Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Pappymn on February 07, 2017, 09:42:46 PM
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Watching Andrew Zimmer doing a BBQ trail. Several places had South Carolina Hash, and it is not what I think of when I think of Hash.
Any love here for it?
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Going to have to google that up. Sounds interesting
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OH YEAH!!!!!
Whenever I am in the Midlands of SC ( around Lexington, or Columbia ) it is a common menu item at BBQ shacks - and I alway have to get some. Maurice's BBQ is a small chain in that area that really does a good job with it.
Like it a lot.
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I have tasted it once. Not too bad at all. I've heard some "strange" stories about how it is made. Apparently "old school SC hash" might not get past the FDA. I heard these stories after I tasted it.
Art
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Watching Andrew Zimmer doing a BBQ trail. Several places had South Carolina Hash, and it is not what I think of when I think of Hash.
Any love here for it?
I saw that show too...I might try it once, but kinda scary looking to me. .☆´¯`•.¸¸. ི♥ྀ.
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Many years ago, I was at a local BBQ joint in Johnston, Georgia. It was one of those places that you ordered and picked up your food at a counter, and sat on community tables. All food came with part of a loaf of sliced white bread. They made their hash outside in a large black cast iron pot not unlike a kettle for "witches brew". They had a wood fire to cook it slowly and used a wooden paddle to stir it up. Inside they served it over rice. Had a lot of stuff in it but it was sure good; brings back memories.
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Many years ago, I was at a local BBQ joint in Johnston, Georgia. It was one of those places that you ordered and picked up your food at a counter, and sat on community tables. All food came with part of a loaf of sliced white bread. They made their hash outside in a large black cast iron pot not unlike a kettle for "witches brew". They had a wood fire to cook it slowly and used a wooden paddle to stir it up. Inside they served it over rice. Had a lot of stuff in it but it was sure good; brings back memories.
A nearby town to us has a "Burgoo" festival in the summer. Burgoo was traditionally a frontier-style stew consisting of meat (originally game) and various vegetables. It is slow cooked in cauldrons over a wood fire. This cooking takes 24 - 36 hours and is stirred with canoe paddle look alikes. But what I will add is many years ago a girlfriends mom , who was on the commitee for the BurgooFest voluteered our services to stir the stew overnight. We saw road kill be tossed into the vat! The locals didn't used to partake of this.....wisely. ???
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Just looked at a recipe and I don't think it's for me. Sort of like I used to eat Scrapple, but I just can't do it now.
BD
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Jim'n Nick's, Bar-B-Que in Bluffton, SC on Fording Island Road has some terrific Hash to go with it's excellent Que.
I asked what was in it and was told "what do you care as long as it taste good" with a smile.
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Jim'n Nick's, Bar-B-Que in Bluffton, SC on Fording Island Road has some terrific Hash to go with it's excellent Que.
I asked what was in it and was told "what do you care as long as it taste good" with a smile.
I can tell you this...I have watched the making of 'hash...And - if you are sensitive on the subject of organ meats...don't eat it. Liver, tongue, ....and few parts in descending order on the scale of " foods least likely to be consumed in a country with a 1st World economy" are in a good hash.
Hash is exactly what Andrew Zimmer would salivate over. Yeah...I love it too. But - full disclosure - I will eat almost anything. I said ALMOST...... ;) ;D
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Jim'n Nick's, Bar-B-Que in Bluffton, SC on Fording Island Road has some terrific Hash to go with it's excellent Que.
I asked what was in it and was told "what do you care as long as it taste good" with a smile.
I can tell you this...I have watched the making of 'hash...And - if you are sensitive on the subject of organ meats...don't eat it. Liver, tongue, ....and few parts in descending order on the scale of " foods least likely to be consumed in a country with a 1st World economy" are in a good hash.
Hash is exactly what Andrew Zimmer would salivate over. Yeah...I love it too. But - full disclosure - I will eat almost anything. I said ALMOST...... ;) ;D
The pleasant lovely elderly lady did say it was everything not at the Walmart meat counter.
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Jim'n Nick's, Bar-B-Que in Bluffton, SC on Fording Island Road has some terrific Hash to go with it's excellent Que.
I asked what was in it and was told "what do you care as long as it taste good" with a smile.
I can tell you this...I have watched the making of 'hash...And - if you are sensitive on the subject of organ meats...don't eat it. Liver, tongue, ....and few parts in descending order on the scale of " foods least likely to be consumed in a country with a 1st World economy" are in a good hash.
Hash is exactly what Andrew Zimmer would salivate over. Yeah...I love it too. But - full disclosure - I will eat almost anything. I said ALMOST...... ;) ;D
The pleasant lovely elderly lady did say it was everything not at the Walmart meat counter.
And...when they say "everything but the oink...they are NOT just whistlin' Dixie... ;) :D
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;D
Jim'n Nick's, Bar-B-Que in Bluffton, SC on Fording Island Road has some terrific Hash to go with it's excellent Que.
I asked what was in it and was told "what do you care as long as it taste good" with a smile.
I can tell you this...I have watched the making of 'hash...And - if you are sensitive on the subject of organ meats...don't eat it. Liver, tongue, ....and few parts in descending order on the scale of " foods least likely to be consumed in a country with a 1st World economy" are in a good hash.
Hash is exactly what Andrew Zimmer would salivate over. Yeah...I love it too. But - full disclosure - I will eat almost anything. I said ALMOST...... ;) ;D
The pleasant lovely elderly lady did say it was everything not at the Walmart meat counter.
And...when they say "everything but the oink...they are NOT just whistlin' Dixie... ;) :D
;D ;D ;D ;D
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I've had the honor of judging hash competitions in South Carolina and enjoyed them immensely. Like some others who have posted here I had to ditch my preconception based on what I call "hash" (breakfast side made with diced corned beef, potatoes and onions) and embrace a new form using the same label.
The samples I got to judge were all very savory and meaty but the similarities ended there. Spicing can go in several directions. Consistency (mouth feel) of the results can differ, too. Since this is a non-standard entry, there are no parameters set for judging it and we judged it simply by what we liked best (not a valid test in the four standard meat category competition). My highest scores went to the entries that were on the thicker side, texture wise and had a lot of flavor depth (not just one overriding thing in the flavor profile). Good stuff! I hope to get to judge it again soon.
Hub
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Jim'n Nick's, Bar-B-Que in Bluffton, SC on Fording Island Road has some terrific Hash to go with it's excellent Que.
I asked what was in it and was told "what do you care as long as it taste good" with a smile.
I can tell you this...I have watched the making of 'hash...And - if you are sensitive on the subject of organ meats...don't eat it. Liver, tongue, ....and few parts in descending order on the scale of " foods least likely to be consumed in a country with a 1st World economy" are in a good hash.
Hash is exactly what Andrew Zimmer would salivate over. Yeah...I love it too. But - full disclosure - I will eat almost anything. I said ALMOST...... ;) ;D
The pleasant lovely elderly lady did say it was everything not at the Walmart meat counter.
And...when they say "everything but the oink...they are NOT just whistlin' Dixie... ;) :D
BUT O SO GOOD OVER HOT RICE!!!
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I posted earlier about hash that I had at a local BBQ place in Johnston, Georgia, and I do not know what meat they used, but it sure was good. I have done some searches and find that most of the places use pork butt and beef meat, not organs. It looks like the old methods did use organ meat, probably because they used all of the animal. I found a Sconyers recipe from August which used potatoes, and a South Carolina one from Big Reds BBQ which used a lot of onions. There appears to be a lot of local variations just like BBQ sauces. It also looks like they cook it for a long time which makes competitions seem difficult. I am going to try one of the recipes that I found using beef and pork meat in a slow cooker, and see what happens.
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For fun or maybe I have nothing to do I looked it up
Hash (food) - Wikipedia
https://en.wikipedia.org/wiki/Hash_(food)
Hash is a dish consisting of diced or chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions. The name is derived from the French verb hacher (to chop).
www.recipetips.com/glossary-term/t--34020/hash.asp
A term applied to food ingredients that are finely chopped for preparation to be served. It also refers to food such as corned beef hash or roast beef hash, which contains chopped meat, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.
Hash | Define Hash at Dictionary.com
noun 1.a dish of diced or chopped meat and often vegetables, as of leftover corned beef or veal and potatoes, sautéed in a frying pan or of meat, potatoes, and carrots cooked together in gravy.
www.cooksinfo.com › ... › Savoury Dishes › Potato Dishes › Potato Dishes
Hash is an a potato dish, often served for breakfast.
The main ingredient is usually potato. The dish usually contains meat as well; rarely, a Hash will be so meaty that meat takes over as the main ingredient. There will almost certain be onion, or green onion, and perhaps other vegetables such as green pepper, etc. The simple seasoning is usually just salt and pepper. Some cooks have quite a heavy hand with the salt.
And than I got www.cannabischeri.com › Food › Marijuana Cooking Tutorials
Well we won't go there.
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Jim'n Nick's, Bar-B-Que in Bluffton, SC on Fording Island Road has some terrific Hash to go with it's excellent Que.
I asked what was in it and was told "what do you care as long as it taste good" with a smile.
Well, my God-daughter worked there, for years, up until a couple of months ago, I'll see if I can get any further insight. (She's actually down in Savannah, now.)
BD