Horn Barbecue

Recipes and Techniques from a Master of the Art of BBQ

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Pub Date Apr 12 2022 | Archive Date Jul 18 2023

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Horn Barbecue is a master class in how to make mouthwatering barbecue. A history-making cookbook.” —Sunset Magazine
*Finalist, International Association of Culinary Professionals (IACP) Cookbook Awards for 2022*

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.
Horn Barbecue is a master class in how to make mouthwatering barbecue. A history-making cookbook.” —Sunset Magazine
*Finalist, International Association of Culinary Professionals (IACP) Cookbook...

Available Editions

EDITION Other Format
ISBN 9780760374269
PRICE $30.00 (USD)

Available on NetGalley

NetGalley Shelf App (PDF)

Average rating from 19 members

Featured Reviews

While I know I will never have the right tools and expertise to cook the recipes in this book, it was a delight flicking through the delicious-looking recipes that I am sure the author has put his heart and soul in.BBQ in America is completely different from what we do here in Australia, each has its traditions and stories and I love that it's not just cooking but a way of life.

I will be making some of the delicious sides that look mouthwatering, especially Granny's Potatoes and the Mac & Cheese., however, it's the watermelon salad that caught my interest the most in its simplicity yet balanced flavours.

Highly recommend this book.

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What a gorgeous cookbook! Well laid out, beautiful font and page design and the photography is wonderful. I loved reading about Mr. Horn's journey to barbecue. He's written a lovely cookbook with helpful tips to create excellent smokers using what you might already have. Super accessible, deep pockets and fancy gadgets not required. The recipes seem to be clearly written and easy to follow. Can't wait to get my husband a hard copy of this one! He'll be smoking brisket, and I'll be making Mac-n-cheese, pickling all the things, and frosting that key lime cake for dessert!

Thanks to NetGalley and the publisher for the eARC of this cookbook, in exchange for my honest review.

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Very useful BBQ book with lots of pictures and clear steps on how to do it, particularly enjoyed the sides section. Although, the book doesn't contain a lot of recipes but I think it'd be a great addition for people who already enjoy cooking on the BBQ. Thank you for the free ebook copy in exchange of an honest review.

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Loved it! For those of us that can’t get out to Oakland this was an amazing look at Horn Barbecue! Mouthwatering is my one word definition for this gorgeous book. Matt Horn is an excellent example of why you should never give up on a dream! Smoked meats, sides, and desserts litter the pages as well as a detailed description of smoking meats with recipes. Fabulous book for anyone looking for a great meal. Five stars!

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WOW, this book absolutely blew me away. I thought I'd get a bunch of barbecue recipes. What I didn't know I'd get is a literal bible on HOW to barbecue. It has everything you could possibly ever want to know about the intricacies of barbecue from the method to wood chip options to the varieties of suggested meats. This is a must-have book for the barbecue lover in your life for Part 1 alone. In Part 2, the recipes are simple yet stunning. The images are beautiful and perfectly demonstrate the process - especially helpful for a barbecue novice. Everything looks insanely delicious. I personally can't wait to try my hands at the smoked turkey breast and the oxtails and absolutely every single side dish. There are even pickle recipes and desserts - the photo of the bread pudding makes my mouth water. And last but certainly not least, Horn completes the book with sauces. I honestly cannot rave enough about this book and I will be certain to purchase a hard copy when it's released. If you've read my reviews, you know I do not write that lightly. Go buy this book for your friends, for gifts, for your the grill master in your life, for yourself. It will be smudged with sticky barbecue finger prints in no time.

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When Matt Horn asked himself what his favourite food to cook and eat for the rest of his life would be, he had an aha moment and knew it was barbecue...his way. He grew up on barbecue in the United States and later decided to build his own smokers in his grandmother's back yard. He knew people loved good food and would buy it so he decided to try to support his young family by opening pop-ups at festivals. He struggled now and then and made mistake (as we all do) but chose to persevere. His California restaurant was established and is in the Michelin Guide. Thus his brand West Coast barbecue incorporating Texas and the South was born and Matt became a 2021 Food & Wine "Best New Chef".

Horn writes about his failures and successes and experiments with types of smokers; explains the attributes of various woods, gives tips for smoking, discusses tools and food safety and cuts of meat. It's all here in one spot...and that's not including 70 marvelous recipes. This is one of those books I would make most of the recipes from (except for desserts due to dietary restrictions but substitutions are possible). I am particularly enthralled by Perfectly Smoked Spareribs, Smoked Duck, Burnt Ends, Smoked Burgers, Nina's Potato Salad (with a bit of rub), Southern Green Beans, Pickled Red Onions, Spicy Barbecue Sauce, Watermelon Sauce (!) and Horn Rub. The most enlightening tip I learned is to spritz ribs with a water/vinegar blend.

Beginner and experienced cooks alike will have their own aha moments with this book. And oh, my...the photography! The rivulets of juiciness dripping over meat is absolutely mouthwatering. I can practically taste and hear the sizzle.

My sincere thank you to Quarto Publishing and NetGalley for the privilege of cooking from and salivating from this gorgeous book! It will be such a joy to cook from it regularly once spring arrives.

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What a great book. It describes the early days as Matt Horn struggled to establish his barbecue business and how he nearly gave up.
Thankfully he didn’t and in this book he shares some of his recipes from smoking his meat to his sauces, sides and desserts. The photography throughout the book certainly enhances its contents.
There are many delicious looking recipes and I’ll certainly be trying to replicate some of them this summer.
Matt and his family have put an awful lot of hard work into their passion and they deserve all the success in the world. Many thanks for this gorgeous book.

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This is a fantastic resource for those who want to do real BBQ. It's well illustrated and gives in depth information on techniques, plus a wide variety of recipes. These are definitely treat meals as eating this way regularly is going to shave some years off your lifespan but it's a phenomenal resource for doing BBQ well.

Photos are provided for many of the recipes. No nutritional information is provided but that's to be expected in books like cake and BBQ cookbooks because honestly you don't want to know. :)

I read a temporary digital ARC of this book for review.

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This was a terrific book that is making me want to get my hands on a proper smoker but my grill is just going to have to work instead. (Which the author does give instructions on how to use your grill to produce close to the same outcome). It covers all the meats you can imagine and even goes into smoking cheeses. A great BBQ book for beginners and experts alike.

I received this book for free from Netgalley in exchange for a honest review.

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Want to become a accomplished pitmaster? Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ
is not just another barbecue cookbook. In fact, it is one of the best out there right now. The first part of the book is history (interesting and helpful), along with techniques, equipment, and other important information needed to learn how to be the best pitmaster in your neighborhood. Then, there are the recipes. They are easy to follow, and simply written so everyone who wants to learn will become an expert. The recipes are also mouthwatering, and include recipes for homemade sausages, as well as ribs, brisket, and steak. There are also dozens of great side dishes and excellent desserts. The dessert chapter has more cakes (you’ll want to make every one) than any other desserts, and they are worth making. Matt Horn touts his southern roots and includes very southern recipes to go with his very southern barbecue, which is what most barbecue aficionados really want.

The cookbook includes beautiful photographs of most of the recipes, as well as photographs of the techniques. Anyone who really wants to hone their barbecue skills should pick up this excellent cookbook. It will make a perfect addition to anyone’s cookbook shelf and is highly recommended.

Special thanks to NetGalley for supplying a review copy of this book.

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My husband has recently taken a deep dive into perfecting his barbecue skills and Horn Barbecue is full of great recipes that he is looking forward to trying out! Horn Barbecue was full of great information, beautiful pictures and delicious sounding recipes. Loved it!

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Beautiful, mouth-watering photos fill this book. A read through will make you hungry! It presents tantalizing recipes and beginner-friendly tips and tricks for smoking meats and making fantastic BBQ. This book shows a lot of thought and effort from Matt Horn to introduce the art that makes barbecue special. Recommended to libraries that serve the public and foodies who want to try to make GOOD barbecue.

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This is a beautiful book with glorious photography of both the process of smoking and of the food. Coupled with the heartfelt story of Matt Horn's road to success, it makes for a great read.
As a novice I found the information on setting up a smoker very useful and I liked the way he did not require the purchase of expensive items, but suggested ways to convert existing equipment.
The second part of the book covers a wide range of interesting and detailed recipes with some excellent photographs to show step by step processes. My first attempt were the Hot Links - they were tasty, but possibly a little dry, though that could be because I'm still learning the art of smoking. I also made the Mac 'n Cheese which was delicious; the added taste from the spice rub was superb. Definitely a book I would recommend for all lovers of American BBQ.

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Baybee let me tell you what!!! If you only buy one book on barbecue, let it be this one.

First the good stuff:
* There are all different types of meat recipes in this book. (Not just pork or beef)
* The sides are as legit as the meat.
* Real deal Southern desserts. (Go to any church on Sunday in the south one of these desserts will be on the table I promise you)
* Easy to follow recipes
* The pictures will have you wanting to lick the page.

The ugh:
* There’s a recipe for Pickled pigs feet. I’m southern I’m not pickled pigs feet southern. That’s the most ugh I have and it took me a minute to think of that.

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This book is a wonderful resource for people who want to learn how to barbecue. Get your copy of this cookbook so you'll be prepared for grilling season this summer!

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I loved the backstory of this dedicated , hard working artist. It took determination,a strong family and long thankless hours to build the legacy he has today. I have planned a trip to Oakland in the summer just to indulge in his bounty. The care he takes with his barbecue is evident in the recipes and his insight will help anyone at any level of smoking meat. I can’t wait for my new heating element to arrive so I can put to use the rubs and sauces in this book. Happy smoking!

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A truly spectacular book- beautiful through and through.

A wealth of knowledge, generously shared with the reader. Patient lessons teach you the ways of the smoker but there are also recipes that you jump into and make in a home kitchen.
What a feat! I cannot wait cook deeply and broadly from this book.

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