On 1/29/2018 3:21 PM, 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:
>>
>>>
>>> On 29-Jan-2018, Nancy2 > wrote:
>>>
>>>> Just mayo, salt &a pepper for me. But I put a couple big
>>>> dill
>>>> pickle
>>>> "sandwich slicesslices in it. Or instead, sometimes just
>>>> crisp
>>>> iceberg
>>>> lettuce. For me, anything else just messes it up. OTOH, if
>>>> onions
>>>> didn't affect my tummy so negatively, a nice crisp white
>>>> onion
>>>> slice
>>>> would be added sometimes for variety.
>>>>
>>>> I have a new loaf of rye bread, so this reminds me of one of
>>>> my
>>>> 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.

Maybe the only other state besides AZ and NM where mutton is widely
consumed.

Damn it's good done right.


> 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)

LOL!

=
> * 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."
>

That's a very Carolina style sauce, and it looks like a winner.

I wonder if Raichlen has covered that in any of his books.

I feel a lamb shoulder asking to be smoked and mopped soon!

TNX