Any backyard cook can master genuine smoke-cooked BBQ with the 70 amazing recipesplus loads of
tips tricks and down-home bar-b-q wisdomin Horn Barbecue.Matt Horn one of Food & Wines ten
Best New Chefs for 2021 is the 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. Now the restaurants secret recipes and many more from Matts own personal repertoire
are revealed in the pages of this exciting user-friendly and beautifully photographed
book.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 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.Rookies 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. It includes:Pork Ribs
Beef Ribs Pork Shoulder and Burnt EndsMatts grandmothers amazing recipe for Smoked
OxtailsSouthern-style classics like Hot Link Smoked Catfish and Smoked JambalayaTexas-style
Beef Brisket in Matts unique styleEasy-to-make sides such as Smoked Pit Beans Cornbread
Hoe Cakes and Watermelon SaladCrowd-pleaser desserts from Banana Pudding to Peach Cobbler to
Pineapple Upside-Down CakeMatt 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 the glorious lineage of
African American barbecue in the USan amazing yet often unknown history.
