Hugh Mangum shares global barbecue secrets in new recipe book

Hugh Mangum, who was raised in Los Angeles and gained barbecue expertise from his Texan father, now owns Mighty Quinn's barbecue restaurants located in New York and surrounding areas, along with franchises in Maryland, Florida, Dubai, the Philippines, and Taiwan. Inspired by his father's passion for global culinary traditions, Mangum has published a recipe book that reflects this international influence, incorporating diverse grilling techniques and flavors from various cultures. The book includes recipes for dishes like Filipino skewers, Colombian chimichurri ribs, and Korean marinated meats, demonstrating a blend of cooking styles rather than strictly adhering to traditional barbecue methods. Mangum relies heavily on his father's legacy in his restaurant and the new book, utilizing original recipes as the foundation for many menu items. He also contributes personal insights and experiences, illustrating his deep connection to barbecue culture and how it intertwines with relationships, particularly with his family and in-laws from North Carolina. The cookbook aims to encourage both novice and seasoned grillers to experiment with international flavors and cooking styles, showcasing the potential of melding traditional barbecue techniques with contemporary tastes. In terms of actual cooking advice, Mangum emphasizes the importance of patience and technique in smoking beef brisket, famously regarded as the holy grail of Texas barbecue. He stresses that successful barbecue requires careful attention over long cooking periods, which can lead to dishes that are both flavorful and juicy. Beginner grillers are encouraged to start with simpler recipes, such as marinated chicken wings, as they build their confidence and savor the art of smoking and grilling. With an increasing interest in barbecue culture and culinary exploration, Mangum's book aims to capture this enthusiasm by inviting readers to embrace global influences and create memorable dishes from their own backyards. The combination of familial legacy, multicultural inspiration, and practical cooking guidance solidifies this cookbook's place as a significant contribution to modern barbecue literature.