Bacon Grease, Black Pepper, and a Whole Lot of Mountain Love
Fresh from the skillet — new cookin' straight from the holler!
Viewer Recommendation Turned Cletus Classic! This one came straight from a loyal viewer who said, “Cletus, you gotta try a real West Virginia gravy!” We loaded it up with thick-cut bacon and fresh-cracked black pepper till your nose starts to twitch — just the way Cousin Ray Bob taught me.
½ lb thick-cut bacon, chopped fine (don’t you dare trim the fat!)
⅓ cup all-purpose flour
1 can (12 oz) evaporated milk (Carnation or whatever’s on sale)
1–1½ cups whole milk or water
1 tsp salt (or to taste)
1–2 tsp fresh cracked black pepper (and then some — Ray Bob’s orders)
1. Throw your chopped bacon in a cast iron skillet on low heat. Let it render slow till it’s crispy. Pull the pieces out but leave every drop of that grease.
2. Sprinkle the flour right over the hot bacon grease. Stir steady for 2–3 minutes till it turns a nice nutty brown.
3. Slowly whisk in the evaporated milk. Keep stirrin’ so you don’t get lumps.
4. Splash in regular milk or water a little at a time till it’s thick enough to coat the back of a spoon but still pourable.
5. Hit it hard with the salt, then go heavy on the black pepper. Taste it — if it don’t make your sinuses tingle, add more!
6. Simmer on low for 5 minutes, stirrin’ often. Crumble some of the fried bacon bits back in for extra smokiness.
Pro Tip from Cousin Ray Bob: If it sits too long and gets too thick, just splash in a little warm milk and whisk. Gravy waits for no man.
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Got a tweak or your own family gravy secret? Drop it in the comments or holler at me!