The Dish: Pit Master Hugh Mangum

Hugh Mangum was born in California – but to a father who hailed from Texas. It was he who introduced Mangum to the legendary barbecue of the Lone Star state.  

Mangum started out as a professional drummer before heading to culinary school and working in the kitchens of acclaimed chefs like Jean George Vongrichten. In 2011, he melded the barbecue traditions of Texas and the Carolina's to create a unique "New York Style" offered at his first Mighty Quinn's location in Manhattan.

It was a huge hit that lead to four more venues in the New York metro area. There are now outlets in Taiwan, the Philippines, Japan and Dubai.

Here are some of Mangum's signature recipes: 

Brisket Sandwich with pickled cucumbers and chilies

Ingredients

1 lb. Fresno chilis sliced in rings approximately 1/8" inch thick

1 whole packer brisket

2 cups apple cider vinegar 

1 cup granulated sugar 

1/4 cup kosher salt 

1 tablespoon mustard seeds 

1 tablespoon coriander seeds 

2 tablespoons black peppercorns 

6 garlic cloves 

1 bay leaf

2 hot house cucumbers sliced in rings about 1/8" inch thick  

Directions

1. Season with beef rub. We use a combo of kosher salt, fresh ground black pepper and paprika. Ratio is 2 / 1.5  /1

2. After seasoning let brisket sit seasoned in the refrigerator for 12-24 hours. When ready to smoke the brisket start your fire on your smoker and get a consistent temperature of 225 degrees going.

3. Place your brisket on the smoker away from the hotspot, fat side up and smoke for 18-24 hours. Make sure to maintain your temperature.

4. Pull brisket once it reaches 185 degrees and rest for one hour prior to serving.  After one hour slice brisket against the grain in about 1/4" thick slices. Pile brisket on the roll or bread of your choice. Top with quick pickled cucumbers and pickled Fresno chiles. 

5. Toss cucumbers with 2 tablespoons of granulated sugar and 1 tablespoon of kosher salt. Let sit and chill in refrigerator. Reserve until ready to use. 

6. Bring all ingredients aside from chilis to a boil and turn off heat. Pour pickle boil over the sliced chilis in a non reactive container making sure to submerge them. Once down to room temp cover and refrigerate overnight. Will hold for one week refrigerated. 

Mac and cheese 

Ingredients

1 lb. of pasta 

2 cups milk

Butter (for roux)

Flour (for roux)

2 1/2 cup cheddar cheese

1 cup jack cheese

1 cup mozzarella cheese

1 cup pecorino romano 

2 brioche rolls or bread of choice (torn into small chunks) 

4 sprigs rosemary (picked and rough chopped) 

5 cloves garlic (minced) 

4 tbsp butter (melted to frothing) and add garlic and rosemary

Directions

1. Cook your pasta about a minute under suggested time in box. Drain and reserve in a casserole dish of your choosing. 

2. Make a béchamel using butter and flour to start a roux. Add 2 cups of milk once your roux is blonde. Once thickened enough to coat a spoon add 1 cup cheddar, 1 cup jack cheese, 1 cup mozzarella and 1/2 cup of pecorino romano. Season with salt and pepper. Pour over pasta to completely combine and cover. 

3. After combining bread crumb mix (combine rolls with butter rosemary and garlic) top pasta and cheese sauce mixture with bread crumb topping and 1 cup cheddar and 1/2 cup pecorino romano. 

Burnt end baked beans 

Salad Ingredients

1 lb great white northern beans

1/2 lb black eyes peas

1 large diced Spanish onion

3 cloves garlic

1/2 cup ketchup

1/4 cup Worcestershire sauce  

1 cup chopped chipotle chile 

Salt and fresh ground black pepper 

1/2 lb. diced bacon in a stockpot until crispy

Directions

1. Hydrate beans overnight in refrigerator submerged in water. Remove bacon with a  slotted spoon and set aside. 

2. Add 1 large diced Spanish onion to the bacon fat and sweat until translucent. Add 3 cloves chopped garlic and cook for an additional 2-3 minutes. 

3. Add beans, 1/2 cup ketchup, 1/4 cup Worcestershire sauce, 1 chopped chipotle chili, the reserved bacon and any cooked meat trimmings you may have. We use smoked brisket and smoked pork shoulder trimmings. Bring all to a simmer. Should be bubbling slightly. Cover and cook for an hour at low simmer and add water if necessary to keep everything moist. 

4. Check the beans after an hour for tenderness. Keep cooking covered until the beans are tender checking every 30 minutes. Once tender remove lid and cook uncovered for an additional 30 minutes to reduce a bit.  Season with salt and pepper and serve. 

Buttermilk broccoli slaw 

Slaw ingredients

3 heads of broccoli (washed and trimmed into bite size florets). 

1 cup of cooked crispy diced bacon (reserve rendered fat for dressing)

1 cup dried cranberries 

1 cup toasted sliced almonds 

1/2 cup small diced red onions

¼ cup marcona almonds, salted

Dressing ingredients

2 cups buttermilk 

1 cup mayonnaise 

1/4 cup honey 

1 tablespoon crushed red pepper 

2 tablespoons apple cider vinegar 

1/2 cup reserved bacon fat (from the crispy diced bacon)

Salt and fresh ground black pepper 

Directions

1. Combine salad ingredients. 

2. Combine dressing ingredients except the bacon fat. Then, slowly whick in the bacon fat. Season with salt and pepper to taste and toss with broccoli mixture. Let sit for at least 30 minutes refrigerated, re-toss and serve. 

Sweet potato casserole

Ingredients

5 lbs. sweet potatoes 

1/4 lb browned butter

1 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg 

1/2 cup white sugar

1 14oz can sweetened condensed milk

2 whole eggs

2 teaspoons vanilla extract 

2 cups whole milk

Salt to taste

Topping ingredients

1/2 lb light brown sugar

1/4 cup AP flour

1/4 lb butter (softened)

1 cup pecan pieces 

Directions

1. Once sweet potatoes are cooled, peel and mash with all the ingredients until you get a smooth, creamy  consistency.  Pour into a casserole dish

2. Combine topping ingredients and top sweet potato mixture. Bake uncovered at 350 degrees for 40-45 minutes or until hot and topping is golden brown. 

Sweet corn fritters

Ingredients

3 cups all purpose flour   

2 cups cornmeal   

4 teaspoon baking powder  

1 tbsp kosher salt

1 cup granulated sugar 

4 eggs 

2 cups whole milk 

1 cup buttermilk 

3 tbsp Sriracha 

4 tbsp bacon fat 

2 lbs corn kernels   

Directions

1. Mix flour, cornmeal, baking powder, kosher salt and sugar. Set aside. 

2. Mix eggs, milk, buttermilk, sriracha. Combine with dry ingredients mix. 

3. Add bacon fat and corn kernels to mix. 

4. Using a small ice cream scoop, scoop carefully into 325 degree oil and fry for 4 minutes.