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Posted by Bruce Bilmes and Susan Boyle on Saturday, December 1, 2012 2:16 AM

Johnson's Boucaniere makes, and smokes, their own sausage and tasso, chicken and pork for pulling, even an entire brisket or turkey for the holidays (see the review). Is there a signature element to barbecue in Cajun country? That's one of the subjects Jane and Michael Stern discuss with Lynne Rossetto Kasper of The Splendid Table this weekend. You can hear the show on your local public radio station, or listen to it online.

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