PITMASTER AND CEO OF MEAT CHURCH BBQ
Hometown WAXAHACHIE, TX|
Grill TIMBERLINE 850|
Favorite Hardwood BIG GAME BLEND
Matt Pittman, decorated Pitmaster and CEO/owner of Meat Church BBQ, is joining Traeger to spread his BBQ gospel. He hails from the great state of Texas where his love of BBQ runs deep. Matt grew up cookin’ and learning from his Grandma June and has spent his life around food ever since. Matt got seriously involved in the BBQ space after taking a trip to Central Texas to taste the real stuff. One bite of brisket and he was hooked. From there on out, BBQ became his lifestyle. Matt would soon get smoke deep into the BBQ lifestyle and begin doing it professionally. Between competing in BBQ competitions, hosting classes, to being the king of Dallas Cowboy tailgates, Pittman became a seasoned pro.
While appearing on the hit TV show BBQ Pitmasters, Meat Church was born. His vision and creation of the brand would organically come to be after learning he could professionally package his unique spice blends while he was prepping for the show. Matt immediately decided to package his beef rub and call it “Meat Church Holy Cow.” Hence, the unplanned birth of Meat Church. Today, Matt spends his time smoking meat, creating, teaching and sharing his meat passion with others. When Matt isn’t spreading the good word of wood-fired flavor, he spends his time at home throwin’ down on his Timberline 850 with his wife and children. For Matt, BBQ is about spending time with others, helping people grow in their BBQ knowledge and turning out amazing food. Here at Traeger we’ll say amen to that.
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Tell us about your most memorable food experience?
I'm a guy that will eat anything. I took a 2-week trip to Japan with some friends. They stuck some sushi looking stuff in front of me. I ate it. Turned out it was raw horse. Mr. Ed didn't taste so bad!
Who do you credit with helping you most in your career, any mentors or people you look up to?
Definitely my grandmothers. Their southern comfort food after church on Sundays set the bar really high.
For Pitmasters, what’s the one bit of advice you would give?
As Tuffy Stone once told me, "Overs beat unders." It's better to be looking back than it is to look ahead. Give yourself time and get your BBQ done early. It won't hurt to rest or hold it. Nothing worse than under-cooked or tough BBQ.