heck, even your neighbor down here, makes it different than the next person. no two, are alike, thats the beauty of it. like preiously said, its what you got not what is needed.
heres is the way my family made it for generations....
(go out into the corn field and bring me a bushel)
(go out in the garden and get me a basket of 'maters.)
those were mama's orders.
she would put a whole chicken, still hopping around some, in a big pot. add to it a side of a pig, and a big ole chunk of beef. before her time, it was koon, squirrel, maybe wild boar.
while it was cooking down, she would remove the corn kernels with a cheese grater, dice the maters, (abou tthree quarts to a gallon of each)
when the meats were falling apart, she would remove all the bones, and add the corn and maters....no water. then add the apple cider vinegar, about a pint. and about a half cup of sugar. then about two oz of mustard powder(most important part)
and lastly, a little shot of hot pepper.
cook that all day til thicker than molasses, and everyone for miles is stopping by for no reason 'xcept the smells that they folowed...
eat with corn bread....hhmmm...and sweet tea
mama said that any other veggies were added by restaurants who wanted to increase profit line, not by the original family recipe.
i use smoked meats, and i add taters(cause i like them), but otherwise, i try to stick close to the recipe. www.coffeebluffbbq.com