Funday Friday Week 41 • How to Prepare Southern Hash with Ray and Jody

Funday Friday Week 41 • How to Prepare Southern Hash with Ray and Jody | REC TEC Grills

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Funday Friday!
It's Funday Friday, what better to cook on 4/20 than hash and rice? Ray and Jody got a big pot from Stevie Fredericks of Twisted Burrito in Augusta, Georgia for the hash and rice and also smoked some beef ribs and pork ribs.
To start off the hash and rice Ray seasoned the pork in the Rossarooski's Honey Rib Rub. He smoked the 4.5 lb. pork butt in the RT-340 at 350ºF for 2 hours and 45 minutes. Ray then wrapped the butt and put it on for another hour. Ray wanted an internal of 195º-200ºF for the pork butt.
The chuck roast and the pork tenderloin were seasoned in the honey rib rub while the chicken got a good layer of the Casanova Competition Rub. These meats smoked at 200ºF for 4 hours.
Ray wrapped 4 potatoes and one sweet potato and put those on the RT-340 at 350ºF for one hour and 20 minutes.
Jody also had some beef plate ribs from the local butcher that he seasoned in Ben's Heffer Dust dry rub. Jody set the RT-590 to 300ºF and let those smoke until an internal of 160ºF and then Jody wrapped them and smoked them
Jody also had some Duroc pork ribs seasoned in Ron's Kickin' Espresso Joe Rub, Casanova Competition Rub, and Jody's Asian Persuasion Rub. Two went on the RT-700 set to 200ºF. The ribs seasoned with Jody's Asian Persuasion went on the RT-B380 Bullseye at 200ºF. All stayed on for 5 hours.
Ray and Jody eventually got a pot for all the broth for the hash.
Hash:
1.5 gallons of beef broth
1.5 gallons of chicken broth
4 cans diced tomatoes with green chili
2 tablespoons of beef base
2 tablespoons red pepper flakes
2 tablespoons of Colden's Freakin Greek seasoning
Half a bottle of red wine
8 chopped onions
8 cloves of garlic
Bring this to a boil
When the pork butt, pork tenderloin, chicken, and chuck roast are done smoking, add all the meat to the broth. Let this boil for one hour.
After the meat sat in the broth for an hour, Jody pulled it out and shedded it, and then added it back to the broth.
Along with:
6 cans of diced tomatoes
6 cans of sweet corn (strained)
6 cans of creamed corn
2 bottles of REC TEC vinegar based bbq sauce
4 cups of ketchup
Mac & Cheese-
Ingredients:
5 tbsp butter
1/2 cup flour
4 cups milk
4 cups grated sharp cheddar
4 cups gouda cheese
2 tsp coarse kosher salt
1 tsp ground black pepper
2 16 oz. boxes elbow macaroni, cooked al dente (tender but firm)
2 tsp dry mustard
2 tsp hot sauce
CRUST
2 cups breadcrumbs
1/2 cup unsalted butter
1 lb bacon, cooked and chopped
Instructions:
Melt the butter in your REC TEC Matador over medium heat. Add flour and whisk until smooth. Slowly add milk, stirring constantly until fully incorporated.
Reduce heat to low and add cheeses, salt, pepper, dry mustard, and hot sauce to pan. Continue to stir the mixture until the cheese had melted.
Add cooked pasta to pan and stir until the pasta is completely coated with the cheese mixture. Transfer to a 9x13 in. baking dish.
For crust, melt unsalted butter. Add bacon and breadcrumbs until mixed well. Cover mac & cheese with bacon crust and top with additional cheese as desired.
Let smoke in your REC TEC for 30-45 minutes at 350º F until hot and bubbly. ENJOY!
**PRO TIP** Add 8 oz. cream cheese with other cheeses to make your mac & cheese even creamier!
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Comment below your favorite way to make hash!
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Пікірлер: 13

@roshaewalker4707 Жыл бұрын

As many times as I looked at this video, I didn't know y'all was here in Augusta!!! I had to rewind 3xs to make sure I heard correct!❤

@dans1891 6 жыл бұрын

I don't think I would like to work for a company like RecTec...I would definitely be 200 lbs over weight with all the food they make! 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽. Darn it Ray, Jody, & Stevie... y'all have twisted my arm; I will be ordering the RT700 this week. Can't wait to try all those great recipes you share.

@BBQDADJODY 5 жыл бұрын

Thanks so much for the kind words Dan!