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    You are in: Home / Community Forums / Recipe Requests - General / recipe for Georgia Hash
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    recipe for Georgia Hash

    Michelle S.
    Thu Apr 03, 2003 6:00 pm
    Food.com Groupie
    Does anyone have a recipe for this? I would love to make some for DH. We can get it at BBQ shacks/restaurants in Georgia and Castleberry sells a canned variety, but I have never seen a recipe for it. Can anyone help????
    Thanks a million!
    Michelle
    MapleLeafLili Hill
    Thu Apr 03, 2003 6:33 pm
    Experienced "Head Chef" Poster
    Any ingredients you can clearly see are in it? I just moved to GA and haven't made it out to but one BBQ place (Zeb's BBQ in Northeastern GA)... Don't have 'hash' on the menu, but something like a purreed meat dish they call 'stew'.. and I've about perfected that particular dish. has pork, chopped corn (not whole, but not creamed either), and a tomatoey-kinda base to it. If it sounds similar, I can send you my recipe for that... Let me know!
    Michelle S.
    Fri Apr 04, 2003 8:38 am
    Food.com Groupie
    That would be great if you could post that recipe. The "hash" I am thinking of doesn't have corn in it. It has a BBQ like flavor and it is either FINELY ground or shredded meat. The ingredients listed on the back of the Castleberry can are pretty much this:
    Beef, potatoes and BBQ ingredients. It doesn't have a stew like texture...it's very smooth and served over rice.
    Tish
    Fri Apr 04, 2003 10:27 am
    Food.com Groupie
    Here's one I found on a web search:
    MapleLeafLili Hill
    Fri Apr 04, 2003 10:48 am
    Experienced "Head Chef" Poster
    Probably not what I'm thinking of then... No BBQ sauce in it. But the recipe for what I've made is very similar to the one Tish posted. Not exact, but similar. So that's about the same as this 'stew' stuff that I've had at Zeb's... Only, I use ground pork, and mix it up with a can of finely chopped tomatoes and a can of tomatoe sauce in a large pot. I get that 'pureed' texture by stirring the raw pork and the cans of tomato sauce and tomatoes together as I simmer everything. No chunks of ground meat. Oh, and we serve ours with Frank's hot sauce in our bowls for that spicy bite. And I've never added potatoes... Uhm, this dish is very 'hearty' and I have yet to identify a potato in it at Zeb's. Oh, i have cooked some chicken tenders til they can be shredded and finely chopped that up and put it in the stew, no real big difference in taste, but you can use up chicken that way too. (i also add pinches of cumin, and ground oregano) I just use white vinegar, as cider vinegar (or the bottle I have) is too strong... Oh, and I also mash up a regular sized can of pork and beans in tomato sauce into the mix too. Mash so you can't tell there are even beans in it. I switch the meat and sauce to the crock pot once it is cooked and add the rest of the ingredients and just let it slow cook the rest of the day so the flavors meld together. And we serve ours with fresh sunbeam white bread (just like Zeb's).
    Maiya
    Fri Apr 04, 2003 2:22 pm
    Semi-Experienced "Sous Chef" Poster
    MapleLeafLili Hill wrote:
    Any ingredients you can clearly see are in it? I just moved to GA and haven't made it out to but one BBQ place (Zeb's BBQ in Northeastern GA)... Don't have 'hash' on the menu, but something like a purreed meat dish they call 'stew'.. and I've about perfected that particular dish. has pork, chopped corn (not whole, but not creamed either), and a tomatoey-kinda base to it. If it sounds similar, I can send you my recipe for that... Let me know!



    Sounds to me like you are describing Brunswick Stew.
    MapleLeafLili Hill
    Fri Apr 04, 2003 2:28 pm
    Experienced "Head Chef" Poster
    Maiya wrote:

    Sounds to me like you are describing Brunswick Stew.


    Ding Ding Ding! I found out that was what they were referring to as 'stew' here (I'm NOT a georgia native... I'm a transplant from Canada), It looks more like a sloppy joe's or chili mixture that 'stew' looked to me, but tastes a million times better. Anything special you put in yours that I missing out on? (oh, I add worchestershire sauce to mine too... hadn't seen it on the stew recipe before but it gives a nice flavour. and of course some red pepper flakes)
    Maiya
    Fri Apr 04, 2003 2:37 pm
    Semi-Experienced "Sous Chef" Poster
    MapleLeafLili Hill wrote:
    Maiya wrote:

    Sounds to me like you are describing Brunswick Stew.


    Ding Ding Ding! I found out that was what they were referring to as 'stew' here (I'm NOT a georgia native... I'm a transplant from Canada), It looks more like a sloppy joe's or chili mixture that 'stew' looked to me, but tastes a million times better. Anything special you put in yours that I missing out on?


    There are tons of recipes for Brunswick stew, and they all taste different. I have not found a recipe that I like yet (except for one that a friend's mother makes and I haven't been able to get the recipe from her yet).
    They should have several kinds of meat. I know of people that make them with chicken, pork, squirrel, and rabbit.Usually you also see corn, lima beans, and sometimes potatoes thrown in there. Red pepper sauce is a necessity.
    Sorry I don't have a recipe to share though. Let me know if you find a good one.
    MapleLeafLili Hill
    Fri Apr 04, 2003 2:42 pm
    Experienced "Head Chef" Poster
    Maiya wrote:

    There are tons of recipes for Brunswick stew, and they all taste different. I have not found a recipe that I like yet (except for one that a friend's mother makes and I haven't been able to get the recipe from her yet).
    Sorry I don't have a recipe to share though. Let me know if you find a good one.


    You're right about them all being different. Mine is REALLY close to Zeb's BBQ (which we simply adore and could never get enough of)... I'm missing something, heck, maybe it's a squirrel, but until I set up a squirrel trap, I'll live without it icon_smile.gif I'll post mine on this site in the near future (i'll put it in for submission today) and I'll post when it's added.
    Maiya
    Fri Apr 04, 2003 2:44 pm
    Semi-Experienced "Sous Chef" Poster
    I'll have to try yours. I used to live in GA, and I really miss all the BBQ joints.
    MapleLeafLili Hill
    Fri Apr 04, 2003 3:54 pm
    Experienced "Head Chef" Poster
    Maiya wrote:
    I'll have to try yours. I used to live in GA, and I really miss all the BBQ joints.


    k, my recipe is in the review now, uhm, here it is in full though...
    Brunswick Stew (Pork Stew, southern style)
    Makes: 1 stew pot
    Preparation time: 10 minutes
    Cooking time: about 1 hour

    Ingredients:
    2lbs ground pork
    1 regular size can of pork and beans in tomato sauce (mash the beans)
    1/2 large onion, minced
    1 regular size can of tomato sauce
    1 regular sized can of tomatoes (dice these really finely)
    1-2 cloves of garlic, minced
    1/2 tsp ground cumin
    pinch hot pepper flakes
    1 tsp salt
    1/8 tsp pepper
    dash of ground oregano
    1 tsp beef boullion (OXO brand)
    1 lb frozen sweet corn (or slice frozen corn off cobs for smaller pieces, be sure to scrape cob for 'milk')
    tbsp worchestershire sauce
    2-3 tbsp white vinegar (to suit your taste)

    Frank's Red Hot Sauce (to serve on stew)
    Serve with Sunbeam White Bread (No substitutions on this one! it's a necessity with this stew!)

    Steps:
    1. In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
    2. Mash your canned beans (throw out the hunk of pork fat that comes in the can).
    3. Add the mashed beans to your pot.
    4. Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
    5. Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through. (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.)
    6. At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
    7. Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef boullion. Taste it to see if you have everything in in the proportions you like. (I usually end up adding a lil' bit more of each spice to suit our tastes).
    8. Allow it to simmer a bit, so the spices meld together nicely. Give it another taste, add any spices you see fit to suit your tastes.
    9. I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernals.)
    10. Add the vinegar and worchestershire sauce. Be sure to taste-test to see if you need to add more or not.
    11. Simmer until you are ready to serve. If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and worchestershire and heat it through. But I find it's easy to leave this in a crock-pot to keep it hot.
    12. When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individiual eating the stew.)

    (Optional: You can cook 1-2 chicken breasts in water until they will flake apart... cut them finely, flake them so they aren't in chunks, and add to your stew)

    Enjoy!
    Michelle S.
    Sun Apr 06, 2003 4:22 pm
    Food.com Groupie
    THanks SO much for trying guys, but it is definitely NOT Brunswick stew I'm looking for. In the hash you can barely see the meat and definately not the potaotes. But on the can of Castleburys which is fairly close, it does list potatoes, tomato sauce, Worcestershire sauce, brown sugar,etc....BBQ style ingredients. I just can't figure out how to get it to the texture and amounts I need.
    javaguy110
    Sun Jul 07, 2013 7:27 am
    Newbie "Fry Cook" Poster
    Just to say: A long time ago in a land not so far away........ Castleberry used to make this delectable dish in a 6oz can called Hash. Origin was in Georgia, only sold in Georgia,South Carolina, and a few places in North Carolina. I had it shipped to Louisiana to the University where I was a student by the case when I was in school. The product was meaty, tender and stringy with an incredible flavor, but not BBQ. Can't buy it anymore, but has someone has the recipe! If you have it, I would love to get it!!!!!!!!! Best thing on a bun on a cold Saturday night in the dorm. Great memories.

    Would appreciate any and all responses

    TM
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