Brendan McGinley

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Location
New York, NY
Expertise
Whiskey, Barbecue & Grilling, Charcuterie
  • Brendan is the author of The Man's Book of the BBQ for Hachette (Spruce-Octopus).
  • He knows a ludicrous amount of salting science for charcuterie, jerky, and BBQ dry rub.
  • But he's also mostly vegetarian and will cook you a fine vegan meal using beans he grew himself.

Experience

Brendan has been writing about food (particularly BBQ) and drink for over a decade for numerous clients and employers, including AOL, MTV, Maxim, CBS, and Thrillist. He's been fortunate enough to interview (and eat with) numerous luminaries of barbecue, including Michael & Myron Mixon, Chris Lilly, Meathead Goldwyn, and others. He's also been known to ferment his own hot sauce and beer Brendan lives in NYC because the food here is delicious, but along the way he's learned a thing or two about cooking for himself.

Education

He has a degree in English with a focus on Creative Writing.
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Stories By Brendan McGinley