Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: How do I make barbecue hash
I would like know how do you make barbecue hash ?
Hi Lorraine,
Well, there are several hashes as discussed and described in "The Great American Barbecue & Grilling Manual" (click into the Barbecue Store from www.barbecuen.com and check it out.)
Here is one "North Carolina Pulled Pork Hash"
1 lb. picket barbecued pork
1 lb. cold boiled potatoes, finely chopped,
1 oz. lard or bacon drippings
1 med. onion, finely chopped
8 oz. chopped greens, cabbage, turnips, mustard or collard sprouts, chopped
salt and pepper to taste.
In a #10 cast iron skillet, melt fat and lightly fry onions. Mix other ingredients and pour into the pan. Distribute evenly in the pan and fry until browned. Turn the pan upside down against a plate and dump out the contents. Add the rest of the fat, turn and return the hash to the pan. Fry until brown. May be served with fried egg on top, sunny side up.
Have fun,
Smoky
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