Join First Light and Phaidon at the YETI Flagship in downtown Austin to celebrate the release of chef Hugh Magnum’s BARBECUE: SMOKED & GRILLED RECIPES FROM ACROSS THE GLOBE. Hugh will be joined in conversation by Texas Monthly restaurant critic Paula Forbes.

This event is free to attend, though RSVPs are encouraged. First Light will be selling books on-site, and Hugh will be available for signing.

About the book

The ultimate guide to cooking with fire and smoke, featuring 280 beloved barbecue and grilling recipes from cultures across the globe

Join pitmaster Hugh Mangum on a delicious world tour of barbecue traditions in this vibrant collection of recipes from more than 80 countries. Organized by chapter—skewers & sausages, mains, sides, sauces & rubs, and desserts—the book’s wide-ranging recipes span styles and techniques, from classic American smoked brisket, Ethiopian berbere-spiced ribs, and Mexican barbacoa to Italian porchetta, Indonesian pork satay, Spanish coal-roasted vegetables, and the iconic Australian barbecue fare known as ‘snags.’

Expansive and inclusive, BARBECUE features recipes for ribs, steaks, whole chickens and hogs, tacos, hamburgers, clambakes, and paella, as well as meat-free mains; sides, such as slaws, pickles, cornbreads, baked beans, and casseroles; and desserts, including grilled fruits, skillet brownies, and Icelandic Smoked Cheesecake. Mangum reveals the origin story behind each recipe, followed by clear, accessible directions for home cooks of all skill levels.

Richly illustrated with more than 100 mouth-watering photographs, this vibrant cookbook also boasts a special section of recipes contributed by some of the world’s best-known chefs and experts in live fire cooking, including Maksut Askar, May Chow, Ross Dobson, Moustafa Elrefaey, Monique Fiso, Renzo Garibaldi, Elizabeth Karmel, Vusi Ndlovu, Sukyoung Park, Tomos Parry, Jess Pryles, Dave Pynt, Jessica Rosval, Marsia Taha Mohamed Salas, Sean Sherman, and Rawlston Williams.

About the author

Raised in Los Angeles, Hugh Mangum switched careers from musician to chef. He studied at The French Culinary Institute, before becoming executive chef/pitmaster at Smoking Lil’s in Pennsylvania. He then co-founded the acclaimed American restaurant chain Mighty Quinn’s in 2012. Hugh is barbecue obsessed, and this book is his love letter to fire and smoke.

Hugh will be joined in conversation by Paula Forbes. Paula joined Texas Monthly's staff as a senior writer and restaurant critic in 2025. She is the author of several cookbooks on Texan food, including 2018’s The Austin Cookbook, and played a pivotal role in Texas Monthly’s 2022 release The Big Texas Cookbook. In addition to writing for Texas Monthly before joining its staff, she has contributed to GQ, Food & Wine, Bon Appétit, Lucky Peach, the Houston Chronicle, Austin Monthly, and others.