Nick Fauchald's guest appearances

Nick Fauchald

THE FOOD SEEN

The Restaurant Guys

The Four Top: Wine News and Culture

U Look Hungry

Jami Curl

Jim Lahey

Maggie Hoffman

Jim Meehan

John Bush

Sarah Suzuki

Jacob Grier

Sara Bir

Steve Olson

Gaby Dalkin

Priya Krishna

Alison Roman

Jody Williams

Adam Perry

Jon Bonné

OwlTail

Martha Holmberg

Christina Henry

Food magazines are shutting down at an unprecedented rate, but could there be new opportunities in this sector? Next, cookbooks are moving in a more classic, less celebrity-driven direction. And finally, we discuss ultra high-end, self-published culina...

Ep. 39: Nick Fauchald | Martha Holmberg | Christina Henry de Tessan

Joe Carroll

On today’s episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, joins co-author Nick Fauchald in their book about meat cookery called “Feeding The Fire”. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, there’s Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New York’s Cornell chicken, California’s Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices you’ll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness. This program was brought to you by S. Wallace Edwards &amp; Sons.

<p>On today’s episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, joins co-author Nick Fauchald in their book about meat cookery called “Feeding The Fire”. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, there’s Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New York’s Cornell chicken, California’s Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices you’ll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness. This program was brought to you by <a href="http://www.EdwardsVAHam.com" rel="nofollow" target="_blank">S. Wallace Edwards &amp; Sons</a>.</p>

Episode 246: Joe Carroll’s “Feeding The Fire” BBQ & grilling cookbook with Nick Fauchald

Mark and Francis start the show with a discussion of genetically modified foods and the effect they are having on weeds and the advent of roundup resistant weeds and corn as a weed.  Their guest is Nick Fauchald, editor-in-chief of tastingtable.com.  ...

Mark and Francis start the show with a discussion of genetically modified foods and the effect they are having on weeds and the advent of roundup resistant weeds and corn as a weed.  Their guest is Nick Fauchald, editor-in-chief of <a href="http://tastingtable.com" rel="nofollow" target="_blank">tastingtable.com</a>.  ...

Nick Fauchald (Editor-in-Chief of TastingTable.com)