**South Carolina Barbecue Hash & Rice — My Attempt**
This was my attempt at recreating the South Carolina barbecue hash and rice I remember from growing up in the Midlands, specifically the Orangeburg area.
I started by chopping up a bunch of yellow and white onions. In a cast-iron pot over hot coals, I brought a mixture of water and beef broth to a boil and added two smoked ham hocks. After letting those cook for a bit, I added one unseasoned spare rib. These aren’t the traditional cuts of meat I’d normally associate with this style of hash, but this is what I had on hand.
I let everything boil until the meat was falling apart. I pulled the ham hocks and rib out, removed the bones, and put all the meat back into the pot. Then I added my onions.
By this point, my coals were pretty much dying out, so I moved the pot over to my Eminence 605 gas grill and let the mixture cook down for several hours.
At this stage, the only things in the pot were:
Water
Beef broth
Smoked ham hocks
Spare rib
Yellow and white onions
Once it had cooked down considerably, I added black pepper, onion powder, garlic powder, and salt. Then I let it continue cooking down.
After that, I added my wet ingredients: ketchup, mustard, a red tomato-based barbecue sauce, and a mustard-based barbecue sauce. I continued cooking it down until I reached the consistency I was looking for.
Then you serve it over rice.
As far as the taste goes, I think I’m getting **very close** to the flavor I remember. The texture, however, still isn’t quite there.
I think part of that is because I didn’t use the traditional meats normally used for this style of hash. So this definitely isn’t me claiming that this is the authentic recipe. It’s my attempt to recreate a dish I remember from childhood.
I’ll be doing this again and experimenting with the meat and cooking process because I’m trying to get that **authentic Midlands of South Carolina, Orangeburg-style texture** I remember.
The flavor is getting close. Now I just need to chase down that texture.
TacticalTeacher1776
I’ve never heard of this before but man that looks perfect for a cold rainy day.
Treppen123
Seeing your posts for a while already and I have to say keep up the good work man! All your food looks amazing.
Adopt me please
Kidspud
Oh hell yes, Carolina hash and rice is amazing.
ThePurpTurtle
Carolina hash over rice from piggie park in Columbia is like top 5 things I’ve ever eaten and I try and go through there anytime it’s remotely feasible. Looks like poop from a butt but it’s the truth.
genericexcuse01
I’m just going to start showing up to the comments section on your posts with a plate 🍽️ lol
nextfilmdirector
You should do a YouTube channel you’re an awesome cook!
karmagirl314
I’m from the midlands (Pelion) and the hash I ate growing up was yellow, but then again I’ve only ever had it from Shealy’s or Maurice’s. I could swear though that Carolina gold sauce originated around Orangeburg. Red bbq sauce is a foreign concept to me.
For your recipe I would recommend using chicken broth instead of beef broth, it might be counter-intuitive but it just goes better with the overall flavor you’re going for. Your hard work in making this from scratch is impressive!
Shhhhhhhh_Im_At_Work
I know that was good just from the pics, nice changeup from the usual stuff too!
sasabomish
You still in SC? Would love to try your food sometime if you’re selling ever
piddy565
Bruh. Holy moly
Talmaska
I love your stuff! You have outdone yourself on this one. I don’t often lick my monitor…
PreenerGastures
Looks awesome
What are the traditional meats used in this recipe?
Stumblin_McBumblin
I wonder where the “hash” came from as used here in this SC dish. Looks so much like a chili/stew.
LeCollectif
Everything you post looks fucking amazing. Thank you!
LuckyMe003
This looks amazing!
Shtateside
See this dude all over, and his food always looks 🔥. I bet Sunday dinner at this guy’s house is always great
PureYouth
Oh my god I want to cry. I want this so bad
OrangeGringo
I see your posts. Here’s my question. Why don’t you have your own restaurant? You’re fantastic at the thing that matters.
You just need to be able to do it at scale. And you need the business/profit part.
But there’s no denying you’re an amazing pitmaster.
Freddybear480
Use to go to Carolina BBQ in New Ellenton SC all you can eat Buffet Thursday, Friday and Saturday. Great BBQ and Hash
Soosietyrell
This looks so good! thank you for sharing it!
wixed11one
hell yeah man keep em coming
roundart
Dayyuum!
mtconnol
I have never wished so much for food to be able to come through the phone.
Professional-Let-661
I would love to be your neighbor 😭
scuba-dog
Just hook it to my vains!
DiveMasterD57
What time should we be there? I’ll bring a homemade key lime pie for desert! 🥧
IA_Royalty
What is the hash in this “hash”?
Not trying to be rude I just expected a potato of sorts
LemonsUndercover
Well got damn, bro can you invite me over next time?
dwsinpdx
Yum
Minflick
How long to cook from start to finish? I am never going to try doing that myself, but it looks amazing!
ResponseLife6305
Looks amazing
BareTheBear66
Heading to SC this weekend. See you soon boss, hope you saved me some. Lmao
muchgreaterthanG_O_D
Pork, hash, and rice are 3 of my favorite things.
jmad16
The secret is to UNDERCOOK the onions
yearsofpractice
Holy shit I love seeing your face on my feed – your food is elite. Thank you for doing this, it’s amazing. All the best to you from Newcastle, UK.
37 Comments
**South Carolina Barbecue Hash & Rice — My Attempt**
This was my attempt at recreating the South Carolina barbecue hash and rice I remember from growing up in the Midlands, specifically the Orangeburg area.
I started by chopping up a bunch of yellow and white onions. In a cast-iron pot over hot coals, I brought a mixture of water and beef broth to a boil and added two smoked ham hocks. After letting those cook for a bit, I added one unseasoned spare rib. These aren’t the traditional cuts of meat I’d normally associate with this style of hash, but this is what I had on hand.
I let everything boil until the meat was falling apart. I pulled the ham hocks and rib out, removed the bones, and put all the meat back into the pot. Then I added my onions.
By this point, my coals were pretty much dying out, so I moved the pot over to my Eminence 605 gas grill and let the mixture cook down for several hours.
At this stage, the only things in the pot were:
Water
Beef broth
Smoked ham hocks
Spare rib
Yellow and white onions
Once it had cooked down considerably, I added black pepper, onion powder, garlic powder, and salt. Then I let it continue cooking down.
After that, I added my wet ingredients: ketchup, mustard, a red tomato-based barbecue sauce, and a mustard-based barbecue sauce. I continued cooking it down until I reached the consistency I was looking for.
Then you serve it over rice.
As far as the taste goes, I think I’m getting **very close** to the flavor I remember. The texture, however, still isn’t quite there.
I think part of that is because I didn’t use the traditional meats normally used for this style of hash. So this definitely isn’t me claiming that this is the authentic recipe. It’s my attempt to recreate a dish I remember from childhood.
I’ll be doing this again and experimenting with the meat and cooking process because I’m trying to get that **authentic Midlands of South Carolina, Orangeburg-style texture** I remember.
The flavor is getting close. Now I just need to chase down that texture.
I’ve never heard of this before but man that looks perfect for a cold rainy day.
Seeing your posts for a while already and I have to say keep up the good work man! All your food looks amazing.
Adopt me please
Oh hell yes, Carolina hash and rice is amazing.
Carolina hash over rice from piggie park in Columbia is like top 5 things I’ve ever eaten and I try and go through there anytime it’s remotely feasible. Looks like poop from a butt but it’s the truth.
I’m just going to start showing up to the comments section on your posts with a plate 🍽️ lol
You should do a YouTube channel you’re an awesome cook!
I’m from the midlands (Pelion) and the hash I ate growing up was yellow, but then again I’ve only ever had it from Shealy’s or Maurice’s. I could swear though that Carolina gold sauce originated around Orangeburg. Red bbq sauce is a foreign concept to me.
For your recipe I would recommend using chicken broth instead of beef broth, it might be counter-intuitive but it just goes better with the overall flavor you’re going for. Your hard work in making this from scratch is impressive!
I know that was good just from the pics, nice changeup from the usual stuff too!
You still in SC? Would love to try your food sometime if you’re selling ever
Bruh. Holy moly
I love your stuff! You have outdone yourself on this one. I don’t often lick my monitor…
Looks awesome
What are the traditional meats used in this recipe?
I wonder where the “hash” came from as used here in this SC dish. Looks so much like a chili/stew.
Everything you post looks fucking amazing. Thank you!
This looks amazing!
See this dude all over, and his food always looks 🔥. I bet Sunday dinner at this guy’s house is always great
Oh my god I want to cry. I want this so bad
I see your posts. Here’s my question. Why don’t you have your own restaurant? You’re fantastic at the thing that matters.
You just need to be able to do it at scale. And you need the business/profit part.
But there’s no denying you’re an amazing pitmaster.
Use to go to Carolina BBQ in New Ellenton SC all you can eat Buffet Thursday, Friday and Saturday. Great BBQ and Hash
This looks so good! thank you for sharing it!
hell yeah man keep em coming
Dayyuum!
I have never wished so much for food to be able to come through the phone.
I would love to be your neighbor 😭
Just hook it to my vains!
What time should we be there? I’ll bring a homemade key lime pie for desert! 🥧
What is the hash in this “hash”?
Not trying to be rude I just expected a potato of sorts
Well got damn, bro can you invite me over next time?
Yum
How long to cook from start to finish? I am never going to try doing that myself, but it looks amazing!
Looks amazing
Heading to SC this weekend. See you soon boss, hope you saved me some. Lmao
Pork, hash, and rice are 3 of my favorite things.
The secret is to UNDERCOOK the onions
Holy shit I love seeing your face on my feed – your food is elite. Thank you for doing this, it’s amazing. All the best to you from Newcastle, UK.
You’re a legend.