Dukes BBQ Style Hash Recipe - Destination BBQ

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Dukes BBQ Style Hash Recipe

Po Pigs Bo-B-Q Plate

If you know South Carolina BBQ, you know the name Dukes. And if you know Dukes, you have heard about their hash.

This Dukes BBQ style hash recipe is one to add to the family cookbook.

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.

Po Pigs Bo-B-Q Plate

Dukes BBQ Hash

SC BBQ hash at its best, Dukes Barbecue style. Potatoes, onions, and pork are about all you need!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Main course, Side
Cuisine: Barbecue, BBQ
Keyword: Dukes BBQ, Hash, Hash and rice, Mustard Barbecue Sauce, SC BBQ Hash
Servings: 40
Calories: 138kcal


  • 5 lbs Boston butt roasted or cooked in a crockpot until tender and falling off the bone
  • 2 lbs potatoes chopped
  • 2 lbs onions chopped
  • 1 cup mustard-based BBQ sauce
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 2 tablespoons black pepper ground
  • 1 tsp hot sauce Texas Pete or to taste
  • 8 tbsp butter (one stick)


  • 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 a 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.


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


Calories: 138kcal | Carbohydrates: 10g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 191mg | Potassium: 361mg | Fiber: 1g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 4.6mg | Calcium: 25mg | Iron: 1.6mg
Tried this recipe?Rate it Above and Comment Below


Check out these other SCBBQ Hash recipes we’ve published on destination-bbq:

Olin R. Phillips’ Upstate Beef Hash recipe

Aull Family Thanksgiving Hash Recipe

And we’ve published the following hash recipes in the SCBBQ Recipes: Going Whole Hog cookbook  (read more about that here):


  • Dukes BBQ-Style Hash Recipe
  • Aull Family Thanksgiving Hash Recipe
  • Andy Jumper’s SCBBQ Hash Recipe
  • Carolina Outdoor Cooking’s Easy Hash Recipe
  • Jason’s Red Hash Recipe
  • Olin R. Phillips’s Upstate Beef Hash Recipe
Learn More About Our SCBBQ Cookbook
  • James Roller says:

    Great to hear and I’d like to be sure to give the credit to Michael Ott who shared the recipe with us and allowed us to publish it.

  • Terry Jacobs says:

    Thanks so much James i had the party a week ago and made 20 quarts of hash just to be make sure since the party was at dinner time and OMG they devoured it. I had about 2 quarts left over. This was the easiest and most delish recipe for hash ever. People raves about it so i shared your recipe with everyone. Thanks so much for sharing.

  • James Roller says:

    Terry, I just updated the recipe. Now it will automatically adjust the quantities of the ingredients needed based on the number of servings you wish to make. Hope that helps!

  • James Roller says:

    Thanks, Terry. Great question. I would think a serving is about a half cup, wouldn’t you? So…maybe 50+ cups, which is about 12 quarts, if I’m doing my math right.

  • Terry Jacobs says:

    I just tried this recipe and it is a winner. I am using for a friend’s anniversary party. I wonder if you could tell me how many quarts of hash i would need to feed 100 people.

  • James Roller says:

    Carolina BBQ sits among the most revered of SCBBQ joints and among those at the top of my bucket list to visit.

  • James Roller says:

    Texas is not a bad place to be if you had to leave SCBBQ behind….Enjoy!

  • James Roller says:

    John, sorry for the late response. If I recall correctly, we had about 2 gallon freezer bags leftover after we made this recipe, having eaten some, of course. I would guess 2-3 gallons.

  • Matt Kemp says:

    Carolina BBQ in New Ellenton, SC has the best hash in this state without a doubt. I’ve eaten hash and rice all over this state and no one does it better than these guys. Make the trip and find out for yourself. Buy some to-go and put it in the freezer. You’ll be glad you did.

  • Todd Still says:

    Thanks for sharing the hash recipe! I’m a S.C. native, but now a 9+ year Texas transplant, and I’ve really missed S.C. hash. The recipe is perfect and we can now have hash again, even in Texas!

  • John says:

    Love it. Anyone know how much this recipe makes?

  • Kevin Boyleston says:

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

  • Cynthia Flevaris Stewart says:

    So you ship hash?

  • James Roller says:

    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.

  • 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 !!!

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