(upbeat music) - Jay Allen.

I run Midway Barbecue in Buffalo, South Carolina.

And the address is 811 Hash Boulevard.

My father-in-law started it years ago.

He had a several professions before that but his love was hash in barbecue.

He said that he wasn't good at anything else but I don't believe that but he was great at hash and barbecue.

So he put all his weekend efforts he and his son into hash and barbecue.

And then at about 55, he converted to full time.

I always tell everybody now our name is Midway Barbecue but really it should be Midway Hash.

We sell probably four to one hash to barbecue.

My father-in-law told me when you hired me I'm good with anything you do but don't change my recipes or I'll fire you.

And we have it.

And when he started, there was about 50 or 60 people, competitors with him.

So, and now we're the last one in Union County.

And we're really the last person that does hash the way we do it.

Being in a small town like Union, the slogan for the city is the city of hospitality.

And I think we emulate that when we wait on customers.

We have four registers on the counter but I have seven or eight people taking orders.

We want people to get people in and out fast and treat 'em really well.

If South Carolina was a dish here, it'd definitely be hash but chicken shoes are close second.

The reason chicken shoes are close second is because it's more in cold weather months, but unbelievable the following we have for hash and chicken stew.

In the back, we have a hundred gallon cast iron pots and that's probably the reason that our food tastes so good.

Our recipes are huge.

So when I say a hundred gallons, it's literally a hundred gallons.

Our recipe for stew is like 64 gallons.

And our recipe for hash is about 500 pounds.

You know, we have our own style with a ketchup based sauce mixed in.

And then when my wife and I took over, we do a pulled pork and we do sauces on the side.

So you can kind of get anything you want, any region we cover whether it's a vinegar pepper or a ketchup based mustard or the way I like it is with no sauce.

Today, we cooked like 400 pounds of pulled pork, 500 pounds of hash, 64 gallons of stew.

We let Word-of-mouth, do our advertising for us.

And you know we've been here a long time, you know, over 50 years.

So we just let our cooking, you know, be our claim to fame.

I don't know everybody, but I know a large majority of the people that come in and that makes it fun.

I tell everybody I don't go to work because it's fun for me.

And I get to see a million people.

I get to talk, I get to laugh.

We get to have fun.

And I like to encourage, but it's a lot of hard work.

This is what I love so I'm glad to do it.