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

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  • Format: Hardcover
  • Copyright: 2022-04-12
  • Publisher: Harvard Common Press

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Supplemental Materials

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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.

Author Biography

Matt Horn is a rising star in barbecue. Matt grew up in the agricultural breadbasket of North America, California’s Central Valley, where he built his own smokers from discarded oil barrels and abandoned propane tanks. His barbecue education included extended stays with his grandparents in Oklahoma, where he picked up their secret BBQ recipes and learned the basics of the German-inflected Texas-style BBQ that prevails in that state. As his interest in barbecue grew, he did an apprenticeship with the Texas legend Robert Patillo, of Patillo’s BBQ in Beaumont, but he remains to this day largely self-taught. About eight years ago, Matt started doing pop-up restaurants just about anywhere that would have him, from breweries to wineries to churches and farmer’s markets, and he became a San Francisco Bay Area legend as a result. In September 2020 he opened his first restaurant, Horn Barbecue, in Oakland, which has been getting rave reviews in both local and national media and where lines to get in regularly stretch for a block or longer. Matt is beloved in the Bay Area and is the founder of the Horn Initiative, a nonprofit dedicated to food equity and social justice, which daily feeds upwards of 700 people in need free lunches of barbecued brisket and other dishes. He lives with his family in the Oakland area.

Table of Contents

Foreword by Adrian Miller
My Barbecue Journey
Types of Smokers
Best Woods for Smoking  
Best Types and Cuts of Meat for Smoking
Food Safety when Smoking
10 Common Questions about Smoking
My Top Tips for the Very Best Barbecue
Hot Links from Scratch
Jalape o Cheddar Links
Andouille Links
Boudin Links
Smoked Tri-Tip
Perfectly Smoked Spareribs
Horn Brisket
Oven Baby Back Ribs
Hog Head Cheese
Beef Ribs
Meat Loaf
Smoked Turkey Breast
Burn Barrel Chicken
Smoked Duck
Smoked Pig Feet
Burnt Ends
Whole Hog
Smoked Burgers
Smothered Neck Bones
Smoked Rabbit
Smoked Lamb Shoulder
Classic Slaw
Nina's Potato Salad
Mac and Cheese
Granny’s Potatoes
Watermelon Salad
Black-Eyed Peas
Southern Fried Cabbage
Matt's Red Beans and Rice
Candied Yams
Beans and Greens
Southern Green Beans
Smoked Pit Beans
Shrimp and Grits
Classic Corn Bread
Deviled Eggs
Hoe Cakes
Pickled Red Onions
Pickled Okra
Pickled Green Beans
Pickled Carrots
Pickled Pig Feet
Bread Pudding
Lemon Cake
Rum Cake
Banana Pudding
Red Velvet Cake
Pineapple Upside-Down Cake
Coconut Cake
Kahl a Cake
Key Lime Cake
Sour Cream Cake
Georgia Peach Cobbler
Sweet Potato Pie
7UP Cake
Sweet Barbecue Sauce
Spicy Barbecue Sauce
Honey Mustard Barbecue Sauce
Vinegar Sauce
Bourbon Sauce
Blueberry Sauce
Watermelon Sauce
Hog Mop
Cranberry Sauce
Horn Rub
About the Author

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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