Brendan McGinley

Photo of Brendan McGinley
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.

Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Brendan McGinley