Explore Global Barbecue Flavors with Hugh Mangum’s New Cookbook

Hugh Mangum makes his culinary debut with a comprehensive barbecue cookbook titled Barbecue, co-authored with writer Shana Liebman. Scheduled for release in 2025, this ambitious work features approximately 280 recipes drawing inspiration from more than 80 countries across six continents. It aims to broaden the understanding of barbecue beyond the traditional American styles associated with regions like Texas and Kansas City.

Global Perspective on Barbecue

In his exploration of barbecue, Mangum emphasizes the cultural significance of food cooked with fire and smoke. He reflects on the communal aspect of this culinary practice, stating, “I started to think about what makes barbecue special besides, obviously, the food. And it’s the culture around it, which is celebratory.” From Canadian maple-smoked salmon to Ethiopian berbere ribs and Italian bistecca alla fiorentina, the cookbook captures a diverse array of flavors and traditions.

The book opens with a focus on animal proteins, featuring chapters dedicated to mains, skewers, and sausages. Mangum also allocates space for vegetables and grains, highlighting sides like salads, pickles, and flatbreads. He advocates for a holistic approach to barbecue that encompasses not only the meat but also the accompanying dishes that elevate the dining experience.

Originally a musician, Mangum transitioned to the culinary world, studying at the French Culinary Institute. In 2012, he co-founded Mighty Quinn’s, a barbecue restaurant in New York City, alongside his wife, chef Laura Malone. Over the years, as the business expanded to multiple locations across the northeastern United States, Mangum found himself increasingly distanced from the cooking that initially inspired him.

Rediscovering Passion Through Pandemic Cooking

The pandemic served as a turning point for Mangum, as he and Malone found themselves at home with their three children. They began cooking daily, which rekindled Mangum’s passion for barbecue. “There was intention to all of it,” he recalls. This period of cooking together led to the creation of Rise Doughnuts, which has become a physical location in Wilton, Connecticut, hosting barbecue pop-ups.

Reflecting on his relationship with barbecue, Mangum notes, “Through lighting fires at home and doing open-pit stuff, on a grill or whatever it was, it rekindled my love of it.” He emphasizes the importance of starting with quality ingredients, asserting, “There’s really no bad barbecue because people enjoy it no matter what. But there’s good barbecue and there’s great barbecue.”

In Barbecue, Mangum includes a fire primer to help readers achieve the perfect smoking and grilling conditions. He explains that optimal barbecue involves a bed of glowing embers paired with logs that provide smoke, creating the ideal environment for cooking.

Inspired by his father, Hugh Mangum III, who traveled extensively for work and introduced him to diverse culinary traditions, Mangum’s recipes also reflect a familial connection. The book features dishes reminiscent of his childhood, including those his father prepared from recipes learned abroad.

As Mangum prepares for Sunday barbecue pop-ups at Rise, he lights the smoker the night before, immersing himself in the process that brings him closer to his roots and his father. “When the bed of embers is happening, and I’m lighting the fire, it’s just a very deep connection to my father,” he shares.

Ultimately, this new cookbook aims not only to provide recipes but to celebrate the art of barbecue as a meaningful, communal experience that transcends borders.

For those interested in expanding their culinary horizons, Mangum’s Barbecue promises to deliver not just recipes but a global perspective on the joys of cooking with fire.