Georgiabbqhash Recipes

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GEORGIA BBQ HASH

Posted in response to request. I have not tried this recipe. Could be used over rice or as a condiment. Times are estimated

Provided by TishT

Categories     Chicken

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12



Georgia BBQ Hash image

Steps:

  • 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.

2 -3 lbs lean pork roast
2 -3 lbs lean beef roast or 2 -3 lbs chuck
1 lb white meat chicken (optional)
1 large onion
1 (28 ounce) can tomatoes
1 can white corn
1 can creamed corn
1 cup cider vinegar
2 tablespoons black pepper
1 tablespoon ground red pepper
1/2 tablespoon crushed red pepper flakes
1 tablespoon salt

GRANDPA NICK'S GEORGIA SHASHLIK

This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.

Provided by Kristine

Time 8h35m

Yield 10

Number Of Ingredients 8



Grandpa Nick's Georgia Shashlik image

Steps:

  • Cut lemon in half and juice. Cut 2 rinds into chunks.
  • Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
  • Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g

1 medium lemon
2 cups red wine
½ large red onion, cut into chunks
6 cloves garlic, chopped, or more to taste
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ pounds lamb, cut into 1-inch pieces
skewers, as needed

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