocre chain. Don’t do that. Even if you aren't a country music fan, the hike up the stairs at Chief's is worth it for a taste of Hemingway.
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Actionable Tips for Your Visit
If you want the best experience at Rodney Scott BBQ Nashville, keep these things in mind:
- Check the Rooftop Hours: The "Hell of a Q" rooftop has different hours than the main venue. They usually open at 11:00 a.m. and serve a special late-night menu until 2:30 a.m.
- Order the Skins Early: They can and do run out of the fried pork skins. If you see them on the menu, grab them immediately.
- Don't Fear the Vinegar: If you’re used to sweet BBQ sauce, try Rodney’s sauce on just one bite first. It’s a different experience, but it’s how the meat is designed to be eaten.
- Use the Walk-Up Window: If the line for the elevator at Chief’s looks like a Disney World queue, just hit the street-level window. You get the same pork without the wait.
- Look for the Disco Ball: Every Rodney Scott restaurant has one. It’s a tribute to his childhood in the 70s. It’s a small detail, but it reminds you that despite the fancy Broadway address, this place has real roots.
The reality is that Nashville is a city of "versions"—version of country, version of rock, version of food. But what Rodney Scott is doing at Chief's is the real deal. It’s an authentic piece of South Carolina heritage parked right in the middle of Tennessee’s neon heart.
Next Steps for Your BBQ Trip:
- Check the official Chief’s Broadway website for the most current live music schedule so you can time your meal with a show you actually want to hear.
- If you're a true barbecue nerd, pick up a copy of Rodney’s cookbook, World of BBQ, before you go; it explains the "Cut, Chop, Cook" method in detail so you can appreciate those smoky flavors even more when you finally take that first bite.
- Download the Rodney Scott's Whole Hog BBQ app for online ordering if you're staying nearby; it’s the easiest way to skip the tourist traffic and get your fix.