It's here! 2017 Carolina Bash!

[Joe Black]

Thanks to everyone who came and especially to Dennis for putting everything together. I had a wonderful day and I think everyone did. That pic of the plate wasn't anything like mine. Mine was stacked up way higher than that. All of the food was wonderful and totally sugar free and low calorie. That's my story and I'm sticking to it.

Anyone who reads this, please try to join us next year. It was a fabulous time of friendship, fellowship and good food.

 

[gtr]

That would be awesome! It would be an honor to have you Greg! Hell next time your over here pm me, I'll easily drive up there to share a meal with you!

Most definitely! :thumb:

 

[Hotch]

Nicely done guys! :mrgreen:
Maybe we can make it to your Bash next time.

 

[Blythewood BBQ'er]

Love to have you Texas Brethren here! We almost made it out there this year but the tax man had a different plan for me!

 

[Hotch]

Love to have you Texas Brethren here! We almost made it out there this year but the tax man had a different plan for me!

We would be glad to have you guys come visit.

 

[WHS88]

Thanks PJ awesome! Just an average serving!

Dennis, you need to enter this picture in the "feast" throw down that's going on. What could possibly beat a bash feast?

 

[Blythewood BBQ'er]

Done! If by some chance I win, I'll do a drawing or something to pass it along to another Brethren.

 

[DaveAlvarado]

The real reason for the bash!

From left to right: awscwi, WHS88, Joe Black, Mack (dwfisk's son), horsecreekdirtfarmer, me and Gretta, dwfisk, Sammy Shuford.

What a fine lookin' group of Brethren y'all are!

And that puppy! HI PUPPY!!!

 

[Cole Train]

Ok, please don't take this as me trying to hijack the thread. But since there are quite a few South Carolina people in one thread taking about BBQ, I thought I would pose this here. I was stationed in Charleston SC in the early 2000's. While there we frequented a place called Dukes BBQ. There they had the best rice and hash I think I have ever eaten. Well for that matter it was the first time a Texas kid had tried hash. So with that said, I have scoured the internet to try and find a good recipe. But due to the amount of ingredients that go into it and the great variety of recipes found, I was scared to make one. So with the help of this thread I though I would ask if anybody has a good hash recipe that mimics that of Dukes BBQ. Oh and by the way the bash looks awesome. We used to have our squadron picnic's at Lake Marion, and man was it beautiful. We will eventually get back to SC so I can show the wife and kids where I lived and show them the rich history and beauty of that state....Thanks in advance, and again I am not trying to hijack the thread.

 

[Happy Hapgood]

Ok, please don't take this as me trying to hijack the thread. But since there are quite a few South Carolina people in one thread taking about BBQ, I thought I would pose this here. I was stationed in Charleston SC in the early 2000's. While there we frequented a place called Dukes BBQ. There they had the best rice and hash I think I have ever eaten. Well for that matter it was the first time a Texas kid had tried hash. So with that said, I have scoured the internet to try and find a good recipe. But due to the amount of ingredients that go into it and the great variety of recipes found, I was scared to make one. So with the help of this thread I though I would ask if anybody has a good hash recipe that mimics that of Dukes BBQ. Oh and by the way the bash looks awesome. We used to have our squadron picnic's at Lake Marion, and man was it beautiful. We will eventually get back to SC so I can show the wife and kids where I lived and show them the rich history and beauty of that state....Thanks in advance, and again I am not trying to hijack the thread.

My young bride and I too were stationed in Charleston back in the late 70's when it was CAFB. Great memories. I don't know about the hash but the folks were great! From the SC folks I know here I see that has not changed.

Great Bash folks! We too hope to make one! :clap2:

 

[ssv3]

Looks like a great time guys! Love the setting also.

 

[Blythewood BBQ'er]

Ok, please don't take this as me trying to hijack the thread. But since there are quite a few South Carolina people in one thread taking about BBQ, I thought I would pose this here. I was stationed in Charleston SC in the early 2000's. While there we frequented a place called Dukes BBQ. There they had the best rice and hash I think I have ever eaten. Well for that matter it was the first time a Texas kid had tried hash. So with that said, I have scoured the internet to try and find a good recipe. But due to the amount of ingredients that go into it and the great variety of recipes found, I was scared to make one. So with the help of this thread I though I would ask if anybody has a good hash recipe that mimics that of Dukes BBQ. Oh and by the way the bash looks awesome. We used to have our squadron picnic's at Lake Marion, and man was it beautiful. We will eventually get back to SC so I can show the wife and kids where I lived and show them the rich history and beauty of that state....Thanks in advance, and again I am not trying to hijack the thread.

First off thank you for your service! I know some great hash cooks around here but they will not give me the recipes! I have tried. I have never attempted hash due to the labor intensity of it. I am going to a wedding this weekend and may be able to get some pointers later on in the reception which I will gladly pass on!

 

[dwfisk]

I indended to put this post here

Wow! Just had some of awscwi's bit barrel chicken from the bash as dinner leftovers, even 2 days in the fridge and reheating in the house oven couldn't reduce the moistness or flavor. This was some really good PBC chicken!

 

[Blythewood BBQ'er]

Found this post in a thread from 2012 from I am mad man


A friend who visited "Duke's BBQ" says this recipe is close to what they have in that South Carolina restaurant.

2-3 lbs leftover pork roast or pulled pork
2-3 lbs leftover beef roast or brisket
1 lb chicken optional
Reserve some stock from cooking any of the above meats
1 large onion
1 28 ounces can diced tomatoes
1 cup frozen sweet white corn
1 can creamed corn
1/2 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 tablespoon crushed red pepper flakes
1 tablespoon salt


Chop or grind the meat into large chunks.

Place in a heavy pot and add water to barely cover.

Simmer more than an hour.

When the meat is very tender, drain and reserve any broth.

Grind the meat with a coarse hand grinder or chop finely.
(Do not use a food processor as it destroys the texture.)

Grind one large onion, Place onion and the meat back into the pot and add one large can of tomatoes with the juice.

Add corn, vinegar and seasonings.

Add some of the reserved broth to the meat until it reaches the consistency of a thick stew.

Simmer a few minutes and serve..

 

[WHS88]

Man now you guys have me wanting some rice and hash! I was always a fan of Shealy's in Batesburg Leesville. Next thing you know we'll be taking about Brunswick stew!

 

[DaveAlvarado]

My young bride and I too were stationed in Charleston back in the late 70's when it was CAFB. Great memories. I don't know about the hash but the folks were great! From the SC folks I know here I see that has not changed.

Great Bash folks! We too hope to make one! :clap2:

I was born in Charleston in the late 70s, my dad was stationed there. Small world!

 

[PatAttack]

Found this post in a thread from 2012 from I am mad man


A friend who visited "Duke's BBQ" says this recipe is close to what they have in that South Carolina restaurant.

2-3 lbs leftover pork roast or pulled pork
2-3 lbs leftover beef roast or brisket
1 lb chicken optional
Reserve some stock from cooking any of the above meats
1 large onion
1 28 ounces can diced tomatoes
1 cup frozen sweet white corn
1 can creamed corn
1/2 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 tablespoon crushed red pepper flakes
1 tablespoon salt


Chop or grind the meat into large chunks.

Place in a heavy pot and add water to barely cover.

Simmer more than an hour.

When the meat is very tender, drain and reserve any broth.

Grind the meat with a coarse hand grinder or chop finely.
(Do not use a food processor as it destroys the texture.)

Grind one large onion, Place onion and the meat back into the pot and add one large can of tomatoes with the juice.

Add corn, vinegar and seasonings.

Add some of the reserved broth to the meat until it reaches the consistency of a thick stew.

Simmer a few minutes and serve..

This is more of a Brunswick Stew, not a hash.

 

[Blythewood BBQ'er]

Cool was wondering why the corn was mentioned. I pulled it out of an old hash thread. I know some people will put some potato in their hash to thicken it up but I never heard of corn in hash.

 

[Blythewood BBQ'er]

BTW i know nothing about Brunswick Stew. Never even had it