SC BBQ Hash: History, Recipes, Map, and Directory - Destination BBQ

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South Carolina BBQ Hash

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Hash.

If you’re from SC, you know what I’m talking about. If you’re from anywhere else, you probably only think you do.

Like mustard-based BBQ sauce, hash is unique to our state, having originated here and having become a staple in BBQ joints across the state. While the “hash houses” of old have all but disappeared and even though an influx of outside influences has brought other BBQ traditions into our state, hash remains an expectation among SC BBQ aficionados.

Hash, however, has not really spilled across our borders. Sure, it can be found in a few random spots in both Georgia and North Carolina, but often those places are not far from the state line and tend to have underlying SC BBQ connections. For instance, Elliot Moss sells hash at Buxton Hall BBQ in Asheville, NC, and Bryan Furman offered “Hash and Rice” on his menu at B’s Cracklin’ BBQ in Atlanta and Savannah (both locations burned in separate incidences).

The thing is, Moss and Furman are both from South Carolina. Moss grew up in Florence, and Furman spent his childhood in Cassatt living on his grandparent’s farm. So, even when you find hash in places other than SC, there is often a true SC BBQ connection.

Where can I find SC BBQ Hash?

As of this writing, you can find hash on the menu of just over 50% of South Carolina’s BBQ restaurants. We have confirmed hash is on the menu at 160 of SC’s 319 BBQ restaurants. If you only count one restaurant from each of the restaurants with multiple locations, you will find that SC has 112 distinct restaurant brands serving hash.

Check out the map below. Each marker shows the location of an SC BBQ restaurant serving hash as of Nov. 2019.

Every SC BBQ Restaurant Serving Hash

Restaurant Serving Hash in SC

If you look closely, you may see some patterns emerge.

Clearly, I-26 is SC’s hash corridor, with our signature side dish easily found from Charleston to Spartanburg and on to the NC state line. Interestingly, I-95 doesn’t seem to share a similar distinction. That said, Interstate 95 does cross through fewer population zones and where it does, you can usually find hash.

Columbia seems to offer the most options. Keep in mind there are about a dozen Maurice’s in and around Columbia, but the Midlands obviously love their hash. There are also clear clusters in and around Charleston, Greenville-Spartanburg, and the North Augusta-Aiken area.

Sumter seems to stand out as having a number of hash options, but that is mainly due to the four Ward’s locations currently serving the city.

On the other hand, Florence has only 4 restaurants serving hash; however, 3 of them — Roger’s, Woodstone, and The Flaming Pig — were all originally started by the same couple, Roger and Sharon Pope, who now own only the latter. The Popes’ influence is clear as each of these restaurants serve the same basic hash recipe, a liver hash.

Taking that into account, hash, though readily available, seems to be merely scattered across the Pee Dee region, which comprises most of the northeastern quadrant of the state. Given the region’s history of preferring whole-hog BBQ —  which obviously uses the whole hog —  maybe this is not too shocking.

Surprisingly, there is no hash to be found in Myrtle Beach, despite its draw as a tourist town. Then again, maybe that is the very reason why.

Despite the historic prevalence of the hash houses that once dotted the Upstate, if you draw a somewhat diagonal imaginary line from south to north starting just west of Aiken and Columbia, you will see hash is more widely available in the middle and eastern part of the state.

What is Hash Anyway?

If you’ve read this far without knowing what I’m talking about, let me explain.

In the words of an outsider trying hash for the first time, writer and historian (and native Louisianan) Rien Fertel quips in his book The One True Barbecue that “my buffet spoils turned downright peculiar when I guardedly turned my fork toward the hash. Hash is basically whole hog soup, a curious culinary invention that can only be fully appreciated by those who are committed to consuming an entire animal in one sitting…I passed my plate to Denny. That boy will eat anything. I had no desire to try hash again.”

Closer to home, Lake E. High, founder of the SC Barbeque Association, wrote the following in his book A History of South Carolina Barbeque: “Hash is misunderstood today by those people who have been unfortunate enough to have been brought up outside of the hash area, which is most of the country, including a large part of the South. Carolina hash, which is looked down upon by those who haven’t tasted it, is nothing more than liquid sausage… And if you like sausage (and who doesn’t?), then you should like hash.”

Simply put, hash amounts to a meat gravy that is often served over rice and, as you have seen, is a staple on BBQ menus across the state.”

Ok, So What’s in Hash?

Well, the answer depends on where it is being made and, as always, on who is making it.

South Carolina is as diverse in its hash offerings as it is in its traditional sauce offerings. Here is a map of the areas where certain sauces have historically been served:

Map of SC BBQ Sauce Regions

Map of SC's four BBQ Sauce Regions

There is no such map for hash, but generally speaking, you would find different styles of hash offered in the three primary regions of the state.

“In the Midlands, hash is usually a mustard-based pork concoction, while the Lowcountry’s preference is pork spiked with a good bit of vinegar to complement the liver-forward flavor. Beef with lots of onion – called “white hash” – is the hash of choice in the Upstate,” writes Libby Wiersema in her article Enjoy SC Barbecue with a Side of Hash.

While I generally agree with Libby’s statement, it doesn’t paint a complete picture.

Let’s not forget the “Red Hash” you will find at places like Ward’s in Sumter. And I don’t consider the Pee Dee the Lowcountry and that is where you will find “Liver Hash” in places like the Pope’s three restaurants in Florence mentioned above, or at Shuler’s BBQ in Latta or Big D’s in Hemingway.

The Liver Hash at Shuler’s BBQ
Liver Hash on a plate at Shuler's BBQ in Latta

Liver Hash on a plate at Shuler’s BBQ in Latta

No matter where you enjoy your hash, however, the basic recipe is the same. As Wiersema notes, “South Carolina hash is a stewlike concoction of ground meats flavored with vegetables, condiments, and spices.”

In the meantime, if you’d like to see hash being made, check out this video in which Josh Allison of Big Red’s Barbecue walks you through the process of making a traditional hash. His recipe can be found in the “Recipes” section below.

Cooking Hash: Video

 

The History of SC BBQ Hash

So, how did hash get started?

It looks like it may have found its beginnings in southwestern SC…and, apparently, we may have to share the origin story with our neighbors to the south. Noted food writer and culinary historian Robert F. Moss, a native Sandlapper himself, is likely the most-studied person on the topic.

He wrote the following in an article for Eatocracy:

“Hash originated prior to the Civil War in the counties on either side of the Savannah River in South Carolina and Georgia. Estrella Jones, who was born into slavery on Powers Pond Place near Augusta, GA, recalled that when she was a child, the men would sometimes steal hogs from other plantations and ‘cook hash and rice and serve barbecue.’

“At the opening of the Civil War, a feast was held to honor the Edgefield (County, SC) Riflemen as they prepared to leave for battle. The menu included ‘barbecued meats and hash.’ By the 1880s, hash was being served as far north as Newberry, SC, and as far south as Macon in central Georgia.

“Today, hash has all but disappeared in Georgia, which has become Brunswick stew territory. It continues to reign supreme as South Carolina’s barbecue accompaniment of choice.”

Outside of Robert Moss’ research, general theories vary. While there may be no definitive answer, there are three main ideas regarding its origin.

Hash born in Slavery?

One idea is that hash, like many dishes in the South, emerged from the darkness of slavery.  According to some, slaves received the less desirable parts of the hog and used their culinary skills to turn them into something more edible.

While it is not clear what is actually in this kettle, the image certainly evokes a sense of the era.

“At the same time on rice and indigo plantations enslaved populations began to expand and it became necessary to provide low-cost high nutrition meals,” writes Stan Woodward in Woodward on “Carolina Hash.” “This set up the challenge for the cooks for these slave communities to be able to take the poorer parts of the hogs at hog-killing timepieces like the hog-head, ears, snouts, and innards – and find a way to make these palatable. The cooks combined African spices and seasonings and came up with the concoction we now call hash.”

Saddler Taylor, a folklorist writing about hash for scencyclopedia.org, concurs with Woodward: “Some historians say the origins of hash can be traced to enslaved Africans who devised ways to make tasty dishes out of the undesirable ‘offal’ meats plantation owners wouldn’t eat.”

Hash from our German Immigrants?

Another theory holds that our German immigrants came to South Carolina with their own traditions. In fact, some contend this lineage is the origin of mustard-based barbecue sauce. As it relates to hash, however, Taylor writes that “other theories point to German settlers in the state who brought with them the tradition of grinding meat for gravy.” That said, I could find no comparable dishes by doing a quick Google search.

In an interesting side note, Woodward reports that “the name, ‘hash,’ is thought to be derived from the French Huguenot population in the city of Charleston. Pillsbury cited a letter sent back to family members from one such citizen of Charleston that mentioned having seen Negro cooks on the plantations cooking a hog stew made of many parts he called ‘hashiers’ similar to the stews cooked in his region of France.”

Hash for Frugality?

A third notion seems to be the most reasonable. People simply made hash as a way to avoid wasting parts of an animal they went to considerable effort (and expense) to raise.

“Hash seems to have originated as a way to use all of the pig slaughtered for a barbecue,” writes Robert Moss in “South Carolina Hash: A Primer” on his website. “In the early days, it was often referred to as “giblet hash” or “liver and lights hash,” reflecting the use of organ meats in the stew.”

However hash found its way to our tables, it makes yet another unique culinary contribution to the world of BBQ from our state.

South Carolina’s Hash Houses

As you have seen, BBQ joints serving this special dish spread far and wide across South Carolina, from the mountains to the shore. However, we relegate hash to the level of side item. Often, you will find a simmering cauldron of it slowly steaming on a buffet line.

You don’t find many honoring the dish via their name. In fact, a search of all the BBQ joints in our database yields only one return: Fat Daddy’s BBQ and Hash House in Cross Hill. There is/was a place in Troy, SC, called The Hash House which was open seasonally, but their last post on their Facebook page was in 2014.

Typical Hash House in the Lower Piedmont
The Hash House Troy SC

The Hash House in Troy, SC

This house is very similar to one that Woodward refers to when he writes, “Mrs. Dabney invited me to join her for lunch. On the way, knowing my interest in filmmaking, she told me she wanted to show me a most unusual place filled with local lore that was the most popular little eatery in Greenwood.

Colorful Character

“It was run by a character like none-other – a colorful and loquacious lady named Miss Ruth, who long had become the main attraction, along with her fabled hash, for her faithful customers from all stations of life in Greenwood. We turned down a street that followed railroad tracks that came across a junction at the heart of Greenwood where a tiny little clapboard building stood not more than fifteen feet from the rails where mighty freight trains roared through at set hours during the day – the train engineers always sure to blow their horns and wave at Miss Ruth who stood at her window facing the tracks and waved back. The small building at first glance seemed too small to contain an eatery, but there on top of the roof stood a sign that said ‘The Hash House.’

“When I was introduced to Miss Ruth that day, I knew that I would return to shoot a short film about The Hash House. Little did I know that this would not only open the door to my discovery of how deeply and emotionally ingrained into South Carolina folk culture hash had become, but that this documentary would also cause me to depart the Governors School, and would evolve into a folklife documentary video production partnership with McKissick Museum.”

Woodward’s partnership led to many important films documenting southern culture. Among them is this hour-long documentary about SC BBQ hash. Due to film rights, I am unable to embed the film here, but I encourage you to check it out. Below, however, is a segment from the film, sort of an unofficial trailer for the film, where you can meet Miss Ruth herself:

Meet Miss Ruth

While times have changed, there was an era when “hash houses” were common across South Carolina, particularly in and around Greenwood.

“At one time, dedicated ‘hash houses’ peppered the state,” Wiersema writes. “The heaviest concentration was in the Upstate, where they were established by textile mill owners interested in luring farmers to their towns. Not only would the owners hold community “hash-cookings” on special occasions, but they permitted farming families to use the facilities to prepare their own hash.”

From the 1950s to the 1970s, hash houses were scattered about the state, particularly in the Lower Pedimont, Robert Moss points out in his book Barbecue Lover’s the Carolinas, but by the mid-late 200o’s they had faded with history along with the textile industry that once fostered them.

As you can see in this old video from SCETV, the Grendel Mills Hash House had long since closed, but the ruins harken back to a richer era.

Remains of Another Day

Changing times had an impact, but that was not the only influence. SC’s Department of Health and Environment Control (DHEC) began enforcing more stringent food preparation standards around this same era.

“Bailey Riser’s Hash House, which had been in operation since the early 1960s, used to sell hash on major holidays [and then only on the Fourth of July]. He told Stan Woodward that he received a notice from DHEC informing him that that was the only day he could cook and sell hash. If he wanted to have more frequent operations, he would have to fully enclose his hash house and add a cement floor and running hot water.”

Riser was, of course, not the only hashmaster to receive such an edict.

Today, SC BBQ joints are among the few keeping this historic tradition alive.

Interactive SC BBQ Hash Map

Looking for SC BBQ restaurants near you?

Our interactive map finds you — with your permission, which you probably were asked for when you first loaded this page —  and then shows you the closest 25 restaurants serving hash within a hundred-mile radius of your current location.

Conversely, try our SC BBQ Trail map, select “Hash” from among the filters, and then click the “Find SCBBQ” button to get the filtered results.

Either way, this is the easiest way to find hash near you. (Pretty sure a Google search for “hash near me” isn’t going to get you what you want!)

Find SC BBQ Hash Near You
      Search provided by WP Store Locator

       

      SC BBQ Restaurants Serving Hash

      If you’d just like to peruse the list of every SC BBQ restaurant serving hash, we added them below. We listed each location alphabetically by city name to better help you find hash in your city of your choice.

      hash

      Dukes Bar-B-Que in Aiken
      4248 Whisky Road
      29803 Aiken
      803.649.7675
      The Pot Smoker BBQ in Aiken
      651 Silverbluff Rd
      29803 Aiken
      (803) 226-0941
      Big G’s BBQ
      1620 Main St. North
      29810 Allendale
      803.584.5899
      Moree’s Bar-B-Que
      677 Morrisville Road
      29510 Andrews
      843.221.5643
      Radd Dew’s Bar-B-Que Pit
      851 Horry Road
      29511 Aynor
      843.397.3453
      Dukes BBQ of Bamberg
      1178 Main Highway
      29003 Bamberg
      803.245.3313
      Hogg Heaven
      1070 Barwick Road
      29812 Barnwell
      803.259.2494
      Shealy’s Bar-B-Que
      340 E. Columbia Avenue
      29070 Batesburg-Leesville
      803.532.8135
      Dukes Bar-B-Que of Beaufort
      1509 Salem Road
      29906 Beaufort
      843.379.4744
      Q on Bay
      822 Bay Street
      29902 Beaufort
      843.524.7771
      Freeman’s Bar-B-Que
      1060 Sand Bar Ferry Rd.
      29842 Beech Island
      803.827.1623
      Watford’s Bar-B-Q
      341 S. Main Street
      29010 Bishopville
      803.484.6223
      Dukes BBQ of Blackville
      19355 Solomon Blatt Ave.
      29817 Blackville
      803.284.3546
      Doko Smoke Barbeque
      408A Main St
      29016 Blythewood
      (803) 730-6016
      Darrow’s Wood Cooked BBQ
      1457 Main St
      29431 Bonneau
      (843) 825-3471
      Lancaster’s Big Oak BBQ
      1129 Mud Bridge Road
      29321 Buffalo
      (864) 426-6555
      Midway BBQ
      811 Main Street
      29321 Buffalo
      864.427.4047
      Black Wood Smokehouse
      90 FOLLY ROAD
      29407 CHARLESTON
      843.789.3722
      Buttermilk’s BBQ
      1748 JA COCHRAN BYPASS
      29706 CHESTER
      803-444-4080
      The Pot Smoker BBQ in Columbia
      931-A SENATE STREET
      29201 COLUMBIA
      (803) 400-2251
      Rodney’s SmokeMaster BBQ
      2615 Broad Street
      29020 Camden
      803-814-4227
      Farm Boys Barbeque
      525 Columbia Avenue
      29036 Chapin
      803.345.7600
      Bessinger’s Bar-Be-Que
      1602 Savannah Highway
      29407 Charleston
      843.556.1354
      Dukes Barbecue on James Island
      331 Folly Road
      29412 Charleston
      843.789.4801
      Fiery Ron’s Home Team BBQ – West Ashley
      1205 Ashley River Road
      29407 Charleston
      843.225.7427
      Poogan’s Smokehouse
      188 East Bay St.
      29401 Charleston
      843-577-5665
      Swig & Swine
      1217 Savannah Highway
      29407 Charleston
      843.225.3805
      Patriots’ Smokehouse
      2006 1/2 Martintown Rd.
      29821 Clarks Hill
      (803) 613-6221
      London’s Country Cooking and BBQ
      257 Torrington Rd
      29325 Clinton
      864-978-0448
      BBQ Pit
      5609 Farrow Road
      29203 Columbia
      (803) 543-4453
      Big Boys Original Smokehouse
      8604 Farrow Road
      29203 Columbia
      803.788.6822
      Big Bull’s Bang’n BBQ
      2614 Hard Scrabble Road
      29223 Columbia
      803-479-4475
      Big T’s Bar-B-Que on Garner’s Ferry
      7535 Garners Ferry Rd., #C
      29209 Columbia
      803.776.7132
      Big T’s Bar-B-Que on Sparkleberry
      1061 Sparkleberry Ext.
      29223 Columbia
      803.788.4295
      Chewy’s BBQ & Grill
      3424 Two Notch Rd
      29204 Columbia
      803-569-6653
      Doc’s Barbeque
      1601 Shop Road
      29201 Columbia
      803.799.1532
      Little Pigs Barbecue
      4927 Alpine Road
      29223 Columbia
      803.788.8238
      Maurice’s Piggie Park BBQ on Devine
      4411 Devine Street
      29205 Columbia
      803.782.9547
      Maurice’s Piggie Park BBQ on Elmwood
      800 Elmwood Avenue
      29201 Columbia
      803.256.4377
      Maurice’s Piggie Park BBQ on Saint Andrews
      622 Saint Andrews Road
      29210 Columbia
      803.772.6999
      Maurice’s Piggie Park BBQ on Two Notch
      9563 Two Notch Road
      29223 Columbia
      803.462.0882
      The Palmetto Pig
      530 Devine Street
      29201 Columbia
      803.733.2556
      The War Mouth
      1209 Franklin St
      29201 Columbia
      (803) 569-6144
      Pig Out #2
      1945 Drayton Rd
      29303 Drayton
      (864) 327-8230
      Game Day BBQ
      165 W. Main Street
      29334 Duncan
      (864) 249-6787
      Mutt’s BBQ
      1020 Powdersville Road
      29640 Easley
      864.442.1400
      Ronnie’s Ribs
      2435 Main Street
      29045 Elgin
      803.438.8522
      Smiley’s Smokin’ BBQ
      2436 Main St
      29045 Elgin
      (803) 572-5929
      Lester’s Bar-B-Que
      8500 Savannah Hwy
      29918 Estill
      (803) 625-2305
      Cain’s Barbeque
      1502 Pamplico Highway
      29505 Florence
      843.662.8991
      Roger’s Bar-B-Q House
      2004 2nd Loop Road
      29501 Florence
      843.667.9291
      The Flaming Pig BBQ
      1513 Pamplico Hwy
      29505 Florence
      (843) 407-5408
      Woodstone Barbeque
      1247 South Irby Street
      29505 Florence
      843.629.1290
      Big T’s Bar-B-Que
      2520 Congaree Road
      29052 Gadsden
      803.353.0488
      Price’s Bar-B-Que
      408 Ervin Price Road
      29054 Gilbert
      803.892.2502
      Three Little Pigs Barbeque
      150 Howe Hall Rd
      29445 Goose Creek
      843.998.7447
      Henry’s Smokehouse on Wade Hampton
      240 Wade Hampton Blvd.
      29609 Greenville
      864.232.7774
      Carolina Barbeque Shack
      728 Montague Ave.
      29649 Greenwood
      864.223.2202
      Fat Daddy’s BBQ
      115 Hampton Ave.
      29649 Greenwood
      (864) 223-9111
      Little Pigs Barbecue
      414 Montague Avenue
      29649 Greenwood
      864.229.1314
      Smokehouse BBQ and Home Cooking
      1352 Piedmont Plaza
      29649 Greenwood
      864.229.3039
      Mutt’s BBQ
      101 West Road
      29650 Greer
      864.848.3999
      Westwood BBQ
      604 Bobo Newsome Hwy.
      29550 Hartsville
      843.332.7142
      Kenny’s Bar-B-Que
      308 North Main Street
      29554 Hemingway
      (843) 558-3629
      Sweatman’s Bar-B-Que
      1427 Eutaw Road
      29059 Holly Hill
      803.492.7543
      Country Smokehouse
      8505 Garners Ferry Rd
      29061 Hopkins
      (803) 776-4886
      Pig Out
      3001 New Cut Road
      29349 Inman
      864.949.7431
      The BBQ Shack
      246 Hwy 292
      29349 Inman
      (864) 708-3222
      Maurice’s Piggie Park BBQ on Lake Murray Blvd
      1141 Lake Murray Boulevard
      29063 Irmo
      803.732.5555
      Smoky Oak Taproom
      1234 Camp Road
      29412 James Island
      (843) 762-6268
      Big Boys BBQ
      116 North Main St
      29351 Joanna
      (864) 923-0137
      Brown’s Bar-B-Q
      809 N. Williamsburg County Highway
      29556 Kingstree
      843.382.2753
      Southside Smokehouse and Grille
      726 S. Howard Avenue
      29356 Landrum
      864.457.4581
      Shuler’s Barbecue
      419 Highway 38 W
      29565 Latta
      843.752.4700
      Belly’s Southern Pride Bar-B-Que
      2508 Augusta Highway
      29072 Lexington
      803.356.8284
      Hudson’s Smokehouse Express
      931 Two Notch Road
      29073 Lexington
      803.356.1070
      Hudson’s Smokehouse and Saloon
      4952 Sunset Boulevard
      29072 Lexington
      803.356.1070
      Maurice’s Piggie Park BBQ
      766 W. Main Street
      29072 Lexington
      803.359.8789
      PK BBQ
      5423-B Augusta Rd
      29072 Lexington
      803-429-9513
      Rizer’s Pork & Produce
      2398 Confederate Hwy
      29082 Lodge
      (843) 866-2645
      D&H Bar-B-Que
      412 S. Mill Street
      29102 Manning
      803.433.2189
      JK’s House of Ribs
      151 Durant Street
      29102 Manning
      803.435.8008
      McCabe’s Bar-B-Q
      480 North Brooks Street
      29102 Manning
      803.435.2833
      Sugar Hill Bar-B-Q
      3006 Oak Grove Church Rd.
      29102 Manning
      803-473-1227
      Mutt’s BBQ
      214 East Butler Rd
      29662 Mauldin
      864.254.9997
      A&M Brown’s Bar-B-Que
      439 Highway 52
      29461 Moncks Corner
      843.761.5440
      Music Man’s Bar-B-Que
      112 E. Railroad Avenue
      29461 Moncks Corner
      843.899.7675
      Swig & Swine at Shipyard Park in Mount Pleasant
      2379 S.C. Highway 41
      29466 Mount Pleasant
      Carolina Bar-B-Que
      109 Main Street
      29809 New Ellenton
      803.652.2919
      Steelhorse Smokehouse
      1506 Main Street
      29108 Newberry
      (803) 597-5262
      Wise’s Bar-B-Q House
      25548 US 76
      29108 Newberry
      803.276.6699
      Country Boys BBQ & Buffet
      4827 Savannah Hwy
      29112 North
      (803) 247-5121
      BBQ Barn
      605 Atomic Road
      29841 North Augusta
      803.278.7202
      The Pot Smoker BBQ
      340 Edgefield Rd
      29841 North Augusta
      (803) 279-2271
      Dukes Bar-B-Que
      4428 Spruill Ave
      29405 North Charleston
      (843) 554-1110
      Robert’s Bar-B-Que
      5120 Ashley Phosphate Rd.
      29418 North Charleston
      843.552.1305
      Antley’s Bar-B-Q
      1370 Sims Street NE
      29115 Orangeburg
      803.531.0444
      Brown Derby II
      1399 Belleville Road
      29115 Orangeburg
      803.539.2722
      Dukes Bar-B-Que on Chestnut in Orangeburg
      789 Chestnut Street NE
      29115 Orangeburg
      803.534.9418
      Dukes Bar-B-Que on Whitman in Orangeburg
      1298 Whitman Street
      29115 Orangeburg
      803.534.2916
      Hog Heaven BBQ, Seafood and Country Cooking
      7147 Ocean Highway
      29585 Pawley's Island
      843.237.7444
      Southern Smoke BBQ
      926 Easley Hwy
      29654 Pelzer
      (864) 402-6040
      Hamm’s Hawg Heaven
      11375 C.R. Koon Highway
      29127 Prosperity
      803.364.4295
      Campbell’s Quick Stop
      5685 Dinkins Mills Rd
      29128 Rembert
      (803) 499-5872
      Rikard’s Roadside Barbecue
      905 West Main St.
      29129 Ridge Spring
      (803) 685-2211
      Bar-B-Q Grill
      8084 E. Main Street
      29936 Ridgeland
      843.645.4414
      Dukes Bar-B-Que in Ridgeland
      10190 S. Jacob Smart Blvd.
      29936 Ridgeland
      843.726.6244
      Dukes Bar-B-Que in Ridgeville
      118 N. Railroad Ave.
      29472 Ridgeville
      843.871.6507
      Gardner’s BBQ
      4293 Mockingbird Ln
      29730 Rock Hill
      (803) 280-6118
      The Dixie Pig
      2007 Celanese Rd
      29732 Rock Hill
      (803) 324-3116
      Cooper’s Country Store
      6945 SC Hwy 521
      29590 Salters
      (843) 387-5772
      Matthews Oak & Hickory BBQ
      212 S. Rudolph Street
      29138 Saluda
      864.445.2028
      Lone Star Barbecue and Mercantile
      2212 State Park Road
      29142 Santee
      803.854.2000
      Maurice’s Piggie Park BBQ in Santee
      263 Britain Street
      29142 Santee
      803.854.3889
      Schoolhouse Bar-B-Que
      2252 Highway 52
      29591 Scranton
      843.389.2020
      Henry’s Smokehouse in Simpsonville
      123 N. Main Street
      29681 Simpsonville
      864.967.0007
      B & D Bar-B-Que
      17245 Hunters Chapel Road
      29481 Smoaks
      (843) 562-8335
      Bubba’s BBQ & Bash
      827 W. Blackstock Road
      29301 Spartanburg
      864.582.7487
      Holden’s Ranch
      580 Southport Road
      29306 Spartanburg
      864.576.7396
      Little Pigs BBQ of Pine Street
      840 S. Pine Street
      29302 Spartanburg
      (864) 310-6282
      Smok’y Blues BBQ
      458 Oak Grove Road
      29301 Spartanburg
      864.587.1807
      GoodLand’s BBQ Restaurant
      714 Springfield Rd
      29146 Springfield
      803-258-3511
      Fiery Ron’s Home Team BBQ on Sullivan’s Island
      2209 Middle Street
      29482 Sullivan’s Island
      843.883.3131
      Baker’s Cottage Kitchen
      807 Central Avenue
      29483 Summerville
      843.875.4469
      Joe Bessinger’s BBQ
      1114 College Park Road
      29483 Summerville
      843.875.6313
      Swig & Swine Summerville
      1990 Old Trolley Road
      29485 Summerville
      843.771.9688
      Bar-B-Que Hut
      1380 S. Guignard Drive
      29150 Sumter
      803.773.5911
      Country Fixin’s
      4325 SC Highway 15 S
      29150 Sumter
      803.506.2544
      KJ’s Wings and Ribs
      432 Broad Street
      29150 Sumter
      (803) 774-7427
      Ward’s Bar-B-Que
      1087 Alice Drive
      29150 Sumter
      803.775.0008
      Ward’s Bar-B-Que on Liberty
      416 E Liberty St
      29153 Sumter
      803.775.0008
      Ward’s Bar-B-Que on Pinewood
      12 Pinewood Rd
      29150 Sumter
      803.775.0008
      CountrySide BBQ
      706 St. Matthews Road
      29160 Swansea
      803.568.3385
      The Dixie Pig in Tega Cay
      2150 Gold Hill Road
      29708 Tega Cay
      Dukes Barbecue in Walterboro
      949 Robertson Blvd.
      29488 Walterboro
      843.549.1446
      Bobby’s Bar-B-Q Buffet
      1897 Jefferson Davis Hwy.
      29851 Warrenville
      803.593.5900
      Lee’s Barbecue & Catering Service
      16994 Highway 72 W
      29384 Waterloo
      864.998.3411
      Hite’s Bar-B-Que
      240 Dreher Road
      29169 West Columbia
      803.794.4120
      Maurice’s Piggie Park BBQ on Augusta Rd
      2450 Augusta Road
      29169 West Columbia
      803.796.4777
      Maurice’s Piggie Park BBQ on Charleston Hwy
      1600 Charleston Highway
      29169 West Columbia
      803.796.0220
      True BBQ
      1237 D Avenue
      29169 West Columbia
      803.791.9950
      Russell’s Smokin’ Good BBQ
      3251 Kershaw Highway
      29175 Westville
      (803) 475-7427
      Mustard Seed BBQ and Country Cooking
      2000 S.J. Workman Hwy.
      29388 Woodruff
      864.476.8700

       

      SC BBQ Hash Recipes

      So, what you’d prefer just to make your own?

      Well, that’s no simple process. Traditionally, making hash takes a lot of time and constant attention so the thick stew does not burn on the bottom.

      Many folks actually use a wooden boat paddle when making large batches. And, well, you’ll need an 80 gallon or so cast iron pot if you want to do it right. Of course, you’ll be doing that over the embers of oak and hickory.  That’s just the way it has historically been done.

      In fact, the recipe that David Bessinger of Melvin’s Legendary BBQ provided us for the second edition of our cookbook (first print edition in the works) calls for the following meats:

      • 6 Pork Hams
      • Beef Chuck, 1 case
      • Pork Kidneys, 1 case
      • Pork Livers, 1 case
      • Hog Jowls, 1 case
      • 1 Beef Top Round

      You need a huge kettle and wooden oar to stir such a mixture. Fortunately, we have recipes for much smaller quantities.

      Make Your Own Hash

      Check out this recipe for Dukes Hash, which is rich in pork and potatoes.

      If you’re looking for a standard beef hash recipe like the one in the video above, check out Orin Phillips’ Beef Hash recipe in the style of what you once could find at the famous Willard’s BBQ in Union. Today, you might try the beef hash at Midway in Buffalo for a comparable product.

      If you’d like a paired down version of Big Red’s hash shown above, the recipe is provided on the video’s youtube page, and it is copied below for your convenience.

      Big Red’s Recipe
      • 3 lbs beef stew meat
      • 1.5 lbs pork (boston butt/pork steak)
      • 4 lbs yellow onion
      • 2 tblsp salt
      • 1 tblsp black pepper
      • 1 tblsp red pepper flakes
      • ¼  stick of butter
      • Adjust the salt, pepper and pepper flake to suit your taste
      • Cook as directed in the video. You can also make this in a pot on the stove or in a crock pot.

      You may also be interested in this generations-old reader submitted recipe that we published a few years back.

      The Aull family from the Pomaria area, between Newberry and Columbia on 176, has been cooking hash for Thanksgiving (yes, Thanksgiving) for almost 100 years. We were honored to publish it here.

      Enjoy!

      SC BBQ Hash Panel Discussion

      Finally, if you’re looking for even more info on SC hash, this will be a treat.

      Two of the most renowned experts on the subject, Robert Moss and Stan Woodward hosted a panel discussion of the history of South Carolina hash during the 2017 Festival of Discovery in Greenwood.

      Now, sit back and relax; this is a good one.

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