Nick Fauchald
Nick Fauchald is a Twin Cities-based writer, editor and publisher. He's worked as an editor at Food & Wine, Wine Spectator, and Every Day with Rachael Ray, and was the editor-in-chief of TastingTable.com from its 2008 launch until 2011. He's the publisher of Short Stack Editions, a series of small-format cookbooks about inspiring ingredients, which launched in 2013, and the founding publisher of Dovetail Press, a publishing company that pairs impactful books with original products. He's the author of several books about cooking and cocktails, including Cocktail Codex, which was named the 2019 "Book of the Year" by the James Beard Foundation.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
All-Purpose Barbecue Ribs
Turn your favorite ribs into the ultimate barbecue dinner with this all-purpose recipe.
Fette Sau Dry Rub
We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet "bark" (crust), increasing the cayenne for a spicier one, and so on.
Vinegar Sauce
When coming up with a vinegar sauce for Fette Sau, I didn't want something that was too obviously connected to any specific regional barbecue. (North Carolina 'cue employs a sauce that's either vinegar and spices, in the eastern part of the state, or the same with the addition of tomato, in the west; South Carolina adds mustard to its vinegar sauce.) And I wanted a vinegar sauce that would work equally well with all kinds of smoked meat—not just the pork it's usually paired with. This sauce will add brightness to pulled pork, and it has enough depth to stand up to beef and lamb.
The Ultimate Portable Cocktail for Summer
Because sometimes you get thirsty on the trails. For more than just water.
Why the Best Way to Cook Steak Is by Campfire
No pots or pans required. (Though you will need a few big rocks.)
Marinated Mushroom, Tomato, and Scallion Skewers
These flavorful grilled mushroom skewers get their pop from a marinade of red wine or Sherry vinegar, garlic, and chopped fresh thyme.
