WHITE PLAINS, N.Y. – Barbecue on Memorial Day is as American as apple pie. So, to keep your weekend "hot," (no pun intended), we went to the folks behind Mighty Quinn’s BBQ now at Savor at The Westchester .
Co-Founder and Pitmaster Hugh Mangum is all about the value of smoke, spices, and time—the tenets, he said, of soulful, flavorful barbecue.
“To make barbecue at home, it’s all about the ingredients that can help to impart smoke to food,’’ he advised.
“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."
Magnum added that meats like pulled pork and chicken work particularly well because they call for more sauce, which can 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 the traditional barbecue with more difficult items like ribs and brisket," he said.
His biggest piece of advice: “Don’t be bashful – season, season, season, and season some more."
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