OK, so I had planned to do this for Fathers day but some things came up and I had to do it a day early. I haven’t done pulled pork in a long while and have had quite the hankering for some SC style pork with mustard sauce sauce and hash and rice. My wife and I had some great BBQ when we were down in Ridgeland on business a few years ago and I’ve been wanting to recreate it for some time now. I’ve done a fair bit of research on hash and have found there are as many “authentic” versions as there are counties in the state. The overall conclusion I have come to is that it is a dish made of what would otherwise go to waste. Heads, Organs, leftovers, etc. I didn’t have any organs or heads but to run out and buy some, I believe, would not be in keeping with the spirit of the dish or it’s tradition. With that in mind I decided to forge ahead with what I do have: four Carolina Gold chicken legs from the other day, A hunk of smoked chuck from a few weeks ago and some rib tips that have been in the freezer for a month or two.
I didn’t bother to get an exact measurement of meat but, overall, probably 1-2 lbs of meat. To this I added two medium russet potatoes, quartered, a large carrot, about 1/3 of a large yellow onion, Salt, pepper, and garlic powder. I started by throwing the chicken legs, skin and all into the dutch oven, covering with water and simmering for about two hours. Pulled the skin with a pair of tongs and then stripped the meat with a fork. Then I chopped and added the chuck and rib tips and placed the DO in the cook chamber without the lid. I put the grate over it and the butt on top to flavor it with the drippings. After foiling the butt I covered the DO and put both on the bottom rack. The hash I had was tomato based and resembled a meaty tomato sauce but not a spaghetti, Italian like profile. With that goal in mind, after everything had cooked down, I threw in a 6 oz can of tomato paste and a 1/4 cup mustard sauce then simmered on the stove for a couple hours.
For the butt, I kept it pretty simple. I trimmed the cap and other big hunks of fat and rubbed with salt and pepper. Smoked it over Oak from 7:45pm - 1am. At 1am I scooped the coals to the center, added a chimney or so of briqs with a few on top, wrapped the butt in HD foil, and went to bed.
Big ole butt, trimmed and seasoned.
About an hour or so in, perched over the dutch oven.
I didn’t get a pic before wrapping but here it is three hours in when I added the veggies to the hash.
Here is one of the deciding factors that swayed me to purchase this smoker. After 5.5 hrs of tending an all wood fire I can just scoop the coal bed to the middle, fill each side with charcoal and a few on top, and then just go to bed. The butt’s all wrapped up and tucked in for the rest of the night.
Butt went till 1pm with an IT of 204 and probe tender. Bone pulled clean with two fingers after a short rest while I made the rice.
All pulled up and ready to go. Ive been remodeling the lounge all day and starving.
Plated with hash and rice.... Yum!
Thanks for watching
Lance
I didn’t bother to get an exact measurement of meat but, overall, probably 1-2 lbs of meat. To this I added two medium russet potatoes, quartered, a large carrot, about 1/3 of a large yellow onion, Salt, pepper, and garlic powder. I started by throwing the chicken legs, skin and all into the dutch oven, covering with water and simmering for about two hours. Pulled the skin with a pair of tongs and then stripped the meat with a fork. Then I chopped and added the chuck and rib tips and placed the DO in the cook chamber without the lid. I put the grate over it and the butt on top to flavor it with the drippings. After foiling the butt I covered the DO and put both on the bottom rack. The hash I had was tomato based and resembled a meaty tomato sauce but not a spaghetti, Italian like profile. With that goal in mind, after everything had cooked down, I threw in a 6 oz can of tomato paste and a 1/4 cup mustard sauce then simmered on the stove for a couple hours.
For the butt, I kept it pretty simple. I trimmed the cap and other big hunks of fat and rubbed with salt and pepper. Smoked it over Oak from 7:45pm - 1am. At 1am I scooped the coals to the center, added a chimney or so of briqs with a few on top, wrapped the butt in HD foil, and went to bed.
Big ole butt, trimmed and seasoned.
About an hour or so in, perched over the dutch oven.
I didn’t get a pic before wrapping but here it is three hours in when I added the veggies to the hash.
Here is one of the deciding factors that swayed me to purchase this smoker. After 5.5 hrs of tending an all wood fire I can just scoop the coal bed to the middle, fill each side with charcoal and a few on top, and then just go to bed. The butt’s all wrapped up and tucked in for the rest of the night.
Butt went till 1pm with an IT of 204 and probe tender. Bone pulled clean with two fingers after a short rest while I made the rice.
All pulled up and ready to go. Ive been remodeling the lounge all day and starving.
Plated with hash and rice.... Yum!
Thanks for watching
Lance
