Hi Everyone,

I am trying to help someone locate a recipe for traditional SC hash. This person it under the assumption that there is some internal organs included in the stuff. I have looked at many recipes and none include them. I'm thinking that it may be a modern thing not wanting them in there or not having them available. Also method of cooking the meats before they are ground. I finally have gotten discouraged and thought some old timers or just someone from SC may know the down and dirty about this hash thing. Thanks So much. Ginger Pariah Palace So. GA

-- ginger (gbgirl@progressivetel.com), January 11, 2002

Answers

probably used whatever meat was around.

Barbecue Hash - SC style This ain't chunky hash. This is traditional lowland South Carolina style hash, served over cooked rice. It should have the consistency of thin pudding, be a reddish/brown color, with small hunks of potatoes. 2 lbs chicken breast meat, coarse chopped 2 lbs pork butt, coarse chopped 1 28 oz can tomatoes or 4-6 fresh chopped and seeded 5 medium potatoes, peeled and chopped 2 carrots, peeled and shredded 1 large onion, coarse chopped 1/4 cup rub 12 oz Barbecue sauce

In 12 quart stock pot, saute onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, saute 5 - 7 minutes on medium heat. Add water to cover (appx 1/2 gallon), then add tomatoes. Bring to boil, add carrots. Cook until tomatoes start to break up, then add potatoes. Cook until potatoes have broken down, then add barbecue sauce. Serve hot over rice.

Barbecue Hash - South Carolina Style

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lbs chicken breast meat, coarse chopped 2 lbs pork butt, coarse chopped 1 28 oz can tomatoes or 4-6 fresh chopped and seeded 5 medium potatoes, peeled and chopped 2 carrots, peeled and shredded 1 large onion, coarsely chopped 1/4 cup rub 12 oz Barbecue sauce

In 12 quart stock pot, saut‚ onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, saut‚ 5 - 7 minutes on medium heat. Add water to cover (apprx. 1/2 gallon), then add tomatoes. Bring to boil, add carrots. Cook until tomatoes start to break up, then add potatoes. Cook until potatoes have broken down, then add barbecue sauce. Serve hot over rice.

-- Dave (something@somewhere.com), January 11, 2002.

I guess are you talking about "hash" as in bb-q, or liver pudding? I thought in hash you used all the internal organs of the hog to make it, ie; while you were bb-qing the whole hog. Hash is sort of a gravy, put over rice at a bb-q. Liver pudding,,well now that includes ALL of the pig except for the squeal! All the organs plus the head, it is quite good, and have helped make it at serval old time butcherings. If you like I can make a phone call to a friend and get the details on the hash, ie. internal organs or whatever? Respone if you want me to call. ddt in old time SC.

-- ddt (troubled@ftci.net), January 11, 2002.

Hi Thanks so much for the answers.

Dave I will send the recipe to him thank you. I'm not sure he was looking for something with tomato?? But again I am not so sure.

ddt, I think this BBQ hash may be what he is looking for, as we are going to have an old fashoned butchering and bbq here for the get togerther. I know he has said he whould probably need a heart and liver along with one head. If it would not be too much trouble could you get the info on this for me? Thanks Bunches, Ginger

-- ginger (gbgirl@progressivetel.com), January 12, 2002.

OK,,,,called my friend. And the answer to his hash is: He uses lean meat, ie. he buys 2 Boston butts. His brother-in-law uses about 20#'s of neck bones, but again lean meat. My friend said they use the lean meat as the liver will spoil. BUT, he also said that some folks put all the internal organs, plus the head in a pot and cook it down, chop it up and pour the liquor over it. But that you would need to consume it fast. Hope this helps, it has been about 15 years since I have been a part of a whole hog bb-q! have fun and good eating! ddt

-- ddt (troubled@ftc-i.net), January 12, 2002.

ddt,

Thanks so much. I sent the recipes this morning. Hopefully one is what he is looking for. I just knew that someone here would have some info on the hash. I'll be sure to eat some hash and BBQ for both of you. Thanks Again Ginger

-- ginger (gbgirl@progressivetel.com), January 13, 2002.