Real close to the way I make it here in Greenwood SC. Nothing like hash and rice along with some corn in the husk smoked over some apple. Well worth the wait for sure !
StumpGreenwoodSC I do believe that we are lucky to have the foods are family has passed down to us. And HASH is exactly like oh red said meat gravy! I hope more people get to enjoy it it's the best, the time put into the pot is well worth the end product. From Seafood to smoke foods we're lucky we got it all, y'all enjoy!
@@StumpGreenwoodSC the hash is great but the chili dogs were the best I ever tasted there in 96 they served them in a gas station the best I have ever eaten
The sound of the crickets in the background just added so much more flavor, and love to that pot! Reminds me of my younger days cooking out in the country.
My grandmother was from Thompson GA, a little over an hour from SC. She used to grind pork meat and make hash😋😋😋 we would sop it up with bread. DELICIOUS!!!!😊
I was reared in Chester. I remember as a kid every 4th, memorial day and labor day my dad and other fellows would fire up some wood and cook a big wash pot full of hash as they drank lots of beer overnight. Pinkie Rollins and Clarence Foster. I remember how good it tasted with soft white bread slices. I'm gonna cook up a pot this 4th
As a Spartanburg SC guy I can say this is a great recipe, I use a lot of venison and a small amount of Worcestershire sauce and soy sauce for a little background flavor.
Only diff in a similar recipe I have... more butter... plus add vinegar early in the cook … helps break down the meat fibers and ads a tiny bit of kick to the flavor... thanks bunches for letting me watch your cook.!!
Thanks for posting this recipe. I have been wanting some for the longest. In York County SC we used to have the Hopewell Hash day. I love it on white bread with a bit of mustard. So good.
I've been down here for a decade and can't believe I this is the first day I'm hearing about SC hash. I'm familiar with other kinds of hash, but I've never seen anything like this. Definitely going to be trying this in the coming months.
In the PeeDee we use Pork Butt, Pork Liver, Potatoes, Onions, and the Seasoning is what makes the hash. Similar to making sausage. Serve over rice. Some of my Army buddies describe it as a Boudin type gravy.
In the midlands it's always been all pork for us I've heard of some people addi g chicken but beef don't seem right to me. Old new paper clippings dating as far back as 1850 for abbeville and edgefield mentioned big town events being bbq and hash from pork.
Great job Big Red!!! We at Forest To farm love your BBQ And everything you make :). Keep up the good work and I think we may try this small version in the crock pot this 4th!! Will let you know how it goes. Terry
Made this last summer and it is awesome! I just use chuck roast when I can find it on sale and cube it myself. Has the extra fat in it, unlike the stew meat. I wish I had a cast iron pot, but my stainless steel works fine on my propane burner. Watch the heat using stainless, it will stick in a hurry if you don't stay on top of it. Heading to Ingles to load up and make some today! Thanks Big Red!
I have my family recipe, but, this is the way we did it. Im almost 68 and ate at the HASH HOUSE with Miss Ruth, PC and Miz Ivester all my life. My mama and Daddy taught us all how to do it, God bless them both. Rice is best, but loaf bread is good, too.❤
No, i do not use any liquid smoke I it. There is a different taste to has cooked over an open fire vs over a has burner like this. The open fire will add a smokey flavor.
Moved from upstate SC in 2017. Now located in north west Alabama. Tried you recipe today. Only change was a little garlic powder and Worcestershire sauce. Turned out awesome. I haven’t had hash since the 175th anniversary celebration for our church back home! Thank you for the video!!!! Merry Christmas and God bless!
Look I know you can't help ya self I know you have made a fine pot of Yankee hash .But here in the real south we make pork hash you can keep your beef hash up yunder. But don't come down here calling that shit southern hash!
James, I am from Union County, and it was done like this 65 years ago (and a long time before then). All pork is for Bar-B-Q. Be careful what you call Yankee hash.
As an old South Carolinian I can attest these are some ingredients you may consider adding...but probably DO NOT ADD ALL: chicken, potatoes, mustard, Worcestershire sauce, vinegar, Texas Pete, Heinz 57, A1, some even add tomatoes!
Hey Red, Do you add water as you cook? Not sure how much you started with. I'm cooking 7 Lbs of chuck roast. No pork. Used your recipe last year and it was A+. Trying to cut my cooking time down. Adds a lot of cooking time when I have to add water. Want to start off with the right amount.
this stuff is awesome. my stepdad is from Spartanburg and we always brought a cooler of hash back to tn. one question I have is do you pour off the blood after it boils out of the meat or do you just keep trucking? im actually going to give your small batch a shot on thursday over the stove. thanks for sharing because I have scoured the net for info on how to make it but you hit the nail on the head.
+BigRedsBarbecue started at 7am and just finished it at 410pm. of course grabbed some bread and gave it a taste. the best stuff ever. tastes just like I remembered. thanks for the instructions will be making this often.
Jamie Grucela start off with at least enough to cover all the meat. You have to keep an eye on it and add water as you cook until the meat breaks down. if the water gets to low and/or you don't keep it stirred, it will scorch.
Omg my dad is from Greenville SC. Before he passed he gave me his family hash recipe and it is the same as yours. I wanted to make it tonight but I am lost as to how much water to start with. HELP!
Hey Big Red. I'm in one of those hash regions over in Florence, SC. We do make it different, but it's all good. Your stand by and stir time is pretty lengthy. I grind the meat and onions, then simmer it after adding all ingredients together. Mine is a ground fine consistency. However with that said, I would sit down to a plate of what you cooked up on rice and tear it up. lol I had a post from an upstate hash brother name is Trey Ward on my hash video which could be you or may not be. Anyway, I enjoyed watching how it's done in the upstate.
I lived in conway sc most of my life and have never heard of this...or maybe ive eaten it and didn't know. Is there a restaurant i can try this at between florence and myrtle? Corn beef hash is all i got🤣🤣
@@denisela3403 Hey Denise. Most of the hash in Florence BBQ restaurants is liver hash. In that case I usuall get the red gravy/sauce with a little hash on my rice. Sumter has Wards BBQ with a red hash and rice. Columbia area has several BBQ restaurants with rice n hash. Farm Boys BBQ, True BBQ, Docs BBQ and prolly more. Sweatmans BBQ in Holly Hill, Dukes BBQ in Orangeburg, Melvins BBQ in Charleston. All serve rice n hash. One viewer td me about Freeman's BBQ in the Augusta area which also serves it. I'm sure there are others if you do some R&I. Thanks-phil
Columbia boy here, and you're absolutely correct about the lack of information on how to make it. Recipe looks great and the finished product looked even better. Looking forward to trying it out myself. Subscribing your channel and if you're ok with it, I'd like to share it with some of BBQ groups I'm in on social media. Great upload, sir.
I tried the smaller version of this recipe and it was truly delicious! I’ve been searching for a hash recipe and this turned out to be the best one. My family loves good ole SC Hash!
+Todd Wood no, I do not have a video of the smaller portion but the recipe is in the video description. You can make it in a pot on the stove or you can cook it in a crock-pot
Having grown up in upstate SC, Union County actually, this is the way that we cook our hash. I spent 20 years in the Army, and everyone that I cooked it for loved it. It takes a long time and a lot of attention to cook it, but it is delicious! Thanks for a good video!
I am in Irmo South Carolina and my meat is on the stove right now. I like all beef but sometimes I do add pork. A couple of things I like adding to my has is rubbed sage, garlic powder and yellow mustard. I am sure your hash is really good. Can't add too much onion. Chef Jerry
I think it got pushed out but I could be wrong. I have done any comps in a couple years. We had another baby, just turned 2, and it's been tough to get back out there.
This looks excellent. How much water would I use for the smaller batch recipe you have listed (thanks by the way for that)! Just enough to cover or is more needed? Thanks!
Yes mamm I’m like what the hell is this I’m from Sumter/Columbia and that’s not what we call hash we use pork and definitely do know what the hell that is
cat99jade the smaller batch recipe in the description will work well in a Crock-Pot, just put it all in and cook on low for 10 hours and shred all the meat.
Along the coast you have hogs head hash, inlands/some costal areas have a vinegar hash, inlands to midlands on the GA side of the state have a style with potatoes and other veggies becoming closer to a Brunswick stew, midlands has a mustard hash and the upstate has a high onion content all or mostly beef hash
@@BigRedsBarbecue I've seen news paper clippings as far back to 1850s in Abbeville and edgefield and newberry and pork was used which is what the midlands have used as far as know for forever. And mustard and vinegar seems most predominant in the midlands. I'm just curious how far does beef hash go back in time in the upcountry?
I've done the Greenwood comp several times. Won Reserve Grand Champion one year. I've not been able to compete the last 2 years but am hoping bro start back.
This recipe is more of an upstate SC recipe... just about exactly what they serve at Midway BBQ between Union and Buffalo. Recipes vary region to region. I love this one myself.
@@nodollas Thanks for the info. Wife loves the chicken stew at Midway... looking to find a recipe for that as well. I found something similar but it just was not the same. I have the beef hash recipe down pretty good tho. Had some for supper tonite.!
Not true, beef hash is common in the Upstate of SC. Just drop by Midway BBQ in Union and you'll see. In fact, we published a recipe on our site for a beef hash that one of our reader's shared with us: destination-bbq.com/?s=Hash
I thought the same thing look up old news paper clippings from modern day sc midlands newberry and edgefield as far back as 1850s, when the towns had a event bbq meats were all pork for hash.
Even old news paper clippings from abbeville sc from before the war, and yes for the war means the war for southern independence, those articles describing bbq and hash making for events were .all pork and abbeville is upcountry so I don't think beef hash is as traditional or old as pork hash but again hash is a method of cooking witch can be used for any meats type I suppose but long live pork hash
Huge pot of Awesome! Is what we call it here in the lowcounty beaufort/jasper county. Youre right, the recipe varies from family to family here in Palmetto state. You did it traditionaly correct, i however have cheated a few times by using left over barbecue stewed down and run through a grinder, returned back to broth to let simmer. Placed on rice, slice of corn bread and a corn on the cob. :) great upload! Love it!
You don't change the "gray water"? Born and raised in SC and hash is special! My absolute favorite
I'd definitely like to try this on a bun, rice, mashed potatoes, etc.!! I like it!
as a born and bred upstate South Carolinian, this is definitely the hash i remember growing up on! thumbs up!
Real close to the way I make it here in Greenwood SC. Nothing like hash and rice along with some corn in the husk smoked over some apple. Well worth the wait for sure !
StumpGreenwoodSC I do believe that we are lucky to have the foods are family has passed down to us. And HASH is exactly like oh red said meat gravy! I hope more people get to enjoy it it's the best, the time put into the pot is well worth the end product. From Seafood to smoke foods we're lucky we got it all, y'all enjoy!
i’m from greenwood sc!! small world!! i grew up in ninety six tho
@@fftllover89 I went to school in ol 96.
@@fftllover89 my dad was from ninety six and left me a hash recipe that called for beef pork and chicken great taste I live in Savannah Ga
@@StumpGreenwoodSC the hash is great but the chili dogs were the best I ever tasted there in 96 they served them in a gas station the best I have ever eaten
The sound of the crickets in the background just added so much more flavor, and love to that pot! Reminds me of my younger days cooking out in the country.
My grandmother was from Thompson GA, a little over an hour from SC. She used to grind pork meat and make hash😋😋😋 we would sop it up with bread. DELICIOUS!!!!😊
I was reared in Chester. I remember as a kid every 4th, memorial day and labor day my dad and other fellows would fire up some wood and cook a big wash pot full of hash as they drank lots of beer overnight. Pinkie Rollins and Clarence Foster. I remember how good it tasted with soft white bread slices. I'm gonna cook up a pot this 4th
Hey Yall born in ORA live in Laurens sc my dad made hash in Enoree at ball park glad to hear from my Carolina Bros an Sis love Yall see on the lake
As a Spartanburg SC guy I can say this is a great recipe, I use a lot of venison and a small amount of Worcestershire sauce and soy sauce for a little background flavor.
Thanks for the video josh! Can not wait to try it out. I love me some hash.
Only diff in a similar recipe I have... more butter... plus add vinegar early in the cook … helps break down the meat fibers and ads a tiny bit of kick to the flavor... thanks bunches for letting me watch your cook.!!
Love me some upstate Hash
Thanks for posting this recipe. I have been wanting some for the longest. In York County SC we used to have the Hopewell Hash day. I love it on white bread with a bit of mustard. So good.
Hopewell hash is the best ever. I miss it!
Going to try this for the 4th...my uncle use to make the best around
In Spartanburg SC...this looks a lot like his...
I've been down here for a decade and can't believe I this is the first day I'm hearing about SC hash. I'm familiar with other kinds of hash, but I've never seen anything like this. Definitely going to be trying this in the coming months.
In the PeeDee we use Pork Butt, Pork Liver, Potatoes, Onions, and the Seasoning is what makes the hash. Similar to making sausage. Serve over rice. Some of my Army buddies describe it as a Boudin type gravy.
When you start putting all that stuff in it, it is no longer gray hash. Salt, pepper, beef, pork, onions, and butter is all you need.
In the midlands it's always been all pork for us I've heard of some people addi g chicken but beef don't seem right to me. Old new paper clippings dating as far back as 1850 for abbeville and edgefield mentioned big town events being bbq and hash from pork.
Great job Big Red!!! We at Forest To farm love your BBQ And everything you make :). Keep up the good work and I think we may try this small version in the crock pot this 4th!! Will let you know how it goes.
Terry
now this is real hash
Made this last summer and it is awesome! I just use chuck roast when I can find it on sale and cube it myself. Has the extra fat in it, unlike the stew meat. I wish I had a cast iron pot, but my stainless steel works fine on my propane burner. Watch the heat using stainless, it will stick in a hurry if you don't stay on top of it. Heading to Ingles to load up and make some today! Thanks Big Red!
I have my family recipe, but, this is the way we did it. Im almost 68 and ate at the HASH HOUSE with Miss Ruth, PC and Miz Ivester all my life. My mama and Daddy taught us all how to do it, God bless them both. Rice is best, but loaf bread is good, too.❤
Do you usually use liquid smoke? When I had it years ago when I used to live in Greenwood, SC they always used liquid smoke.
No, i do not use any liquid smoke I it. There is a different taste to has cooked over an open fire vs over a has burner like this. The open fire will add a smokey flavor.
Nice job. Well done video.
i wonder how that would taste over french fries smothered with cheese.
I spent Sumner's in Walhalla, SC and Six mile, and yes this is definitely how my family cooked their hash, only difference was we used wood.
Yes, many people do cook it over an open flame. I do like the additional flavor that adds to the hash!
Moved from upstate SC in 2017. Now located in north west Alabama. Tried you recipe today. Only change was a little garlic powder and Worcestershire sauce. Turned out awesome. I haven’t had hash since the 175th anniversary celebration for our church back home!
Thank you for the video!!!!
Merry Christmas and God bless!
Yes! Worcestershire sauce is a must! Must have mustard as well.
Look I know you can't help ya self I know you have made a fine pot of Yankee hash .But here in the real south we make pork hash you can keep your beef hash up yunder. But don't come down here calling that shit southern hash!
James, I am from Union County, and it was done like this 65 years ago (and a long time before then). All pork is for Bar-B-Q. Be careful what you call Yankee hash.
As an old South Carolinian I can attest these are some ingredients you may consider adding...but probably DO NOT ADD ALL: chicken, potatoes, mustard, Worcestershire sauce, vinegar, Texas Pete, Heinz 57, A1, some even add tomatoes!
Hey Red, Do you add water as you cook? Not sure how much you started with. I'm cooking 7 Lbs of chuck roast. No pork. Used your recipe last year and it was A+. Trying to cut my cooking time down. Adds a lot of cooking time when I have to add water. Want to start off with the right amount.
Ahhhh the harmony of cicadas and crickets. Sounds like home.
Thank you for this. I miss this so much. I try to get it every time I'm in Gaffney
I actually put all in all at once then top off with extra butter an onions the last few hour’s delicious
this stuff is awesome. my stepdad is from Spartanburg and we always brought a cooler of hash back to tn. one question I have is do you pour off the blood after it boils out of the meat or do you just keep trucking? im actually going to give your small batch a shot on thursday over the stove. thanks for sharing because I have scoured the net for info on how to make it but you hit the nail on the head.
+C Payne, I keep trucking for the most part. I will skim off what builds up on top during the boiling process.
+BigRedsBarbecue
started at 7am and just finished it at 410pm. of course grabbed some bread and gave it a taste. the best stuff ever. tastes just like I remembered. thanks for the instructions will be making this often.
+C Payne Thanks for trying the recipe and leaving feedback. Glad you enjoyed it!
i would take that poured over pasta or rice
Or just bread and butter.
Made it today. Crock pot was taking way to long. I ended up putting it in a stock pot on the stove. Turned out great!!
Terry
I would love to try this! Just need to know how much water in proportion to the ingredients as you have listed them.
Jamie Grucela start off with at least enough to cover all the meat. You have to keep an eye on it and add water as you cook until the meat breaks down. if the water gets to low and/or you don't keep it stirred, it will scorch.
Omg my dad is from Greenville SC. Before he passed he gave me his family hash recipe and it is the same as yours. I wanted to make it tonight but I am lost as to how much water to start with. HELP!
You want enough to cover the meat and then just watch it and add more as needed until the meat is tender
I LOVE SC hash!! I miss it!! Thank you for posting this!
very good video but I think the old lady might have you bro nice video keep them coming
looks lot my grandmother's. She added chicken as well. delish. thanks
Hash and rice is the best thing you can ever eat but if it ain’t hog head I just don’t know…
Just tried this recipe yesterday first hash i ever cooked and the best i ever tasted thanks 4 the recipe
Looking to make the smaller version. It calls for 4.5 lbs of meat and 4 pounds of onions. Seems like alot of onions, is this right?
Yes, that is correct. This style of hash is typically pound of pound meat to onions
Hey Big Red. I'm in one of those hash regions over in Florence, SC. We do make it different, but it's all good. Your stand by and stir time is pretty lengthy. I grind the meat and onions, then simmer it after adding all ingredients together. Mine is a ground fine consistency. However with that said, I would sit down to a plate of what you cooked up on rice and tear it up. lol I had a post from an upstate hash brother name is Trey Ward on my hash video which could be you or may not be. Anyway, I enjoyed watching how it's done in the upstate.
Thx Phil!
I lived in conway sc most of my life and have never heard of this...or maybe ive eaten it and didn't know. Is there a restaurant i can try this at between florence and myrtle? Corn beef hash is all i got🤣🤣
@@denisela3403
Hey Denise. Most of the hash in Florence BBQ restaurants is liver hash. In that case I usuall get the red gravy/sauce with a little hash on my rice. Sumter has Wards BBQ with a red hash and rice. Columbia area has several BBQ restaurants with rice n hash. Farm Boys BBQ, True BBQ, Docs BBQ and prolly more. Sweatmans BBQ in Holly Hill, Dukes BBQ in Orangeburg, Melvins BBQ in Charleston. All serve rice n hash. One viewer td me about Freeman's BBQ in the Augusta area which also serves it. I'm sure there are others if you do some R&I. Thanks-phil
@@progers5019 thank you!!! Im screen shoting this now so the next time I go to Sumter, I can try it.
@@denisela3403 I live in north myrtle beach but from the upstate. I cook them from time to time and sell quarts. Pm me with if interested
Columbia boy here, and you're absolutely correct about the lack of information on how to make it. Recipe looks great and the finished product looked even better. Looking forward to trying it out myself.
Subscribing your channel and if you're ok with it, I'd like to share it with some of BBQ groups I'm in on social media. Great upload, sir.
+R Davis Thanks! Please share with all you can. I love to spread the word on this unique dish. There isn't much information out there on it.
Heck Yay!!❤️❤️❤️❤️❤️YUMMMMMMM
Peppers.., MMMM getting hungry.
I tried the smaller version of this recipe and it was truly delicious! I’ve been searching for a hash recipe and this turned out to be the best one. My family loves good ole SC Hash!
Lynn Montgomery that is great to hear! Glad you and your family enjoyed this recipe!
I had deer hash. Very very good.
Great video.
Yes l love good old country hash❤😊
If you don't eat the flies and gnats in the Hash.....YOU AIN'T SOUTHERN! !!!
Now that's the hash I like and buy from Midway Barbecue Restaurant in Union, SC. Thanks for the recipe.
Midway has food trucks now and sells in Spartanburg and Gaffney..I think Gaffney.
I always go to midway in Buffalo when I come up to visit family, Would like to try your bbq and hash. where are you located ?
Buffalo is just a few miles up hwy 176 from me actually. I don't have a restaurant or anything though. Just something I do for fun/on the side.
@@BigRedsBarbecue oh, ok thanks. Enjoyed the video and the hash looks yummy !
SC upstate. The best hash ever
Is there a video of cooking the smaller portion. Thanks
+Todd Wood no, I do not have a video of the smaller portion but the recipe is in the video description. You can make it in a pot on the stove or you can cook it in a crock-pot
Having grown up in upstate SC, Union County actually, this is the way that we cook our hash. I spent 20 years in the Army, and everyone that I cooked it for loved it. It takes a long time and a lot of attention to cook it, but it is delicious! Thanks for a good video!
You must buy yours at Midway Barbecue like I do. haha
Hey!! Im from Union too, Midway forever!!
I am in Irmo South Carolina and my meat is on the stove right now. I like all beef but sometimes I do add pork. A couple of things I like adding to my has is rubbed sage, garlic powder and yellow mustard. I am sure your hash is really good. Can't add too much onion. Chef Jerry
Hey big dawg you going to make it to the BBQ and blues festival in greenwood this year?
I think it got pushed out but I could be wrong. I have done any comps in a couple years. We had another baby, just turned 2, and it's been tough to get back out there.
Yeah I can understand that.
This looks excellent. How much water would I use for the smaller batch recipe you have listed (thanks by the way for that)! Just enough to cover or is more needed? Thanks!
Just enough to keep it covered
Thanks! I'm making this as we speak!
@@stevelewis8919 let me know how it turns out
👌🏽🙌🏽💯🔥🔥🔥
You are correct, fat equals flavor. You have an awesome hash recipe
Thx!
You're welcome from TX. Nobody serves hash down here.
Looks good .gonna give a try and add some jalopenos to it
Guy sr Would love to hear how it turns out!
Yum. 803
Georgia boi here. And this is not the hash im accustomed to I am used to the traditional hog head hash
Hogs head hash is more common in the costal region of SC. Certainly different than this style of hash.
I love hog head hash...my wife’s dad always brings me some from GA. Never been able to find a good recipe though
Don't some folks here in South add chicken too .
Possibly but I'm not familiar with it
that looks nasty and i love midlands sc hash.
Yes mamm I’m like what the hell is this I’m from Sumter/Columbia and that’s not what we call hash we use pork and definitely do know what the hell that is
@@Drewberry47 Upstate hash beats that midlands stuff you are talking about. Just ask anyone who eats at Midway in Buffalo, SC.
how would i do this in the crock pot
cat99jade the smaller batch recipe in the description will work well in a Crock-Pot, just put it all in and cook on low for 10 hours and shred all the meat.
Thank you very much. Going to try this for the 4th 👍
That is Not traditional sc hog head hash
You are correct, nor was it claimed to be. This is the traditional hash of the upstate.
Thanks so much for sharing this I have been looking for a hash recipe for such a long time. I love hash!!
awesome video. will be trying this.
True SC good food ,thanks
awesome being from SC that looks good we normally add potatoes to our's
+Timothy Powell what part of SC?
Spartanburg, I noticed that you said in the video u were in the upstate.
+Timothy Powell I am in Pacolet
Yea I am from Greenwood my pops always added potatos and vinegar.
the @ of water would be of help i could boil down in 2 or 20 hours
Where is the small recipe?
In the video description
@@BigRedsBarbecue found it .gonna try this deer tks
i like the stricker
What are the 5 hash regions in S.C? What is unique to the hash from each of the 5 regions?
Along the coast you have hogs head hash, inlands/some costal areas have a vinegar hash, inlands to midlands on the GA side of the state have a style with potatoes and other veggies becoming closer to a Brunswick stew, midlands has a mustard hash and the upstate has a high onion content all or mostly beef hash
@@BigRedsBarbecue I've seen news paper clippings as far back to 1850s in Abbeville and edgefield and newberry and pork was used which is what the midlands have used as far as know for forever. And mustard and vinegar seems most predominant in the midlands. I'm just curious how far does beef hash go back in time in the upcountry?
This is the stuff of life right here. This is happiness in a pot.
That looks amazing. A bit different from the liver based hash usually found in the Pee Dee.
Great!!!!
From South Carolina we do not call it meat gravy.
I'm born and raised in SC. Still live here and where I'm from, we do.
Cool I'm up here in greenwood. Is it a lower part of the state thing?
I'm up in Spartanburg
Nice do you ever do the BBQ and blues competition in greenwood or the hogs and hens in Abbeville?
I've done the Greenwood comp several times. Won Reserve Grand Champion one year. I've not been able to compete the last 2 years but am hoping bro start back.
and if you are ever in Gaffney sc go to Joy drive in on hway 29 or go to Willard's Hash & Barbecue
Is Willards still open?
@@preciouspaulapierce5892 i dont know have not been there in years.it was good hash
hash is for smoking!!!!
I am from and live is SC and that ain't hash!
I'm from and live in SC and this is how we do hash in the Upstate. What part of SC are you from. Different regions make it differently.
This recipe is more of an upstate SC recipe... just about exactly what they serve at Midway BBQ between Union and Buffalo. Recipes vary region to region. I love this one myself.
@@charleshendrick7266 Holdens ranch in Spartanburg makes it the same as Midway....I think Phil Holden was a nephew of the Midway family.
@@nodollas Thanks for the info. Wife loves the chicken stew at Midway... looking to find a recipe for that as well. I found something similar but it just was not the same. I have the beef hash recipe down pretty good tho. Had some for supper tonite.!
@@charleshendrick7266 then she will love the chicken stew from Holden's Ranch as well. It's very very similar.
This ain't hash
It's the only way to eat hash and really enjoy it. That low country stuff (or any other recipe claiming to be hash) does not compare.
Yankee hash. You don't put beef in hash here in the real south we don't put in beef hash is pork Yankee!
Not true, beef hash is common in the Upstate of SC. Just drop by Midway BBQ in Union and you'll see. In fact, we published a recipe on our site for a beef hash that one of our reader's shared with us: destination-bbq.com/?s=Hash
I thought the same thing look up old news paper clippings from modern day sc midlands newberry and edgefield as far back as 1850s, when the towns had a event bbq meats were all pork for hash.
Even old news paper clippings from abbeville sc from before the war, and yes for the war means the war for southern independence, those articles describing bbq and hash making for events were .all pork and abbeville is upcountry so I don't think beef hash is as traditional or old as pork hash but again hash is a method of cooking witch can be used for any meats type I suppose but long live pork hash
Huge pot of Awesome! Is what we call it here in the lowcounty beaufort/jasper county. Youre right, the recipe varies from family to family here in Palmetto state. You did it traditionaly correct, i however have cheated a few times by using left over barbecue stewed down and run through a grinder, returned back to broth to let simmer. Placed on rice, slice of corn bread and a corn on the cob. :) great upload! Love it!
Glad you liked it! I've used leftover pulled pork and brisket before and it was fantastic!
Didnt know Southerners made hash like this. Interesting. Gotcha on the looks. But by the texture alone can tell its great. Thanks for sharing.
How many quarts did you get?