Georgia Bbq Hash Food

BBQ HASH

Steps:

• Heat a small amount of vegetable oil in a stock pot, ad d onions and garlic, season thoroughly with salt and lots of pepper, cook until clear, then add meat.
• Sear well, stirring to make sure all pieces heat evenly.
• Add tomatoes and appx 4-6 cups of water.
• Bring to a boil, add carrots.
• Boil for appx 1 hour, then add potatoes.
• Add seasonings if desired (I use a barbecue rub, or simply add my favorite bbq sauce, 1/2 cup or so. The real flavor comes from the meat and tomatoes, though).
• Cook, loosely covered, on medium heat for appx 3 hours until meat has fallen apart, tomatoes are completely cooked away, and potatoes have cooked apart.
• Stir continuously while cooking to keep from burning.
• Serve over rice.

GEORGIA BBQ HASH

Steps:

• Cut meat into large chunks.
• Place in a heavy pot and add water to barely cover.
• Simmer more than an hour.
• When the meat is very tender, drain and reserve any broth.
• Grind the meat with a coarse hand grinder or chop finely.
• (Using a food processor destroys the texture.) Grind one large onion.
• Place onion and the meat back into the pot and add one large can of tomatoes-juice and all.
• Add corn, vinegar and seasonings.
• Simmer a few minutes.
• Add the reserved broth to the meat until it reaches the consistency of stew.
• Serve it over white rice or bread with dill pickles on the side as a condiment.

GEORGIA BAR-BQ HASH

Steps:

• Cut meat into large chunks. Place in a heavy pot and add water to barely cover. Simmer more than an hour. When the meat is very tender, drain and reserve any broth. Grind the meat with a coarse hand grinder or chop finely. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment. Posted to bbq-digest by Bill on Jan 11, 1999,