Introduction to Hugh Mangum’s Barbecue World

Hugh Mangum’s journey into the world of barbecue began in his childhood, watching his Texan father showcase his grilling skills in their Los Angeles backyard. This weekly ritual not only brought the family together but also instilled in Mangum a deep appreciation for the art of barbecue. After his father’s passing, Mangum continued the tradition, initially with a small smoker in Bucks County, Pennsylvania. The act of starting a fire and tending to it evokes a sense of his father’s presence, connecting him to his roots.

The Evolution of Mangum’s Barbecue

Mangum’s involvement in barbecue deepened over the years, especially after marrying into a family from North Carolina, a state renowned for its barbecue culture. He now operates nine locations of Mighty Quinn’s barbecue restaurants in the New York area, along with franchises in Florida and Maryland. His father’s recipes form the foundation of the menu at Mighty Quinn’s and are also featured in his book, "Barbecue: Smoked & Grilled Recipes From Across the Globe." This book stands out with its international perspective, reflecting the global influences his father brought back from his travels.

Global Inspirations in Barbecue

The book showcases a variety of international barbecue styles, including using a meat grinder to make homemade sausages spiced as they are in Bulgaria, Panama, or Alsace, France. It also includes recipes for skewers in the style of the Philippines, Bali, Lebanon, or Croatia. Short ribs are smoked with simple salt and black pepper or grilled and slathered with Colombian chimichurri. Mangum even offers a recipe for marinating ribs in Korean seasonings and serving the meat in lettuce wraps, highlighting the diversity of global barbecue traditions.

Highlighting Thai Grilled Chicken

Among the numerous recipes in the book, one standout is the Thai Grilled Chicken with Sweet Chili Sauce, known as "gai yang" in northeastern Thailand. This dish is marinated for 12 hours in a mixture of lemongrass, garlic, fish sauce, turmeric, and more, before being grilled first on the cool side of the grill and then finished over high heat to crisp the skin. It’s served with two dipping sauces, offering a smoky, lightly charred, and incredibly flavorful experience.

Thai Grilled Chicken with Sweet Chili Sauce Recipe

Ingredients:

• For the marinated chicken:
  • 8 cloves garlic, minced
  • 2 shallots, chopped
  • 1 stalk lemongrass, outer leaves removed and chopped
  • ½ cup (1 oz/25 g) cilantro (coriander) with stems, chopped
  • 4 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons sweet soy sauce or dark soy sauce
  • 2 teaspoons fish sauce
  • 2 tablespoons palm sugar or light brown sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground turmeric
  • 1 (5–6-lb/2–3-kg) chicken, butterflied
• For the dipping sauce (Nam Jim Jaew):
  • 1 tablespoon palm sugar or light brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon toasted sticky rice (kao khua), ground (optional)
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped scallions
  • 2 teaspoons red pepper flakes
• For serving:
  • Sticky rice
  • Lime wedges

Directions:

1. For the chicken: In a food processor, combine the garlic, shallots, lemongrass, and cilantro and blend to a paste. Add the remaining ingredients except the chicken and blend well. Rub the marinade over the chicken, cover, and refrigerate overnight or, preferably, 12 hours.
2. For the dipping sauce: Combine the sugar and 1 tablespoon hot water in a large bowl and stir until the sugar dissolves. Add the remaining ingredients; set aside.
3. One to 2 hours before cooking, bring the chicken to room temperature. Preheat a grill to high for indirect grilling.
4. To finish: Place the chicken, skin side up, on the cooler side and cook for 45 minutes, or until the internal temperature of the breast reaches 140°F. Flip the chicken and place it on the hot side of the grill. Cook for another 3 minutes, until the skin is crispy. Set aside to rest for 5 to 10 minutes. Serve warm with sticky rice, the dipping sauce, and lime.

Conclusion

Hugh Mangum’s journey through the world of barbecue, inspired by his father’s legacy and fueled by his own travels and experiences, has culminated in a rich collection of recipes that celebrate the diversity of global barbecue traditions. His recipe for Thai Grilled Chicken with Sweet Chili Sauce is a testament to the power of barbecue to bring people together across cultures, offering a dish that is both authentic and accessible to backyard grillers everywhere.

FAQs

• Q: What inspired Hugh Mangum’s interest in barbecue?
  • A: Mangum’s interest in barbecue was inspired by his father, who would often grill in their backyard when he was growing up.
• Q: What is unique about Hugh Mangum’s book on barbecue?
  • A: The book stands out for its international outlook, featuring recipes and techniques from around the world.
• Q: How long does it take to marinate the chicken for the Thai Grilled Chicken recipe?
  • A: The chicken should be marinated for at least 12 hours, preferably overnight.
• Q: What is the best way to serve the Thai Grilled Chicken?
  • A: The chicken is best served with sticky rice and the provided dipping sauce, accompanied by lime wedges.