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

Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ by Matt Horn is a powerful introduction to the pitmaster’s signature West Coast barbecue style, blending the traditions of Texas and Carolina smoke with a California sensibility rooted in seasonal ingredients and creative range. Featuring 70 recipes—from smoked brisket, oxtails, and catfish to collards, hoe cakes, and peach cobbler—Horn pairs practical smoking guidance with a deeply personal story shaped by Black barbecue heritage, family memory, and self-taught craft. Bold, soulful, and technique-driven, this collection honors barbecue as both culinary art and cultural legacy.