Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Bar B Que hash

doubleagledoubleagle Posts: 2
edited September 2012 in Pork
I am looking for a good receipe for Bar B Que Hash. This is a South Carolina low country but I now live in Texas and cannot find it. Help I am trying to educate my neighbors on the low country way of eating Q

Comments

  • Not sure about the low country way, but here in Colorado (the high country) we smoke the hash and then enjoy the eating the Q. B-)
  • I'm in Californa and have no idea what your concept of "hash" is but I'm really looking forward to responces.

    Willing, even eager to be "educated".

     

     

     

     

     

     

     

     

     

    My actuary says I'm dead.
  • @doubleagle ill get one for you this weekend. I'm here in SC and from here. We do a huge pulled pork and hash at church.
    Boom
  • Here is a good one I have based my best hash off of... http://www.bbq-porch.org/recipes/html/r1897.htm
    Evans, GA - 250 Reverse Flow (trailer), Large BGE, custom built cedar table (by me). When in doubt, smoke it.
  • Two types of SC hash I make are real easy. One with potatoes and one without. Both are easy but to do it right it takes time.
    One pork butt
    One small beef roast
    One large onion
    One cup apple cider vinegar
    Whatever dry rub you like
    Cut butt and roast into golf ball size pieces
    Rub with rub
    Dice onion
    Salt/pepper to taste
    Put everything into a pot with a lid and cook over low heat until the meat falls apart, stirring occasionally.
    If you want potatoes in it, when the meat falls apart and you almost have hash, dice a few potatoes and stir into the meat and cook until the potatoes are done. You can play with the recipe to your tastes by adding more or less vinegar or instead of rub, use a small amount of BBQ sauce. You don't need to add a lot of liquid because most of your juice will come from the meat. You can also cook it in a crockpot.
  • Hashmaker said:
    Two types of SC hash I make are real easy. One with potatoes and one without. Both are easy but to do it right it takes time. One pork butt One small beef roast One large onion One cup apple cider vinegar Whatever dry rub you like Cut butt and roast into golf ball size pieces Rub with rub Dice onion Salt/pepper to taste Put everything into a pot with a lid and cook over low heat until the meat falls apart, stirring occasionally. If you want potatoes in it, when the meat falls apart and you almost have hash, dice a few potatoes and stir into the meat and cook until the potatoes are done. You can play with the recipe to your tastes by adding more or less vinegar or instead of rub, use a small amount of BBQ sauce. You don't need to add a lot of liquid because most of your juice will come from the meat. You can also cook it in a crockpot.
    I like your recipe.  Do you have a corned beef hash recipe you can share?

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • Where were you in the low country? I spent several years in McClellanville before moving to Texas.
  • I've only done corned beef hash a couple of times and I used Alton Browns recipe. It's pretty good.
  • Hashmaker said:
    I've only done corned beef hash a couple of times and I used Alton Browns recipe. It's pretty good.
    Thanks.  I'll look it up.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • Thanks to all who responded to my inquiry about hash.
  • I live in the upstate of South Carolina and made this yesterday and got many compliments.... Good luck...

    This recipe cake from the book Smokin' by Myron Mixon page 122....... I just 1/3 the recipe and his says will feed 50 people.......

    3 lbs potatoes

    1 lb yellow onion

    1.5 lb pork - left from some butt a few weeks ago that had been frozen

    1.5 lb turkey meat - left from one I had cooked earlier this year

    1/3 cup of sugar

    40 ounces of crushed tomatoes

    40 ounces for creamed corn

    40 ounces of tomato sauce

    2/3 cup vinegar based BBQ sauce

    Added a little water to thin it then placed on the big green egg ar 250 with platesetter (legs up and using three green feet under dutch oven). Cooked for about 8 hours in a 12 quart pot - this made about 9 quarts.

    LBGE - Swing Grate - Platesetter - Pimaster110 - Pizza Stones - Maverick E732
Sign In or Register to comment.