On Mon, 29 Jan 2018 22:21:55 GMT, "l not -l" > wrote:

>
>On 29-Jan-2018, U.S. Janet B. > wrote:
>
>> On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" >
>> wrote:
snip
>> >> favorite lunches...egg salad on rye.
>> >And now, you've reminded me of one of my favorites - chopped
>> >bbq
>> >mutton on rye with a nice slice of sweet onion. I'll have to
>> >pull a package of bbq mutton from the freezer and have one
>> >tomorrow for supper. With slaw on the side.
>>
>> I would have never thought of bbq meat as a pairing with rye
>> bread.
>> Just bbq'd or with a sauce of some kind?
>> I'll keep that in mind.
>> Janet US
>Not so much a sauce; but, "dip". Bbq mutton is what I grew up
>eating as a child in western Kentucky; if you said you were going
>to have bbq, it was understood that it would be mutton. The
>mutton is mopped with a thin, vinegary "dip" throughout the
>cookging process and served with extra dip, either mixed into
>chopped mutton on on-the-side for sliced. When I have a
>chopped/chipped mutton sandwich, enough dip is added to assure
>the meat is very moist, but not dripping wet. Too wet and the
>bread will get soggy and fall apart, just right and the bread
>will have just a "kiss" of the dip on the inside, but not bleed
>through. One of the two recipes I used follows. I alternate
>between two recipes because they come close to the dips used by
>two of my favorite (bygone) bbg places.
>
>My sister still lives in western KY and I have her smuggle bbq
>mutton into Missouri for me a couple of times per year. (Please
>do not tell the St. Louis bbq police, it may be illegal to eat
>mutton instead of pork steaks and dip is a radical departure from
>St. Louis' favorite sweet and thick sauce, Maull's)
>
>
>* Exported from MasterCook *
>
> Mutton Barbecue Sauce
>
>Recipe By :
>Serving Size : 0 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 4 cups water
> 1/3 cup Worcestershire sauce
> 1/3 cup vinegar
> 1 tablespoon black pepper
> 1 tablespoon brown sugar
> 1/2 tablespoon lemon juice
> 1/2 tablespoon salt
> 1/4 teaspoon allspice
> 1/4 teaspoon onion salt
> 1/4 teaspoon garlic
>
>Mix all ingredients together in a large saucepan over a low heat.
>Simmer for about 20 minutes. Serve on the table as a dipping
>sauce. You can also use this sauce as a baste on smoked lamb.
>
>Description:
> "This isn't like most barbecue sauces you have tried. This is
> the traditional barbecue sauce of Western Kentucky Mutton
> Barbecue."

I've copied and saved this recipe because I like the sound of it.
Thank you. I take it you really mean mutton?
Janet US