"Horn Barbecue is a master class in how to make mouthwatering
barbecue. A history-making cookbook." -Sunset Magazine Master the
art of genuine smoke-cooked barbecue with 70 mouthwatering recipes,
smoking techniques, and BBQ wisdom from star pitmaster Matt Horn.
Not only will you learn how to make classics of Texas- and
Carolina-style BBQ, like brisket and pulled pork, you will expand
your BBQ repertoire 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. 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. Following a thorough
introduction to smoking, 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, you'll learn how to make crave-worthy things like: Pork
Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends Matt's grandmother's
amazing recipe for Smoked Oxtails Southern-style classics, like Hot
Link, Smoked Catfish, and Smoked Jambalaya Texas-style Beef
Brisket, in Matt's unique style Easy-to-make sides, such as Smoked
Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams
Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to
Pineapple Upside-Down Cake 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 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
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. So what sets this
cookbook apart from the rest? Matt's original barbecue style. 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. Matt 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 Black barbecue in the US-an
amazing yet often unknown history.
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