In other news........... Texas BBQ in the San Fran Bay area!!!
No, there's no indoor dining yet, but several picnic tables outside have prime views of three more smokers, all of them working slowly but surely to produce Horn's signature style of "West Coast Barbecue" with influence from Central Texas, the Black South, and his own California roots.
Anyone who knows their 'cue knows that the key to the most tender meat is time—hours upon hours of time. At Horn, the smoker fires up in the wee hours of day, and the brisket cooks for a solid 18 hours to reach melt-in-your-mouth perfection. Other specialties include hot links, beef ribs, pulled pork, spareribs, and even turkey (you can order a whole smoked bird for Thanksgiving takeout). Everything comes by the pound or in sandwich form. For the sides, Horn shares his Southern favorites: corn bread, potato salad, coleslaw, collard greens, and his grandma's signature potatoes. Nina Horn, Matt's wife, takes care of dessert in the form of sweet rum cake and banana pudding.
It all comes together for a neighborhood gem we can really sink our teeth into.
"It's been surreal to be open and to see all of the love and support for what we do," says Horn. "People have been extremely supportive, and we do not take that for granted."
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Horn Barbecue is open 11am till sold out Friday through Sunday; 2534 Mandela Pkwy. (Oakland),
https://www.7x7.com/first-taste-horn-barbecue-oakland-2648855795/particle-9
