Hugh Mangum grew up in Los Angeles, where his father's weekend barbecues inspired a lifelong passion. After moving to Pennsylvania, he took up the grill, honoring his father's memory. Now, as the owner of multiple Mighty Quinn's barbecue locations, he incorporates international flavors into traditional barbecue recipes, a nod to his father's global culinary experiences. His new book, "Barbecue: Smoked & Grilled Recipes From Across the Globe," reflects this blend of tradition and innovation, featuring diverse recipes from several countries, such as Bulgarian sausages and Korean-style lettuce wraps.
He calls beef brisket the "holy grail of Texas barbecue but also the most daunting cut of meat to smoke." It requires 12 hours of consistently tending the fire...
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