It’s a Southern-style gravy that’s rumored to have originated from the old logging camps and sawmills. Later, it was made famous by the Cracker Barrel restaurants. Usually served with biscuits, it’s a simple mixture of meat drippings, flour, and milk or cream. Originally, cornmeal was used instead of flour, which gave it a gritty texture. In fact, loggers used to accuse the cooks of putting sawdust in the sauce because of that!