Why barbecue gravy? Can’t use just use barbecue sauce? Barbecue gravy has a rich and muted tanginess that still packs enough of a zing to liven up while complementing mashed potatoes, meat, and whatever else it is poured on. On the other hand, barbecue sauce has a stronger, no-apologies profile and has its own role as a glaze or dip…there is room for both at the table.
I was in college before I ever tasted barbecue gravy. The only person I ever met who made it was a great cook whose terrific family had taken me in and even let me live with them for a summer while I worked at the university and in my chosen career, radio. Not only had I never eaten barbecue gravy, I had never even heard of it before it appeared on the dinner table next to mashed potatoes one day. I never considered asking for the recipe until years later when my career had taken me back home and only exchanged Christmas cards with the family. By then, I felt that it would be rude to ask.
Eventually, I would play around and see if I could develop my own version of barbecue gravy using my basic gravy making knowledge. I have no idea if my version is close to the only other barbecue gravy I have ever eaten, but we really like it. Of course, my husband had no idea what I was talking about when I mentioned making barbecue gravy, so he really is no expert here either.
Barbecue gravy is great when serving mashed potatoes with barbecue chicken or pork. I really like it with smothered barbecue chicken and pork ribs.
It is easy to make using a basic roux, broth, and barbecue sauce. We prefer it with homemade barbecue sauce, but a good bottled sauce works well too.
Barbecue Gravy
Ingredients
- 3 Tbsp. fat (butter, bacon fat, pan drippings, etc)
- 3 Tbsp. flour (all-purpose or Wondra)
- 2 c. chicken or vegetable stock, low soduim
- 1/2 to1 c. barbecue sauce, to taste (homemade or favorite bottled)
- salt, to taste
- pepper, to taste
Instructions
- Melt fat in a skillet.
- Add flour and stir with a whisk over medium heat for a minute or two to cook the rawness from the flour.
- Slowly add 1 1/2 c. of stock while continuing to whisk.
- Allow to thicken slightly before whisking in the barbecue sauce.
- Cook until desired thickness. If mixture is too thick add part or all of the rest of the stock.
- Season with salt and pepper to taste.