Specifically, they published an article telling folks of the “one thing” they must do in each of the 50 U.S. states. What was the one thing for a visitor to do in South Carolina?
“Taste the barbecue hash at Sweatman’s BBQ!”
No surprise when you read comments like this on the review sites. Kerry B, a (somewhat nearby) local from Goose Creek, said this about Sweatman’s BBQ hash recipe in her Yelp review:
“And oh, the hash! This stuff is liquid gold. Silky smooth, not a chunk of gristle to be found, unlike other hashes. Perfectly seasoned, a ratio of 3 parts hash to 1 part rice is about right. I always get a gallon to go, and when I open my last pint from the freezer, I know a trip to Sweatman’s is called for.”
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Making Sweatman’s BBQ Hash Recipe
But just how is this amazing stuff made?
In an article with Orangeburg’s Times and Democrat, current owner Mark Behr explained how Sweatman’s BBQ makes the hash today:
Nowadays, Sweatman’s BBQ hash recipe “is all meat — Boston butts and fresh ham cut up. We take our chopped pork and dump it into a 70-gallon pot with onions and seasonings. After it finishes cooking, we remove the meat from the pot and debone it. Then we grind it up like hamburger,” he said.
Next, the Behrs add a secret recipe of seasonings and sauces to the prepared meat and mix them together. “And that’s our hash,” he said.
In an interesting twist, Behr pointed out that the older hash recipe original owners Margie and Bub Sweatman used called for diced potatoes, but “the potatoes were more or less a filler” and the Behrs stopped using them.