Cook in 30 gallon pot over oak and hickory coals.

15 lbs. boned beef
15 lbs. boned pork
6 or 7 whole chickens (3 lbs. each)
2 lbs. fatback, cut into sm. pieces

Cover meat with water, about 10 gallons. Boil all meat together until it comes off bones (about 3 hours) and remove bones. Add:

7 or 8 lbs. chopped onions
15 lbs. white potatoes
4 gal. white shoe peg corn
4 gal. butter beans
4 gal. tomatoes
1 gal. chopped snap beans
1 gal. pork and beans
2 c. sugar
3 tbsp. crushed red pepper
Salt to taste
Pepper to taste

(You may reserve some vegetable liquid, if desired).

Cook until water comes out or it thickens up (about 1 to 1 1/2 hours). Stir constantly with oak paddle. Cook with cover on pot.