On 9/10/2014 3:41 PM, l not -l wrote:
> On 10-Sep-2014, Mayo > wrote:
>
>> On 9/10/2014 1:22 PM, l not -l wrote:
>>> On 10-Sep-2014, Mayo > wrote:
>>>
>>>> I have no idea whether this is the most or least authentic recipe, but
>>>> here goes:
>>>>
>>>> http://www.moonlite.com/Burgoo_Soup.html
>>>
>>> Moonlite's burgoo and bbq mutton are as authentic as you'll find for the
>>> region. I have eaten there a few times over many years, though it has
>>> been
>>> at least ten since the last time I was in Owensboro.
>>>
>> So what's your take on Kentucky BBQ, the mutton especially?
>>
>> It sounds really tasty to me.
>
> It is my preference, when I can get it. Hickory smoked for hours removes
> the "gamey" taste associated with roasted mutton. The "dip" is what makes
> it my favorite; it is a thin, vinegary dip that is both mopped on and used
> as "sauce". Here in STL, sauce is thick and sweet, basically, the opposite
> of the dip I grew up eating; therefore, I can't stand St. Louis bbq sauce.
> My very favorite bbq mutton is "chipped"; basically, chopped mutton
> moistened with dip and, generally, served as a sandwich.
>
> Though not as popular as it was in my youth, there are still plenty of bbq
> mutton stands/restaurants in western KY; if you are ever in that area, give
> it a try. Moonlite in Owensboro is good; but, some of the best is in small
> "joints" in less well know towns.
>

I am so IN!

I love the thin vinegar sauces, glop is for shcmucks who ruin good meat.

Thanks for the local flavor pointers.