SC BBQ hash, Midway style

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Hijack73

Master of the Pit
Original poster
Aug 9, 2020
1,092
1,204
SC, just a smidge from Charlotte
So I was inspired by Gonna Smoke Gonna Smoke to revisit this. I'd wanted to try it his way (and I will) but I had the craving for Midway BBQ beef style. I did add about 15-20% pork belly just because I wanted to.

Started with a little less than a 3lb chuck and about 3/4 lb belly. Tossed on the smoker @250 for about 3 hours. Heavy heavy pepper and decent amount of salt.

Ran it all through my grinder on the wagon wheel plate. I can't lie, I had a few bites straight out of the grinder and it almost became sandwich meat ..

So 3.5 lbs meat in a pot, 2 rough diced onions, about a tsp of garlic powder (added another tsp later) and a very healthy dose of black pepper along with a stick of butter, a quart or so of water and a blob of better than bouillon beef. Almost forgot the mustard, added about 3-4 oz.

Low simmered uncovered for roughly 4 hours. Took a whisk to it to kinda smush up the onions. Another hour and it was the consistency I wanted. Stirred it a lot in that hour, it really helps get the consistency right.

Pan of yeast rolls, some peas because I had to make a nod to health lol, and some good slatherin butter on the roll. I'm happy. Kept adding more pepper, it took probably close to a quarter cup with what I'd sprinkled on the meat before smoking it and what went into the pot.
 

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I'm happy.
I'm glad you enjoyed it, it really is a dish unique to SC...
Kept adding more pepper, it took probably close to a quarter cup with what I'd sprinkled on the meat before smoking it and what went into the pot.
Mine needed more pepper, but with the grandgirls eating it, I have to be careful. Generally speaking, if I can't see the pepper, then it needs more because I know I won't be able to taste it...
 
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I'd love some of that! That has to be a flavor bomb
It's keto too, especially with the added butter. I tossed in a stick plus a couple of tablespoons worth but it would support more. You could back off on the onion, but IMO onion helps with the texture. Just rice up some cauliflower and there you go.

At first all of the fat sits up on top and you are thinking "oh man, that's a lot" but the more you reduce it down and stir, it seems to almost emulsify. The pot has almost none showing on top now that it's cold. Today it's just thick and rich.
I'm glad you enjoyed it, it really is a dish unique to SC...

Mine needed more pepper, but with the grandgirls eating it, I have to be careful. Generally speaking, if I can't see the pepper, then it needs more because I know I won't be able to taste it...
It was better the second day. After it set up in the fridge the consistency was just right, you would swear that I added a thickener but I didn't.
 
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