Hash is most certainly a South Carolina thing. No, not the kind you see at breakfast or even the corned beef kind. Elliott Moss likes to call it “meat gravy” and believes the hash he knows was devised as a way to use up all parts of an animal, mostly pigs, after slaughter. It originated long before barbecue restaurants served the public. To make hash, one grinds up a variety of meat parts—offal, pig heads, chicken, and dried out barbecue—and simmers it down with barbecue sauce, spice, onions, and often a starch (rice and/or potatoes) until it is soupy. It is usually served over rice.
When Buxton Hall Barbecue opens its doors, you can be sure Elliott Moss will have this regional specialty on the menu. “I think South Carolinians take pride in hash for that reason. It’s ours,” he says.
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