Fostered by his Grandma June, Matt Pittman’s passion for food and cooking was preserved throughout his childhood like that home-seared steak and potato bake on heirloom plates. Following a visit to Central Texas – where he experienced that smack of a kick-butt salt and pepper brisket – Matt cranked the heat on his barbecue dream and turned it into a lifestyle.
From humble backyard grub to platters of pitmastery, Matt’s professional career saw him competing, hosting classes, and eventually hitting the television screen on BBQ Pitmasters. Here, his Holy Cow beef rub was packaged professionally during the pre-show preparation – and that’s when Meat Church left its kick-butt taste in the mouths of flavour cravers all over America.
Today, Matt continues to meet a salty kick with a back-end heat in Meat Church’s seasonings and rubs. As smoky paprika shakes hands with bold, brown sugar, and garlic’s gusto bumps fists with a black pepper punch – Meat Church brings people together, nurtures their barbecue passion, and churns out their protein with more bang, pang, and tang.