Gawd Damn that looks good!!! And I echo the first few comments below, the added bit of what has changed, and your (And Brad/Crew's) creativity...just awesome. Keep it up mate, and thanks.
I'd put a little Louisiana pepper exchange ghost pepper puree in it, with some topped fried jalapenos. Just a spicy version if I ever had enough leftover pork. I been experimenting with those a bit.
Looks very close to hogs head cheese, which by name alone is off putting. Lol. Hash is much more appealing and it certainly looks delicious with the addition of puréed rice then the crispy pork skin on top for contrast sold me. I’ll be making this soon. Thanks.
Here in central South Carolina we make hash mostly of beef with mustard flavor. The beef usually a roast with the fat is boiled down for 3 to 4 hours. NO tomato or potato's in SC hash. Beef and sometimes 20% pork with lots of onion cooked down. When the meat is falling apart, NEVER use a blender or grinder to blend the meat. We use only a mash potato smasher and mash it with enough water left in the pot to keep the hash wet. This method will leave the meat finely stringy and not like some damn gravy. Hash is NOT gravy but cooked meat with texture. Seasoned with salt, pepper, rubbed sage, and small amount of apple cider vinegar. To finish up we add yellow mustard to desired taste leaving the hash with a light yellow color. Served like you over white rice. Eat until you blow up. Chef Jerry Irmo South Carolina. Give this recipe a try. I am sure it will to be as good as yours like yours won't be as good as mine when I taste it.
I didn't want to be a hater but... yeah. This ain't BBQ Hash.. Thanks for trying though guys. Yall have to actually GO to SC to get some folks to help you out. I liked the skins though..
I freakin love how you do a preview on how you’ve changed the dish from when it was recorded to now. Really smart touch.
The creativity you guys have for a small business is awesome love these cheffy or new style dishes keep doing what you do...
If you are ever interested you should sell the bones. They make for great gardening inputs and amendments (even after having been boiled like that).
Gawd Damn that looks good!!! And I echo the first few comments below, the added bit of what has changed, and your (And Brad/Crew's) creativity...just awesome. Keep it up mate, and thanks.
The special effects floored me. That must've cost a mint!
A low country and midlands SC delicacy.
Now I know what I've been saving all of those bones for. Great vid, as always!
Very nice, thanks for sharing! I never would have thought of blending the meat/rice but makes total sense.
The gelatinous jiggle sent me.
Damn that looks good!
I'd put a little Louisiana pepper exchange ghost pepper puree in it, with some topped fried jalapenos. Just a spicy version if I ever had enough leftover pork. I been experimenting with those a bit.
Looks pretty damn tasty!!!
Looks very close to hogs head cheese, which by name alone is off putting. Lol. Hash is much more appealing and it certainly looks delicious with the addition of puréed rice then the crispy pork skin on top for contrast sold me. I’ll be making this soon. Thanks.
Have you guys done a ramen special yet ? That pork broth is literally a few steps away from a tonkotsu broth
We haven’t because the food truck doesn’t really allow for a la minute cooking, but it’s something we’re interested in for sure!
Here in central South Carolina we make hash mostly of beef with mustard flavor. The beef usually a roast with the fat is boiled down for 3 to 4 hours. NO tomato or potato's in SC hash. Beef and sometimes 20% pork with lots of onion cooked down. When the meat is falling apart, NEVER use a blender or grinder to blend the meat. We use only a mash potato smasher and mash it with enough water left in the pot to keep the hash wet. This method will leave the meat finely stringy and not like some damn gravy. Hash is NOT gravy but cooked meat with texture. Seasoned with salt, pepper, rubbed sage, and small amount of apple cider vinegar. To finish up we add yellow mustard to desired taste leaving the hash with a light yellow color. Served like you over white rice. Eat until you blow up. Chef Jerry Irmo South Carolina. Give this recipe a try. I am sure it will to be as good as yours like yours won't be as good as mine when I taste it.
I am sure that has the Texas taste and looks pretty good. But that is not hash. That is gravy. Oh well.
that is NOT way we make hash in the south!! also, let Brad do the videos.
I didn't want to be a hater but... yeah. This ain't BBQ Hash..
Thanks for trying though guys. Yall have to actually GO to SC to get some folks to help you out. I liked the skins though..
Don’t knock it until you try it! It’s delicious
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