Food
Try BBQ King Matt Horn’s Famous Brisket, Cornbread And Pickled Red Onions
Updated on March 9, 2023
Fresh from being named one of Food & Wine’s “Best New Chefs” and earning a Michelin Bib Gourmand for Horn Barbecue, his Oakland, Calif., restaurant, Matt Horn is releasing his first book, Horn Barbecue: Recipes and Techniques from a Master of the Art of BBQ. Focusing on West Coast–style barbecue, these pages feature traditional dishes including Pork Ribs and Texas-style Beef Brisket, dessert options (try the Georgia Peach Cobbler) and poultry dishes like Smoked Duck. Sections on pickles and sauces will have you dreaming of your next barbecue feast.
Scroll down for three dishes that will spice up your next outdoor grilling party!
Horn Brisket
“This is my signature recipe—the one I spent hours — days — weeks — perfecting to its current juicy goodness. Time is the most important ingredient in this dish, time to let the meat’s internal temperature rise to 203°F (95°C). Don’t worry about the “stall”. Just wait it out and enjoy your smoked masterpiece when it is ready.” – Matt Horn, cookbook author.
Check out the recipe here.
Corn Bread
“When I was growing up, we typically ate corn bread with everything. This is our classic corn bread—fluffy and sweet. Pro tip: Bake this bread using your favorite seasoned cast-iron pan.” – Matt Horn.
Get the recipe here.
Pickled Red Onions
“This is a simple pickle that has a distinct heat from the habanero pepper. If you want a more subtle heat, seed the pepper or use a milder variety such as jalapeño. Serve this pretty condiment with Meat Loaf or as a flavorful topping on a pulled pork sandwich.” – Matt Horn
Get the recipe here.
Andrew Thomas Lee
© 2022 Quarto Publishing Group USA Inc. Text © 2022 Matt Horn. Photography © 2022 Andrew Thomas Lee.