Buxton Hall’s Barbecue Hash
Ingredients
Directions
Ingredients
1 lb
leftover pulled pork or whole-hog barbecue
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½ lb
chicken liver, finely chopped or ground
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1 md
onion, finely diced or ground
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1
or 2 cloves garlic, finely diced
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1 tbsp
kosher salt
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1 tbsp
freshly ground black pepper
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½ tbsp
onion powder
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½ tbsp
garlic powder
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2 c
barbecue sauce
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1 c
yellow mustard
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8 c
water, divided
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¼ c
Worcestershire sauce
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2 tbsp
Texas Pete hot sauce
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1 c
cooked white rice
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Additional hot white rice, for serving
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Buxton Hall’s Barbecue Hash

Like Chicken Bog, Barbecue Hash is a regional dish from South Carolina that I fell in love with. No doubt, there are as many varieties of hash as there are barbecue restaurants. The style we make at Buxton falls into the midlands style—if there is such a thing. The recipe that follows is our base recipe, but feel free to play around with it to make your own house hash. Substitute leftover smoked chicken for leftover pulled pork. Try it with potatoes instead of rice. You get the idea: There’s no wrong way to make a hash.

6 servings

  1. Add the pork, chicken liver, onion, and garlic to a large pot. Season it with the salt, pepper, and onion and garlic powders. Cook over medium heat until the meat is slightly browned. Add barbecue sauce, mustard, 5 cups of water, Worcestershire, Texas Pete, and 1 cup cooked rice. Bring to a boil, then reduce the heat to low so that the mixture is at a simmer.
  2. Cook at a simmer for about 1 1/2 hours, uncovered, stirring frequently to avoid sticking. Add about 2 cups water and continue to cook and stir for another 1 1/2 hours. Add a final cup of water and cook for 45 minutes or until the water has reduced to leave you with a loose, meaty, gravylike consistency.
  3. Serve over hot white rice. Garnish with additional hot sauce and soda crackers.

Excerpted from Buxton Hall Barbecue's Book of Smoke by Elliott Moss, copyright © 2016, published by Voyageur Press. Photography copyright © 2016 by Johnny Autry.

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