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Georgia Bar-Bq Hash

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  • 2 lb Lean pork roast; up to 3
  • 2 lb Lean beef roast or chuck; up to 3
  • 1 lb White meat chicken; (optional)
  • 1 lg Onion
  • 1 cn Tomatoes; (28 ounce)
  • 1 cn White corn
  • 1 cn Creamed corn
  • 1 c Cider vinegar
  • 2 tb Black pepper
  • 1 tb Ground red pepper
  • 1/2 Table spoon of crushed red pepper.
  • 1 tb Salt.


Cut 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. (Using a food processor destroys the texture.) Grind one large onion. Place onion and the meat back into the pot and add one large can of tomatoes -juice and all. Add corn, vinegar and seasonings. Simmer a few minutes. Add the reserved broth to the meat until it reaches the consistency of stew. Serve it over white rice or bread with dill pickles on the side as a condiment.
Posted to bbq-digest by Bill <> on Jan 11, 1999, converted by MM_Buster v2.0l.