Georgia Bar-BQ Hash

Bryan Morris

Ingredients

• 2-3 lb lean pork roast	• 1 Cup cider vinegar
• 2-3 lb lean beef roast or chuck	• 2 Tbs black pepper
• 1 lb white meat chicken (optional)	• 1 Tbs ground red pepper
• 1 onion (large)	• &#189 Tbs crushed red pepper
• 1 can tomatoes (28 ounce)	• 1 Tbs salt
• 1 can white corn	• 1 can beef broth (large)
• 1 can creamed corn

Instructions

Cook meat on BGE until done.
Cool meat and cut meat into large chunks.
Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion.

Place onion and meat back into the pot and add one large can of tomatoes - juice and all. Add corn, vinegar, and seasonings. Simmer a few minutes. Add the beef broth to the meat until it reaches the consistency of stew.

Notes

Serve over white rice or bread with dill pickles on the side as a condiment.

Number of Servings:

Time to Prepare: