I should add that not only did Brian make the andouille, but he also shot the ducks on a hunt in Arkansas last winter. I should also add that Brian is a professional chef--and a damn good one. Years ago, for Christmas, he invited my wife and I to his restaurant and prepared for us an off-the-menu, five-course dinner. No meal I've had since has matched it. Before and after that meal he's inspired me in the way only a big brother can: Thanks to Brian, I appreciate food more than I ever did growing up. Thanks to Brian, I love to cook--for myself, but especially for others. Thanks to Brian, I now have a hell of a challenge on my hands with this Food Fight.