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dreammachine

Anybody Make Their Own BBQ Hash

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I love good old BBQ - Hash & Rice.  That being said, I find that not a lot of places make very good hash & rice in South Carolina anymore or either I am going to the wrong places and I have eaten at just about every BBQ Restaurant in SC - except for the "North-West-Portion-of our state".

Does anyone that loves to cook good BBQ (I am sure that all of your are great cooks) - like to make their own hash & rice?  I have a recipe from a guy in Florence, SC that makes his own version of "South Carolina Red Hash" and it looks great.  I have not made it yet and hopefully as the fall rolls on I will have time one weekend to give this gentleman's recipe a try. 

I would appreciate if anyone of you brave souls have tried or succeeded in making your own hash & rice to please share with us your secrets and how hard was it for you to do.

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I've made it a few times. I basically just buy some cheap and somewhat fatty pork like Boston butt or shoulder steaks and add a little bit of cheap cut of beef chuck roast or Shanks steaks and throw them in a cast iron pot with some diced onion, salt and pepper, maybe a little barbecue seasoning, and pour enough water in it to cover everything. I really can't remember what all I put in, I think I'd probably use a good bit of mustard and some apple cider vinegar as well. Then, I just simmer it for like a day, maybe longer, maybe less. simmer it long enough for all of the meat to just break down and Shred apart. Then, if I can't get the texture I want shredding it with a fork or spoon or whisk, I will use an immersion blender to incorporate all of the ingredients. If it's too thin, I'll keep simmering it until it thickens , if it's too thick, then I'll add water.

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Grind a Pork loin,Chuck Roast, and a Hand full of chicken livers.Brown with finely chopped onions, celery, and bell pepper.Season with salt and pepper.Add a few tablespoons of Worcestershire.Cover with water and cook low and slow until you get the consistency you’re after.I always add a dollop of my favorite mustard based sauce after I’ve plated.

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14 hours ago, Monksphere said:

Grind a Pork loin,Chuck Roast, and a Hand full of chicken livers.Brown with finely chopped onions, celery, and bell pepper.Season with salt and pepper.Add a few tablespoons of Worcestershire.Cover with water and cook low and slow until you get the consistency you’re after.I always add a dollop of my favorite mustard based sauce after I’ve plated.

I have a friend that puts livers in his hash & rice.  Personally, I don't care for it, but I know a lot of people do.  Good to see that you make your own.  I hope to start making my first attempt in a couple of weeks.  I have a recipe from a guy over in Florence, SC and he makes his own "Carolina Red Hash" and it looks pretty good.  I hope mine will turn out as good as his did.

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10 hours ago, dreammachine said:

I have a friend that puts livers in his hash & rice.  Personally, I don't care for it, but I know a lot of people do.  Good to see that you make your own.  I hope to start making my first attempt in a couple of weeks.  I have a recipe from a guy over in Florence, SC and he makes his own "Carolina Red Hash" and it looks pretty good.  I hope mine will turn out as good as his did.

I don’t put enough liver in to overpower the hash.Chicken livers are pretty mild.Im not a fan of beef or pork liver.

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