406 - Chasing A Passion of BBQ with Matt Pittman of Meat Church

Bourbon Pursuit

Hobbies, Food, Arts, Leisure

4.9 • 866 Ratings

🗓️ 20 April 2023

⏱️ 63 minutes

🔗️ Recording | iTunes | RSS

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Summary

If you google for anything BBQ related on YouTube, I can guarantee you will see a video pop-up of our guest. Matt Pittman is the founder of Meat Church, he's one of the most well-known BBQ personalities in the industry. But Matt wasn't always talking about brisket and ribs with his infamous Holy Cow rub, that was his passion project. In this episode we talk about his career and what it took to make a pivot from a comfy position in IT to going all-in with Meat Church. But this isn't all about BBQ. Matt is turning his sights into another discovered passion, bourbon. He discusses how is eyes were opened during a bottle share and with the help of the Dallas Bourbon Club, he is starting to build out his very own collection. Show Notes: Above the Char with Fred Minnick (@fredminnick) talks about tasting mats. Where did you grow up and how did you get into tech? Did you have any pit master idols or people you looked up to? Were you accepted by people in the industry or did they just look at you as a YouTuber? Why did you choose to not open a restaurant? Did the product or the media and education come first? What was the tipping point when you could leave your career to chase after BBQ? What tactics did you use to grow the business when you went full time? How did the idea of cooking classes start? Where did the name Meat Church come from? At what point did bourbon start making an influence on you? Bourbon producers have generations of distillers, does that exist in BBQ as well? Who bestowed upon you the title of pit master? @meatchurch Support this podcast on Patreon

Transcript

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0:00.0	I got interviewed by someone that said, did you leave the door open and go back?
0:02.7	I said, oh, the door's open, but I ain't going back through it.
0:17.5	This is Bourbon Pursuit, the official podcast of Bourbon, bringing to you the best in news, reviews, and interviews with people making the bourbon whiskey industry happen, and I'm one of your host, Kenny Coleman.
0:29.3	If you Google for anything barbecue related, it'll probably lead you to YouTube, where I can guarantee you, you'll see a video pop up of our guest, Matt Pittman.
0:37.9	He's the founder of Meat Church, and he's one of the most well-known barbecue personalities in the industry.
0:43.7	But Matt, he wasn't always talking about brisket and ribs with his infamous holy cow rub.
0:49.0	That was his passion project.
0:51.1	And in this episode, we talk about his career and what it took to make a pivot
0:54.9	from a comfy position inside of IT to going all in with Meat Church. But it's not all about
1:01.3	just career growth and even barbecue, because Matt is now turning his sights into another
1:06.7	discovered passion, and that's, of course, bourbon. He discusses how his eyes were open during a
1:12.2	bottle share, and with the help of the Dallas bourbon club, he's also starting to build out his
1:16.6	very own collection. With that, enjoy this week's episode, and now here's Fred Minnick with
1:22.3	Above the Char. I'm Fred Minnick, and this is Above the Char.
1:35.0	This week's idea is actually a comment from Cade Sterling who writes me on fredminic.com and regarding my Above the Charr episode about how to organize a tasting.
1:40.4	Thanks for giving your thoughts on how to organize a tasting.
1:43.2	You've completely changed how I'll introduce people to bourbon and how I'll suggest others to do it. I really appreciate you answering such a common and basic question in a thoughtful way. That was on February 16th, that episode aired. And Kate, I appreciate you saying that one thing that I did not bring up, and the reason why I'm
2:03.2	kind of transforming this above the jar into a little extra suggestion, and that are tasting mats.
2:10.4	Tasting mats are so, so, so important for a private event or for a little get-together. And a tasting mat is essentially
2:20.5	you have chosen your whiskeys for the tasting, whether it is blind, meaning you don't know
2:26.0	what they are, in which case you would have a, it would be glass A, glass B, glass D, glass C,
2:32.4	etc, etc. I did that completely backwards, but you get what I'm
	...

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