Eastern NC BBQ Gravy

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Servings: About 3 cups

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…

Ingredients

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

Directions

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!