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Cracker Barrel

A

Anonymous-0

Well-known Member
Anybody here eat at Cracker Barrel and what is your
opinion of their gravy? Even though the rest of the
food on their menu is OK (except for the grits) I
am of the opinion that their gravy SUCKS!

This is tractor related since I usually eat
breakfast there on Sat. morning before I head off
to do manly tractor driving.
 
What kind of Gravy you talking about? I was at the one in Danville Ky about two month ago,had the roast beef and the gravy tasted great to me.
 
I don't eat sawmill gravy anywhere without sampling it first. I ate at a truck stop in Big Cabin, Oklahoma thinking 1) the food would be good and 2) I was far enough south for biscuits and gravy. It was so thick you could stand a spoon up in it. Even the dog wouldn't eat it. I rarely get anything with any kind of gravy when I eat out.

Larry
 
I"ve had their biscuits and gravy and didn"t care for it. The best gravy I have had is what my wife makes. If you have a Farmer"s Brothers distributer in your area, stop by and pick-up their gravy mix. Mix it up per directions, cook up some sausage and add to the gravy. It is great. All tractor drivers need a good breakfast before putting in some seat time.
 
Yeah their gravy is terrible. I got biscuits and gravy and not only was the gravy overly thick, it was the most overpowered fake-smoke flavor ever. Which is sad because they have great biscuits.
 
you didn't narrow gravy down much.

they have a red eye gravy for things like grits n ham. I used to eat that and it was fine.

they have a gravy intheir pot roast. that seems good too.. however i scrape it off mostly on the rare occasion i order pot roas vs grilled pot roast.

never had the white sawmill gravy there.

my wife eats their baked chicken that comes in a gravy.. she seems to like it.
 
Yep worst sawmill gravy I have ever tasted. Like what they have on the breakfast menu other than that. Best sawmill gravy I've ever had was made by my grandmother. She was born and raised and lived her whole life on a South Georgia farm. If you got up from her table still hungry it was your fault
 
Just got back from a Cracker Barrel in Frankfort, Ky. Turkey'n'dressing, gravy was fine as was the apple butter. Wife and I go there about once a week and like it.
 
eat there often - never order anything but Uncle Hershel's Favorite. The biscuits and gravy are fine, just need to add a lot of pepper. Course it ain't nothing close to what my wife makes but it'll do.
 
I think they have the best gravy of any chain restaurant. If you don"t agree who has better gravy? I"ll give them a try

gramps
 
Always liked Bob Evans biscuits and gravy too when I was visiting back in OH. They opened up one here (MO) and I couldn't wait to eat there. Ordered up the bicuits and gravy and the gravy was a brown gravy like you would have on a meat platter. Apparently, you have to specify if you want the "gravy with sausage crumbles". guess that's why they call this the "Show Me" state.
 
I used to like Cracker Barrel's country fried chicken with gravy until I tried it at Texas Roadhouse. Hands down the gravy from Texas Roadhouse is better.
 
It all comes in a bag, just add to boiling water. (some people don t read the directions)) Some of the best we came across when we had the restaurant was Pepper Gravy, the brand did not make a lot of difference.
 
Personally I avoid Cracker Barrel, but my wife likes to eat there. It seems to be popular with old pharts who can't stand for any deviation in their routine when they're traveling. I prefer to take my chances on the local restaurants; sometimes you get a pleasant surprise and sometimes you get poisoned; either way every place is different.
 

My only complaint with C/B( and it's not much of a complaint) is the length of time I'm going to be there getting served and eating.I add an hour to an hour and a quarter to my drive time.But everything I've eaten there has been very good.
 
(quoted from post at 07:10:08 09/20/13) .....Personally I avoid Cracker Barrel.....
Click to expand...

Agreed. I used to travel with a sales guy who would stop there. He loved the place. I hated it. Tried a bunch of different stuff and never found anything worth eating. Haven't ate there in probably 25+ years. All the silly stuff for sale in the lobby didn't make it any better.

As for biscuits and gravy, when I stop at restaurants in the South and see people eating biscuits and gravy as a meal and they weight over 300 lbs, I just chuckle to myself and envision everyone wondering at their funeral what killed them. (Disclaimer: I'm not skinny myself, weight 185 at 5'9", but I sure do avoid carbs, try to eat healthy and feel a whole lot better for it)
 
(quoted from post at 23:06:53 09/19/13) Their so called sawmill gravy sorta light tan colored
Click to expand...

In a word, it's NASTY. Always have them put it on the side and not on the food, or get the other gravy they have.
 
They have the worst saw mill gravy on the face of the earth.It has the texture of jello,terrible.The rest of their food is fair.Never eat breakfast there.
 

Okay, somebody educate me, what is sawmill gravy, never heard tell of it before.

Sounds like sawdust and hot water to me.
 
Oh, and several people keep refering to "sawmill gravy" I never heard that term before Cracker Barrel came into existance.

If my Grandpa and uncles, who owned a steam powered sawmill, had said somthing about sawmill gravy, my grandma would have looked at them like they were crazy.

In the country you eat,,,,,,, gravy.

Gene
 
So sawmill gravy is just white gravy? Most places don't put in enough pepper, some just over-cook it or keep it too long or something. Got some one time that was dark grey and sour. Cook got lazy and didn't put on a fresh pot that morning.

Haven't been to a Cracker Barrel in probably 5 years or more.

I find the best places to eat are bars and salebarns. The best breakfast in McCook is at the north salebarn.
 
Hillbilly Jack,

I live in North Carolina, and around here 'Sawmill Gravy' is flour gravy made with bacon drippings or the grease that you have left over when you fry pork sausage(patties). You add about as much flour as you have grease and brown it up pretty good(a roux), stirring it constantly with a fork or a flat whisk that I call a 'gravy thing'.

When it is brown enough, you start adding milk or milk/water and keep stirring so it does not get lumpy, adding salt and black pepper. Eat it over biscuits,eggs etc.

I believe the name is derived from the fact that it is a cheap way to fill workers up at a meal. Sawmill workers etc.

I am sure this is way more that you wanted to know, but there it is. When made right, it is real good.
Garry
 
(quoted from post at 22:34:44 09/20/13) Hillbilly Jack,

I live in North Carolina, and around here 'Sawmill Gravy' is flour gravy made with bacon drippings or the grease that you have left over when you fry pork sausage(patties). You add about as much flour as you have grease and brown it up pretty good(a roux), stirring it constantly with a fork or a flat whisk that I call a 'gravy thing'.

When it is brown enough, you start adding milk or milk/water and keep stirring so it does not get lumpy, adding salt and black pepper. Eat it over biscuits,eggs etc.

I believe the name is derived from the fact that it is a cheap way to fill workers up at a meal. Sawmill workers etc.

I am sure this is way more that you wanted to know, but there it is. When made right, it is real good.
Garry
Click to expand...

That is exactly what I wanted to know, thank you very much.
 
Some times you have to eat out but for the most part its just too expensive and the food is lousy.Friend always bought eggs/toast and coffee.Cost 3to4 bucks.Could have cooked the same thing at home for 1 dollar.I like fresh eggs with yellow yolks.Eggs have to be cooked right.Used to supply eggs to diners.They wanted medium eggs but the hens went on to laying larger eggs.I told them to give their customers large eggs.Cost a few cents more but the plate looked better with large eggs.
 
That's me, one of my absolute favorites. I usually eat at CB a couple times a month, either Uncle Hershels or Sunrise Sampler with double hashbrowns, no apples. As to the gravy my only complaint it the bowl is too small.
 
(quoted from post at 21:37:44 09/20/13)
(quoted from post at 22:34:44 09/20/13) Hillbilly Jack,

I live in North Carolina, and around here 'Sawmill Gravy' is flour gravy made with bacon drippings or the grease that you have left over when you fry pork sausage(patties). You add about as much flour as you have grease and brown it up pretty good(a roux), stirring it constantly with a fork or a flat whisk that I call a 'gravy thing'.

When it is brown enough, you start adding milk or milk/water and keep stirring so it does not get lumpy, adding salt and black pepper. Eat it over biscuits,eggs etc.

I believe the name is derived from the fact that it is a cheap way to fill workers up at a meal. Sawmill workers etc.

I am sure this is way more that you wanted to know, but there it is. When made right, it is real good.
Garry
Click to expand...

That is exactly what I wanted to know, thank you very much.
Click to expand...
nd GarryinNC is exactly right AND you can't get it made right at CB or any other restaurant.......only at home!!!!!
 
The most I have ever made at one time is enough to feed around 25 people. I browned 1 lb. of sausage and set it aside, used the drippings, made the gravy, when it was done, added the crumbled sausage back to it. I like it just fine without anything added back to it. My mom used to make it when she fried cubed steak rolled in flour, and also when she fried salmon patties,as well as fried chicken or pork tenderloin. All with home made biscuits.

I can never remember not liking it and consider it one of life's great simple pleasures. My 13 year old twin boys do not care for it so far, but my 19 year old likes it.

Garry
 
The most I have ever made at one time is enough to feed around 25 people. I browned 1 lb. of sausage and set it aside, used the drippings, made the gravy, when it was done, added the crumbled sausage back to it. I like it just fine without anything added back to it. My mom used to make it when she fried cubed steak rolled in flour, and also when she fried salmon patties,as well as fried chicken or pork tenderloin. All with home made biscuits.

I can never remember not liking it and consider it one of life's great simple pleasures. My 13 year old twin boys do not care for it so far, but my 19 year old likes it.

Garry
 
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