Dukes BBQ Style Hash Recipe | Destination BBQ

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Dukes BBQ Style Hash Recipe

Published in Recipes - 5 Comments
Po Pigs Bo-B-Q Plate

If you know South Carolina BBQ, you know the name Dukes. There are a dozen Dukes restaurants in SC at the time of this writing, but while they share similar qualities, they are not all the same. Walk into Dukes of Walterboro and you will not get the exact same menu or experience as you would at the Dukes in Ridgeville. They are not a chain or franchise, per se, but rather a loosely connected assortment of family restaurants.

One thing they all have in common is a delicacy unique to South Carolina: hash. This is not to be confused with Brunswick Stew, common in BBQ restaurants in NC and GA.

Hash is a thick stew of sorts whose exact ingredients vary from family to family and restaurant to restaurant, but at its base is a meat product — typically pork, sometimes beef, and often a combination — onions, potatoes, and BBQ sauce, boiled down and sometimes ground into a thick, soupy stew, sometimes lovingly called “liquid sausage,” often served over rice.

While that may not sound delicious to the uninitiated, most native South Carolinians expect a side of rice and hash when they go out to eat barbecue.

Here is a recipe we received from Michael Ott, who originally grew up in Orangeburg County, the heart of Dukes BBQ country. It is not Dukes’s actual recipe. “It’s good, but not a match for Dukes,” he said.

Dukes Style BBQ Hash

Ingredients

  • One 5lb Boston butt smoked roasted or cooked in a crock pot until tender and falling off the bone
  • 2 lbs chopped potatoes
  • 2 lbs chopped onions
  • 1 cup mustard based BBQ sauce
  • 1 cup ketchup
  • 1/2 cup cider vinegar
  • 2 tablespoons black pepper
  • Hot sauce Texas Pete to taste
  • 1 stick butter

Instructions

  1. 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 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.

Recipe Notes

For a different yet still authentically SC-style hash, substitute half the pork with a beef roast. Then it will have more in common with the hash you find in the midlands of SC.

  • Frank says:

    We can’t get to South Carolina very often, and we really miss Duke’s in Ridgeland. Having recipes like this BBQ hash lets us bring a the spirit of Dukes here to Fridley, Minnesota. Thanks for posting !!!

  • Thanks, Frank! Glad you are able to enjoy a bit of Dukes at home. (Guess I’ll quit complaining about early April highs in the upper 60’s as being too cold.) I have been shocked to find that this recipe page is the single most visited page on our site almost every day since I posted it.

  • Cynthia Flevaris Stewart says:

    So you ship hash?

  • Kevin Boyleston says:

    The best I have had is Dukes in Blackville, SC. Try it. live in Orangeburg, Dukes in Orangeburg does come close.

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