If you want to hear the gospel of Texas BBQ, Matt Pittman is the man you want to talk to. Known for his Meat Church line of rubs and other BBQ products, Matt found his calling when he took his first bite of Central Texas salt-&-pepper bark brisket and saw the light. When he isn’t spreading the good word of smoked meat through his Meat Church BBQ classes, you can find him spending time with his wife & children or defending his throne as king of the Dallas Cowboys tailgate scene.
Fat side up or fat side down?
Fat side up. The Texas way.
Tell us about a cookbook that you love?
A Cowboy in the Kitchen by Grady Spears. When I'm not smoking BBQ, comfort food is my roots. Nothing better than a meal prepared like an old chuck wagon cook would make.
Your most used or favorite ingredient?
Copious amounts of butter. Because, richness. Hopefully doctors make a pill for that.
Best cooking lesson learned by trial and error?
When I nailed my first Texas brisket. I'll never forget that salt and pepper taste on perfectly rendered fat. A bite that changed my life forever.
Strangest food you’ve eaten or cooked?
Raw horse when visiting Japan. My parents who used to raise horses wouldn't be happy with me.
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This week on Traeger Kitchen Live, it’s all about smokin’ shareables. Matt Pittman is showing off his MVP lineup of smoked pig shots and BBQ oysters with a Paloma cocktail to wash them down.
Follow Matt Pittman on Instagram @meatchurch