I grew up on Long Island, New York, where it's called sauce, not gravy (unless you're making it on a Sunday with a heckton of meat) and "cheating" with a jarred formula earns you a whack with a ...
For the past 30 years, they’ve been hitting a home run with baseball-cut sirloin smothered in Brown Jug Sauce. Greg Shepherd and his son Braydon took over the business this year, and the Brown Jug ...