{"product_id":"horn-barbecue-recipes-and-techniques-from-a-master-of-the-art-of-bbq-1","title":"Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"Matt Horn's new cookbook, Horn Barbecue, is a master class in how to make mouthwatering barbecue.... A history-making cookbook.\"\u003c\/b\u003e-- \n\u003ci\u003e\u003cb\u003eSunset Magazine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Best Cookbooks of 2022\"-- \n\u003ci\u003e\u003cb\u003eTasting Table\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"From charred lows to perfectly rendered highs, Pitmaster Matt Horn tells the tale of his \"West Coast Barbecue.\" This book has all the heart and soul of his journey and the recipes that make Horn Barbecue one of the most exciting barbecue joints in the country.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eAaron Franklin, Franklin Barbecue, Austin, and author of Franklin Barbecue\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"We can all learn something from Matt Horn. In this book you will find recipes from one of our country's great chefs and inspiration from a man who is picking up the American barbecue legacy and propelling it forward.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eDavid Chang, chef, founder of Momofuku group, cookbook author, and host of \"Ugly Delicious\"\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I can't begin to tell you how proud I am to know Matt Horn! Matt is the future of BBQ! The \"Barbecue My Way\" section that opens this book is a must-read for understanding Matt's talent, dedication, and determination to be successful! In the rest of the book you will learn how to become an amazing pitmaster yourself, with techniques and recipes that will blow your mind! The great Matt Horn is a gentleman, father, husband, and businessman. This is a must-have book.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eRodney Scott, Rodney Scott's Whole Hog BBQ, Charleston, and author of Rodney Scott's World of BBQ\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"Best Cookbooks for Spring 2022\"\u003c\/b\u003e-- \n\u003ci\u003e\u003cb\u003eEater.com\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"Best Cookbooks for Spring 2022\"\u003c\/b\u003e-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAcknowledgments \n\u003cbr\u003e Foreword by Adrian Miller \n\u003cbr\u003e PART ONE: BARBECUE MY WAY \n\u003cbr\u003e INTRODUCTION \n\u003cbr\u003e My Barbecue Journey \n\u003cbr\u003e 1 SMOKING BASICS \n\u003cbr\u003e Types of Smokers \n\u003cbr\u003e Best Woods for Smoking \n\u003cbr\u003e Best Types and Cuts of Meat for Smoking \n\u003cbr\u003e Food Safety when Smoking \n\u003cbr\u003e 10 Common Questions about Smoking \n\u003cbr\u003e My Top Tips for the Very Best Barbecue \n\u003cbr\u003e 2 MEATS AND BIRDS \n\u003cbr\u003e Hot Links from Scratch \n\u003cbr\u003e Jalape o Cheddar Links \n\u003cbr\u003e Andouille Links \n\u003cbr\u003e Boudin Links \n\u003cbr\u003e Smoked Tri-Tip \n\u003cbr\u003e Perfectly Smoked Spareribs \n\u003cbr\u003e Horn Brisket \n\u003cbr\u003e Oven Baby Back Ribs \n\u003cbr\u003e Hog Head Cheese \n\u003cbr\u003e Beef Ribs \n\u003cbr\u003e Meat Loaf \n\u003cbr\u003e Smoked Turkey Breast \n\u003cbr\u003e Oxtails \n\u003cbr\u003e Burn Barrel Chicken \n\u003cbr\u003e Smoked Duck \n\u003cbr\u003e Smoked Pig Feet \n\u003cbr\u003e Burnt Ends \n\u003cbr\u003e Whole Hog \n\u003cbr\u003e Smoked Burgers \n\u003cbr\u003e Smothered Neck Bones \n\u003cbr\u003e Smoked Rabbit \n\u003cbr\u003e Smoked Lamb Shoulder \n\u003cbr\u003e 3 SIDES \n\u003cbr\u003e Classic Slaw \n\u003cbr\u003e Nina's Potato Salad \n\u003cbr\u003e Mac and Cheese \n\u003cbr\u003e Granny's Potatoes \n\u003cbr\u003e Collards \n\u003cbr\u003e Watermelon Salad \n\u003cbr\u003e Black-Eyed Peas \n\u003cbr\u003e Southern Fried Cabbage \n\u003cbr\u003e Matt's Red Beans and Rice \n\u003cbr\u003e Jambalaya \n\u003cbr\u003e Candied Yams \n\u003cbr\u003e Beans and Greens \n\u003cbr\u003e Southern Green Beans \n\u003cbr\u003e Smoked Pit Beans \n\u003cbr\u003e Shrimp and Grits \n\u003cbr\u003e Classic Corn Bread \n\u003cbr\u003e Deviled Eggs \n\u003cbr\u003e Hoe Cakes \n\u003cbr\u003e 4 PICKLES TO SERVE WITH YOUR 'Q \n\u003cbr\u003e Pickled Red Onions \n\u003cbr\u003e Pickled Okra \n\u003cbr\u003e Pickled Green Beans \n\u003cbr\u003e Pickled Carrots \n\u003cbr\u003e Pickled Pig Feet \n\u003cbr\u003e 5 DESSERTS \n\u003cbr\u003e Bread Pudding \n\u003cbr\u003e Lemon Cake \n\u003cbr\u003e Rum Cake \n\u003cbr\u003e Banana Pudding \n\u003cbr\u003e Red Velvet Cake \n\u003cbr\u003e Pineapple Upside-Down Cake \n\u003cbr\u003e Coconut Cake \n\u003cbr\u003e Kahl a Cake \n\u003cbr\u003e Key Lime Cake \n\u003cbr\u003e Sour Cream Cake \n\u003cbr\u003e Georgia Peach Cobbler \n\u003cbr\u003e Sweet Potato Pie \n\u003cbr\u003e 7UP Cake \n\u003cbr\u003e 6 SAUCES AND RUBS \n\u003cbr\u003e Sweet Barbecue Sauce \n\u003cbr\u003e Spicy Barbecue Sauce \n\u003cbr\u003e Honey Mustard Barbecue Sauce \n\u003cbr\u003e Vinegar Sauce \n\u003cbr\u003e Bourbon Sauce \n\u003cbr\u003e Blueberry Sauce \n\u003cbr\u003e Watermelon Sauce \n\u003cbr\u003e Hog Mop \n\u003cbr\u003e Cranberry Sauce \n\u003cbr\u003e Horn Rub \n\u003cbr\u003e About the Author \n\u003cbr\u003e Index \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Horn Barbecue inspires. After you read this beautifully photographed and accessible book, you'll see why Matt Horn is a rising star in the society of culinary artists who sublimely smoke meat. An important book.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eFrom the Foreword by Adrian Miller, author of Black Smoke\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMatt Horn \u003c\/b\u003eis the chef and creative force behind Horn Hospitality, whose first two restaurants were Horn Barbecue and chicken-centered Kowbird in Oakland, California, expanding thereafter to include a second outpost of Horn Barbecue in Napa, California, Matty's Burgers in downtown San Francisco, and a second outpost of Kowbird in Las Vegas. He was honored in 2021 as one of Food \u0026amp; Wine magazine's ten \"Best New Chefs in America.\" In addition, Horn Barbecue earned the Michelin \"Bib Gourmand\" and \"New Discovery\" designations in 2021 and was renewed as a Bib Gourmand for 2022 and 2023. It also was named to Esquire's 2021 list of the \"Best New Restaurants in America.\" Matt has earned hundreds of accolades from the New York Times, Sunset magazine, Forbes, the San Francisco Chronicle, and other outlets. His first book, \n\u003ci\u003eHorn Barbecue, \u003c\/i\u003e is a finalist for an International Association of Culinary Professional (IACP) Cookbook Award. Matt's charitable arm, the Horn Initiative, has provided thousands of free meals to needy people in and around Oakland. He lives with his wife, daughter, and son in the San Francisco Bay area.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"\u003ci\u003eHorn Barbecue\u003c\/i\u003e is a master class in how to make mouthwatering barbecue. A history-making cookbook.\" --\u003ci\u003eSunset Magazine\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e*Finalist, International Association of Culinary Professionals (IACP) Cookbook Awards for 2022*\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eMaster the art of genuine smoke-cooked barbecue with 70 mouthwatering recipes, smoking techniques, and BBQ wisdom from star pitmaster Matt Horn.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eNot only will you learn how to make classics\u003c\/b\u003e of Texas- and Carolina-style BBQ, like brisket and pulled pork, \n\u003cb\u003eyou will expand your BBQ repertoire\u003c\/b\u003e to include \"West Coast Barbecue,\" the signature style that has made Horn famous, with recipes like Smoked Tri-Tip, Burn Barrel Chicken, and Jalapeno Cheddar Links. \n\u003cp\u003e\u003c\/p\u003eRookies who just bought their first backyard smoker (or who want to smoke on a standard grill) as well as seasoned BBQ veterans will find a whole world of new ideas in this authoritative guide to cooking low and slow over smoky, smoldering woods. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFollowing a thorough introduction to smoking\u003c\/b\u003e, including types of smokers, how to turn your existing grill into a smoker, barbecue tools, best meat cuts for smoking, and answers to the most common questions about smoking, \n\u003cb\u003eyou'll learn how to make crave-worthy things like: \u003c\/b\u003e\n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003ePork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends\u003c\/li\u003e\n\u003cli\u003eMatt's grandmother's amazing recipe for Smoked Oxtails\u003c\/li\u003e\n\u003cli\u003eSouthern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya\u003c\/li\u003e\n\u003cli\u003eTexas-style Beef Brisket, in Matt's unique style\u003c\/li\u003e\n\u003cli\u003eEasy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams\u003c\/li\u003e\n\u003cli\u003eCrowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eHorn, one of Food \u0026amp; Wine's ten \"Best New Chefs\" for 2021, is \n\u003cb\u003ethe most exciting new talent in American barbecue in years\u003c\/b\u003e. His Horn Barbecue restaurant in Oakland, California, recently awarded a rare \"Michelin Bib Gourmand\" designation, has lines outside that run for blocks and hundreds of rave reviews in the 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. Now the restaurant's secret recipes, and many more from Matt's own personal repertoire, are revealed in the pages of this exciting, user-friendly, and beautifully photographed book. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSo what sets this cookbook apart from the rest? Matt's original barbecue style.\u003c\/b\u003e Other barbecue cookbooks focus on one regional tradition, such as Texas or the Carolinas. Matt draws on both of those traditions--and recipes from them appear liberally in this book--but he draws on other traditions as well and adds his own California-style spin to the mix, by working in lots of veggies and fruits and by featuring things like poultry and seafood, which are non-traditional BBQ proteins. \n\u003cp\u003e\u003c\/p\u003eMatt also tells his own inspiring story of how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues \n\u003cb\u003ethe glorious lineage of Black barbecue in the US--an amazing yet often unknown history\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Harvard Common Press","offers":[{"title":"Default Title","offer_id":46431158567043,"sku":"SPTM-9780760374269","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780760374269_spiral.png?v=1769660604","url":"https:\/\/sebink.com\/products\/horn-barbecue-recipes-and-techniques-from-a-master-of-the-art-of-bbq-1","provider":"Sebink","version":"1.0","type":"link"}