Matt Horn

Horn Barbecue (eBook, ePUB)

Recipes and Techniques from a Master of the Art of BBQ

• Format: ePub

Produktbeschreibung

"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.

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Produktdetails

• Verlag: Harvard Common Press
• Seitenzahl: 224
• Erscheinungstermin: 12. April 2022
• Englisch
• ISBN-13: 9780760374276
• Artikelnr.: 63502801

Autorenporträt

Matt Horn is the chef and creative force behind Horn Hospitality, whose first two restaurants were Horn Barbecue and chicken-centered Kowbird in Oakland, California, expanding thereafter to include a second outpost of Horn Barbecue in Napa, California, Matty's Burgers in downtown San Francisco, and a second outpost of Kowbird in Las Vegas. He was honored in 2021 as one of Food & Wine magazine's ten "Best New Chefs in America." In addition, Horn Barbecue earned the Michelin "Bib Gourmand" and "New Discovery" designations in 2021 and was renewed as a Bib Gourmand for 2022 and 2023. It also was named to Esquire's 2021 list of the "Best New Restaurants in America." Matt has earned hundreds of accolades from the New York Times, Sunset magazine, Forbes, the San Francisco Chronicle, and other outlets. His first book, Horn Barbecue, is a finalist for an International Association of Culinary Professional (IACP) Cookbook Award. Matt's charitable arm, the Horn Initiative, has provided thousands of free meals to needy people in and around Oakland. He lives with his wife, daughter, and son in the San Francisco Bay area.

Inhaltsangabe

Acknowledgments
Foreword by Adrian Miller
PART ONE: BARBECUE MY WAY
INTRODUCTION
My Barbecue Journey
1 SMOKING BASICS
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
2 MEATS AND BIRDS
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
Oxtails
Burn Barrel Chicken
Smoked Duck
Smoked Pig Feet
Burnt Ends
Whole Hog
Smoked Burgers
Smothered Neck Bones
Smoked Rabbit
Smoked Lamb Shoulder
3 SIDES
Classic Slaw
Nina's Potato Salad
Mac and Cheese
Granny’s Potatoes
Collards
Watermelon Salad
Black-Eyed Peas
Southern Fried Cabbage
Matt's Red Beans and Rice
Jambalaya
Candied Yams
Beans and Greens
Southern Green Beans
Smoked Pit Beans
Shrimp and Grits
Classic Corn Bread
Deviled Eggs
Hoe Cakes
4 PICKLES TO SERVE WITH YOUR ’Q
Pickled Red Onions
Pickled Okra
Pickled Green Beans
Pickled Carrots
Pickled Pig Feet
5 DESSERTS
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
6 SAUCES AND RUBS
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
Index