Gayle's Great Sandwich Search
While she's in Michigan, Gayle heads over to Zingerman's Deli in Ann Arbor, a restaurant with a claim to fame that takes nearly two days to create.
Lisa C.'s Boisterous Brisket is coated in a marinade that includes sweet red wine vinegar, ketchup, molasses and brown sugar. This concoction must be simmered for a full 24 hours. The deli mixes it with some barbecue sauce and serves it on a bun with beans and bacon. Zingerman's workers say it's best served with a cold beer.
Gayle sits down with the deli's owners to try their creation. "I love the challah [bread]," she says. "You can taste the molasses and that little Cayenne-y thing, peppery thing. That is really good."
Lisa C.'s Boisterous Brisket is coated in a marinade that includes sweet red wine vinegar, ketchup, molasses and brown sugar. This concoction must be simmered for a full 24 hours. The deli mixes it with some barbecue sauce and serves it on a bun with beans and bacon. Zingerman's workers say it's best served with a cold beer.
Gayle sits down with the deli's owners to try their creation. "I love the challah [bread]," she says. "You can taste the molasses and that little Cayenne-y thing, peppery thing. That is really good."
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