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 <a href="https://www.sfchronicle.com/projects/best-sf-restaurants-bay-area/">Top 88</a>, 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 <a href="http://sfchronicle.com/spicy">sfchronicle.com/spicy</a>. | Unlimited Chronicle access: <a href="http://sfchronicle.com/pod">sfchronicle.com/pod</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices">megaphone.fm/adchoices</a>

What Wildfires Mean for California Wine

Join host Soleil Ho as they attempt to decipher the bizarro happenings of the food world alongside a mix of fascinating folks. They dismantle diet culture and angry chefs, cover the restaurant apocalypse and pandemic pivots, and dish out advice you didn't know you needed. Extra Spicy will stimulate your mind and your appetite.