u/destinationbbq

I write about South Carolina barbecue, and hash is one of those things that sparks some debate because everybody seems to have a different definition of “right.”

Some people want it thick and stringy. Some want it ground. Some like a little liver in there, some absolutely do not. Then you’ve got mustard-leaning hash, red hash, gray hash, onion-heavy hash, hash that’s mostly beef, hash that’s all pork.

Everyone seems to agree the best hash is the one you grew up with it. So I’m curious: what makes hash good to you?

Texture? Meatiness? Spice? Liver or no liver? A certain region? A certain restaurant? The one your family always bought?

And who has your favorite hash in South Carolina?