| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Chicken breast meat; coarse chopped |
| 2 |
lb |
Pork butt; coarse chopped |
| 1 |
cn |
(28 oz) tomatoes; or 4-6 fresh chopped and seeded |
| 5 |
md |
Potatoes; peeled and chopped |
| 2 |
|
Carrots; peeled and shredded |
| 1 |
lg |
Onion; coarse chopped |
| 1/4 |
c |
Rub |
| 12 |
oz |
Barbecue sauce |
INSTRUCTIONS
Scott McDaniel has a recipe for this stuff on his webpage.
http://www.gabn.net/smokeshack/stews.htm
This ain't chunky hash. This is traditional lowland South Carolina
style hash, served over cooked rice. It should have the consistency
of thin pudding, be a reddish/brown color, with small hunks of
potatoes.
In 12 quart stock pot, saute onions in oil until translucent, add rub
and stir until well blended. Add chicken and pork, saute 5 - 7
minutes on medium heat. Add water to cover (appx 1/2 gallon), then
add tomatoes. Bring to boil, add carrots. Cook until tomatoes start
to break up, then add potatoes. Cook until potatoes have broken down,
then add barbecue sauce. Serve hot over rice.
Posted to bbq-digest by "Jeff D. Wheeler" <bigwheel@blueplanet.net>
on Feb 21, 1999, converted by MM_Buster v2.0l.
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