Brunswick Stew and Hash are different things. They’re kind of like cousins but the only veggies in hash are potatoes and onions.
SC BBQ Hash
- Thread starter jroller
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Dukes BBQ in Orangeburg has very good hash. I live in Hickory Tavern/Laurens area and nobody has great hash in upstate in my opinion.
Not the restaurants. Since you're in Hick Tick and I'm just down the road in HP, I'll hit you up on here on our next cook if you want.
You're welcome. Note that the listings and map will update automatically as I update the database, so it will always be as accurate as I can make it.
Best of luck on your bucket list. Keep me updated. Would love to hear about your experiences.
Yep. Unfortunately, they closed a while back. Not sure you can find BBQ like theirs any more. Reminded me of Jackie Hite's (another lost treasure) with that strong yellow mustard taste in their sauce.
Nope. Hard to find anywhere outside of SC. Buxton Hall in Asheville does serve hash, but that's because Elliott Moss, the pitmaster, is from Florence.
I modeled the map after one that existed, but was too low quality to use, so I made my own. It is not a map of current favor, but what was historically served in those areas. Today, while there is still some regionality, you can find vinegar in the Upstate and red on the coast. By the way, our BBQ map will allow you to filter by the type of sauce served.
I'm interested.
Brunswick stew is not Hash. Two different things. There are several types of "soups/stews" you can find at BBQ joints around the south. Obviously those two and in Kentucky they serve Burgoo. And shouldn't leave out Chicken Mull/Stew which is unique to SC and GA, I think.
Best in Midlands IMO - True BBQ in W.Cola. with honorable mention going to Carolina BBQ in New Ellenton. Both are similar with a slightly red color.
My favorite of all types though is BBQ liver hash. They serve it with red gravy at Rogers in Florence. I've never seen it outside the Pee Dee.
My favorite of all types though is BBQ liver hash. They serve it with red gravy at Rogers in Florence. I've never seen it outside the Pee Dee.
I agree. True BBQ is among the best I have tried. Kind of like Ward's in that you go for the hash, not so much the BBQ, which is ok, but not the star of the show.
Red Gravy...tell me about red gravy. I actually grew up in Cheraw and I understand red gravy is a Pee Dee thing, but I have no memory of it.
Hanna Raskin actually just asked me about it after I gave her the hash info. She said she bought some and she thought is was like the sauce in Chef Boyardee without the pasta, but didn't want to form an opinion on one sample.
What can you tell me?
That's basically the way I do mine. I'd also add some of the same rub I'd use on butts and a little tomato sauce for color. About a 9 hour deal just for the hash.
Best hash ever had n this state was ray leavers........north off hwy 21 or 321
We used to eat at Dukes a lot when my X was clerking for a judge in Orangeburg. Not bad BBQ. I really liked Sweatmans in Holly Hill, is that place still around?
Sconyers BBQ in Augusta had a great hash but I never liked their sauce; I believe that the best sauce is a basic apple cider vinegar, salt, crushed red pepper and brown sugar combination.
It was but had a slightly addictive quality to it...
Milenders that used to be in West Columbia was also really good.
I'm not well versed on what constitutes liver hash and red gravy but I once worked in Florence several days a week for a few months and really enjoyed eating at Rogers. The red gravy is not at all like pasta sauce. It's thin, spicy, and has a kick to it. It's served hot and usually at the end of the serving line next to the BBQ liver hash. I watched others ladle it over their hash and rice so I did the same. Sure glad I did.
Know exactly what you're talking about. I grew up in Bennettsville and would head to Rogers a couple times a month. Love the red sauce.
The hash at Buxton Hall is unlike any I've ever had. It's also the best.
the only thing u know about hash is how to smoke it & or blow it!!!..........btw, how is yer guardian angel
No comment. As for that guardian angel, she's fine, but doing a poor job guarding me.
I disagree.. Absolutely the best hash I ever had was that made by the Hickory Tavern Lions Club and sold every July 4th. It was a vinegar based half beef and half pork mixture with a very thick texture. I have eaten hash from all over the state and nothing touches it. Unfortunately they used these huge kettles at the school to cook it and when they needed replacement they discontinued it. I did get the recipe though..
Elgin Volunteer Fire Department south of Lancaster is having it's fall barbecue this Friday and Saturday - eat-in or carry-out, as long as it lasts. The crowds will be large in the evenings as both the barbecue and the hash are first class. Eat-in is all you can eat.
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The first time I remember eating BBQ hash was at a Bryan Dorn stump meeting at his farm on the outskirts of Greenwood. I was just a kid and went with my dad who was a good friend of Congressman Dorn. I've read that early "hash houses" started by German immigrants had their origins around the Greenwood area. One recipe in particular was even called "Ninety-Six" hash. In Pickens County back in the 50's hash was much more common that pulled pork BBQ. When I worked as a bag boy at the Easley Bi-Lo I would eat next door at JK King's diner and order a BBQ sandwich. That sandwich was a BBQ hash sandwich. We rarely ate BBQ hash over rice but instead at my house we had it over grits and often for breakfast. My first experience with pulled pork came when I moved to Columbia to attend USC in the 60's. Back then you were more likely to encounter sliced or minced BBQ in Greenville and Spartanburg. If you order a "Slice" at the Beacon in Spartanburg today it's smoked pork cut in slices topped with a red relish sauce.
My preference in hash is the darker and less soupy variety. Although I love Shealy's for everything other than BBQ I'm not a big fan of their yellow hash that swims in it's own liquid.
My preference in hash is the darker and less soupy variety. Although I love Shealy's for everything other than BBQ I'm not a big fan of their yellow hash that swims in it's own liquid.
Shealy's is the best and most varied country buffet in SC but their hash doesn't compare to True BBQ in West Columbia.
For hash I'm hitting Midway BBQ in Buffalo... Union County.
Now that’s a good one. First darkened their door n ‘74. Back then they opened late n the week.....before the “expansion”
Ah hell...no wonder you didn't know what I was talking about...lol. You grew up on that red stuff. Not my cup of tea at all. Dowds is WAY BETTER.
Man they couldve replaced those kettles for about 500 a piece at agrisupply. 90 gallons.
Willing to share? Working on a print version of the cookbook we released last fall and am adding in a lot of additional recipes.
Lots of good info in this reply. I plan to go back in later and add in info about the VFD hash fundraising tradition.
They have red sauce at Shuler's, as well, but only get it every now and then. A bit too vinegary for my preference. Rogers is very good, but the best red sauce and liver hash I ever had was at the old Skeet's BBQ that closed many years ago. They had outstanding que, as well.
Except for the Revel's BBQ (from N. C.) Bennettsville area is vinegar based que. We have some very good fund raiser que made around here but not sold in a restaurant.
Except for the Revel's BBQ (from N. C.) Bennettsville area is vinegar based que. We have some very good fund raiser que made around here but not sold in a restaurant.
The secret is in the sauce to making a great hash and getting the right consistency. It is a slow process to make South Carolina hash but if its done low and slow nothing like anywhere else. Buddy and myself have been lucky enough to create a great hash recipe and people really enjoy it and say it's best they have ever had. Even got a Yankee transfer to try some one time and they liked it.
Hi there, App grad who stopped by to see what you guys were talking about the game tomorrow. In the 2000s I really got into regional foods. I was born in NC, but have lived in Myrtle for over 30 years now, and got interested in the reason I couldn't find Brunswick Stew in SC, but I could find it in NC, Va, and Ga.
And I liked discovering the different bbq sauces per region, and also discovered red gravy.
I recorded a SC PBS special on hash, and it was really interesting, talked about the Greenwood version, and the big 4th of July events, and the low country version.
There was also a moment when the filmmaker was in an old country restaurant that served hash interviewing the old black lady who was the chief bottle washer when James Brown, the Godfather of soul walked in the door. Apparently that was his go to spot for hash.
This is an article that was written by Saddler Taylor, who I think went to USC (maybe a professor?). It's a great read. Here's a link.
https://www.knowitall.org/document/south-carolina-hash-light-moon-digital-traditions
Here's to a great game tomorrow with no injuries.
And I liked discovering the different bbq sauces per region, and also discovered red gravy.
I recorded a SC PBS special on hash, and it was really interesting, talked about the Greenwood version, and the big 4th of July events, and the low country version.
There was also a moment when the filmmaker was in an old country restaurant that served hash interviewing the old black lady who was the chief bottle washer when James Brown, the Godfather of soul walked in the door. Apparently that was his go to spot for hash.
This is an article that was written by Saddler Taylor, who I think went to USC (maybe a professor?). It's a great read. Here's a link.
https://www.knowitall.org/document/south-carolina-hash-light-moon-digital-traditions
Here's to a great game tomorrow with no injuries.
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Welcome. There is not much talk about this game tomorrow on the board for some reason? But I think everybody likes to talk about BBQ no matter where you are from.
I was stationed in eastern NC for three years in the USMC and there I found an affinity for eastern NC BBQ sauce, which I think is the best in the world. I do not like condiments added to the BBQ sauce, so this rules out western NC sauce because it contains ketchup and SC sauce because it contains prepared mustard. Alabama white sauce is the worst crap ever. Here in GA they have a ketchup based sauce that is disagreeable.
So about the game. You all have a good team but I think we are better and we will defeat you. Reasons: we are the home team, we have many more higher ranked athletes, we are desperate because we lost to a lot of inferior teams, we have better DL and OL, we can run the ball well and grind the clock out, you have better coaching but we have better athletes. We win in a close game in spite of our poor play calling.
