„At the Horn barbecueWe have the opportunity to do something where we don’t specifically stick to a tradition, ”said Matt Horn, Oakland Pitmaster. That’s because Horn doesn’t just stick to one style of grill, but combines its Bay Area roots with grills from central Texas and traditions from the deep south to create what he calls a West Coast style grill.
Horn fell in love with grilling at an early age when he learned how to make juicy brisket, tender oxtail, ribs from the bone, sausage with a hot member and other meat using his grandfather’s stove without a thermometer. “Everything we do here is by feeling. You can use thermometers, but we love to teach that technique and that instinct to rely on feeling, ”he says. „That’s how I taught myself to cook by feeling.”
Now he’s preparing all of these dishes and more for long lines of eager diners in his expected permanent pop-up restaurant.
“I think barbecuing is magical. Every time you take raw cuts of meat and create something that turns into memories for our guess, I believe that’s magical. ”
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