{"product_id":"horn-barbecue-recipes-and-techniques-from-a-master-of-the-art-of-bbq-9780760374269","title":"Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ","description":"\u003cb\u003eAny 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 \u003ci\u003eHorn Barbecue\u003c\/i\u003e.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e Matt 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 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 \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\u003eMatt's barbecue style, which he calls West Coast Barbecue, is original.\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\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. It includes: \u003cul\u003e\n\u003cli\u003ePork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends\u003c\/li\u003e\n\u003cli\u003eMatt's grandmother's amazing recipe for Smoked Oxtails\u003c\/li\u003e\n\u003cli\u003eSouthern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya\u003c\/li\u003e\n\u003cli\u003eTexas-style Beef Brisket, in Matt's unique style\u003c\/li\u003e\n\u003cli\u003eEasy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, and Watermelon Salad\u003c\/li\u003e\n\u003cli\u003eCrowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake\u003c\/li\u003e\n\u003c\/ul\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 African American barbecue in the US--an amazing yet often unknown history\u003c\/b\u003e.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harvard Common Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/12\/2022\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780760374269\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224","brand":"Matt Horn","offers":[{"title":"Default Title","offer_id":41614534869173,"sku":"9780760374269","price":25.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0473\/0804\/6492\/products\/img_cd524413-033b-47b7-ad77-612ddb8b899c.jpg?v=1644902080","url":"https:\/\/pastforward.org\/products\/horn-barbecue-recipes-and-techniques-from-a-master-of-the-art-of-bbq-9780760374269","provider":"Past Forward","version":"1.0","type":"link"}