{"product_id":"barbecue-hugh-mangum-cookbook","title":"Barbecue by Hugh Mangum – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 432 pages, 270 x 180 mm\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Pitmaster Hugh Mangum, co-founder of Mighty Quinn's barbecue restaurants, with Shana Liebman\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Phaidon, 2025\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 280 recipes from more than 80 countries across Skewers \u0026amp; Sausages, Mains, Sides, Sauces \u0026amp; Rubs and Desserts, plus a fire primer\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Adventurous grill and smoker cooks who want to cook the world over fire\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781838669362\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eBarbecue: Smoked \u0026amp; Grilled Recipes From Across the Globe is a 432-page Phaidon hardback by pitmaster Hugh Mangum, co-founder of the Mighty Quinn's barbecue restaurants, collecting 280 barbecue and grilling recipes from more than 80 countries.\u003c\/strong\u003e Each recipe comes with its origin story and clear directions for home cooks of every skill level.\u003c\/p\u003e\n\u003ch2\u003eA world tour of fire, smoke and skewers\u003c\/h2\u003e\n\u003cp\u003ePhaidon sent Hugh Mangum hunting for the world's greatest dishes and techniques for cooking over fire and smoke, and this is the haul. American brisket sits beside Mexican barbacoa, Italian porchetta, Indonesian satay and Spanish coal-roasted vegetables, which makes it one of the broadest barbecue books you can own.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eIt's organised into Skewers \u0026amp; Sausages, Mains, Sides, Sauces \u0026amp; Rubs, and Desserts, and covers ribs, steaks, whole chickens and hogs, tacos, burgers, clambakes and paella, along with meat-free mains, slaws, pickles, cornbreads and baked beans. A fire primer covers woods and charcoal, barbecue FAQs, tools and pantry staples.\u003c\/p\u003e\n\u003cp\u003eStandouts include Ethiopian berbere-spiced ribs, pork satay with peanut sauce, Florentine steak, Korean buldak, Jamaican jerk chicken, Icelandic smoked cheesecake and skillet brownies, plus Australia's own snags in bread. A special section features recipes from guest chefs including Ross Dobson, Dave Pynt, Jess Pryles, May Chow and Tomos Parry.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eCooks who are bored of the same three recipes and want to travel by barbecue. It works on kettles, kamados, smokers and gas grills, and the directions are clear enough for beginners while the range keeps experienced cooks busy for years.\u003c\/p\u003e\n\u003ch2\u003eAbout Hugh Mangum\u003c\/h2\u003e\n\u003cp\u003eRaised in Los Angeles, Hugh Mangum swapped a music career for the kitchen, studied at The French Culinary Institute and became executive chef and pitmaster at Smoking Lil's in Pennsylvania. In 2012 he co-founded Mighty Quinn's, the much-loved American barbecue restaurants. He wrote the book with writer and editor Shana Liebman.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/118_focused-skewering-kebabs.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eSome call it a spice run; Darryl calls it Tuesday, and this book is the whole map. Hugh Mangum hops across more than 80 countries in one hefty hardback, and the Ethiopian berbere ribs are the page Darryl keeps flipping back to. Get it and your grill will never be stuck in one postcode again. Pair it with \u003ca href=\"\/products\/the-curry-guy-bbq-dan-toombs-cookbook\"\u003eThe Curry Guy BBQ\u003c\/a\u003e for tandoor-style smoke and \u003ca href=\"\/products\/korean-bbq-bill-kim-cookbook\"\u003eKorean BBQ\u003c\/a\u003e for sweet, spicy fire, and dust your next skewers with \u003ca href=\"\/products\/street-bbq-balinese-satay-rub\"\u003eStreet BBQ Balinese Satay Rub\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Satay Snag Glaze\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eAustralia's favourite sausage takes a quick trip to Indonesia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 2 tbsp peanut butter, 1 tbsp kecap manis (or soy sauce with a pinch of brown sugar), 1 tsp lime juice, a splash of hot water, crushed peanuts\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eWhisk the peanut butter, kecap manis, lime and hot water into a brushable glaze.\u003c\/li\u003e\n\u003cli\u003eGrill the sausages until nearly done, then brush with the glaze for the last 3 minutes, turning often.\u003c\/li\u003e\n\u003cli\u003eScatter with crushed peanuts and serve in bread.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Peanut and sweet soy caramelise quickly, so a late brush gives a sticky coat without burning.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Barbecue: Smoked \u0026amp; Grilled Recipes From Across the Globe?\u003c\/h3\u003e\u003cp\u003eIt was written by pitmaster Hugh Mangum, co-founder of the Mighty Quinn's barbecue restaurants, with Shana Liebman.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Barbecue by Hugh Mangum?\u003c\/h3\u003e\u003cp\u003eThere are 280 barbecue and grilling recipes from more than 80 countries, plus a section of recipes from guest chefs.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue by Hugh Mangum good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. Every recipe has clear, accessible directions for home cooks of all skill levels, and there is a fire primer on woods, charcoal and tools.\u003c\/p\u003e\n\u003ch3\u003eIs Barbecue by Hugh Mangum a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 432-page Phaidon hardback measuring 270 x 180 mm, published in 2025.\u003c\/p\u003e\n\u003ch3\u003eDoes Barbecue by Hugh Mangum include Australian barbecue?\u003c\/h3\u003e\u003cp\u003eYes. It includes the classic Aussie snag in bread, and guest recipes from chefs with Australian roots including Ross Dobson, Dave Pynt and Jess Pryles.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Barbecue: Smoked \u0026 Grilled Recipes From Across the Globe?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by pitmaster Hugh Mangum, co-founder of the Mighty Quinn's barbecue restaurants, with Shana Liebman.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Barbecue by Hugh Mangum?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 280 barbecue and grilling recipes from more than 80 countries, plus a section of recipes from guest chefs.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue by Hugh Mangum good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Every recipe has clear, accessible directions for home cooks of all skill levels, and there is a fire primer on woods, charcoal and tools.\"}}, {\"@type\": \"Question\", \"name\": \"Is Barbecue by Hugh Mangum a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 432-page Phaidon hardback measuring 270 x 180 mm, published in 2025.\"}}, {\"@type\": \"Question\", \"name\": \"Does Barbecue by Hugh Mangum include Australian barbecue?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It includes the classic Aussie snag in bread, and guest recipes from chefs with Australian roots including Ross Dobson, Dave Pynt and Jess Pryles.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824781623348,"sku":"9781838669362","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/barbecue-hugh-mangum-cookbook-front.png?v=1792910274","url":"https:\/\/www.therubhub.com.au\/products\/barbecue-hugh-mangum-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}