Gravy Master Mix: Beef or Chicken

Find yourself buying those packets of gravy mix at the store?  They are handy for making gravy super fast on a busy night, but you should never buy them again! You have the ingredients already to make your own mix!
Take 5 minutes to make a large bulk batch and store in your refrigerator.

You can control the ingredients and save money.  Play around with your seasonings, but I'll list some to get you started.

Beef or Chicken Gravy Master Mix
makes about 2 2/3 cups mix.

1 1/3 cups instant nonfat milk powder
3/4 cup flour
3 tablespoons (or 9 cubes) of beef or chicken bouillon granules
1/2 cup butter or margarine
sage, thyme onion powder, pepper (read quantities for each below).

To make master mix:
Combine powdered milk, flour, boullion, and the following seasonings in a bowl and whisk together:

1/8 tsp. ground thyme
1/4 tsp. onion powder
1/8 tsp. sage

1/4 tsp. sage
1/8 tsp. thyme
1/8 tsp. pepper

In a food processor combine butter or margarine with dry ingredients until well blended.  store in a container with tight fitting lid. Label and date contents. and tape directions below to container. Store in refrigerator. use within 6 weeks.

To make Gravy:
makes 1 cup:
1 cup cold water
1/2 cup gravy mix

Pour water in a saucepan.  Use a whisk to stir in gravy mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2-3 minutes.
Pin It!

BBQ Pork : Crockpot

Crockpot Barbeque Pork
I love the taste of slow smoked barbecue but seriously, which busy mom has the time?  I've tried making barbecue pork lots of different ways, and finally developed my own method that my family loves and truthfully I do receive compliments on whenever I take it to a gathering or party.  I love bringing it with those new potato bread slider buns for parties. 

My version uses a commercial packet of crockpot barbecue seasoning, but I use it as a dry rub and do not make it into the sauce that the directions call for. This gives it a bit of a mock slow smoked taste and look with it's little crispy bits mixed in with the soft shreds.

For those of you in the west that are not familiar with the Sourthern style of barbecue let me give you a quick run down. I'm from the west and moving here was a bit shocked the first time I had a barbecue sandwich. First of all they use pork, not beef brisket. They also use a vinegar base to their seasoning and no barbecue sauce.  Oh, and just to really mess with your head, they put coleslaw on top of the barbecue on their sandwiches! I came around to using the pork, but that is about where I draw the line!   So here is my version of  shredded pork barbecue:

Jan's Crockpot Barbecue Pork

one 8-10 pound pork butt or shoulder 
1-2 packets of McCormicks slow cooker bbq pork seasoning
1 bottle bbq sauce 
(I bet you could add a dash or two of liquid smoke to this and it'd be great, I just never have done it.)
Directions:Place pork butt into crockpot fatty side down
Sprinkle 1/2 -1 full packet ( I use one full packet) of the seasoning packet all over the pork butt and press it onto the meat with hands to cover well.

Place lid on crockpot and cook on low 8-10 hours ( I sometimes do this overnight) or high for 4-6 hours till meat is falling off the bone tender. Here's what it looks like:

Scoop meat and bones into a large bowl. Go ahead and let your spouse and teenagers take a nibble, the smell has been driving them crazy for hours! After threatening them wtih a wooden spoon,   grab one more large bowl and a trash bag as well. Let meat cool at least 20 minutes, or till you can handle it with your fingers without burning your self ! 
When meat is cool enough to handle,with your fingers or two forks,  begin separating the bones & fat from the meat. Discarding the bones & fat into the trash bag and the meat into the second large bowl and shred.
Drain the pork broth from the crockpot and set aside, discard the trash bag and return the shredded pork to the crockpot.Set crockpot to warm setting and drizzle about 1/2 cup of broth onto shredded pork to "rehydrate" the pork.

Here's where you can play with it just a bit, but I like to sprinkle a bit more of the dry rub seasoning onto the pork. If you used 1/2 a package in the beginning then use the remaining package, if you used an entire one like I do in the beginning then open a second one and use about 1/2 the packet and stir into the pork.
My husband loves it just like this, but since I grew up in the west and prefer a bit of barbecue sauce in mine, I add just a touch of barbecue sauce. Not a lot where it overtakes the dry rubbed pork, but about one cup of barbecue sauce mixed in. Feel free to do yours to your taste. Keep on warm setting till ready to serve. 

here's the finished product: Put out extra barbecue sauce and if your from the south put out a bowl of coleslaw too!
Pin It!
Pin It button on image hover