Рецепт Barbecue Gravy
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. Print 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 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. 4.5.2.11 http://www.asimplehomecook.com/barbecue-gravy/ 2015 Share!02000
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