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Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ
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10 available / 14 sold
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Located in: West Mifflin, Pennsylvania, United States
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Estimated between Tue, 25 Jun and Sat, 6 Jul to 43230
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eBay item number:404490385970
Item specifics
- Condition
- Artist
- ExcelDna.Integration.ExcelEmpty
- ISBN
- 9780760374269
- Book Title
- Horn Barbecue : Recipes and Techniques from a Master of the Art of BBQ
- Publisher
- Harvard Common Press
- Item Length
- 10.3 in
- Publication Year
- 2022
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.8 in
- Genre
- Cooking, House & Home
- Topic
- Regional & Ethnic / Soul Food, Methods / Barbecue & Grilling, Methods / Outdoor, General
- Item Weight
- 34.6 Oz
- Item Width
- 8.2 in
- Number of Pages
- 224 Pages
About this product
Product Identifiers
Publisher
Harvard Common Press
ISBN-10
0760374260
ISBN-13
9780760374269
eBay Product ID (ePID)
10050079676
Product Key Features
Book Title
Horn Barbecue : Recipes and Techniques from a Master of the Art of BBQ
Number of Pages
224 Pages
Language
English
Publication Year
2022
Topic
Regional & Ethnic / Soul Food, Methods / Barbecue & Grilling, Methods / Outdoor, General
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
0.8 in
Item Weight
34.6 Oz
Item Length
10.3 in
Item Width
8.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2021-051540
Dewey Edition
23
Reviews
"From charred lows to perfectly rendered highs, Pitmaster Matt Horn tells the tale of his "West Coast Barbecue." This book has all the heart and soul of his journey and the recipes that make Horn Barbecue one of the most exciting barbecue joints in the country." -- --Aaron Franklin, Franklin Barbecue, Austin, and author of Franklin Barbecue
Dewey Decimal
641.76
Table Of Content
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 Jalapeo 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 Kahla 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
Synopsis
Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue ., " Horn Barbecue is a master class in how to make mouthwatering barbecue. A history-making cookbook." -- Sunset Magazine *Finalist, International Association of Culinary Professionals (IACP) Cookbook Awards for 2022* 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 ., " Matt Horn, the most celebrated new chef and pitmaster in the world of barbecue, reveals his smoke-cooking secrets in Horn Barbecue. Any 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 Horn Barbecue. Matt Horn, one of Food & Wines 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 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 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. Matt's barbecue style, which he calls West Coast Barbecue, is original. 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. 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. It includes: - 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, and Watermelon Salad - Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake 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 African American barbecue in the US-an amazing yet often unknown history.", Any 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 Horn Barbecue . Matt 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 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 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. Matt's barbecue style, which he calls West Coast Barbecue, is original. 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. 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 . It includes: 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, and Watermelon Salad Crowd-pleaser desserts, from Banana Pudding to Peach Cobbler to Pineapple Upside-Down Cake 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 African American barbecue in the US--an amazing yet often unknown history .
LC Classification Number
TX840.B3H664 2022
ebay_catalog_id
4
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| Postage and handling | Each additional item | To | Service | Delivery*See Delivery notes |
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| US $3.99 (approx PHP 234.72) | US $3.99 (approx PHP 234.72) | United States | Economy Shipping | Estimated between Tue, 25 Jun and Sat, 6 Jul to 43230 |
| US $8.99 (approx PHP 528.85) | US $8.99 (approx PHP 528.85) | United States | Expedited Shipping | Estimated between Tue, 25 Jun and Thu, 27 Jun to 43230 |
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