22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
RUN, DO NOT WALK to this method. I drank the kool-aid! After reading about it in Team Cook Feb and then seeing it on PBS and then dabbling in the inter webs, I am hooked.
1 cup AP Flour, sifted
9 x something ceramic roaster
400°F oven
15 minutes, stir
15 minutes, stir
10 minutes, stir
repeat until desired color
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
So if a recipe calls for x amount of roux, do you just measure in the flour and fat, or does this still need to be combined as you would a traditional roux? Just without the mixing time to get the color you want?
I "bake" mine in a cast iron skillet. definitely easier than standing at the stove stirring, but it does still require some patience
Pretty sure the "Shotgun Red" channel on youtube is where I first saw it.
Thanks for sharing. I’ve never done it that way before so I have a few questions. What do you do with the darkened flour? If a recipe calls for let’s say, 1/2 cup of roux, do you just add 1/2 cup of the darkened flour into your stock, with no oil? Most gumbo and etouffe recipes call for adding your veggies into the finished, traditional, roux after it’s done, to help with slowing the cooking process and to sautee/soften the veggies. If using a dry roux, what do you do about the veggies? Do you just add them into the pot without sauteeing them? I’m just not sure I see any advantage to this, as it actually takes more time than a traditional roux. The small amount of roux required for the Team Cook should only take 10-15 minutes at the most to be ready. Even when I’ve made a cup or more of roux for my gumbo, from start to finish only takes me about 20-25 minutes at the most. I guess it could be an advantage for people who don’t want to do the constant stirring maybe. 🤷♂️ You mentioned opening a window and using an exhaust fan, does it smoke and smell doing it dry? I’m not trying to be critical but just have some honest questions, I have zero experience doing it dry. Maybe Donw can help out here as well, I know he uses this method I believe.
John, baking the flour does give off a smell, not bad, but definitely there. I turn on the stove exhaust fan to help draw it out. I’d recommend not turning on the convection setting on your oven as that fan can blow tiny bits of flour around inside the oven.
Donw
I like your idea of adding it into the oil instead of adding to whatever broth you are using as most recipes I've seen say to do..
Will try that next time
WI Bubba - I did a little online research, and it looks like you can sub up to 10% toasted flourto enhance the flavor. I may try 5% toasted flour in a recipe to see if I like it.
I’ll try this! If it works I’ll make a batch to put in a vacuum seal canister to use when I need. This will save me constant stirring and having to resist the urge to turn the burner up. Instant roux, just add hot oil. Thank you!
Coming back from the Lafayette Meat-Up, my brother and I started up a conversation with Lafayette couple who were on their way to Europe. The conversation turned to Gumbo and Roux. She informed me that she only makes Gumbo with a dry Roux now. Even sent me a jar of commercial dry Roux. How nice is that
I can make a Roux with oil faster than that . Does it taste better than a traditional Roux? Not sure what the fascination is. Is it just the ease of not stirring it over a fire?
I think it is not wanting to stand over the pot, and I guess it helps control the temperature being it isn't directly on a flame, so less likely to burn. It is just a different method to brown flour.
It is missing the fat, so that is going to affect the flavor, but no, it won't taste better. It just tastes like browned flour without the oil or butter in it.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Have been following. Have made lighter colored roux a few times, no dark. Thinking will do this traditionally 1st time, and then switch to dry roux. Seems appropriate, living in a desert.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Traditional gumbo recipes call for a roux, which requires constant stirring for an hour or more. But there’s an easier, hands-off option: a dry roux. Here's how to do it.
If the dry roux doesn’t affect the flavor, then I agree it’s a good way to make a larger amount for future cooks. But in the ATK recipe they don’t make any mention of how long it takes using their recipe. They also say to add it straight to the broth, making no mention of stirring it into hot oil as Donw does. His way makes more sense to me than ATK.
Last edited by Panhead John; February 16, 2026, 08:12 PM.
Thanks for posting. Another way that is basically easier to do. I'm with Panhead John, I can turn out a dark roux in 25 minutes and never over low heat. But you have to know your equipment. Also a long handled whisk and safety glasses are a must....for me
TripleB could by any chance post a video of you making roux with the need for safety glasses. That should be one that I’ll keep. My SIL is a well we have a term that’s less than flattering about the rear end of a coon we call him. He’s from Cajun country. I’d love to show him how real roux is made. With his roots he buys the stuff at the store in a jar.
Dry Roux
. Does it taste better than a traditional Roux? Not sure what the fascination is. Is it just the ease of not stirring it over a fire?
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