@@CuffNStuffBBQ south Carolina Hash looks definitely delicious I follow you 💯 from 🇨🇦 #YSW what other side dish could you eat with south Carolina hash killer you are the man
I love his big black cast iron kettle. You are also right about folks not understanding. For 35 years I've lived in Indiana and have tried and tried to tell people about Wards bbq hash and rice. They just couldn't imagine what I was talking about. Im so happy to see you cooking this on RU-vid. I found it completely by chance. Have a nice evening. Also want to say if you're fortunate enough to own a pit like this guard it well. We had one but were stupid. We planted flowers in it every year for 14 years. Was beautiful. Right in the middle of the front yard. One morning it was gone. Middle of the night someone come into the yard and took it. Guard your pot well!
Looks yummie, when i moved to South Carolina the first food i was introduced to was hash and rice. Since then I've been looking for southern recipes to add to my northern skills, great job and you make it look so easy (I'm a fan😋).
I grew up in Walterboro and I had it at 14, amazing. Just had it at my favorite local bbq spot in Texas and it blew me back to my teenage years, amazing
I miss the Dukes bbq hash by the Pepsi plant plant in Orangeburg, my son drove there last night from Tennessee I'm having him bring me back a gallon !! Now I found your recipe except I won't be making a batch that big but I'll figure it out thank you sir I appreciate ya'll 🙏
That’s great Robert my Grandparents lived in Bamburg so you know I’ve been to Dukes. I think you’ll find this is pretty close. Thanks for checking it out!
@@CuffNStuffBBQ yes sir I will try a gallon at a time thank you for your recipe and wisdom about making it you made my day Merry Christmas yall God bless!
All the comments and no one mentioned SHEALY'S!!!!??? If you are ever near Columbia SC then you must have some, you will never forget it. This hash looks delicious by the way. Love the set up
Great Day!!! I’m glad I found this video! Dukes Barbecue in Walterboro and Ridgeland! Sure do miss being down there! Thanks for making this video! Go Cocks!
I'm from Texas and love this stuff. Hash is phenomenal comfort food. BBQ is a different tradition here in Texas. Texas style and Carolina style are both amazing. But, the reasons behind BBQ were for different purposes. In my mind, that's why it is impossible to compare the two styles.
Charles that was put as well as I have ever heard it. I have spent the last several years trying other types of bbq and learning as much as I can about the different traditions. Thank you so much for watching and checking this one out.
@@CuffNStuffBBQ Thanks, it's the only way I can think of to put it. Here in Texas, the rub is salt, pepper & garlic almost without variation and BBQ was used to preserve beef in the hot Texas climate while making it ready to consume. It's cut butcher style. Carolina style uses pork because large tracts of cattle worthy land weren't as available as in Texas. Texas climate also is not very condusive to hogs because it's not as moist. Hogs don't need so much space and, the land in the Carolinas is far better suited for the veggies y'all use in the sides. This also influences how y'all run a bbq restaurant as a true restaurant rather than butcher style as Texas does. Pork is a little less sensitive than beef, but requires a different hand to spice up. Hence, more complex rubs. I am lucky to enjoy it.
Welllllllll I married a bulldog and my daughter married a tiger. I guess I’ll have to wait around for another Gamecock year ! Thanks for checking it out !
It only takes a few minutes to go through your canned tomatoes and pick out the stem tops. Across what used to be the Savannah River over here in G-E-O-R-G-I-A we take pride in our stew/hash. We don't use all those store bought sauces. I do admire your fire barrel.
@@CuffNStuffBBQ I was a Company Commander on Ft Jackson in the mid-80's. Got a few opportunities to help some locals cook and eat SC hash. I was horrified at the ingredients and process but was more than satisfied with the flavor and texture. That's good stuff, boy. Keep up the good work and send your youngsters here to learn to cook stew learn properly. Go Dawgs!
Hot dang that looks good Jimmy and what a cool rig you got set up! I’d definitely go for a bowl of that hash maybe with some rice. Hope you’re having a great memorial weekend!
I hope I’m passing it on Jared they love to eat that’s for sure ! I really don’t know how old that little pot is I know I’m 3rd generation to have it. It has a gate mark on the bottom so I know it’s old.
Oh Heck Yeah Jimmy!....this is new to me but I'll me a bowl or two definitely packed with flavors look super delicious. Thanks for sharing my brother you and the family take care and stay safe.
The fire department used to sell this in Saluda. I haven't been there in years so I have no idea if they still sell it. I was addicted to the stuff. I love it!
I am sure this pot of stew really taste good. But what you have here is low country Brunswick tomato and pork stew. That is not real SC hash. I am going to give you my recipe of the real SC hash I learned from the masters of South Carolina hash. Here you go: Jerry’s Rebel Beef Hash Let’s start the recipe with some history and facts. I got this recipe from my memory of a person a long time ago, Mr. Lankford Sharp. Over time, I tried many taste until I got the one I remembered. As you know, cooking is all about seasoning and your desired taste. First of all, bar b q is pork and southern hash is beef. Most restaurants will use fillers ( tators and such) to cut cost of hash. Hash is not cheap to make compared to some recipe’s. So they tend to water it down thus skimping on taste. You want find this recipe north of here as in North Carolina, a Yankee state or Florida, another Yankee state, but here in the heart of good old South Carolina. Over time, you will learn to adjust the ingredients in this hash to fit your taste or amount you want to make. What ever you do, please don’t put ketchup or any tomato product in this hash. If you do, you are a Yankee and never to be forgiven. You will need about 5 pounds of chuck roast cubed, trimming most of the fat but not all. Remember fat if flavor. About palm full of salt and pepper to taste and about 3 table spoons of rubbed sage. Two large onions in a large pot full of water. Start soft boiling the meat and onions. This is going to take more then 3 hours. You have to get the meat so tender you will be able to get the consistency this recipe requires. Check the meat after 3 hours of boiling to see if it is tender enough and not forgetting to add water along the way. Burned meat won’t cut it. Lol Now when the meat is where we want it, leave enough water, about half inch over the meat for mixing. Now add about half cup of butter. Real butter is better if you are not a health nut. Add one quarter cup of vinegar and two table spoons of garlic powder . You now need a lot of yellow mustard. Get out your favorite tool. Mash tator smasher. The one with the squiggly bottom. Add all ingredients to the pot of meat. Start smashing the meat adding little mustard as you go. You are going to get tired of smashing the meat. But you must keep going until it is very fine. The color of the hash at this point should be a golden color. Start tasting now to get the desired salt, pepper and mustard taste. This will take some practice on your part. In the end, you will have the best hash you have ever eaten. Now here comes the good part. Before you finish your hash, have a pot of white rice on the side. Put rice on plate or in bowl, cover with hash and eat until you blow up. Another recipe by: Chef Jerry Hubbardjw@att.net
Living in the upstate I have cooked beef hash and also added deer meat on occasion. Most in my area use pepper, butter, and vinegar. Using mustard in new to me will have to try it ! Thanks for checking it out !
@@CuffNStuffBBQ So many ways to make hash. All are good but I grew up on the one I shared. Instead of a lot of vinegar, the mustard has enough in it to make the taste.
my grandmother made it for me alot since it was my favorite. hers always had pieces of potato in it that would virtually melt since it had cooked so long. i would skip any other bbq and just eat hash and rice.
Howdy Jimmy. I saw this old video, wonderful cook. But what I loved the most was that beautiful old knife and the highly efficient cooker with that big cauldron ( was that cast iron?) Very nice. Have a great day.
@CuffNStuffBBQ so a Ol' Hickory knife. Honestly I love carbon steel knives. Granted there is more work in maintenance but what the hell. When done using white. Off and apply sone cooking oil and your done. Buddy have a great 4th.
@CuffNStuffBBQ great news. Although I can't currently drive or operate my. Pickup or boat I met someone who has a great boat and a avid fishermen like myself who has invited me to go out this summer and fall so hopefully I'll be able to put together some videos in a few weeks.
Love, absolutely in heaven when theres history behind it as is that cauldron of beauty cooking it🥰🥰👏 Great to see the tradition being carried on by the next generation. Also.. organic sounds for asmr, cuffnstuff. 😁👍 What would you serve it with, Sir? Or is this honeypot of Carolina delicious all there needs to be?
@@CuffNStuffBBQ really?! I’ve never had it with potatoes. We used to have a small town bbq place near Athens called Bill’s BBQ. They made it and chicken mull. I grew up in the 90s on that stuff. Now that they’re closed, we can’t find anywhere that makes it like they made it. Or if they make hash, they don’t make mull. That’s what brought me to your video. I’m going to try this out. It looks the same- I know it won’t taste exactly the same but hope it’s similar. 😂
yours is close to georgia hash . I like it all, just wanted to add we use a grinder to pureray meat, some times add little deer or even some beef roast or chuck , have seen folks add squrril or two. have fun spice it up with some peppers
Around Florence, hash always had liver, or 'liver & lights'. To us old Pee Dee rats, it's not hash unless it's liver hash. BTW, Your t-shirt shows true class. Like we used to say in Columbia "culture over agriculture".... ;) But of course we still love our Clemson brethren...bless their hearts! ;)
Aint Nuthing like it. Pulled BBQ, Hash over rice, Potatoe salad. Grew up in Savannah River Area. That was common fair in that area. The further west you got in Ga towards Macon all you could get was Brunswick Stew...Hash and Rice is the way to go!!!
I have an old cast iron kettle like that which was used for hog butchering when I was a child. I'd like to cook in it again for old time sake. Any suggestion for getting rid of the rust inside?
DW I made an e-tank that was inexpensive and easy to build. I have used it on many cast iron pieces that I have restored. Look on Facebook there are several groups that are dedicated to that very thing.
Hello cuff and stuff from Florida. This was a really awesome video. I was amazed by the amounts of bar be que sauces and tomato sauces. I tried this recipe with my friends and it was phenomenal over rice and/or baked potatoes. However, I do have a question: can this recipe for meat be used with chicken, beef; or as a friend joked: lamb? Your thoughts, please?
Why am I just learning about this? I have lived my entire 70 years in the Pee Dee region and I have only eaten Liver Hash. The BBQ restaurants he still sell it.
John most of the fat has been removed when the pork was pulled. If you’ll do it then you won’t have enough to worry about when you cook the hash. Thanks for your question.
sorry to tell you but liver hash is found predominantly in the Pee Dee region of South Carolina. I would know because I grew up in Marion. Here in Greenwood we have pork hash.
Wow Lee we grew up close to each other and I only live 30 minutes from you now ! I’m sure there are many different family recipes in all regions of SC. The upstate “Hash” we sell about 200 qts. every holiday is a 50/50 mix of beef and pork. Liver hash is a term used by folks in the lower part of the state to describe what we make up here. I have always believed it was because of the grey color not because it contained any liver. I have found some of the same hash that we make in the upstate in the Pee Dee but most of the better bbq places in the lower part of the state make hash as in this video.
Absolutely correct. "Liver & Lights" is strictly a Pee Dee thing. By the way, is RayTex still there? Probably not, but I was just wondering.... To a old guy who grew up near Timmonsville 'hash' has to have liver. The 'lights' were often omitted, but never the liver!
i am going to give this a try. I have the same kind of pot. Use it for chicken stew and boiling peanuts. About how much water are you boiling the pork in?
Hey Mr Jimmy. Quick question. I've followed your recipe and me and my WHOLE family live it and ppl is wanting me to make more lol. I plan to use a 100 qt pot this time so everyone will have enough to put in the freezer. How would you recommend adjusting the recipe? Just double/triple it or cut back on a Lil stuff like salt
Thank you James ! Since you can’t use but about 3/4 of your pot I would triple this recipe. In this video I’m only using my small 5 gal (20 qt ) pot. If you get 60 to 70 quarts out of your 100 qt pot you will have done well. If you triple the recipe cook it down until it looks right and you’ll be good.
I really love the video and the beautiful young lady assisting you at the beginning .You had my heart and my soul! This is what I grew up on as a little boy in Conway South Carolina. I was really proud until I saw that shit on your shirt.. JK thank you for the video
