Horn Barbecue

Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets inHorn Barbecue.Any backyard cook can master genuine smoke-cooked BBQ with the 70 amazing recipesplus loads of tips, tricks, and down-home bar-b-q wisdominHorn Barbecue.

Matt Horn, one of Food & Wine’s ten “Best New Chefs” for 2021, isthe most exciting new talent in American barbecue in years. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare “Michelin Guide Restaurant” designation, has lines outside that run for blocks and hundreds of rave reviews in local and national media. The draw? Cooked-to-perfection meats rubbed, mopped, basted, and sauced the way good BBQ should be, plus comforting sides and fixins and inspired desserts and drinks. Nowthe restaurants secret recipes, and many more from Matts own personal repertoire, are revealedin the pages of this exciting,user-friendly, andbeautifully photographedbook.

Matts barbecue style, which he calls West Coast Barbecue, is original.Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditionsand recipes from them appear liberally in this bookbut he draws on other traditions as well andadds his own California-style spin to the mix, by working inlots of veggies and fruitsand by featuring things likepoultry and seafood, which are non-traditional BBQ proteins.

Rookies who just bought their first backyard smoker(or who want to smoke on a standard grill)as well as seasoned BBQ veteranswill find a whole world of new ideas in thisauthoritative guide to cooking low and slow over smoky, smoldering woods.It includes:

• Pork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends
• Matts grandmothers amazing recipe for Smoked Oxtails
• Southern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya
• Texas-style Beef Brisket, in Matts unique style
• Easy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, and Watermelon Salad
• Crowd-pleaser desserts, from Banana Pudding to Peach Cobblerto Pineapple Upside-Down Cake

Matt also tells his own inspiring storyof how he learned to make BBQ and open a restaurant, and about how his journey echoes and continuesthe glorious lineage of African American barbecue in the USan amazing yet often unknown history.