Chef Matt Horn Previews His Soon-To-Open Oakland Spot, Horn Barbecue

Fresh off a collaboration, Horn discusses Black cooking in America, the importance of the proper tools, and more

Chef Matt Horn’s first foray into feeding the masses was at a farmer’s market in Tracy, California. In the years prior, he mastered BBQ—the techniques, timing, rubs, types of wood and beyond—in his spare time, in his grandmother’s backyard. By the time he was plating brisket, ribs, and the ilk, he was growing confident but admittedly unsure about launching at the market. He began to …