{"product_id":"horn-barbecue","title":"Horn Barbecue","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003e“\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eHorn Barbecue\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e\u003cspan\u003e \u003c\/span\u003eis a master class in how to make mouthwatering barbecue. A history-making cookbook.” —\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eSunset Magazine\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eMaster the art of genuine smoke-cooked barbecue with 70 mouthwatering recipes, smoking techniques, and BBQ wisdom from star pitmaster Matt Horn.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eNot only will you learn how to make classics\u003c\/span\u003e\u003cspan\u003e of Texas- and Carolina-style BBQ, like brisket and pulled pork, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eyou will expand your BBQ repertoire\u003c\/span\u003e\u003cspan\u003e to include “West Coast Barbecue,” the signature style that has made Horn famous, with recipes like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSmoked Tri-Tip\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBurn Barrel Chicken\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eJalapeno Cheddar Links\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eRookies who just bought their first backyard smoker\u003c\/span\u003e\u003cspan\u003e (or who want to smoke on a standard grill) \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eas well as seasoned BBQ veterans\u003c\/span\u003e\u003cspan\u003e will find a whole world of new ideas in this \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eauthoritative guide to cooking low and slow over smoky, smoldering woods\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eFollowing a thorough introduction to smoking\u003c\/span\u003e\u003cspan\u003e, 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, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eyou’ll learn how to make crave-worthy things like:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"a-unordered-list a-vertical\"\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003ePork Ribs, Beef Ribs, Pork Shoulder, and Burnt Ends\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eMatt’s grandmother’s amazing recipe for Smoked Oxtails\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eSouthern-style classics, like Hot Link, Smoked Catfish, and Smoked Jambalaya\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eTexas-style Beef Brisket, in Matt’s unique style\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eEasy-to-make sides, such as Smoked Pit Beans, Cornbread, Hoe Cakes, Collards, and Candied Yams\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan class=\"a-list-item\"\u003e\u003cspan\u003eCrowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003eHorn, one of Food \u0026amp; Wine’s ten “Best New Chefs” for 2021, is \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ethe most exciting new talent in American barbecue in years\u003c\/span\u003e\u003cspan\u003e. 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 \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ethe restaurant’s secret recipes, and many more from Matt’s own personal repertoire, are revealed\u003c\/span\u003e\u003cspan\u003e in the pages of this exciting, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003euser-friendly\u003c\/span\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ebeautifully photographed\u003c\/span\u003e\u003cspan\u003e book.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eSo what sets this cookbook apart from the rest? Matt’s original barbecue style.\u003c\/span\u003e\u003cspan\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 \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eadds his own California-style spin to the mix\u003c\/span\u003e\u003cspan\u003e, by working in \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003elots of veggies and fruits\u003c\/span\u003e\u003cspan\u003e and by featuring things like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003epoultry and seafood\u003c\/span\u003e\u003cspan\u003e, which are non-traditional BBQ proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eMatt also tells his own inspiring story\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eof how he learned to make BBQ and open a restaurant, and about how his journey echoes and continues \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003ethe glorious lineage of Black barbecue in the US—an amazing yet often unknown history\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dot Gibson","offers":[{"title":"Matt Horn","offer_id":43439229632754,"sku":"","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0261\/1842\/2594\/products\/51nK9fcNtKL._SX400_BO1_204_203_200.jpg?v=1658957148","url":"https:\/\/citrusandmoss.com\/products\/horn-barbecue","provider":"Citrus and Moss","version":"1.0","type":"link"}