Sweatman’s BBQ Hash Recipe (2024)

FAQs

Sweatman’s BBQ Hash Recipe? ›

Like yellow mustard-based sauce, hash is a distinctive feature of the South Carolina barbecue style. A sort of cross between a thick gravy and a stew, it's made from pork and (often) various pig organs and is usually served over white rice, though sometimes grits or bread are used instead.

Like yellow mustard-based sauce, hash is a distinctive feature of the South Carolina barbecue style. A sort of cross between a thick gravy and a stew, it's made from pork and (often) various pig organs and is usually served over white rice, though sometimes grits or bread are used instead.

Most people eat hash as a side with barbecue. But they may also eat it as a main dish, pouring spoonsful over rice, grits, potatoes, toast or even other meat.

Sconyers serves the real deal, a thick blend of leftover pork and sauce over rice and it is just amazing. Even if you're just passing through with lunch or dinner plans somewhere else, you need to stop in here for a four buck bowl of hash and rice.

It is usually paired with rice as "hash and rice". Hash is part of the cuisine of the Southern United States where it was invented as a way to use unappetizing cuts of meat. The dish is primarily consumed within the state of South Carolina, where it is commonly paired with barbecue.

South Carolina is home to several distinct styles of barbecue characterized by different cuts of meat, types of barbecue sauce and preparation. It is particularly well known for the heavy emphasis on pork and the popularity of a mustard-based barbecue sauce in the central part of the state.

To make the hash you want approximately equal amounts of cooked beef, raw potato, and onion. The amounts listed here in the ingredient list are approximations. Scale up or down as needed. A grinder makes a big difference here because of the way it grinds the beef into the onions and potatoes.

Red slaw (sometimes called barbecue slaw) is a condiment commonly served on hot dogs, on barbecue pork sandwiches, as a side dish for other types of barbecue, on hamburgers, or with other foods. It is an essential part of "Lexington style" North Carolina barbecue.

When served for breakfast in the United States hash may come with eggs, toast, hollandaise sauce, or baked beans. High-end restaurants offer sophisticated hash dishes on their menus. Modern preparations have been made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak.

Hash is most well known in its corned beef iteration, complete with a couple of fried eggs on top. But hash can be any collision of skillet-fried potatoes and meat. It doesn't have to involve corned beef. And honestly, the eggs are optional, too.

What is Heavenly Hash made of? ›

What Is Heavenly Hash Made Of? Heavenly hash is traditionally made with some combination of frozen whipped topping; canned fruits, such as pineapple and maraschino cherries; mini marshmallows; and cocoa powder or chocolate shavings.

In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes. Stir cooked rice into the beef mixture.

Derived from the French word “hacher,” which means “to chop,” hash typically consists of chopped or diced potatoes, onions and meat sauteed in a skillet until brown and crisp. It's a homey dish that was designed to make use of leftovers, which means it can come together in a flash.

(And if you're not going to eat it all right away, South Carolina BBQ hash will keep in the freezer for up to a year.)

While hash is available in America, it is less popular than marijuana. Generally, the hash form of cannabis is more popular and more widely used in Europe and Asia. In North America, hash is also called “resin,” and some drug users cultivate it from drug paraphernalia.

The word “hash” comes from the French word “hacher” which means “to chop”. Basically, hash is a combination of chopped or diced meat, potatoes, and spices.

The Carolinas BBQ

This BBQ style has two camps: North and South Carolina. Proponents of both styles favor pork as the main meat. In North Carolina, the pork is typically brushed with a spice-and-vinegar mop as it's cooking. It's then portioned out and served with a ketchup-based sauce on the side.

Hash found its way into the tradition of local foodways in South Carolina as a means of finding a cheap way to feed slaves working the rice plantations in the Colonial period.

When South Carolinians slaughtered a hog for barbecuing, they naturally made hash from the parts that didn't make it on the pit. As barbecue moved indoor into restaurants in the 20th century, hash came along with it, becoming a standard side dish, with the thick, rich stew ladled over a bed of cooked white rice.

Carolina BBQ sauces are best known for a combination of tang and spice. This unique flavor profile comes from the prevalent use of vinegar and pepper based sauces in some areas of the region, while other areas include mustard.