The author of that letter was serious about his Brunswick stew and was a strong proponent of using squirrel with chicken a distant second. He was disappointed in the stuff he was finding at restaurants in town, apparently.
To me, a big part of Brunswick stew is letting the meat cook in the stew while all of the meat and bone flavors meld into it. Adding meat at the end doesn't give the same results. Not necessarily bad results just different. That said, as far as squirrel or chicken or beef or whatever kind of meat, I think that a good Brunswick stew can be made with any of them.
I wonder how it would be if it was cooked using a beef bone like a shank or a couple of ox tails and then add the BBQ beef? Hmmm, may have to give that a try.
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