We serve hash with our BBQ, whole hog cooked over coals made from hickory and oak we burn in a homemade burn barrel. Our family has a family reunion the 4th Sunday in August every year, my father says the family hasn't missed a year since 1927 and that it actually started prior to 1927. He grew up learning to cook the hog and stew from his father and uncles and he's been the in charge for the past 40 years. He uses equal amounts of tomatoes and cream style corn. His process is to grind whole tomatoes and cook them in large cast iron wash pots, when they're pinkish in color he adds the cream style corn. You must stir the pot the entire time, especially after adding the corn to keep from sticking and scorching. He seasons this with salt, pepper and sugar to his liking. We also boil hens in a pot, grind the hens when done and save the broth to thin the stew if it gets too thick. We also boil pork butts and trimmings from the hogs and season it with salt like the chicken and we grind the lean pork once it's done. He determines the amount of chicken and pork needed by the amount of tomatoes and corn he's cooking. When he's cooked the corn and tomatoes and seasoned to his liking he adds the ground chicken and ground pork to the corn and tomatoes and continues stirring and lets it simmer for a while. He'll add additonal salt, pepper and sugar to get the flavor he's satisfied with. The last step is he adds some of the vinegar based barbeque sauce we use for seasoning the chopped pork to the pot of hash. He has several recipes for the amount of tomatoes, corn, chicken and pork to serve the number of plates we're preparing for. Just last October we cooked for a local church homecoming and we used 18 gallons of tomatoes and 18 gallons of corn as a base and added the needed chicken and pork, probably ended up with 40 to 45 gallons when the meat was added to the corn and tomatoes. The church fed over 400 people and had stew to sell afterwards to off set the cost of the meal. I've eaten some carolina hash and it's usually been mostly tomato base with cooked pork added, not sure what else and many in the carolinas serve the hash over white rice. The hash/stew that we make we try to have the consistency thick enough that you eat with a fork and not a spoon and the paddle that you use to stir the pot with will stand straight up in the pot if you let go of the handle then you know you have a hearty ga stew/ hash. As a side I recently bought a used Jambo Junior that I'm learning to smoke with and it is quite a cooker. Did my first brisket today and doing chicken wings in the morning for our family dinner tomorrow, we're having 24 for our Sunday lunch tomorrow but no stew on menu. Never had a smoker, always cooked old school pit style whole hog and the Jambo is totally different style and taste but I think I'm going to enjoy using it to add a different taste to our family reunions. Hope this helps. Donald in Washington Ga.