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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.Learn More About Our SCBBQ Cookbook
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.
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.
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