{"product_id":"horn-barbecue-recipes-and-techniques-from-a-master-of-the-art-of-bbq-hardcover","title":"Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ - Hardcover","description":"\u003cp\u003eby \u003cb\u003eMatt Horn\u003c\/b\u003e (Author), \u003cb\u003eAdrian Miller\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\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\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 \u003cb\u003eSmoked Tri-Tip\u003c\/b\u003e, \u003cb\u003eBurn Barrel Chicken\u003c\/b\u003e, and \u003cb\u003eJalapeno Cheddar Links\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eRookies who just bought their first backyard smoker\u003c\/b\u003e (or who want to smoke on a standard grill) \u003cb\u003eas well as seasoned BBQ veterans\u003c\/b\u003e will find a whole world of new ideas in this \u003cb\u003eauthoritative guide to cooking low and slow over smoky, smoldering woods\u003c\/b\u003e. \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\u003e Pork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends \u003c\/li\u003e\n\u003cli\u003e Matt's grandmother's amazing recipe for Smoked Oxtails \u003c\/li\u003e\n\u003cli\u003e Southern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya \u003c\/li\u003e\n\u003cli\u003e Texas-style Beef Brisket, in Matt's unique style \u003c\/li\u003e\n\u003cli\u003e Easy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams \u003c\/li\u003e\n\u003cli\u003e Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Horn, 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMatt Horn \u003c\/b\u003eis a rising star in barbecue and, as one of Food and Wine's ten \"Best New Chefs for 2021,\" in the US restaurant scene generally. Matt grew up in the agricultural breadbasket of North America, California's Central Valley, where he built his own smokers from discarded oil barrels and abandoned propane tanks. His barbecue education included extended stays with his grandparents in Oklahoma, where he picked up their secret BBQ recipes and learned the basics of the German-inflected Texas-style BBQ that prevails in that state. As his interest in barbecue grew, he studied with the Texas legend Robert Patillo, of Patillo's BBQ in Beaumont, but he remains to this day largely self-taught. About eight years ago, Matt started doing pop-up restaurants just about anywhere that would have him, from breweries to wineries to churches and farmer's markets, and he became a San Francisco Bay Area legend as a result. In September 2020 he opened his first restaurant, Horn Barbecue, in Oakland, which has been getting rave reviews in both local and national media and where lines to get in regularly stretch for a block or longer; the restaurant recently landed a coveted \"Michelin Guide Restaurant\" designation and is a 2022 James Beard Foundation \"Best New Restaurant in the US\" finalist. Matt is beloved in the Bay Area and is the founder of the Horn Initiative, a nonprofit dedicated to food equity and social justice, which daily feeds people in need free lunches of barbecued brisket and other dishes. He lives with his family in the Oakland area.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 10.22 x 8.32 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 12, 2022\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51766917169440,"sku":"9780760374269","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/3c11e3c5591e99a82dec257b2b18e087.webp?v=1780300925","url":"https:\/\/ebocreations.com\/products\/horn-barbecue-recipes-and-techniques-from-a-master-of-the-art-of-bbq-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}