Featured Pitmaster: Just wing it

The pitmaster behind Forrest Fire Southern Smo’kin BBQ shares his method for slow-smoked chicken wings leading up to his appearance at Rock N’ Ribs.

Scott Bodkin learned how to cook by watching his family make meals back in Kentucky — his dad on the grill and his mom on the stove. For him the kitchen was “always the place to be.” Keep an eye out for Bodkin’s new restaurant called Forrest Fire Southern Smo’kin BBQ. Follow the restaurant’s Facebook page for more details and updates.

Scott Bodkin, a Kentucky boy at heart, started his culinary career at the fabled Seelbach Hotel in Louisville before coming to the Lowcountry over 12 years ago. His career has taken him through fine dining, high-end hotel service, ala carte, private clubs and recently as the corporate chef for the Mothership Group (Local Pie, FISH Casual Coastal Seafood and the South Carolina Yacht Club). However, the calling of his familial barbecue roots has continually pulled at his culinary passion. Through this yearning, Forrest Fire Southern Smo’kin BBQ has come alive — catering events, attending festivals and hosting pop-up events at Lincoln & South, Local Pie and Coligny Plaza. The reviews have been so positive that Bodkin plans to open a local restaurant in the near future.

You can get a taste of his barbecue at the upcoming Rock N’ Ribs Music and BBQ Fest, set for Oct. 14-15 at Coligny Plaza. Bodkin will be one of the featured pitmasters at the event, a classic rock n’ roll weekend celebrating barbecue, the people who make it and the people who eat it. To whet your appetite, he shared this amazing recipe for slow-smoked chicken wings, slathered in his tangy SlowCountry ™ BBQ Sauce.

Forrest Fire Southern Smo’kin BBQ: Slow-smoked chicken wings

Ingredients (wings)

3 pounds chicken wings

1/2 tablespoon Tabasco

Ingredients (dry rub)

1 tablespoon brown sugar

2 teaspoons kosher salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon dark chili powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon dry mustard

Directions[1] Place the wings in a large colander in the sink and add the Tabasco sauce, mixing the wings and the sauce together. [2] Add in the dry rub and mix it thoroughly with the wings, making sure the wings are evenly coated. [3] Smoke the wings at 250 degrees for 2 to 2-1/2 hours, making sure to turn the wings halfway through so they cook evenly. The wings are done when they’re cooked all the way through and have an internal temp of 165 degrees. [4] Let the wings rest for a few minutes before serving.

Ingredients (SlowCountry ™ BBQ Sauce)

4 cups yellow mustard

1/4 cup tomato paste

3/4 cup apple cider vinegar

3/4 cup white wine vinegar

1 teaspoon garlic powder

1 teaspoon onion powder

Black pepper and salt, to taste

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

1 cup honey

1/4 cup Worcestershire

1/2 cup water

Dash of vanilla

Directions [1] Put all ingredients into a pot and bring to a boil. [2] Simmer for 10 minutes, then let cool. [3] Toss wings in sauce, or serve the sauce on the side.

Hot Ticket: Rock N’ Ribs VIP

Enjoy all-you-can-eat barbecue from top pitmasters from across the southeast at Rock N’ Ribs Music & BBQ Fest, set for Oct. 14-15 at Coligny Plaza. Pitmasters scheduled to appear include James Beard finalist Kevin Gillespie (Revival; Decatur, Georgia), Anthony DiBernardo (Swig & Swine, Charleston), Chris Williams (Roy’s Grille, Lexington) and Judd and Kate Foster (South of Heaven BBQ; Brunswick, Georgia). Tickets: rocknribshhi.com

VIP tickets ($349) include

Access to and participation in Friday’s Pitmaster Beach Triathlon, Celebrity Chef Dinner with James Beard finalist Kevin Gillespie and private concert with Grammy award-winning musician Angie Aparo.

Saturday early-event admission and food from noon-4 p.m., including music by Cranford Hollow and Blues Traveler.

Front stage VIP lounge and dining area, inclusive VIP bar and libations.

Branded swag • Private restroom