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
Combine all ingredients, except flour and milk, in a saucepan. Heat on medium until sugar melts.
In a bowl, whisk flour into milk to make a slurry. Add to vinegar mixture and whisk until thickened into gravy.
Serve over grilled or store-bought rotisserie chicken. Lip smacking good on sliced pork and mashed potatoes, too!