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

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By Matt Horn

Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue

Any backyard cook can master genuine smoke-cooked BBQ with the 70 amazing recipes—plus loads of tips, tricks, and down-home bar-b-q wisdom—in Horn Barbecue.

Matt Horn, one of Food & Wine’s 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 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.

Matt’s 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 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.

Hardcover, 224 pages, 2022.

8 x 10 in.

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