Every weekend after Horn Barbecue's grand opening, I drove by and saw lines stretching down and around the block - some people even brought lawn chairs for the wait. The sight caused me to have a stress dream in which I waited three hours for brisket and got attacked by a squirrel. But I digress. When I finally braved the line (no squirrels in sight, thank god), I had high expectations. And after trying the brisket, spareribs, beef ribs, hot links - all cut to order - and pulled pork, I can definitively say that Matt Horn’s barbecue is the best I’ve had in the Bay. The gigantic beef rib was more tender than an episode of Full Bloom. And the pulled pork, which I smothered in their sweet, tangy barbecue sauce, was unbelievably juicy and smoky. In terms of sides, you can’t really go wrong, but the mac and cheese and coleslaw are something special. If you don’t want to wait in the line, Horn is now taking pre-orders for meat by the pound (there’s a three-pound minimum for brisket, so it can get pricey). If you want smaller portions, you can still walk up and order.
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