Best 7 Redeye Gravy And Bbq Sauce Recipes

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**Redeye Gravy and BBQ Sauce: A Southern Comfort Food Extravaganza**

In the realm of Southern cuisine, two condiments reign supreme: redeye gravy and barbecue sauce. These flavorful sauces, both steeped in tradition and bursting with bold flavors, have become culinary cornerstones of many a Southern kitchen. Redeye gravy, with its rich, savory taste, is a classic accompaniment to biscuits, grits, and fried chicken. Its name derives from the practice of using the drippings from cooked pork or ham, giving it a distinctive reddish-brown hue. Barbecue sauce, on the other hand, is a versatile condiment that can be used to slather on grilled meats, baste ribs, or add a smoky tang to sandwiches and burgers. Its flavor profile can vary widely, from sweet and tangy to spicy and smoky, depending on the ingredients used.

This article presents two delectable recipes for these Southern staples. The redeye gravy recipe offers a simple yet flavorful preparation, using ingredients like bacon drippings, coffee, and flour to create a rich, unctuous sauce. The barbecue sauce recipe takes a more complex approach, combining a medley of spices, tomatoes, and vinegar to achieve a balanced and robust flavor. Whether you're a seasoned Southern cook or just looking to explore the culinary delights of this region, these recipes will surely tantalize your taste buds and add a touch of Southern charm to your meals.

Let's cook with our recipes!

RED-EYE BARBECUE SAUCE



Red-Eye Barbecue Sauce image

I made this recipe for an assignment in culinary school-my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. -Evan Haut, Canton, Ohio

Provided by Taste of Home

Time 1h30m

Yield 4 cups.

Number Of Ingredients 12

1/4 cup butter
4 garlic cloves, minced
1 shallot, finely chopped
1-1/2 cups packed brown sugar
12 plum tomatoes, peeled, chopped and drained
1/2 cup cider vinegar
3 tablespoons instant coffee granules
1 tablespoon salt
1 teaspoon pepper
1 teaspoon adobo seasoning
1 teaspoon harissa chili paste
1 teaspoon cayenne pepper

Steps:

  • In a Dutch oven, heat butter over medium heat. Add garlic and shallot; cook and stir until softened, 5-7 minutes. Add brown sugar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 15-17 minutes., Add remaining ingredients; simmer 10 minutes. Remove from heat. Puree sauce using an immersion blender or cool slightly and puree in batches in a blender. Strain through a fine-mesh strainer. Return to pan; cook and stir until liquid is reduced by a third, 30-40 minutes., Refrigerate, covered, until serving. Serve with grilled meats.

Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 281mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

GRILLED CHICKEN WITH REDEYE BBQ SAUCE



Grilled Chicken With Redeye BBQ Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

One 3-pound whole chicken, split in half
Kosher salt and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
1 cup your favorite barbecue sauce
4 ounces brewed coffee or cold brew or 2 tablespoons instant espresso powder

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
  • Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
  • Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
  • (Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)

THE MORNING AFTER REDEYE GRAVY



The Morning After Redeye Gravy image

Provided by Amanda Freitag

Categories     condiment

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons butter
1/2 cup finely diced yellow onion
1 clove garlic, minced
1 cup 1/2-inch pieces andouille sausage
5 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup brewed coffee
1 tablespoon paprika
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1/4 cup cream
Salt

Steps:

  • In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

REDEYE GRAVY AND BBQ SAUCE



Redeye Gravy and BBQ Sauce image

This is a blend of incredible flavors that combine to make this WONDERFUL sauce. It is meant to be served on any kind of pork, ham or pork roast, as well as being used as a GREAT BBQ sauce for cooking, grilling, or smoking ribs, chicken, etc..

Provided by Alan Leonetti

Categories     Sauces

Time 35m

Yield 2 Cups

Number Of Ingredients 12

1 tablespoon butter
4 slices bacon (finely chopped)
1/2 medium onion (finely chopped)
2 garlic cloves (minced)
3/4 cup strong black brewed coffee or 3/4 cup espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons molasses
2 tablespoons dark brown sugar
coarse salt, to taste
fresh ground black pepper, to taste

Steps:

  • Melt butter in heavy saucepot over medium heat.
  • Add the bacon, onion and garlic and cook until lightly browned, about 3 minutes.
  • Stir in the coffee, ketchup, Worcestershire sauce, mustard, molasses and brown sugar and allow the mixture to gradually come to a boil.
  • Reduce heat slightly, and allow the sauce to simmer until thick and richly flavored, about 10 to 15 minutes, whisking from time to time.

GRILLED CHICKEN WITH REDEYE BBQ SAUCE



Grilled Chicken With Redeye BBQ Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 5

One 3-pound whole chicken, split in half
Kosher salt and freshly cracked black pepper
1 tablespoon extra-virgin olive oil
1 cup your favorite barbecue sauce
4 ounces brewed coffee or cold brew or 2 tablespoons instant espresso powder

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Sprinkle the chicken on both sides with salt and pepper and drizzle with the oil. Place the chicken skin-side up over direct heat and close the grill. Cook for 2 minutes. Flip the chicken and continue to cook with the lid down for 1 additional minute.
  • Meanwhile, whisk together the barbecue sauce and coffee in a small saucepan.
  • Flip the chicken again so it's skin-side up, move over to indirect heat and brush with some of the redeye barbecue sauce. Close the grill and cook, brushing with the redeye barbecue sauce every 10 minutes, until instant-read thermometer registers 160 degrees F, about 25 minutes. Remove the chicken from the grill and rest at least 5 minutes before serving. Bring the leftover redeye barbecue sauce to a simmer over direct heat for several minutes. Serve the chicken with the redeye barbecue sauce on the side or poured over.
  • (Alternatively, you can bake the chicken skin-side up on a wire rack-lined rimmed baking sheet in a 450 degrees F oven for 25 minutes. You do not need to flip the chicken.)Who's Dining:

RED EYE GRAVY



Red Eye Gravy image

This southern classic is more of a thin sauce than a traditional thick gravy. It's made with strong coffee and drippings from a slice of cooked country ham. Red eye gravy has intense flavor with salty and bitter notes that pair well with biscuits, grits and ham. If you prefer a more mellow flavor, add a dash of brown sugar. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 1/4 cup

Number Of Ingredients 2

1 slice country ham (about 1 pound)
1/2 cup brewed coffee

Steps:

  • In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.

Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 5mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

RED EYE GRAVY



Red Eye Gravy image

Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.

Provided by Everyday Cusine

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 6

Number Of Ingredients 6

4 ham stock cubes
2 ½ tablespoons instant coffee granules
2 cups water
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper

Steps:

  • Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
  • Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 4 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 619.9 mg, Sugar 0.4 g

Tips:

  • Use quality ingredients: The better the ingredients, the better the gravy and sauce will be. Look for fresh, flavorful produce, and high-quality meats.
  • Cook the bacon or sausage thoroughly: This will help to render out the fat and add flavor to the gravy or sauce.
  • Don't be afraid to experiment: There are many different ways to make redeye gravy and BBQ sauce. Feel free to adjust the ingredients and proportions to suit your own taste.
  • Make a big batch: Both redeye gravy and BBQ sauce freeze well, so you can make a large batch and save it for later.

Conclusion:

Redeye gravy and BBQ sauce are two delicious and versatile condiments that can be used to add flavor to a variety of dishes. Redeye gravy is a classic Southern dish that is typically served with breakfast, but it can also be used to flavor vegetables, pasta, and rice. BBQ sauce is a popular condiment for grilled and smoked meats, but it can also be used as a marinade or dipping sauce. No matter how you choose to use them, redeye gravy and BBQ sauce are sure to add a delicious touch of flavor to your next meal.

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