Our Research Team

i'm an unapologetic fan of sausage. I grew up eating everything from boiled hot dogs to rice-stuffed boudin and no amount of dietary statistics, fat-gram calculations or barnyard anatomy lessons can change my mind. Any pizza worth its sauce requires a good fennel-spiked Italian sweet sausage and my breakfast tacos always arrive smelling of fragrant, chile-heavy chorizo. Sausages of every nationality (including the universally maligned Scottish haggis) are given their chance at the plate. My driving partner, accordionist Mark Rubenstein, constantly pursues the perfect beef brisket and ranks as a serious eater in his own right. At any given time, he can provide accurate, road-tested ratings of every smokehouse south of Dallas. He is equally adept at providing crucial research data and jaunty incidental music.

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