Meat Up With Matt Horn

Get ready to BBQ like a boss! Fire up the grill, grab your favorite beverage and enjoy our Tom Thumb-exclusive course: Matt Horn’s On-Demand Pitmaster Playbook. In this interactive recorded video, he’ll share mouthwatering recipes, step-by-step tips and ideas that will help you make the most of fresh summer flavors.

Learn more about Matt Horn

A self-taught chef, Horn never worked in any restaurant but his own as he wanted to teach himself to develop a signature style. After years of experimentation, pop-ups and farmer’s market stands, Horn perfected his signature style, blending the smoking techniques of Central Texas barbecue, the foodways of the Black South, and the innovative spirit of the various cuisines found in his native California. From his signature brisket, carefully smoked over 16 hours, to the tender beef and pork ribs, house-made hot links, or specials like oxtails and lamb shoulder, the meats at Horn Barbecue and the fried chicken at Kowbird are truly unparalleled.

Chef Horn’s passion and drive extend beyond the kitchen. During Covid-19, he founded the Horn Initiative, a nonprofit dedicated to food equity and social justice, creating food security for those in need in the Oakland community. Horn Initiative has raised over $20,000 and has served thousands of meals to first responders and community members, collaborating with the Golden State Warriors Home Court Assist Program.

 

Pro Recipes for Tasty BBQ

 

Matt Horn Recipe. Grilled Chicken Lemon Skewers with Tzatziki Sauce next to O Organics Boneless Skinless Chicken Breasts with Rib Meat.

Grilled Chicken Lemon Skewers with Tzatziki Sauce

Ingredients:

Chicken Skewers

  • Skewers
  • 2 pounds Open Nature boneless skinless chicken breasts, cut into 1-inchcubes
  • 4 tbsp fresh lemon juice
  • 3 tbsp extra-virgin olive oil
  • 3 cloves of minced garlic
  • 3 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Salt & black pepper to taste

Tzatziki Sauce

  • 1 3/4 cups of Lucerne Greek Nonfat Plain Yogurt
  • Juice of a whole lemon
  • 2 tbsp chopped fresh dill
  • 1 1/2 cup of English cucumber, grated
  • 1 tsp grated garlic
  • Salt and pepper to taste

Preparation:

Chicken Skewers

  1. Add all ingredients into a bowl expect for the chicken and whisk together. This will be the marinade for the chicken. Add chicken and marinate to a freezer bag. Remove any air from bag and seal. Massage the marinade into the chicken and let marinate for up to an hour.
  2. Heat the grill or stove to medium-high heat. While heating up, assemble the chicken onto a metal or wooden skewers. If using wooden skewers, make sure to soak them in water for 30 minutes to prevent the wood from catching on fire.
  3. Oil grill grates or grill pan and place the marinaded chicken skewers on them. Grill the chicken for 4-5 minutes then flip and repeat the process until the chicken is perfectly cooked through.

Tzatziki Sauce

  1. Add in Tzatziki ingredients and stir together until combined. Make sure to taste for seasoning and add more lemon juice if you want it more acidic. Refrigerate until ready to serve.

To Serve

Finish skewers with some fresh chopped parsley and a hint of fresh lemon juice. Take the Tzatzki sauce and either drizzle a generous amount over each skewer or dip the skewer directly in. Just make sure not to double dip!

Crab Cakes

Ingredients:

  • 2 lbs. fresh crab meat
  • 1/3 cup Kraft Real Mayo
  • 2 large eggs
  • 1 tbsp chopped parsley
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • ¼ tsp cayenne pepper
  • ¾ cup Ritz Crackers, crushed
  • 1 tbsp olive oil
  • 1 tbsp butter

 

Preparation:

  1. In a large bowl, whisk together mayo, egg yolks, parsley, mustard, lemon juice, Old Bay, and cayenne until combined.
  2. Fold in crab meat and crushed Ritz Crackers and shape into 6-8 crab cakes. Place in the refrigerator for 30 minutes to create a firm foundation.
  3. Preheat skillet over medium heat and add butter and olive oil.
  4. Cook crab cakes for 4-5 minutes on each side until you get a beautiful golden-brown exterior.
  5. Drain on paper town and serve with lemon slices.

Matt Horn Recipe Images of Crab Cakes
Matt Horn Recipe. Grilled Chicken Lemon Skewers with Tzatziki Sauce next to O Organics Boneless Skinless Chicken Breasts with Rib Meat.

Grilled Ribeye

Ingredients:

  • 4 choice ribeye steaks
  • Extra Virgin Olive Oil
  • Salt
  • Ground black pepper

Preparation:

  1. Preheat a grill to high heat.
  2. Brush steaks with olive oil and season generously with salt & pepper
  3. Grill ribeye steaks at a high heat for 4 to 6 minutes, on each side, for medium-rare. Cook longer if desired.
  4. Remove steaks and let rest for 10 minutes before serving.  

Grilled Peaches

Ingredients:

  • 4 peaches, halved and pitted
  • 2 teaspoons olive oil
  • ½ cup Two Good vanilla Greek Yogurt
  • Toppings: Honey (for drizzle), mint leaves 

Preparation:

  1. Heat a grill over medium heat.
  2. Brush the peaches with oil. Place them on the grill, cut side down, and cook until grill marks develop, 4-5 minutes. Flip the peaches over and cook another 3-4 minutes on the second side.
  3. To serve, place a dollop of yogurt on each plate and top with peach halves, cut side up. Drizzle with honey and top with mint leaves.

Matt Horn Recipe. Grilled Peaches next to Two Good vanilla yogurt.

 

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