Memorial Day Weekend Barbecuing Tips From Mighty Quinn's

WHITE PLAINS, NY — Are you thinking about firing up the grill during the Memorial Day weekend and cooking some barbecue? Well, you won’t be alone, because, according to a Money Magazine survey, between 60 and 70 percent of Americans say they will be heating up the grill over the weekend. Co-founder and pit master of Mighty Quinn’s Barbeque — Hugh Mangum — is a classically trained chef who has a deep-rooted dedication to American barbecue.

Mighty Quinn’s Barbeque opened its first location in the Hudson Valley at Savor in the Westchester in White Plains.

Mangum emphasizes the value of smoke, spices and — this one’s important — time. They are the tenets of soulful, flavorful barbecue, he said.

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“To make barbecue at home, it’s all about the ingredients that can help to impart smoke to food,” Mangum said.

“Since most at-home chefs don’t have a smoker, choosing seasonings with natural smoky flavor like paprika or smoked salt will bring out similar tastes as you would receive from a wood burning pit,” he said.

Mangum said meats like pulled pork and chicken work particularly well when barbecuing at home, because they call for more sauce, which can also make up for the lack of smoke.

“If you don’t have a pit at home, but are a big fan of barbecue, cooking tools like small stove-top smokers can help you achieve flavors from traditional barbecue with more difficult items like ribs and brisket,” he said.

Mangum was recently named the “Barbecue King of New York City” by the Houston Chronicle.

Mighty Quinn’s Barbeque’s eight other locations are in Manhattan, Brooklyn and New Jersey.

Savor is a new 350-seat dining destination at The Westchester, with an outdoor dining terrace overlooking downtown White Plains.

Photo credit: Submitted.