The Brisketeer

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December 10th, 2011December 1st, 2012

This week, Markus Bachmann of Sonor Wines explains how he uses music in the fermenting process. We talk to Stephanie Pierson, author of The Brisket Book; we visit a beer stock exchange in Washington, D.C.; and Jane and Michael Stern head to Lafayette, La.

Jane and Michael Stern's Roadfood

The Johnson family has been serving boudin and other meats since 1937. Besides excellent boudin, order the "Parrain's Special" - stuffed grilled cheese with crumbled boudin balls and BBQ sauce in the center. If the Cajuns were to create a cheesesteak, this would be it.