Maurices Bbq Hash Food

DUKES BBQ STYLE HASH

Dukes BBQ Style Hash image

An authentic SC BBQ hash recipe at its best, Dukes Barbecue style. Potatoes, onions, and pork are about all you need!

Provided by James Roller

Time 1h15m

Number Of Ingredients 9

Ingredients

5 lbs Boston butt, roasted or cooked in a crockpot until tender and falling off the bone
2 lbs potatoes, chopped
2 lbs onions, chopped
1 cup mustard-based BBQ sauce
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons black pepper, ground
1 tsp hot sauce, Texas Pete or to taste
8 tbsp butter, (one stick)

Steps:

Sauté onions with potatoes in a little oil until onions are tender.
Stir in black pepper.
Pull pork and add to potatoes and onions.
Fill with water until covered.
Cook until potatoes are done.
Blend mixture slightly in a blender and return to pot.
Add BBQ sauce, ketchup, hot sauce to taste and vinegar.
Simmer until it's the consistency of thick soup.
Turn off heat and add butter.
Serve over white rice.

Nutrition Facts : Calories 134 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1 cup, Sodium 332 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

GEORGIA BBQ HASH

Georgia BBQ Hash image

Posted in response to request. I have not tried this recipe. Could be used over rice or as a condiment. Times are estimated

Provided by TishT

Categories Chicken

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 -3 lbs lean pork roast
2 -3 lbs lean beef roast or 2 -3 lbs chuck
1 lb white meat chicken (optional)
1 large onion
1 (28 ounce) can tomatoes
1 can white corn
1 can creamed corn
1 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 tablespoon crushed red pepper flakes
1 tablespoon salt

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.

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