South Carolina Hash

Whereas in North Carolina no pork barbecue restaurant worth its peppery vinegar sauce would serve “que” without a little Brunswick stew on the side, the age-old tradition at barbecue pits in South Carolina is a side dish of thick meat gravy over rice or grits simply called hash. Depending on the area of the state, hash can be made with all beef, all pork, organ meats, or a combination of these primary ingredients, and while nobody agrees on just what constitutes an authentic hash, at hash c