This video is something I've been wanting to make a video on for over a year. My late dad use to make this during Christmas when me and the brothers would pit cook a whole hog. We would eat this hash on rice which could make a meal in itself. Has is pretty much a South Carolina thing, but can be found in small pockets elsewhere. If you ask for rice and has away from the PeeDee area of SC, the waitress looks at you like you are crazy. lol There are many different versions of has, straight liver has being one of them. This has is only ground up Boston butt, onions, then adding lots of sauces with salt & pepper. It is something which more people should know about and try. It is delicious, especially with BBQ. This recipe makes 16 quarts, takes about 5-6 hours of your time to make which includes some wait time on the pressure cooker heating up and cooling down. It's not hard to do, just takes some time. I hope you try it.
All music used is from the KZitem Music Library
Marockatoo
Wishing Thinking
PIF'S BBQ HASH RECIPE
Cut all ingredients in half for 8 quarts
This recipe yields 16 quarts
Cost about $50 to make or $3.50/bag
Takes about 6 hours to make. Includes 2 40 minute periods of wait time. Heating up and cooling down cooker.
Uncle Albert's BBQ Sauce can be ordered online at this store
www.sparkysonl...
OR, CALL UNCLE ALBERT HIMSELF AT THIS CELL NUMBER TO PLACE A MAIL ORDER. SAID HE WILL GET IT RIGHT OUT TO YOU.
843-307-5550.
CHS Sauce- Out of State= Can be purchased on EBAY
www.ebay.com/i...
For Local- Also sold at local Piggly Wiggly Stores in Florence,SC and surrounding area.
**DO NOT USE ST LOUIS OR MEMPHIS SAUCE WITH MOLASSES**
Try not to substitute the sauce. They are now avaiable
THESE ARE ALL VINEGAR BASED BBQ SAUCES
2 Boston Butts 8-9 lbs each Total 18 lbs
2 cups CHS sauce (is a local sauce. If you can't find it, you can use
all Uncle Alberts's mustard & red sauces to substitute)
2 cups Uncle Albert's Mustard sauce (or sub your fav mustrd sau )
3 cups Uncle Albert's Red sauce (sub your fav red vinegr sauc)
Substitution:
For some reason you cannot obtain CHS & Uncle Alberts Sauces,use
4 cups of your favorite mustard based vinegar sauce and
3 cups of a red vinegar based sauce e.g. Malcom Reed Killer Hogs Vinegar sauce.
1 quart ketchup
1 28 oz can canned tomatoes blended
1 28 oz can Tomato sauce
1 Quart tomato juice
1 Quart V8 juice
2 cups pork broth from pressure cooker
3 small cans Tomato Paste
1 small jar mustard
1 bottle Texas Pete
3 lbs Onions xtra large
1 small box light Brown sugar
Salt - 5 tsp
Black pepper - 4 Tb
To stay true and as close as possible to the recipe, I recommend ordering the Uncle Albert's BBQ Sauce from the link given to cover all the sauce amounts. If so, use the entire bottle of ketschup.
***DO NOT USE A ST LOUIS OR MEMPHIS TYPE SAUCE WITH MOLASSES
Unpack butts and wash off then pat dry.
With butcher or chef's knife cut up both butts in 2 inch cubes.
(If you don't have a large pressure cooker, fill a large 16 Quart cook pot half full of water).
In a 16 quart pressure cooker or large stock pot, add water an 2 Tb black pepper & 3 tsp kosher salt. This is separate from salt & pepper below added later with other ingredients. Pressue cook at 20 lbs pressure fo 25 minutes. Boil Butts until done, remove and let cool
Grind up in food processor. Add 1 cup cooker broth to each grind to help meat work down into the cutter blades. Grind Onions and meat down to a fine mush.
Mix meat and other ingredients in large stockpot
*IMPORTANT* ONLY USE LOW TO WARM UP, THEN SIMMER
Simmer on low simmer heat for 2 hours. Careful not to burn or scorch. Stir frequently.
Serve on rice.
Freeze rest in quart bags.
Негізгі бет PIF'S BBQ HASH | SC HASH RECIPE | RICE & HASH | PEE DEE AREA HASH
Пікірлер: 279