Re: Need help from an upstate SC BBQ hash connossieur

For many years, I remembered getting BBQ from places like VFW, local fire departments, American Legions, etc. when they would sale for a fundraiser on Memorial Day and 4th of July. They always had the traditional chopped BBQ but they would also sale the hash; a darker dish, juicy, often cooked with onions. You could tell it was something that cooked a very long time. We have since moved and cannot find anyone who even knows what I am talking about. The few times they thought they did it was Brunswick stew, which though I also like, is very different. Not sure how widespread the hash is or if it was just small towns like Blacksburg or Gaffney.

I am now convinced I will not find it for sale here and am trying to learn how to make my own. Anyone with any suggestions, help, recipes on how to make it? Thanks in advance.

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Feb 20, 2025, 6:34 PM

Hash, a South Carolina tradition. There are more recipes for hash than a dog has fleas. Sounds like to me you are looking for a hash normally cooked in the upper part of SC. I'm go give you a recipe that might work for you. The first thing you are going to need is a day when you don't have anything else planned.

Now for the hash Ingredients.

5lb. chuck roast
5lb. boston butt
4-5 lg potatoes peeled and cut up
2-3 large onions chopped up
Salt black pepper cider vinegar yellow mustard

place meat in a stainless pot with potatoes and onions and add some salt and pepper
Bring all to a good boil then turn down to where it continues to gently boil
Stir with a paddle to keep from sticking
cook until meat falls apart
Turn off and let cool

Note 1: cut meat into 3-4 pieces will shorten cook time
Note 2: potatoes should have just about cooked up, helps thicken a bit
After meat has cooled sort through and pick out anything you don't want in it then pull apart any meat chunks
Place shredded meat back in pot and add enough pot likker to cover it and bring heat up to a good simmer. Stir often to keep from scorching. cook several more hours adding pot likker as needed

Now you begin to season. Check to see if you need salt, add to taste, same with black pepper.
Now you can start with about 1/4 cup vinegar and 1/4 cup mustard. Continue until you get it the way you like it or you can completely leave it out. your choice. Serve over rice or eat with white bread and enjoy

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Need help from an upstate SC BBQ hash connossieur

Hash is very prevalent in the lowcountry and lower midlands

Re: Hash is very prevalent in the lowcountry and lower midlands

Well that sounds like a waste of a really good smoked pork butt***

Re: Hash is very prevalent in the lowcountry and lower midlands

The Beacon in Spartanburg has hash like you're referencing***