People in North Carolina & people in Georgia don’t know about it. The Brunswick stew states don’t know about it. But people all over South Carolina know about it, and they can tell you where to go to get the best of it - and their favorite hash-master who “…makes the best hash in South Carolina!”  Starting  in the Carolina rice kitchens on plantations when black cooks were required to make the most of the lesser parts of the hog  and create a high-protein, thick and spicy “meat-gravy” ladled over rice to feed hard-working slaves, today it’s mostly pork hash served with BBQ. But “up-state” beef hash has twang that’s  different. Grandfathered-in black kettle hash traditions by local  hash-masters is rapidly disappearing. This documentary tells the story of the SC hash  tradition.