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Sunday, October 12, 2014

South Carolina Barbecue Hash

Barbecue Hash & Grits

So, you like to cook, do you? How about a dish that takes about eight hours to prepare? Here is the recipe for South Carolina Barbecue Hash. It's pretty tasty, but I would recommend making several batches and freezing it because it's so time consuming.

This stew is made in the style that you would find at Midway Barbecue in Buffalo, South Carolina. Add a sweet mustard/vinegar based sauce at the end for a style similar to what you would find at Maurice's Piggy Park in West Columbia, South Carolina. Use cheap cuts of meat like chuck and pork shoulder.

3 pounds of cubed beef
2 pounds cubed pork
3 - 5 lbs chopped onions
32 - 48 ounces water
1/2 stick of butter
salt, pepper, cayenne to taste

Put meat and onions in a pot, cover with water (about 32 to 48 ounces) and simmer until the meat is tender and the onions can be easily mashed. This should take about 4 to 6 hours. Remove meat from the pot and let it cool enough to handle. Once the meat has cooled, put it through a meat grinder or just chop it fine. It should be at a consistency that a young child could eat without needing to chew. The onion pieces should be chopped too. Make sure that no onion pieces are recognizable. Return the chopped meat to the pot and continue to simmer until the meat and onions reach a thick consistency with little broth. Season with salt, pepper, and cayenne to taste. Add butter and stir until melted. Serve hot by itself or over rice or grits or bread. It can also be served on BBQ sandwiches.