Eastern NC BBQ Gravy - Carolina Country

Eastern NC BBQ Gravy

3.8/5 rating (9 votes)
Eastern NC BBQ Gravy

As a little girl, I would often run errands in Smithfield with my grandma. I always looked forward to stopping at the local BBQ hot spots for some dark meat barbecue chicken. One place had a whitish, thick sauce that I’ve replicated below. How to make eastern NC BBQ sauce better? Turn it into gravy…


  • 2 cups apple cider vinegar
  • ½ cup water
  • 8 tablespoons white sugar
  • 2 tablespoons ketchup
  • 1–2 tablespoons hot sauce (We used Texas Pete)
  • 1 teaspoon crushed red pepper
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons flour
  • 1 can (12-ounce) evaporated milk


  1. Combine all ingredients, except flour and milk, in a saucepan. Heat on medium until sugar melts.

  2. In a bowl, whisk flour into milk to make a slurry. Add to vinegar mixture and whisk until thickened into gravy.

  3. Serve over grilled or store-bought rotisserie chicken. Lip smacking good on sliced pork and mashed potatoes, too!

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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3.8/5 rating (9 votes)

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