Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ

Horn Barbecue presents 70 recipes and smoking techniques from pitmaster Matt Horn. The book covers Texas- and Carolina-style classics like brisket and pulled pork, alongside "West Coast Barbecue," Horn's signature style featuring dishes such as Smoked Tri-Tip, Burn Barrel Chicken, and Jalapeno Cheddar Links. The cookbook begins with an introduction to smoking equipment, grill conversion, tools, meat selection, and common questions. Recipes include Pork Ribs, Beef Ribs, Pork Shoulder, Burnt Ends, Smoked Oxtails from Matt's grandmother, Southern classics like Hot Link and Smoked Catfish, Texas-style Beef Brisket, sides including Smoked Pit Beans and Collards, and desserts such as Banana Pudding and Peach Cobbler. Horn, named one of Food & Wine's ten "Best New Chefs" for 2021, operates Horn Barbecue in Oakland, California, which received a Michelin Bib Gourmand designation. The restaurant is known for meats prepared with rubs, mops, bastes, and sauces, along with sides and desserts. Unlike regional barbecue cookbooks, this book draws from multiple traditions while incorporating California influences through vegetables, fruits, poultry, and seafood. Horn also shares his personal story of learning barbecue and opening a restaurant, connecting his journey to the history of Black barbecue in the United States.