Make Rodney Scott's grilled chicken and marinated tomatoes the stars of your backyard barbecue

Pitmaster Rodney Scott is an expert at making low and slow-cooked barbecue dishes. But sometimes, we get too hungry to wait! Scott is visiting the TODAY Food team to make a couple of his favorite cookout recipes that can be made in a fraction of the time his pit-cooked classics require. He shows us how to make grilled chicken with white barbecue sauce and a tomato salad with onions in tangy vinaigrette.

Rodney Scott’s Whole Hog BBQ, in partnership with Nick Pihakis of Pihakis Restaurant Group, opened its first Tennessee outpost this spring at Chief’s in downtown Nashville. Chief's is a restaurant space and music venue from country music star Eric Church and AJ Capital Partners CEO and founder Ben Weprin.

Rodney Scott's Good Day Chicken by Rodney Scott

"Every Day is a Good Day" is my mantra.

All the meats smoked at my restaurant, Rodney Scott's BBQ, take several hours to cook because of the low temperature and slow timing. So when I want to grill at home, I fire up my barbecue or smoker and cook chicken breasts and leg quarters seasoned with my rib rub.

I like to serve the chicken with my version of a white barbecue sauce. This tangy mayonnaise-based sauce originated in northern Alabama, and it is especially delicious with chicken and turkey.

Rodney Scott's Sweet-Smoky Marinated Tomatoes and Onions by Rodney Scott

I love this salad mainly for the sweetness of the onions and the tangy flavor of the vinaigrette. The tomato helps remind me that I can eat a fruit and like it.

It's the perfect salad to make for any cookout as the freshness and simplicity complements all kinds of smoked and grilled proteins while making the most of seasonal produce. The addition of rib rub and mop sauce really bring this side dish into the barbecue atmosphere and can help tie in flavors from across your menu.

If you like these quick barbecue recipes, you should also try these:

Rib-eye Cheesesteak Sliders by Rodney Scott

Loaded Pork Skin Nachos by Rodney Scott

This article was originally published on TODAY.com