Horn Barbecue Cookbook Review – Sumptuous Images, Delicious Recipes, Yummy
- Details
- Category: Books
- Published on Tuesday, 21 November 2023 13:04
- Written by Janet Walker
Horn Barbecue, from Quarto Publishing and Harvard Common Press, bring to the pages a walk through the soul, passion, and tradition of smoked cooked 'Q and techniques from the West Coast master of the smoker, Matt Horn.
Horn, the proprietor of the award-winning restaurant Horn Barbecue in Oakland, California, pitmaster and known for his 'singular style' of "West Coast Barbecue," invites readers to learn a little about him before he opens his heart and shares his soul.
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Divided into "Part One: Barbecue My Way" and "Part Two: The Recipes," we understand that smoking had a journey and master of the smoker not a title he earned overnight. By the time we reach "Smoking Basics," (page 39) we understand his journey was tough, just like the first set of ribs he cooked.
From here it was low and slow, a slow walk with highs and lows. His introduction to the tools of the trade, including "Types of Smokers," (page 39), "Best Woods for Smoking," (page 43), "Best Types and Cuts of Meats for Smoking," (page48). He also includes essentially a definition of terms for barbecue beginners defining the differences between seasonings, rubs and mop sauce (page 59). He ends section one with his tips on making the very best barbecue, which means his award-winning mix of Louisiana, Oklahoma, and Texas traditions, (page 60).
"Part Two: The Recipes" (page 62) opens the world of delicious, finger-licking, mouthwatering, barbeque delights. Flipping through the pages, Horn has included multipage spreads with step-by-step guides.
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The first of Horn's "How To" photospread and step-by-step guides beings with "How to Prepare perfectly Smoked Spareribs" (page 78) which begins with trimming, skinning, binding the ribs with mustard, adding seasoning (getting hungry) and ends with the complete recipe (page 82). The second is "How to Prepare Horn Brisket," (page 84) which give readers a step-by-step guide trimming the brisket to brining (with mustard), seasoning, cooking, slicing and then the recipe (page 91). It is an appetizing journey.
Trust me, this would be enough, but he includes "Oven Baby Back Ribs," (page 92) for those who may not be ready for the barrel smoker or the other smoking styles. He also includes his recipe for "Oxtails," (page 104) which in France are a delicacy, and in America one must know where to look to find anyone that can master cooking Oxtails. Before Horn's on the smoker recipe, only knew one person, my mom, could make Oxtails so good you'd go back for more.
Also presented are several page spreads of different styles. His "Burn Barrel Chicken," (page 106, recipe page 111) photo spread runs five pages with a look into the belly of the barrel and the enflamed chicken.
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He also includes "Section 3: The Sides," which include traditional "Classic Slaw" (page 134), "Collards" (page 142), "Jambalaya" (page 150), "Southern Green Beans" (page 155), "Shrimp and Grits" (page 158), and "Classic Deviled Eggs" (page 162). He includes in "Section 4: Pickles to Serve with your 'Q" five southern pickled recipes (page 169-175). In "Section 5: Desserts," Horn provides recipes for classics such as "Lemon Cake" (page 182), "Red Velvet Cake" (page 188), "Georgia Peach Cobbler" (page 198), and "7UP Cake" (page 201).
A generous author, Horn includes in "Section 6: The Sauces," (pages 206-217) those sweet, tangy, spicy, tart, and fruity choices to add to any of the delicious recipes like "Honey Mustard Barbecue Sauce," (page 208), "Bourbon Sauce," (page 212), "Watermelon Sauce," (page 214) and "Horn Rub" (page 217).
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Matt Horn's Horn Barbecue is a must have for any aspiring or home chef looking to impress with 'Q techniques. Filled with tantalizing recipes and images so vivid you can imagine the sizzle, Horn Barbecue is an enticing, tempting, scrumptious cookbook of tasty smoked treats. Yummy!
Available everywhere. A must have.
Title: Horn Barbecue.
Author: Matt Horn.
Publisher: Harvard Common Press.
Image/Photography: Andrew Thomas Lee except for images on pages 19, 20, 25-31 and 221 which are courtesy of Matt Horn.
Cover Design: Cindy Samargia Laun.
Length: 224 pages, Hardcover.
ISBN: 978-0-76037-426-9.
MSRP: $30.00 (U.S.), $39.99 (CAN), £22.00 (UK).
