Barbecue That's Worth the Wait - Extra Spicy

What this episode covers

Matt Horn, the pitmaster and proprietor behind Horn BBQ, talks about his journey from cooking in a backyard in Tracy and putting on a roaming Bay Area pop-up to opening a highly anticipated brick-and-mortar space in Oakland. Horn’s Texas-style barbecue has become the stuff of legend, earning him regional and national acclaim, as well as a spot on this year’s Top 88, The Chronicle’s list of top Bay Area restaurants. Hosts Soleil Ho and Justin Phillips break down why Matt Horn's barbecue — from his tender smoked brisket to his extraordinary attention to detail — has always been worth the wait. Read a transcript of the conversation with Matt Horn, and send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

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Frequently Asked Questions

How long is this episode of Extra Spicy?

This episode is 34 minutes long.

When was this Extra Spicy episode published?

This episode was published on September 28, 2020.

What is this episode about?

Matt Horn, the pitmaster and proprietor behind Horn BBQ, talks about his journey from cooking in a backyard in Tracy and putting on a roaming Bay Area pop-up to opening a highly anticipated brick-and-mortar space in Oakland. Horn’s Texas-style...

Can I download this Extra Spicy episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.