Weekly Recipes

Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

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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!
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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 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,

The Barbecue Store

Holiday Suggestions For Your Barbecue'n Enthusiasts

20 piece Stainless Steel Master Grill Set

20 piece Stainless Steel Master Grill Set

Wireless Thermometers

Wireless Thermometers

Smokin Joe's BBQ Sprayer

Smokin Joe's
BBQ Sprayer

Burger EXPress Single with Patty Ejector
Burger EXPress Single with Patty Ejector
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