While Hugh Mangum was coming of age in Los Angeles, his father from Texas would often showcase his skills. barbecue skills In their backyard almost every weekend. It turned into a tradition for the family to carefully look after the fire.
Following his father’s passing over two decades ago, Mangum continued the legacy by initially trying out a small smoker when he relocated to Bucks County, Pennsylvania.
Every time I light a fire, there’s this certain feeling," he explained. "It resonates within the core of me, from my stomach to my heart, as though he’s present.
He has become even more immersed in the realm of barbecue, surrounded by in-laws who hail from barbecue-crazy North Carolina and equipped with a massive 7,000-pound smoker. On top of this, he owns nine Mighty Quinn’s barbecue restaurant outlets across the New York region, along with franchise operations in Florida and Maryland.
His father's recipes laid the foundation for the menu at Mighty Quinn’s and are now featured in Mangum’s latest book. BBQ: Smoked and Grilled Dishes from Around the World.
The book diverges from the restaurants due to its global perspective, which was also influenced by his father. The senior Mangum had journeyed worldwide for his career, incorporating elements from places like Peru, Japan, Spain, and beyond.
“He so celebrated cuisine from around the globe Mangum stated, 'Therefore, I believe that a seed was sown.'
In the book, the seed transforms into utilizing a meat grinder for handcrafted sausages seasoned according to Bulgarian, Panamanian, or Alsatian French flavors. Alternatively, it involves preparing skewers inspired by Philippine, Balinese, Lebanese, or Croatian cuisines, ideal for appetizers.
Short ribs can be straightforwardly smoked using just salt and black pepper. Alternatively, some recipes suggest grilling the ribs and smothering them with Colombian chimichurri or soaking them in Korean seasonings before presenting the meat wrapped in lettuce leaves.
He refers to beef brisket as the "holiest pinnacle of Texan BBQ," yet acknowledges it as the trickiest piece of flesh to roast. This process demands a full 12 hours of diligent attention to the flames, but he guarantees an end result that is exceptionally tender and moist, boasting a crust that balances smokiness and saltiness with a touch of sweetness.
Mangum suggested that newcomers start with smoked chicken, beginning with wings to acclimate themselves to using a new smoker before attempting a whole chicken.
Even though the cookbook includes numerous versions of grilled red meats, he mentioned that one of his go-to recipes is gai yang, which is a whole roasted chicken hailing from northeast Thailand. The chicken gets marinated for 12 hours using a paste made from lemongrass, garlic, fish sauce, turmeric, and additional ingredients. Initially, it’s cooked on the cooler part of the grill with the skin facing upwards. Shortly before completion, he moves it to direct high heat to achieve crispy skin.
Accompanied by two dipping sauces, this dish offers a smoky taste with slight charring and bursts with flavor.
It's this amazingly tasty, spectacular take on chicken that everyone will say, 'Wow,'” he remarked. “It really hits the spot.
Grilled ThaiChicken withSweet Chili Sauce
From "Barbecue: Smoked & Grilled Dishes from Around the World," by Hugh Mangum
Prep Time: 20 minutes, along with an overnight marinade and at minimum 1 hour of resting
Cooking time: 50 minutes
Serves: 4-6
Ingredients:
For the marinated chicken:
8 cloves garlic, minced
2 shallots, chopped
1 stem of lemongrass with the outer leaves removed and finely chopped
1/2 cup (1 ounce/25 grams) of cilantro including stems, finely chopped
4 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons of either sweet soy sauce or dark soy sauce
2 teaspoons fish sauce
2 tablespoons of palm sugar or golden syrup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1 (5–6-lb/2–3-kg) chicken, butterflied
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For the dipping sauce (Nam Jim Jaew):
1 tablespoon palm sugar or muscovado sugar
2 tablespoons fish sauce
1 tablespoon tamarind paste
1 tablespoon of ground toastedsticky rice (kao khua) (optional)
1 tablespoon chopped cilantro
1 tablespoon chopped scallions
2 teaspoons of crushed red peppers
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For serving:
Sticky rice
Lime wedges
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Directions:
For the chicken:
Place the garlic, shallots, lemongrass, and cilantro into a food processor and process until they form a smooth paste. Incorporate the leftover ingredients excluding the chicken and mix thoroughly.
Spread the marinade evenly across the chicken. Seal it and place it in the refrigerator overnight, or ideally for about 12 hours.
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For the dipping sauce:
Mix the sugar with 1 tablespoon of hot water in a large bowl and stir until the sugar has dissolved. Incorporate the rest of the ingredients and let sit aside.
About one to two hours before preparing the meal, allow the chicken to reach room temperature.
Heat up your grill to high but prepare it for indirect cooking instead (place hot coals only on one side of the grate or turn on burners only on one side if using a gas grill).
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Position the chicken with the skin facing upwards over the cooler part of the grill and let it cook for about 45 minutes, or until the internal temperature of the breast hits 140°F (make sure to use a meat thermometer for this step). Next, flip the chicken and move it to the hotter section of the grill. Continue cooking for an additional 3 minutes until the skin becomes crisp. Once done, remove the chicken from the heat and allow it to sit undisturbed for 5 to 10 minutes before serving.
Warmly serve alongside sticky rice, the accompanying dipping sauce, and a wedge of lime.
EDITOR'S NOTE: Albert Stumm resides in Barcelona and focuses his writing on topics related to food, travel, and wellness. You can find his articles there. https://www.albertstumm.com
Albert Stumm, The Canadian Press
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