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A quick marinade is used to flavor both the meat and the peppers.

It’s not gumbo without roux. Roux is fatty by definition. So how do you cut the fat without cutting the roux?

We wanted all the flavor that this game-day classic had to offer, but without having to roll out the grill.

Juicy, messy, and incredibly delicious, these patties have flavorful browned onions embedded right in the meat. But making them at home without a flattop has its challenges.

If recipes produce a nice char on the outside, they typically produce overcooked gray bands of meat on the inside. We wanted to do better.