Dear BBQ Friend:
BBQ Hash is one of those regional specialties that varies greatly within the "hash belt" which is mainly South Carolina and Georgia along the South Carolina border. Sconyer's is actually in Augusta, GA which is real close to South Carolina. Sconyer's hash is considered by a lot of people to be the best of the best. I'm sure a lot of people would disagree
- preferring their own regional variety. Hash reminds me a lot of the Brunswick Stew they make at our local BBQ joint here in Savannah but there's more tomatoes and chunks of vegetables in Brunswick Stew.
BBQ Hash can vary from a thick soup or stew with lots of vegetable chunks to a Sconyer's style thick, meaty sauce that will sit on top of rice nicely. That's what I'm going to show you how to cook in this recipe. I'm pretty sure BBQ
hash originated as a way to use up all the leftover parts of the pig and chicken as it was originally made with hearts, livers, gizzards, heads, etc. But today, they supposedly use all the best ingredients. It can also be made
with many different types of meats including but not limited to pork, chicken, beef, and turkey. Sconyer's BBQ hash is traditionally served over rice.
To make things easy because of the long cooking time, I used a 7 qt crock pot. Depending on how much you want to make, you can use your big pot outside on a gas burner or better yet on an open fire. I guess you can also cook it alongside
your BBQ on your next smoking session to get some extra smoke flavor infused into your hash. Traditionally, it is cooked in a huge cast iron pot over an outdoor fire.
You can start with raw meat or already smoked meat too. Save up those rib tip trimmings and chicken and brisket trimmings too. You can just boil these trimmings until tender and then chop or grind up the cooked meat and reserve some
of the liquid for your hash. Better yet, just smoke the trimmings on your smoker till done. Or you can use up all that leftover smoked meat from BBQ contests and Thanksgiving turkeys and make your hash from that. So, here's the
recipe (scale up if needed)...
Combine all ingredients except the spices and cook on high, covered for 10 hours. Stir every 2-3 hours. For the last two hours of the 12 hour cook, add the spices, stir, and remove the lid to let it thicken up. When finished, use one
of those "boat motor" handheld blenders to grind everything up into a thick sauce that will sit on top of rice. You now have Sconyer's style BBQ hash!