Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 11-23-2012, 09:48 AM   #1
Knows what a fatty is.
Join Date: 10-31-12
Location: Spokane, WA
Default Smoked gravy - BEST. THING. EVER!

First time smoking a turkey and the wife was fretting over the gravy. We've deep fried the last two years and did not have real gravy.

I bought a second rack for the UDS and placed a pan on it. Placed the turkey on the top rack. In the pan, I threw in the following:

- turkey neck
- turkey back (from spatchcocking)
- 2 cups of boiling water with sugar and salt (this was to prevent the drippings from burning before they had a chance to collect)
- 1/2 cup of apple cider vinegar
- half an onion cut up into chunks
- 1 apple sliced up

I tell you what...this was the most amazing turkey gravy I've ever had.

Whiskey makes everything better.
Wh1skey6 is offline   Reply With Quote

Thanks from: --->
Old 11-23-2012, 10:50 AM   #2
Babbling Farker

Bonewagon's Avatar
Join Date: 06-12-09
Location: Ithaca, Michigan

Sounds good! Nice lookin' bird.

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote

Old 11-23-2012, 11:13 AM   #3
is One Chatty Farker

pitbossJB's Avatar
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)

That looks like the way to go, Good Job! I've gotta try that.
"It's all done with smoke and mirrors..............I think I like smoke the best"

UDS-soon to get the James Bond treatment(007)
Highly modified Bandera w/ griddle on firebox
micro mini UDS
Smokey Joe's
1983 22.5" Weber kettle
pitbossJB is offline   Reply With Quote

Old 11-23-2012, 06:55 PM   #4
Mike Y
Got Wood.
Join Date: 07-02-08
Location: Pork Potentate

I like the idea of a vinegar. I don't think I've seen a gravy with vinegar before.
WSM x 2, Weber 18.5", Weber 22" x 2, Performer, Genesis Gasser
Mike Y is offline   Reply With Quote

Old 11-23-2012, 07:02 PM   #5
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

It really is the way to go. I also do this for chickens. Provided they fit in the pan, I just set them in the pan and smoke them.

I just pour all those drippings into a tall glass and skim the fat from the top and use the fat to replace some or all of the butter when making the roux. I use the liquid from the drippings as the liquid to make the gravy, usually adding a little cream and milk to give it body.

Best damn gravy ever in my opinion. Flavor matches the meat.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Thanks from: --->
Old 11-23-2012, 08:39 PM   #6
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

I've been seriously considering adding a second grate in the UDS just to place a pan to catch drippings on larger cuts, which is something I have been remiss in until recently. I like the boiling water idea to keep the drippings from burning. And biggy - I actually really salivated reading your post.
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
Avatar by my son!
gtr is offline   Reply With Quote

Old 11-23-2012, 08:44 PM   #7
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA

I did what you did and everyone loved the smoked gravy.... My brother was just pouring it on everything.
Lots of Weber Kettles ,2 WSM 18.5-14.5 ,Weber Genesis,Weber Q
Tonybel is offline   Reply With Quote

Old 11-23-2012, 08:52 PM   #8
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

My secret pleasure is gravy on peas with white pepper and mint!
Or maybe it is peas floating in gravy...but gravy over roast vegetables is heaven!
I'll judge you by your actions, not what others say about you, I'll judge them by that.
buccaneer is offline   Reply With Quote

Old 11-23-2012, 09:09 PM   #9
Quintessential Chatty Farker

colonel00's Avatar
Join Date: 06-03-10
Location: Shawnee, KS

Some of my photos on Instagram
Proud owner of the PentaZero
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote

Old 11-23-2012, 09:59 PM   #10
Found some matches.
Join Date: 08-03-11
Location: Austin, TX

Sounds like you've started a new T-Day tradition! Nice work. I've done something similar in the past but I'm a little apple happy and need to learn to cut back on the fruit and go with something more like your recipe. The vinegar is also an interesting idea and definitely something to experiment with the next go round.
AspenTD - New Braunfels Bandera Smoker / Weber Genesis Silver B / Wine Box Cold Smoker
AspenTD is offline   Reply With Quote

Old 11-23-2012, 11:49 PM   #11
Knows what a fatty is.
Join Date: 10-31-12
Location: Spokane, WA

Thanks for the comments. The cider vinegar was always my default go to on my water smoker. On my ECB, I used random different liquids in the water pan to test.

My favorite was using my daughter's kool aid (I had been drinking and it sounded like a good idea). Those ribs had an awesome Island Berry Blue flavor!

I think this gravy turned out as well as it did because I made a roux with the drippings.
Whiskey makes everything better.
Wh1skey6 is offline   Reply With Quote

Old 11-26-2012, 11:27 AM   #12
On the road to being a farker
Join Date: 01-18-10
Location: Tustin, CA

We've been doing the smoked gravy thing for a few years now. I've had times when it's been a little too smokey, however. This year, I made two batches of stock- one for under the turkey, and one that I did on the stove top. I then mixed the two batches together. This ensured that there was just a hint of smoke in the gravy, but not too much.
f308gt4 is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 08:16 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts