Flavor Town is actually a journey, not a destination. These recipes will evolve over time as I discover new tricks or better ingredients. I’ll keep these pages updated with my latest versions so you’re always cooking with my current “Gold Standard.” If you’re the nostalgic type and want to inspect previous versions of a dish, you’re welcome to refer back to the Git history. However, since my opinion is objectively correct, you’d be wise to take my current word as Gospel.
Fair warning: These dishes reflect my Louisiana roots. I believe in bold seasoning, heavy smoke, and the philosophy that if it crawls, swims, or hops, it probably tastes great fried. If your idea of “spicy” is a heavy sprinkle of black pepper, or if a bland Ohio corn casserole excites you, you might feel more at home over on Super Weenie Hut Jr.’s website. Otherwise, grab a cold drink and let’s get to work.