Scott McDaniel has a recipe for this stuff on his webpage. http://www.gabn.net/smokeshack/stews.htm This aint chunky hash. This is traditional lowland South Carolina style hash, served over cooked rice. It should have the consistency of thin pudding, be a reddish/brown color, with small hunks of potatoes. In 12 quart stock pot, saute onions in oil until translucent, add rub and stir until well blended. Add chicken and pork, saute 5 - 7 minutes on medium heat. Add water to cover (appx 1/2 gallon), then add tomatoes. Bring to boil, add carrots. Cook until tomatoes start to break up, then add potatoes. Cook until potatoes have broken down, then add barbecue sauce. Serve hot over rice. Posted to bbq-digest by "Jeff D. Wheeler"
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|Serving Size: 1 Serving (3470g)|
|Recipe Makes: 1|
|Calories from Fat: 1055 (31%)|
|Amt Per Serving||% DV|
|Total Fat 117.3g||156 %|
|Saturated Fat 40.4g||202 %|
|Monounsaturated Fat 48.1g|
|Polyunsanturated Fat 16.5g|
|Cholesterol 644.8mg||198 %|
|Sodium 1329mg||46 %|
|Potassium 10463.2mg||275 %|
|Total Carbohydrate 362.7g||107 %|
|Dietary Fiber 38.6g||154 %|
|Sugars, other 324.1g|
|Protein 220.8g||315 %|
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Calories per serving: 3401
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