Hugh Mangum, influenced by his father's barbecue tradition, has expanded that legacy into nine Mighty Quinn's restaurant locations and a new cultural cookbook. His father's recipes form the foundation of his barbecue style, enriched by global culinary influences from his father's travels. In his book, Mangum merges traditional barbecue with international flavors, featuring dishes inspired by various cultures. He emphasizes the craft involved in smoking meat, highlighting beef brisket as a particular challenge that rewards patience and dedication in preparation.
Whenever I start a fire, there's just this kind of presence. I feel it in the soul of my belly, my heart, like he's there.
He so celebrated food all over the world. So, I think that there was a seed planted.
In the book, the seed translates into using a meat grinder for homemade sausages spiced as they are in Bulgaria, Panama or Alsace.
He calls beef brisket the 'holy grail of Texas barbecue but also the most daunting cut of meat to smoke.
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