Dukes BBQ Style Hash Recipe: A True SC BBQ Original - 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 certainly heard about Dukes BBQ hash. If you add one SC barbecue hash recipe to your arsenal, 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.

Here’s a good look at Dukes’ hash

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32 ounces of Dukes Bbq Hash. @mikeycremefraiche @alvindiec

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South Carolina barbecue hash recipes all yield a thick stew of sorts whose exact ingredients vary from family to family and restaurant to restaurant. However, common among all the variations of SC BBQ hash recipes, you’ll always find its base built upon a meat product — typically pork, sometimes beef, and often a combination.

This rich, meaty foundation is layered with some combination of onions, potatoes, and BBQ sauce. Then it is all boiled down (and sometimes ground) into a thick, soupy stew.

Often lovingly called “liquid sausage,” SC BBQ hash is generally served atop a bed of white rice.

While that may not sound delicious to the uninitiated, most native South Carolinians expect a side of hash and rice when they go out to eat barbecue. Dukes’ BBQ hash recipe is one that has kept them coming back for over five decades.

Here’s an old clip from SCETV discussing Dukes BBQ hash at the Dukes on Whitman in Orangeburg.

Below you will find our Dukes BBQ hash recipe we received from Michael Ott, who originally grew up in Orangeburg County, the heart of Dukes BBQ country, and has family ties to Dukes BBQ. It is not Dukes’s actual recipe. “It’s good, but not a match for Dukes,” he said humbly.

Curious about SC BBQ Hash?

We’ve published an in-depth look at SC BBQ hash.

In this piece, we examine the origins and history of yet another SC BBQ original. In addition, you will find a current listing of every SCBBQ restaurant that serves hash.

For your convenience, we’ve included an interactive SC BBQ Hash Map which is similar to our SC BBQ Trail Map, only this map filters the result to show only those places serving some version of an SC barbecue hash recipe, regardless of meat base, flavoring, or style.

With your permission, the map will find your location and show you the closest 25 places serving hash within 100 miles of you.

And, of course, you’ll find several SC BBQ hash recipes to make at home. Among them, you will discover a beef hash recipe that certainly a different style than Dukes’ and more commonly found in the Upstate.

But be sure to come back to make and enjoy this Dukes BBQ hash recipe from Michael.

Po Pigs Bo-B-Q Plate

Dukes BBQ Hash

SC BBQ hash recipe at its best, Dukes Barbecue style. Potatoes, onions, and pork are about all you need!
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Check out our SCBBQ Cookbook!Authentic SCBBQ Recipes: Going Whole Hog!
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 authentic SC-style hash, substitute half the pork with a beef roast. That version of this South Carolina BBQ hash recipe will have more in common with the hash you find in the Midlands of SC.
Can be refrigerated for up to 5 days or frozen for up to 6 months.


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:

    Brian, I am pleased that it hit the spot. I think I have seen the same video. There are two that come to mind, one from Big Red’s and another, newer one from someone like Pif. Both are good videos.

  • Brian Waters says:

    I made it this weekend. It is perfect from what I remember at Carolina BBQ in New Ellington. I did add some salt which the recipe didn’t have. This is about the only website that has any information on hash. There is one video I saw out there from a guy in Florence. He did a “Red Hash” which I am tempted to try.

  • James Roller says:

    Brian, I am working on an updated and revised version of the cookbook, and I have accumulated a lot of hash recipes. If this doesn’t hit the mark, let me know, and I’ll be happy to send one of the others.

  • Brian Waters says:

    I grew up there as well. I am going to try this recipe. I live in TN and it’s hard to get back out there to bring some home. I have been racking my brain trying to figure out which of two recipes comes close. This one or the Red hash version that has lots of other bbq sauces in it.

  • James Roller says:

    Haha…great story. Thanks for sharing!

  • Bill Proctor says:

    Have family living in Cope SC. (Proctor’s). Grew up eating Dukes BBQ.We knew Danny Duke quite well. Think he started with 2 places , Cope and Branchville. He would serve one night in Cope and the next in Branchville. Friday then Saturday..We would travel 40 miles (from Williston) to eat there and visit with him..When he saw me walk in (as a kid) he would always laugh and say “Well i’m going to loose money tonight) !! LOL He was “The Best” !!!!

  • James Roller says:

    Bruce, thanks for sharing. You’re right, hash has simply not spilled out of our borders. It is hard enough to find in GA or NC, much less in CA. I am pleased you enjoyed the recipe and modified it to make your own. Hash deserves to be considered a main dish. Enjoy!

  • Bruce Cramer says:


    Married a South Carolinian who turned me onto this over 40 years ago…
    Made this tonight for dinner… too good for a side dish… it was the main course.
    I’ve had bbq pork hash at Piggie Park and plenty of other places in South Carolina … I love it and one time I tried to make it myself with a few notes and my imagination…lt came out kinda ok…. but this time I used this recipe and WOW what a difference. Now I read a few other recipes and I know for a fact that Piggies uses a bell pepper…. so I added one red and one green bell pepper and also a scoop of brown sugar…. and only 3 1/2pounds of pork. Gotta say, best thing I ever ate, better than any I had in any restaurant … and being out in California… It’s impossible to get.

  • James Roller says:

    Love it…let us know how it turned out.

  • Sandy says:

    I am making this today! My family was from Ridgeville, so their hash is basically a food group to me. I can’t tell you how excited I am to have a bit of home cooking in my house!

  • James Roller says:

    Thanks for sharing, Kirk! Glad to hear it brought back some good memories. Michael Ott, as you probably read, shared that one with us along with a couple of others. He has a close connection to the Dukes BBQ legacy, but his recipes are his own. In the cookbook, we published Ott’s version and the “actual” Dukes BBQ sauce recipe given to us by a Friend of a former employee. Ott’s version is also published on the website. Thanks again for sharing.

  • Kirk says:

    I grew up in Beaufort SC and used to eat Dukes BBQ all the time. I made this the other day and it is just like I remembered! Thanks for sharing.

  • Meg Anderson says:

    Delicious! My husband misses Carolina BBQ hash from our days living in nearby Aiken, SC. This will do nicely until we get back there for a visit.

  • 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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