Conquer the Grill with Pitmaster Hugh Mangum & Ravage Wines

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There’s nothing that embodies summertime more than throwing on an apron, firing up the grill and toasting to a work-free afternoon. While everyone loves a backyard burger, the art of grilling rarely gets its due respect, perhaps because few people know all that goes into making it really sizzle.

To help you exhibit courage under fire this season, Ravage Wines has teamed up with Pitmaster Hugh Mangum, of New York’s Mighty Quinn’s BBQ, to prove that there’s more to grilling than the usual steak and hamburgers with four different mouthwatering cuts that are sure to impress family and friends.

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Hugh believes that when it comes to grilling; the bolder the better, which is why he always pairs his grilled fare with Ravage Cabernet Sauvignon 2016 ($12.99; available nationwide), a robust and flavorful red from California. Both rich and easily indulgent, it’s the perfect match for big flavors from the grill. Whether making flavorful steak tacos or opting for equally as delicious lamb shoulder pitas, the smooth, fruit forward Cabernet Sauvignon enhances the flavors of any sizzling-hot meal.

Check out a few of his sizzling recipes below:

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By Hugh Mangum


  • 4 pork chops cut to desired thickness (preferably heritage pork, like Berkshire or Duroc)
  • 1 cup shiro miso (white miso)
  • 1 cup granulated sugar
  • 3–4 cloves garlic (minced)
  • ¼ cup mirin


  1. Create marinade of shiro miso, granulated sugar, garlic cloves and mirin.
  2. Marinate pork overnight if possible, or at least 4 hours.
  3. Remove the pork from the marinade and place directly over a medium-high grill.
  4. Pork chops will take approximately 3–5 minutes per side depending on thickness.
  5. Once done to your liking, remove the pork chops and let rest at least 5 minutes.
  6. Serve the Miso-Garlic Pork Chops whole or sliced ¼" thick alongside the Grilled Summer Squash and top with the Apple Mostarda.
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By Hugh Mangum


• 2–3 pounds beef short ribs

• 2 cups Ravage Cabernet Sauvignon for the braise, and enjoy the rest with your finished ribs and grilling crew!

• 2 cups chicken stock (a good-quality, boxed organic low-sodium stock will do)

• ¼ pound high-quality smoked bacon (diced thin)

• 1 ½–2 tablespoons of butter

• 1 head of garlic (cloves peeled and sliced)

• 1 large or 2 medium onions (diced into small pieces)

• 4 stalks celery (diced into small pieces)

• 2 large or 3 medium carrots (diced into small pieces)

• 3–4 sprigs fresh thyme

• 3–4 sprigs fresh rosemary

• Kosher salt

• Fresh ground black pepper

• 3–4 tablespoons of all-purpose flour


  1. Preheat your oven to 350 degrees.
  2. Season the short ribs aggressively with kosher salt and fresh ground black pepper.
  3. Place short ribs on a hot grill over direct heat for approximately 5–10 minutes per side. Once the short ribs have a nice color from the grill, remove them and set them aside.
  4. In a Dutch oven, cook bacon over medium heat with the goal of rendering all the fat.
  5. Once the bacon is almost crisp and the fat has been rendered, add the butter and melt until frothy.
  6. Add carrots, onion, and celery to the pan, sautéing over medium heat for about 10 minutes until soft.
  7. Add garlic and cook for an additional 3–4 minutes.
  8. Sprinkle approximately 3–4 tablespoons of all-purpose flour into the pan and stir to coat all the vegetables.
  9. Turn the heat to medium-high.
  10. Add a cup of Ravage Cabernet Sauvignon to dilute sediments in the pan, making sure to scrape all the caramelized bits of veggies from the bottom.
  11. Add chicken stock, thyme, rosemary, and short ribs.
  12. Cover the Dutch oven and place in the oven. Cook for 2½ to 3 hours.
  13. Carefully remove the Dutch oven from the oven and place on a burner.
  14. Remove the lid and check the short ribs for doneness. They should be fork tender.
  15. Check if the braising liquid is thick enough by removing the short ribs and reducing the liquid over medium-low heat. Thicken if necessary or desired.
  16. Last, taste for seasoning.
  17. Serve the Grilled Ravage Cabernet-Braised Short Ribs alongside the Garlic-Herb-Roasted Fingerling Potatoes, the Almond-Chili Honey Carrots, as well as a glass of Ravage Cabernet Sauvignon.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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