Still experimenting with the collection, seems to be a great collection of rubs so far, the family like them,
This one really hits on pork! Also excellent on chicken
Horn Barbecue by Matt Horn – Hardback Cookbook
At a glance Format: Hardback, 224 pages Author: Matt Horn, pitmaster of Horn Barbecue in Oakland, California...
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At a glance
Format: Hardback, 224 pages
Author: Matt Horn, pitmaster of Horn Barbecue in Oakland, California
Publisher: Harvard Common Press, 2022
Inside: 70 recipes: smoking basics, meats and birds, sides, pickles, desserts, sauces and rubs
Best for: Smoker owners from first cook to seasoned pitmaster
Awards: Finalist, IACP Cookbook Awards 2022
ISBN: 9780760374269
Horn Barbecue is Matt Horn's hardback guide to genuine smoke-cooked barbecue, from the Oakland pitmaster behind Horn Barbecue in California, and it teaches his West Coast style alongside Texas and Carolina classics. It holds 70 recipes and was a finalist in the 2022 IACP Cookbook Awards.
West Coast smoke with Southern roots
Matt Horn built his name on pop-ups before opening Horn Barbecue in Oakland, where the queues run around the block and Michelin handed it a Bib Gourmand. His style borrows from Texas and the Carolinas, then adds California produce, poultry and seafood. The book is also his story, and a proud nod to the long, often overlooked lineage of Black barbecue in America.
What's inside
Part One, Barbecue My Way, covers the essentials: types of smokers, the best woods, the right cuts, food safety and his top tips. Part Two is the recipes, split into Meats and Birds, Sides, Pickles to Serve with Your 'Q, Desserts, and Sauces and Rubs.
Look for Horn Brisket, Perfectly Smoked Spareribs with a step-by-step photo sequence, Hot Links from Scratch, Jalapeño Cheddar Links, Smoked Tri-Tip, Burnt Ends, Oxtails and Whole Hog. The sides are no afterthought either: Smoked Pit Beans, Collards, Mac and Cheese and Hoe Cakes, with Peach Cobbler and Banana Pudding to finish.
Who it's for
New smoker owners get a clear, photo-led start, and experienced cooks get a fresh regional style and proper sausage-making. If you run an offset, or want to learn how to set up a grill to smoke, this is a ripper.
About Matt Horn
Matt Horn is the chef behind Horn Hospitality, which grew from Horn Barbecue in Oakland to include Kowbird and more. He was named one of Food & Wine's Best New Chefs in America in 2021, and Horn Barbecue earned a Michelin Bib Gourmand. His charitable arm, the Horn Initiative, has served thousands of free meals around Oakland.
The Rub Smuggler's Verdict
🏴☠️ Darryl's Secret: Rib-Tip Pit Bean Toastie
Leftover ribs, smuggled into lunch.
You'll need: 1 cup chopped leftover rib meat, 1 cup baked beans, 2 slices thick white bread, butter, a slice of cheddar
Do this:
- Warm the rib meat and beans together in a pan until thick and sticky.
- Butter the bread on the outside, pile the beans, ribs and cheddar inside.
- Toast in a hot pan or jaffle iron until golden and oozing.
Why it works: Smoky bark and sweet beans melt into the cheese, so day-two ribs eat like a whole new meal.
Questions answered
Who wrote Horn Barbecue?
Horn Barbecue was written by Matt Horn, the pitmaster behind Horn Barbecue in Oakland, California.
How many recipes are in Horn Barbecue?
There are 70 recipes, covering meats and birds, sides, pickles, desserts, and sauces and rubs, after a section on smoking basics.
Is Horn Barbecue good for beginners?
Yes. Part One explains smokers, woods, cuts and common questions, and key cooks like spareribs come with step-by-step photos.
Is Horn Barbecue a hardback, and how many pages?
Yes. It's a 224-page hardback published by Harvard Common Press in 2022.
Has Horn Barbecue won any awards?
It was a finalist in the International Association of Culinary Professionals (IACP) Cookbook Awards for 2022.
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