{"product_id":"horn-barbecue-recipes-and-techniques-from-a-master-of-the-art-of-bbq-9780760374269","title":"Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ","description":"\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\u003cbr\u003e*Finalist, International Association of Culinary Professionals (IACP) Cookbook Awards for 2022*\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\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 \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNot only will you learn how to make classics\u003c\/b\u003e of Texas- and Carolina-style BBQ, like brisket and pulled pork, \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. \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. \u003cp\u003e\u003c\/p\u003e\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, \u003cb\u003eyou'll learn how to make crave-worthy things like: \u003c\/b\u003e\u003cbr\u003e \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\u003cbr\u003eHorn, one of Food \u0026amp; Wine's ten \"Best New Chefs\" for 2021, is \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 \u003cb\u003ethe restaurant's secret recipes, and many more from Matt's own personal repertoire, are revealed\u003c\/b\u003e in the pages of this exciting, \u003cb\u003euser-friendly\u003c\/b\u003e, and \u003cb\u003ebeautifully photographed\u003c\/b\u003e book. \u003cp\u003e\u003c\/p\u003e\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 \u003cb\u003eadds his own California-style spin to the mix\u003c\/b\u003e, by working in \u003cb\u003elots of veggies and fruits\u003c\/b\u003e and by featuring things like \u003cb\u003epoultry and seafood\u003c\/b\u003e, which are non-traditional BBQ proteins. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMatt also tells his own inspiring story \u003c\/b\u003eof how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues \u003cb\u003ethe glorious lineage of Black barbecue in the US--an amazing yet often unknown history\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\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, \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.\u003c\/p\u003e\u003cbr\u003e","brand":"Harvard Common Press","offers":[{"title":"Default Title","offer_id":50627233874194,"sku":"9780760374269","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_6c67d1f6-619a-4f42-a987-0d41823b99e6.jpg?v=1732672574","url":"https:\/\/surprise-castle.myshopify.com\/products\/horn-barbecue-recipes-and-techniques-from-a-master-of-the-art-of-bbq-9780760374269","provider":"Surprise Castle","version":"1.0","type":"link"}