After trying over 30 hash restaurants east of I-95, Post and Courier food editor Hanna Raskin has everything you need to know about hash or barbecue hash, “South Carolina’s greatest contribution to the barbecue canon.” A companion podcast of sorts to the online and print versions of the article.
hash
Linkdown: 3/6/19
Congrats to Bryan Furman of B’s Cracklin’ Barbeque for his James Beard Award semifinal nomination!
Veteran Charlotte restaurateur Pierre Bader closes City Smoke, cites that he doesn’t “see any growth in the barbecue business in Charlotte.” I would argue that he might have seen growth had his restaurant’s barbecue been better (they were 40 out of 42 on our list before their close)
Local Charlotte barbecue guy Jack Arnold recently had his Instagram hacked but thankfully has since recovered it
A new barbecue cookbook is coming from photographer Ken Goodman:
Wilson gets a new barbecue restaurant in New South BBQ, which takes an “international house of barbecue” approach
Longleaf Swine (nice name), a food truck caterer in Raleigh, is going brick and mortar in the Transfer Co. Food Hall
The Free Times in Columbia breaks down barbecue restaurants both local and within a few hours drive
Food and Wine is loving Columbia, SC and thinks you should try to the hash: “Don’t fill up on grits, because you must also try the barbecue, which will be pork, served along with that could-stop-traffic yellow sauce, and a side of that curiously delicious regional specialty, hash, which is nearly always served over rice. Essentially a stew of all the animal parts you probably wouldn’t eat separately, hash might come off a tad musky for some, but this is nose-to-tail cooking at its finest.”
I wonder how the folks in Texas are reacting to this:
For Kathleen Purvis’s last story as Charlotte Observer food writer, she takes a look at the fried pork skins at Sweet Lew’s BBQ as well as the fried chicken skin from Yolk. I love her writing and look forward to seeing what she does next.
Friday Find: Zagat Discovers the Soul of South Carolina Barbecue
https://www.youtube.com/watch?v=HKPllyBx1dM
Zagat explores the different meats and side dishes of South Carolina barbecue in a short documentary entitled “Hogs & Hash: Discovering the Soul of South Carolina BBQ”.
BBQ in South Carolina means whole hogs, hash, and plenty of mustard sauce. And although certain areas and establishments don’t abide by all of these features, the passion these pitmasters have to carry on the legacy of their state’s barbecue reputation unites them.
Linkdown: 7/19/17
– From Joe Haynes, the author who brought us Virginia Barbecue, comes Brunswick Stew: A Virginia Tradition out in October:
Stay tuned to https://t.co/DHAHzHMtEF for news about my new book on the history of Brunswick stew in Virginia. Legend, lore and recipes! pic.twitter.com/bLI2AN7jpg
— Joe Haynes (@OCBarbecue) July 17, 2017
– Grant finds some decent cue but some great fries at Love That BBQ in Knoxville
– Elliott Moss’s favorite spots for hash in his home state of SC
Elliott Moss (@blacktablecloth) hashes out his top spots for his home state’s barbecue specialty.https://t.co/9NChdar3of pic.twitter.com/3Z2NR8v81a
— The Local Palate (@TheLocalPalate) July 17, 2017
– The supposed golden age of Texas barbecue means “waiting is the price you pay for transcendence”
– In search of great barbecue at last weekend’s Windy City Smokeout
– Aaron Franklin with tips to improve your backyard smoker in Esquire
– Stubb’s (the restaurant) will be changing names after settling a lawsuit with Stubb’s (the sauce)
– From the G&G archives
Five signs that a barbecue joint is the real deal: https://t.co/NhoZFNA1xT pic.twitter.com/VdbAXvJPeH
— Garden & Gun (@gardenandgun) July 17, 2017