Where I grew up the word "barbecue," as in barbecued beef or barbecued chicken, implied the use of a sweetened, tomato-based sauce, and I was all in.

Fast forward to 1998 when I came to work at the Times News. Each day my friend Debbie and I would take a walk to pick up lunch.One day, she seemed excited to see that one of the nearby establishments had turkey barbecue on the menu. I'd never had it, but as a barbecue sauce aficionado, I thought I would probably like it.We got back to the office and I took one look at this bland-looking sandwich and was convinced I had gotten someone else's order. She assured me that I had gotten exactly what I ordered; perhaps, but it wasn't what I expected.I begged a bit of Catalina salad dressing from another co-worker and ate my sandwich, considering myself forewarned for the future.I've eaten chicken or turkey barbecue since then, and I could take it or leave it. Then my older daughter made it for my granddaughter's first birthday.I was surprised for a couple reasons: First, she hates to cook, so parties are usually catered; and second, it wasn't something she'd grown up with or was familiar with, but she kept raving about it. She wasn't the only one.One taste and I was hooked as well. This wasn't the plain, bland barbecue I had become used to, nor was it covered with a rich red, barbecue sauce. It was different and delicious.The recipe comes from Bev Kalb, who is the mother of a childhood friend of my son-in-law.She graciously gave me permission to share it here and says she got it from a co-worker some 40 years ago. Now that's staying power! Give it a try. I'm sure you won't be disappointed.Turkey BBQ4 servings1 pound turkey or other meat, cooked and shredded2 tablespoons butter1 medium onion, minced1 small green pepper, minced2 tablespoons brown sugar2 tablespoons creamed mustard (recipe follows)1 tablespoon Worcestershire sauceOne-half teaspoon saltThree-quarter cup ketchupMelt butter, add onions, peppers and cook slowly for 2 minutes. Add remaining ingredients, simmer for another 10 minutes. Add meat and heat through. This recipe doubles and triples well, and is a good dish to serve for a large gathering. Just keep it warm in a slow cooker.Creamed MustardMakes approximately 4 tablespoons2 tablespoons olive oil1 tablespoon powder mustard1 tablespoon cider vinegar1 tablespoon honey3 tablespoons heavy creamIn blender, mix oil and mustard, and gradually add other ingredients, blending constantly to form a creamy sauce.