Hash and Rice at B’s Cracklin BBQ

There is no wrong way to make traditional hash, but Bryan Furman’s is so, so right. His heritage-breed whole hogs cook over oak and cherry wood for 12 hours. Using bits and pieces slow simmered in his mustard based, peach-infused barbecue sauce, the resulting gravy comes over rice. It’s thick and stewy with a tangy bite and pronounced black pepper. Hash always tastes better the next day, so we like to get a couple of extras for the road. $4.95.