Ep. #1 - How My Brother Watched My Side Hustle Become My Legacy

Today we're talking about the origins of Me Church, and I'm joined by my brother, Josh Pittman. Well, I'm super excited for today.

Finally, we are starting the Me Church podcast.

It's been such a long time coming. You guys have been asking for this. We have filmed some stuff in this space. It's been teas where people like winds and podcasts, whereas the podcast, what's going on.

Well, where are we? We are at the Me Church World Headquarters, and when we created this space, I decided that we would build a world-class podcast studio. So my friend Rob Chickering decided, you know, we work together to come down and design this beautiful space.

It's multi-camera, for multiple guests. It's going to be a guest-driven podcast. So most of the time, I should be leveraging my vast network of friends and relationships to bring you all kinds of super-inching stuff, a lot of celebrities. So I've got a lot of athletes, a lot of musicians teed up.

I'll kind of keep those to myself for now. I've got a lot of well-known folks in Barbecue, so we're going to be talking cooking, and a lot of these episodes, like, serious cooking. I often tell people, like, I'm super-networked in Barbecue. I know everybody in their brother, and they're all really open, which sharing with me what

they do.

“And that's how I'm able to really fulfill my passion of teaching.”

So my YouTube videos that are every Wednesday at 10 AM Central, when I'm teaching, that's a passion of mine. And I take the knowledge that I've gained from cooking in all of the network that I have to bring you kind of like how the best of the best do it, particularly in Texas Barbecue. That's definitely, you know, our specialty.

I cook all sorts of things, but Texas Barbecue is what we're going to be known for. And so I'm happy to be bringing you guys a lot of secrets and tips and tricks and things like that. But in the meantime, we're going to start today with what we're calling our origins issue. You know, it was actually a very easy decision as who our first guest would be.

My family and the company was like, "It's got to be your brother. My brother Josh was my original cook partner. When I competed in Barbecue, Josh cooked alongside me.

He's always supported me.

He's the guy that I was like, "Hey, man, we're going to go submit a trial to be on Barbecue pitmasters. We got picked. Go on the show. He drove 23 hours with me to go compete.

He's always been super supportive. You know, everything we do is not always glorious, but we do lots of fun stuff." I can say, "Hey, we're going to go cook at this football player's house. So we're going to go to Nashville and cook for this artist." And he's down for that.

But he'll do the dirtiest of jobs.

“And I think he just has the most unique perspective for my family that knew me at a”

young age. Obviously, knew me as a whole life. There has no me as a whole life. And has watched what I used to be about growing up and kind of where we've taken that. So there's no better person to give the perspective than my brother.

Because he's seen it from since he was born and kind of where it is now. So without further ado, we're going to jump into that.

But first things first, a quick word from our sponsor, holy cow.

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Alright, well, I'm excited today for our special guest that we've got. I've actually known this guy for 47 years. That's a long time. So the guest is my little brother, Josh Pittman. And like we've said, today's about the origins of meat church where it came from and frankly,

given our audience just a little different perspective. A very close yet kind of far away perspective on how we got started and the phenomenon that is meat church today. So I thought I'd lead a little, read a little bio on my brother here. We used to work together in our corporate life.

So I was at a company called Pinson Financial Services for 13 and a half years. Josh came to work there at one point and he's actually still there. The company makeup has changed.

“I believe they were kind of ultimately purchased by a customer at one point.”

So different company name now, but he's a life or to say the least. So Josh Pittman, Vice President of Technology Operations at Apex FinTech Solutions, where he leads the corporate IT and operational services that power one of the fastest growing platforms in the financial services industry. Josh oversees a comprehensive portfolio spanning service operations, corporate IT, incident

and problem management. Practices platform resiliency, identity services, asset management and enterprise architecture,

His organization supports 1500 plus employees and ensures the reliability of a platform that processes billions of trades annually for clients ranging from household names like sofa and ally to emerging fin text to enterprise giants like state, street and cash app. Wow. That's a mouthful.

A life that I used to be involved in, but not in nearly that fancy. So without further ado, my little brother, Josh Pittman. Thank you very much. Appreciate that intro. You probably just lost half your audience reading that boring bio.

Yeah, I think they all definitely clicked out the average view time on the first ever podcast

is now officially 30 seconds. Yeah, I think there was like a drop you could play right there called like boring.

“I don't think it's near as exciting as slinging robs for a lifestyle, but that's what”

I do. It is what it is. I got to pay the bills. You know, I did this for a long time. People when I left corporate America and came over to do this full-time people would

say, did you leave the door open and go back and I said, oh, yeah, I left it open, but I'm not going back through it. So anyway, they're just kind of, I don't know, scared me reading all that. So more power to you for all that, probably reaffirmed your decision. Definitely.

Although I'm working harder now than I ever worked when I was in IT. Well, appreciate you being here. We're going to have you talk about kind of what you're taking, how we got started and all that. We're going to do that after some questions.

Our team has put together some questions of for you and then some for both of us, which I think you're interesting. So it kind of gets things going before we jump into the nitty gritty. Good. Have you seen?

So excited. I don't think we really had a chance to talk intimately about kind of how things got started, what we went through the journey. I'm going to do that today. Let's go.

I'm excited about it. All right.

So there's kind of two sections of questions here today and the first ones are somewhat

rapid fire and then we'll get into some more serious ones about the business. So the first question, which you know, probably my favorite, is so you are four years younger to me and the team wants to know what's the deal with the hair difference? The deal with the hair difference. So I think God got a look down and said, you know what, I'm going to sprinkle a little

bit of this, a little bit of that, probably overallocated a little bit of hair to you. I don't know if my parents at the time thought they were going to have another one. Maybe you kind of put a little bit more hair in that pot and then when the second one came around, he's like, oh, I don't know if we've got enough left. So I lost that, I got short into that stick, unfortunately.

Yeah. I mean, you've got a hat on. So people at home can't really tell what's going on. I have the best hair in barbecue has been said and I don't know. I'm here that old movie twins where they said the little brother got the left over in the

sperm milkshake.

“So I don't know if that's what was going on with Steven Jonah back in the day, but it's”

right. I got you away. You got there here. I got the looks. Okay.

Next question, who is the better athlete?

These are your questions by the way, not mine. Oh, who's the better athlete? That's a tough one. I'm going to say me naturally. Yeah, I'm trying to be unbiased about that, but I do think it's me.

I think I don't know that any of us either one of us played anything like the same thing for a long period of time where we could really compare and contrast, but I'm going to say me. That's fine. Let's rock it in.

I'm going to play to the full iron man. I'll just leave that there. We'll go on to the next question. Okay. So worst or even favorite fight between the both of us.

Oh, that's, yeah, worst or favorite fight just highlight fight. So I will say my favorite. I got two in one. All right. So I'm going to play a little bit of backstory here.

So however this got started, you and I were shooting each other with BB. Well, no, you had a pellet gun. I had a BB gun. I ended up being the lucky one to got a shot off and hit you in the neck with a BB gun. I came up from behind granddaddy's tractor and you caught me square in the neck.

Yes.

“So I think I had the kind of sniper prowess, kind of played it out, waited you out.”

You snuck up. I caught you in the neck and the biggest OSHIP moment came across me instantly. I'm like, oh no, I'm dead. You took off on the dead sprint. Took off running.

Being four years old or that didn't last very long.

I remember unloading on you like Rambo shot you in the back of the leg this is down. I can see it in slow motion. Scots for Alabama. Yeah. I'll never get it.

It was glorious shot. Do you think killed shooting each other with pellet guns and BB guns? You think that's a little bit? Yeah. For sure.

I'm glad you didn't go into me shooting bottle rockets at you. We'll move on to the next question.

I think we just, we basically, or the time that we got into like a sword fight with poison

ivy. Or leaves. Yeah. Poison ivy limbs or limbs. That poison ivy on them.

“There was a lot, but you know, that's what kids say the BB gun, pellet gun was the favorite”

though. That one stands out. I felt like that's where you go. All right. The team wants to know who did better with the ladies.

I'm not saying long term, just in general, that's a tough question. Uh, not totally these are going to be easy. That one might not be so easy.

Because we both married way up.

Yeah. We out kicked her coverage once we started getting to have a brain about the women. I think you did because I think I was more, I was more selective. So I kind of slow played a number of mine. I didn't have, I don't know who else, sorry, T-Bird, but maybe in a little bit longer roster

on your side. Wow. We can edit this out. All right. Last kind of light-hearted is everyone wants to know who's the better cook and so the audience

knows when you came to work at the company I was at, you were actually working at Texas Roadhouse in our heck of a cook, but someone on the culinary team wants to know who the better cook is. If we walk out of here and I'm wearing the athlete title, I'm fine with that. I do not need to wear the cooking title, you, you, for sure, have the cooking title.

It's no contest. And I have win something. Yes. You got, you got to hear with the mallet and the cooking. Yeah, you got the, that's fine.

All right. 100 percent. That one is a no-brainer. Fair enough. Fair enough.

All right.

“A little bit about what, what really shaped me church and this one, I think is, is cool.”

We talked about this for a while. Where do you think that we came up with our work ethics?

People have said that I don't, I never sleep and certainly you work your ass off.

So where do you think in our family we got a work ethic? So I think there's one common theme that we probably will agree on, but I think there's a part where I'll diverge a little bit. I'll get into it. I think the first part of it is, is our, our families rooted in, in blue collar, hardworking,

just the, the culture of which we were raised up in was all about hard work. The discipline, whether it was something like agriculture, farm-related from our mom's side, whether it was more industrial from our dad's side, it's, it's all we knew from the, from when we were born. That was, we were immersed into it.

We saw it, we were surrounded by it. Our parents were hard workers, our mom at one point had multiple jobs, our dad sacrificed a lot in our childhood to make sure that, you know, we had, we had what we could, what we needed at the time, he traveled a lot for work, worked many hours, our grandfather was up before son, son, son up, didn't come into the house until well after son down, and I don't

think we would have known anything different. I don't think we had an opportunity to, to not have that kind of work ethic. We were held accountable at early age, to, to get up be productive.

“I think the famous line I remember from probably from an infant was, get up, do something”

constructive, don't waste, don't waste the day, and so I think that stuck with us from early age. The one part I think I, so, old, old, going back into time, Matt and I, we split up a little bit, he moved to Texas, I stay in Tennessee for a bit, because our parents divorced. Parents divorced, part of mine, I think, is a little bit different, as I also was motivated

a little bit by surroundings, and, you know, the environment, where I was living in Tennessee, and that also helped motivate me to work hard and get myself out of a difficult situation, I knew it was headed nowhere fast, and so, couple of that would the fact that, you know, we were just, it was this deep rooted in us to be hard workers and, um, I'll work the person next to you, that it was inevitable that something like me church would happen

for you, and, and I would have a, a good career in, in, uh, technology, just, it was, it's pretty much, destined to happen. Yeah, so, if people don't know that we were born in Tennessee, we had, um, grandparents in Oak Ridge, Tennessee, who, the Pittman's moved from Georgia to Oak Ridge in the 40s, worked on the atomic bomb, unknowingly, for a number of years.

Yup. Did a college project on that? And then the Tipton's mom's side of family from Northeast Alabama, we're working in Chad Newget the time, our grandfather worked at DuPont Fair after he retired, logged, formed, until his mid-90s, um, but both sets of grandparents, super hard working church every Sunday,

our parents, very hard working, our member, earliest of age, dad, committed two hours

one way to work at TVA, um, you know, and like you said, I really split mom, always had

multiple jobs, um, I, you know, always joke that mom raised us in a flea market, but she definitely taught me the entrepreneurial side of things, but yeah, hard work and family we come from absolutely nothing, but yeah, I think you're right, we're not any choice. We didn't know anything, but hard work, so, how to make it work somehow. You, uh, you reflect kind of how you raised, and it was a definitely something that we were

taught early age at. And I'm glad, like it's, it's paid off, obviously, you know, you paid dividends for you with me church and with me as well. So, I should say that my birthday, one of my birthdays, things of my 40th birthday mom said that it just always makes me laugh, she said that, uh, the three of us meet you and her,

we're in the flea market, and she explained the difference in us that she gave us each $10, and she said, Matthew went and bought three things with that $10, brought it back to my area and resold it to make a profit, Josh took his $10 and went and bought his friends pizza.

“That, that's a, I don't think I remember that story, but that, oh yeah, that sums it up.”

I don't know if she just said, I'm like a shitty person. I don't know. We just all said each other well. Yeah. Okay, uh, sticking in the family, quote, line of questions, who in the family taught you slash us

to cook? And I'd love to hear your answer, um, I give it all the time on my side, but you're perspective on who taught us to cook and why we both loved to cook. Well, um, this is probably common in our demographic, our generation where we grew up with, uh, grandmothers and, uh, I'll say primarily grandmothers that were, um, obsessed with

making home cooked meals and whether it was, um, you know, something that where we were just visiting, and we were staying with them for a long period of time, we'd go stay with them over the summer. It was every single meal, um, they were, they were preparing from scratch, breakfast, lunch, dinner.

Obviously, never went hungry, I'm still paying the price for, for basically like clean

your plate. Get all you want, eat all you get.

“I think that's still a phobia, I've got to not leaving anything on the plate.”

But I think, I think our grandmothers, um, and how meticulous they were with recipes, how detailed they were, how much time they would take out of their day to teach us, let us be involved with it. We worked in the gardens, we, we, anything from plowing potatoes to picking green beans and chuck, chucking corn, uh, to then going into the kitchen, taking those ingredients, cooking

it, um, it's a, like, the whole, like, you know, farm to table kind of thing, like we experienced that in early age. It's only way. Yeah, it was only way. And so I think the same thing is like the work ethic, like it was just, it was natural.

We probably didn't know any other way. And so I'd say, I would say our grandmother's like, mammal, it's what we call our dad's mom, mammal. And then grainy on her mom's side, uh, I would think, you know, we spent, I think we spent a little bit more time with grainy in the kitchen.

But to me, those were the two biggest influences. Yeah, for sure. I mean, we're all these ones in the kitchen, like, want the learn, why I doing it, whatever. Um, I was lucky enough to get my mammal's recipes when she passed over years ago, such a super special to me, and I have a lot of grannies cooking tools, including her kitchen

aid mixer and her primary cast iron skillet, so definitely, like, super near and dear to my heart.

But I always tell people, if I didn't do barbecue, I would be Southern, you know, homes to

home. Yeah, I'm so good. Like, you know, comfort food. Yeah, it's just a struggle.

“People always ask me, why are you not 300, 400 pounds?”

Well, you know, I got a lot to live for and love my kids and health is important to both of us, but it is a struggle to cook the way that I cook and not eat it all, and my mental strength has to be stronger than when I did that stupid iron man that for some reason I did way back, way back in the day, um, okay. So question for you, growing up, did you, what did you think I would do as a career, or you

may not know? Do you have any idea what you ever thought I would do growing up? Obviously, did not think I would do this, but what did you see me doing? I probably thought it would be multiple things, but it was definitely something like the entrepreneurial ship was there, you brought up the flea market story.

We used to make bikes out of parts and try to sell bikes, you made candy, you would sell

So it was 100% you would, you would have your own business in so much shape of form. I had a solid bootleg, candy business, mineral wells high school back in the day. You're probably on a list somewhere. Yeah, I don't think I killed anybody or anything, but no, but I don't think they really support selling candy, racelets and other things, but confections were, you know, it was

a strong suit. I haven't done it since like 1989, but I might need to fire that back up. I didn't mind sampling those suckers you would make. Yeah.

“But yeah, I think it was, again, you entrepreneurial ship was, it was like, it was a natural”

fit. You also have your networking ability, bringing people together, something in that sphere, I had no idea what that would turn into.

Certainly didn't think, you know, me church was in a thing, like I would have never imagined

barbecue or, you know, the rub business, but I was completely convinced that it would be something. I'm sort of business, something where you're, your gift of gab would pay off. You did, you did tell me a long time ago that I was selling people before I even started talking.

Yeah. That's always talking. Yeah. I do think that this is rubbed off a little bit on my youngest Sam, your nephew Sam, because this kid had me going to Sam's and buying like slime lickers, and he was doubling

the price and selling them in junior high recently, and I actually told him, I was like, I don't care if you get in trouble because I respect the hustle of doubling the money. The business did fail ultimately because he ate all of his product.

So hopefully he doesn't become a drug dealer, or I'll have to put him in rehab, but anyway,

he definitely has Ava, I don't know, Ava's way too smart, but Sam, he's definitely got the hustle. But as you know, most businesses fell. It's data. You learn the lesson, right?

This is a good lesson for him, it's a journey. He's moved on to other things. Yeah. I don't think he wants to be a pro, you know, like the next bill dance, maybe. So, okay.

Where? Yeah. His sucker sill and days are over the moment. You got to have a, you got to have a, a diverse portfolio, maybe you can. He does have the gift to gab to, so we'll see, we'll see where that goes.

Okay. Last line of questions is similar, what did you think when I said I was going to leave my corporate job to make the leap to lead me church full time, and just to level set, four kids at the time, I'm in my 40s, two of them are in college, one's a private school, and we have two little ones, so they would have been pretty little at the time.

So, and I was an officer, my company had just taken them public, so I was still be, it was not, I was, not like I figured it was at 22, with not a lot of risk. There was a whole lot of risk. If you looked at our situation, I guess, but, you know, your thoughts on what I decided to leave corporate America.

“I honestly, to me, it was like, almost a relief, it's kind of what you alluded to”

a minute ago. You're, you're generally all over the place. So it was, it was actually, yeah, somewhat of a relief to say like, oh, you're actually going to focus on one thing, maybe, or at least for a little bit of time, let's focus on one thing.

So I think a bit of relief that you were going to dedicate your time and energy towards it, because you'll, you'll work around the clock, but I think it was obvious to you that you needed to put your energy into, to getting this over the, over the next hump, and you couldn't do that if you were going to, yeah, moon light as a, as an IT professional or an executive at a, at a fintech company, and try to get me church more of a global

present. So, for me, it was like, great, take the risk, you'll be fine, you know, you'll be fine. It's, it's the right choice to make. It's the time, I think it may, may not be obvious when you're trying to take that risk. And obviously, you were, you were very concerned about leaving a corporate good and the stability

of that, start your own business, but, oh, my wife was very concerned. Yeah, yeah. Yeah. But no, it was a little bit of relief, because I think it was, yeah, it's, it's obvious. It's right in front of your face, this is the right thing to do.

Well, and, you know, people come along now and they're like, oh, look at the life that these guys have and what they've done and what people don't understand was when I left, I mean, the alluded to kind of where we were in life, you know, it was obviously, I felt very comfortable

because the way I'd structured the business, we never took on partners.

My wife forced me to save up and ancegrie at the core. So, never had any financial partners, no one to answer to. And as we onboard at our biggest customers, I'd bankrolled the, you know, the purchase orders.

“Like, I'll never forget the first time that Academy supports an outdoor sent me a PO, it was six”

figures. You know, we didn't have to go to a bank and get a line of credit because the, you know, the light, well, the way that we had put all of our money away and the, you know, she'd

we're going to be frugal.

“And so we had saved everything for years.”

So, you know, setting that up, that helped, but convincing her to let me leave my job. I've often said it was the hardest thing I've done in my life. Like, she wanted no part of it and I couldn't, she was, you know, all my vacation time was for me church events and, you know, I worked a, I drove an hour to my job and I, I, when I retired, I was in Fort Worth, Texas, I drove basically an hour there, our back.

I led IT infrastructure, always on call.

So, worked long hours and then me, like you said, moon light is doing me church at night. So, definitely was a huge relief. And I got to point, you know, that I was like, I didn't think it was risky because I, I'm in tour with a lot of business leaders and felt confident in our data, but it was a huge relief to me.

She was super scared and, you know, it's, it's definitely worked out. I'm thankful to all our customers for that, but crazy leap. I could not go back now. I mean, I joked about it in the beginning, but, you know, how fast technology changes, I'd be, there's no way.

I'd have to find something else to do. I'd have to go be a host on a TV show and somewhere I can use my gift to gab, as you say, maybe I could get in the sales or something like that. But, you'd be fine. You'd be fine.

But, no, you made, you made the leap, you, you, you, you took, whether or not you felt like it was a risky change to, to make or not, like, you made the decision many people can make. And, you, you knew that it was going to be fine.

“And I think those of us could see it from the outside, knew you'd be good.”

Well, I'm, I'm excited you're here today because, you know, I'll tell everyone, watching or listening that, you know, there's no one that's been more supportive. I'm not just saying this because you're here, I'm going to, as we jump into the bigger story of your perspective of this leap and kind of where we started, which, while we're here today, you know, I'll, I'll take a step back and explain to everyone, kind of where

we started, what we're doing, well, I'm doing that, I'm thinking, hey, you got to have stick on a podcast, like if you're on a road and you're smoking pot or, you know, cigar. So, we might as well drink bourbon. And I brought a bourbon, you, this is a Buffalo Trace that we went to Kentucky together and picked this as single barrel.

And so, figure, we can, we can drink that as much as you want. I will not turn that down. It was a super fun trip, by the way. Incredible trip, like many adventures all the way from the beginning when Meat Church, the memories have been, something to talk about, oh my God, yes, yes.

You know, I'll, before I jump in this story, you mentioned networking, cheers, by the way. Cheers. Cheers to the first episode. Yeah. Cheers to Matt and Meat Church.

It's been decided that you would be this guy for a long time, like a long time. I did, the whole crew was like, well, I, we did first episode, it was like, oh, Josh. This was, this was decided, like, a year ago.

“Yeah, I think it was a no brainer until I got on here, and everybody's like, oh, no.”

To a good friend Rob Chickering of ticket fame came and built this beautiful studio. I'm like, hey, Josh is going to be the first guest. But, um, and that's really good. It's good. This was the one we picked in 2024 with Freddie Johnson.

We have a video on that, which was super cool behind the scenes, but this shocked me by the way. You remember, we picked a weller antique 107 in this, and I just, I've someone had told me, there are single barrels of buffalo trays that are unbelievable, and there were several people when we left there that said the buffalo trace was better than the antique 107, and it's working.

I think we all slept on this. Yeah. Until we stood up. They were like, oh, okay. Okay.

No, this is, this has been great. And we set up a 501C3 charity this past year, the Pittman Family Foundation, when we do events. We have these bottles, people in the holiday can get on what we do as events. Now we're trying to do, we're trying to be able to like leave a legacy and do good for a lot

of causes. And the example I gave is like the, the Hill Country Flood's last year, we wrote a check personal donation, you know, for a relief of such a horrible thing that happened and we're hoping, well, we are at now when we have events and we have these bottles, we allow people to purchase them for a donation to the foundation, which we did one a few months ago, and

it was awesome. So hopefully more of that coming up. Incredible cause. Yeah. Yep.

Wish I could raise more money, but it was still very helpful.

So, well, the good news about barbecue and bourbon, there's always more.

Well, you sound like Freddie Johnson. Keep it going. I'll sling bourbon. So we're going to, I'm going to back up and tell a little bit of the story, and I'm not going to go like two deep because you know, I could talk to the ears off a statue of that

way. We'll leave time for you to talk. This is meant for you to meet interview you and get your perspective, but, you know, I mentioned where we were born, when our parents divorced, I was, I came to Texas about 13.

You came down with me. We went back to Tennessee for a bit. I came back, you know, we came back down. You went back up. Then we ended up being a part through high school, after high school, you came down.

So we were, you know, part for a while.

And then I always stayed nearia.

I went to UTA on a scholarship, and you were living down in a college station, came up to work at Pinson with myself, and, you know, 20 years in corporate IT.

lot of a cowboys game. So the first time I'm going to grill, but we definitely grilled a lot, as I got one season to take with the cowboys, you got to take it Todd Baker, Chad Hawkins, four of us got tickets to the cowboys. We just had our two of us just had our 25th year there.

And so I say that, you know, my first major grilling experience was the red parking lot, old Texas stadium, really worried to cut our teeth. It's not like I said off to be on some cooking journey. I'm not going to lie. But it really shaped a lot of what we do, because fried my first turkey in the parking lot,

did a shrimp boil.

“I remember I've got pictures of Alex White being there, all of our fraternity brothers.”

Great memories. And then, you know, you start having kids and getting busy and whatnot, but really where things got going for us. My perspective, just to set the stage, I'm going to turn it over to you in a second. Because you and I, well, I became self-taught at barbecue.

So I bought a big green egg, and Tracy, my wife, Mrs. Meat Church bought me an offset smoker, one off welded by a guy in red oak Texas, bought it for fathers day. Funny. We lived in a neighborhood called Spring Creek Grove in Moxatchy, and you can't have any trailers there.

And we got a run on our infants, like acre and a half-type lots. And I remember parking this trailer, smoker back there, and I got an email from Chuck, the HOA president, and he said, "What's your plans for that smoker?" And I said, "To make delicious barbecue."

Cooked for the neighborhood, and he never made me move the trailer, so it's shout-out

Chuck. I know he's still live there. My favorite resident on Magnolia. See, that's, that's where you differentiate from a lot of people. Many people that turns into a dispute with HOA, you use that opportunity to bring people

together. I didn't got time to fight. No. That's great.

“So you and I, so, you know, I'm self-taught, I don't, so that's interesting, I think, when”

I love reminding myself of this, I didn't know anybody. So, I hated social media, believe it or not, most people would probably really shock at that. I led IT, and absolutely despised Facebook, because Facebook was like, "You were tagging a picture, and you were with a girl you shouldn't have been," or, you know, I just saw my

co-workers complaining about all this Facebook drama, "I'm not getting on there." And then when I did get Facebook, it was like, "I'd open it up, and it's much like today." I was like, "I don't want to hear your political rant, so I hated Facebook." I vividly remember having conversation with you.

I was on, I believe I was on Facebook before you were hated, and I was like trying to prevent you. Yes. And now are the opposite.

Ironically, or what I call social media leech, you consume, but you've never, ever

given you. I actually see pictures of my nieces. Put them out there. Without us consumers, you wouldn't have a business. True.

So, you know, we decided we were going to start cooking. So I had Google rub recipes. I remember I went to a academy and bought seasoning and cooked ribs in an oven for out of smoker. Didn't know what to do.

Didn't know any. I didn't know the term influencer. I didn't know who the hell was good at anything. I just knew that I lived in Texas. And so I found a rub recipe on a Texas A&M website.

Self-taught was all in the culture.

One little nugget I forgot was I always say that when we grew up, if you said barbecue

to us in the south, it was pork, it was sweet, it came here, you know, my head pot moment, well documented at Blacks Barbecue, took a bite of the beef rib and it was like, oh my God. But again, I didn't just go set up to go do it. So back to, you know, I've got small kids, I got all this time at home and I'm just cooking. And you know, we decided we had a couple buddies that made barbecue.

I had gone on some barbecue competitions with my friend Chip Porter. I'm Pete Prue, they competed in barbecue and I thought they were gods because they compete in barbecue. They must know what they're doing. Good bunch of competitions together, pretty well documented story, but Peter, electrician,

known to get in the sauce a little bit and we were competing in Arlington and I'll never forget. He had a mason jar barbecue sauce and he reached in his worker shirt pocket and pulls out this screwdriver and stirs up his barbecue sauce. It was Matt tried that and it was in that moment that I was like, I'm going to break

off a little more serious. So started my own team, we won ribs that day, by the way, shout out, Pete. So you and I decided to start competing in barbecue. We didn't know what the hell we were doing. And I always say we weren't trying to be world-beaters.

We were like going to local competitions, they were sanctioned and our family was involved, you know, preparing for this. Our was reminded that I have a picture on my wall of Sam, my 13-year-old eating watermelon upside down. He's at a barbecue competition.

You know, we're competing in mid-Lothian Texas and there's a picture of Sam eating a slice of watermelon. He's eating it upside down that it's eating the rind. He's even eating the watermelon, but it's such a good picture. And I remember there's this everywhere, this flowing locks.

“So I remember that competition, we weren't trying to be world-beaters, but we always”

got a call. We always got called. And we'd placed, I don't know what it was, we'd placed in something high and they go meet church and the whole people look down on me church. What is a meat church?

And by the way, the name, where does meat church come from?

called Meat Fight and she tweeted on Sunday morning a tray of barbecue years ago and I remember what the tweet said, but it was something about hashtag meat church, I'm about to have my hashtag meat church. I thought it was funny. I asked Alice if I could use that name for a competition team name and she said, sure.

“That's why we support meat fight ever since.”

But we ran with that name, we competed with it and then, you know, to wrap up my version of the story, I love the TV show barbecue pit masters. You were having your second child, my niece Brooklyn and I went to the hospital meat Brooklyn and I looked at you and I said, I need you to come outside or I need to come see you one night this week because we're making a trial tape for barbecue pit masters and you looked

at me and you said, of course, we are.

And you know, it's just one of these hair, but in my first example, if I you've always supported

me, you just agreed to do it. So if you go back and watch this trial video, which I watched it today, it's very hard to watch. At the time, it went viral, which is what got us picked on the show because everyone was tweeting at BBQ pit master shout out Daniel Vaughn, our friend barbecue snob, he tweeted it and

then the who's who a barbecue start retweeting it. So John Marcus, he was a executive producer, his Twitter becomes unusable. He liked DMs. Call off the dogs. What is personal account, right?

Yeah. His personal account was that BBQ pit masters and I like, bro, I don't know if you know Twitter works. I can't control that. So we get picked to go on the show and we have a whopping three weeks notice and one of the

two seasonings that I make has honey powder in it. So I'm at this small place by honey powder. I tell the guy that, hey, the producer of the show told me that if I bought them on rub, that they'll show it on the show, but if not, they'll gaft tape over it and he's

“like, well, I can do that for you and I said, well, how much you got to make?”

And he said, 25 pounds, I'm like, I still have barbecue rub. So I leave, I leave that facility. I'm driving back to work. It's in Fort Worth. 20 minute driving.

I called you and I told you what that guy just told me and you said to me, dude, do it. So I called the guy back and I literally said, all right, make my beef rub and call it me church holy cow. And I'll call you tomorrow with a name for the other rub. And then I called him back and I said, myron mixing is a judge on that show and he calls

pigs hogs. So call my all purpose honey hog. We go on the show and we finish third place. We go on the podium, the podium, our mom was super proud. It doesn't matter that they're only three contestants.

Like, that's irrelevant. It is interesting. If you look at all the people in that season, let's do a where they are now, wild. Yep. There's some people that really blown it up.

So a lot of fun.

But last thing I'll say about this, I always felt bad because I'm the loudmouth of the

brothers, and you're the quiet one, but it was the first time in the history of pit masters that we had this big watch party, and you have no speaking line at all. And normally the partner is a pretty small line, but they say something, and I, I still, I'm still bothered by this today that you never got to talk. And then we go do local news to promote it and we go up on stage and we're about to go

live and they're like, oh, we don't have a mic for you. Don't talk. Oh my god. So it became our bit for a while that I talked you didn't, but hence the accident on birth of the meat church, I had started Instagram.

Content creation was not a thing, but I started Instagram because I'm visual, and I didn't have to look at the BS of Facebook and I could post my food on there and I could tell how I made it. And I've always been saying, here's a stake with me church Holy cow, back then it was on a big green egg, and here's how I made it, and immediately people were like, dude, thank

you for telling you how you made that, or thank you for telling me how you made that.

And so I've always been doing that.

“That's why today I'm like, man, I'm not a content creator.”

Yes, I create content, but I'm just trying to teach people to cook, and it's worked. And you know, because our customers are amazing, but that's all I want to say. And so I don't have a list of questions for you on this, but I really want to just open it up to you to give your perspective on what you've seen. Thank you for your support.

If I call you today, I'm like, hey, we got to think this week and you're going. And if it's glorious or not, we, you're right. We do cool stuff sometimes. So it didn't hurt when I'm like, hey, we're going to Dak Prescott's house. Let me tell you what to say.

Oh, oh, no. We're going to cook for Dak and Dak's amazing. And next thing you know, my brother has no shoes on, and he's passing his shoes around. And he's like, you can only autograph this if you're an all-pro. He didn't say that. But I see Dak signing his Jordans, and I see Zach Martin signing his Jordans.

Amazing. Time and spoof. Yeah, I forget it. But it was awesome. They don't mind great dudes, but, you know, I do try to call you for cool stuff.

But whether it's cool, I've called you for some BS, you know, you always supported. So I'd love to just hear your perspective on what you've watched. Obviously my life's changed, but you've still been like super supportive to a degree that people don't know. Because you've got this awesome technology career, and I'm over here doing this thing.

But if I call you, you're there. So thank you for that. But floor is yours. I, yeah, I mean, I think it probably goes back to similar to what we were talking

It feels very natural.

“You know, if someone's taking the risks that you have to build something, one of the things”

I think where we're very different, personality wise is I'm a little bit more literal, and a little bit more like structured in the way I think you're more abstract, and you've got, you know, visions and big picture. And so a lot of times, while I may not be able to see where you're going, like I know that I can help you make traction, and if it's just showing up to an event, if it's helping

you cook, move stuff around, pack, load, whatever, like it's, you know, it makes me proud, makes my whole family proud, so it's not me, not just me, but yeah, it's fun. And being a part of the scene, something from, like, sometimes being Matt Pittman's co-pilot might be a little bit of a risky ride, might be a bit of a challenge, you don't necessarily

know which way the airplanes focus at the time, the first direction you're going to go,

but like, that's also kind of the cool side about it.

“The plane normally lands at a pretty cool destination.”

Yeah, like, I'm generally, you're going to come out of the airplane in Midland. Yeah, so, yeah. You take the scene a crew, and that's okay, I've come to appreciate and love that. So it's, no, it's, it's trust me, it's my, yeah, it's my pleasure to be able to do it. Glad I can help, certainly wouldn't have it any other way, because not just for you and

your family, but like, you know, like most people in and around that are kind of a meat-church adjacent or part of the business, like, it's, this is something cool.

This is something that, you know, you've had an idea and a vision of where this thing

can go, and again, we may not necessarily see it at the time, but like, it's a cool journey, it's a cool ride, like you're getting to kind of not only bring things to the Pittman family that may not have been an opportunity otherwise, but, you know, you're also bringing something, like, to society, you talked about, you don't really think you're an influencer, but you are, and you've influenced countless people.

Like, if I could, if I could, if I had a nickel for every time I'm in an airport in some random location, and I see somebody wearing a meat-church hat, or wearing a meat-church shirt, or if I'm wearing one, and then we strike up conversation, to me, any of the hard work, and anything I've helped you do, like, it shows that it's worth it, because like the joy they get out of, talking about watching your videos, or the time they met

you, or, you know, came to a festival and got to try your food, you know, like, to me, that's worth it, um, obviously helping you, and the family else, no brainer for me, but yeah, it's been, it's a wild ride, it's been a pleasure to be, kind of, front and center to see you get to happen. So there's, I can't imagine that you would have thought back then when we did the show, uh, which when we lost, by the way, we would drive 20 something

our own, we got ice den, crest view, Florida. I who knew that you'd get ice den, the

“Panhandle of Florida, but we did kind of lick our wounds for a while, never forget. You,”

you, you lose, and then you get stuck and Florida, yeah, it's real, I mean, yeah, can't make this up. Not only then, or even when I left my job, I don't, there's no way that I would doubt you could have imagined it would be what it is today. No, like, I would have bet money that it was going to be something pretty remarkable, but this, no, no, I don't, I don't think you, like, even as, as much of a, like, you know, realist and kind of visionary

who are about stuff, I don't, I don't, I don't think this was anything that you could imagine. I certainly certainly couldn't. And I think that's probably where, again, the contrasting personality styles, like going back to some of the competitions and even barbecue bedmasters. You know, I, I'm, I'm approaching in a much different way, and I think, you know, one of the things that I think's been great about our journeys, like, we see through, thanks

through different ways, and I'm, yeah, I'm, um, I'm a little bit more about, like, in the moment, focus on what we're doing. Um, you're very process driven. I'm, like, we're going to be exactly like, I need to know what's the time. Yes. And I'm like, follow me. We're good. Yeah. Yeah. So sometimes that was, uh, that, that's a whole different podcast to go into, like, some of our, button our heads at times and timing with needs and, and seasonings of,

like, wait, we just did this and we placed and these completely changing at the next week. Um, unbeknownst to me. Yeah. Um, but I was, yeah, it's been, it's been a hell of a ride that that whole pitmaster saying, like, you want to talk about, like, the ultimate redo, could we, could we run that back? Can we run that back, please? Like, we need a redo.

Well, I've never really gone live talking about that we had this, like, trash piece of meat. We,

your food in it, new and you can start cooking wherever in the middle of night. And we showed up to the

cook site, basically in the middle of night. It's pouring down rain, the gates lock, the security guard

is, like, Cuban and asleep in his car. And we couldn't get in, it costs us about an hour, granted, we could have got there earlier, we're watching the other teams cook. So, you know, we ran out of time, we knew it ran out of time. We couldn't get the meat tender. We had this, like,

“that's why I hate brisket flats or trash. I think that was, like, the ultimate overthinking”

scenario. I think we went in trying to be, yeah, surgical, like, I think similar to what you talk, like, we're, we're constantly kind of reinventing things. We're constantly, you take meticulous notes, you would kind of retro every event, you would take notes, what worked, what didn't work. And I think the difference was those teams went in there just to do the thing, they cooked. They just, free flowing, they just cooked. We went in there with, like, a meticulous game plan

that the minute we ran into something that we didn't plan for or couldn't control, we were done. We were shot. Yeah, shout out Josh, because if you're going to go back and watch this episode, funny moment, it really, it's a game show, technically. I say it's reality TV, but it is a game show. And you open the cooler. You don't know what's going to be in there. There were two meats in there. One piece was obviously a brisket flat. The other thing, we were the 13.

So they started out in the end with JD David's Meyer and, you know, my arms, like, what do you think that is? And I don't remember what he said. And then it went down to junior riots, you know, great friend of ours to this date. And junior rattles off of he thinks is, like, no. And then it gets to me. And I said, I mean, I look good on TV, but it was credit U, I said, it looks like a Vegas strip steak. And there's no way anyone here has ever heard of that. And they're like ding ding ding,

you win. And we look like heroes, because we knew what it was. And I'm sure these guys were like,

“what, how the hell does they know that? But the night before the only thing they had told us was”

they gave us some paperwork that had all the cuts to meet that it could be. And we're laying in our hotel room there's about 20, 25, 20, 25 different cuts. I thought I actually looked at it today. And you, in,

you looked at it and you go Vegas strip steak. What is that? And I was like, I never heard of that.

And they had told us that there was a new meat per veer. So that was in our head. And I was like, so I didn't know what it was. And it was, you know, it was a very educated guess, but it didn't make us look good. By the way, I brought a little prop. I'm going to show you from that show. But I think that's a good example of like, we were super analytical. We were, we were, we were very meticulous about details. And that was another aspect of. And I think that ended up biting us in

the end about how the process went, how the cooking ended up going. But it did pay off. At least we knew what was coming. Myron could let us win. But here, this is kind of cool. This is a shirt that I wore on the show. Well, sorry. It's one of I had to. And this is autographed by the three judges. So Tuffy, Mo and Myron, full circle, you know, to be friends with these guys. Especially, you know, especially with Tuffy. We're, we're good buddies. I've got to cook book coming out and

Tuffy agreed to write the forward for me. So, you know, I held on to this ever since. But kind of crazy.

“I never forget. They told, look at the old, this is our original logo. And the first tag on was”

on the seventh day, the Lord let the meat rest at 250. But we've, I think we're going to bring this back this year. We're going to do a little retro shirt. Yeah. So, let us know if you dig this. It's the throw that up somewhere. We're doing it. Find a spot to put the OG. A lot last question. I'm going to ask you. I think. So, we're talking about the past. One of, I think what, I've had this self-realization when they myself, like, when I grew up, I thought,

I'm a businessman. I'm analytical of finance degree. I'm, you know, the way my brain works. I'm like, process oriented. And, but now is, you know, I've a completely different life after I left corporate America. Like, I've come to this realization that no, I actually am creative. I mean, I was in, you know, I was a drummer in band. And so I've, I've a lot of music because, you know, a big love of mine. But I'll side of that. I was like, nope, on this process guy. One point,

I thought I want to be an attorney. But now I look at things. And I'm completely different. I'm like,

I'm a creator. And I'm a cook. I don't know. It's hard to describe what I am. People always ask

or you a cook. You would see, oh, you a entrepreneur, you know, all the above. But I don't know how you felt about me growing up. And like, we talked about what you thought I would be. But I personally feel like I'm way different today that I'm this creator and the, I'm the idea man. And that's not how I grew up. I grew up thinking, I'm the, I'm going to, you know, it's all hard work. But I'm going to be real process oriented and real structured. And now I'm like,

man, I, I just like to create. I just want to wake up and create. And, you know, whether it be food or it's just everything from seasoning to merch to food. That's why it's so fun for me. But I don't know if you ever thought I had this in me growing up. Yeah. I mean, I don't want to go as far as to say like when people move right, you move left. And so you were always able to kind of look

wasn't obvious to most people. But I think that, you know, there's something in that realm that I think helped set you apart and enable you to come up with ideas or turn something in that just seem like some innocuous thing that people do somewhere to like sell in candy store or, you know, taking random bite parks and turn into a bike where a lot of kids just see that as a junk pile.

“You saw it as an opportunity. And I think you're drive and you're hunger, the work ethic,”

your desire to like bring people together, talk with people, give people a product, give people an opportunity. I think it all just came together. And I think, you know, especially when social media came about, even though you were somewhat resistant to Facebook in the beginning, like it quickly turned and you saw that as a platform to be able to reach more people. So like the ideas and the thought that you had, I think that was a, you quickly saw that as a paved path. It was like, oh shit, this,

this could open up. I could take these, this kind of passion that's starting to form around cooking and, you know, turned into barbecue into something that where you can reach a lot more people. And I think it opened up that gift of gab channel for you. And yeah, I mean, I, again, didn't necessarily know what it would manifest itself into. But it was, it was very obvious from an early age that you would, you would find some creative way to, to sell somebody on something.

Yeah. Thankfully, it was for good. Well, I definitely pride myself on being different. I always

want to go different direction that you said in great amount of niche and niche. And when I came with this model, I was like, no one was doing this at the time. And now it's kind of more popular.

“But, um, and I think what people don't understand, my passion is teaching. Like, I'm, I do this”

because I want to teach people. You know, it's, it's a crowded market in 2026. You know, people are like, they just think you're making videos to make sales. A perspective of a lot of people that don't know this is like, well, he's making a cooking video to push his holy cow. We're good. I don't have to do that. But I'm passionate about teaching. And I got a customer base and wants to know how to use products. And it's fun. Feedbacks amazing. When, you know, when we walk around town, I mean,

particularly when we're in Florida, of all places, the absolute number one comment, even close is like, I'm making your turkey at Thanksgiving, which, you know, our families are very close. We,

you know, cook holiday meals together always. And we don't miss. And, you know, let's a big deal for

us. So, but anyway, um, you know, it's, again, I'm passionate about teaching, which is why I do it. So, well, you, you, you found a way to take. And I, you know, I'm not going to get into the, how to start a business 101. But as most people say, you know, you don't start a business to make money. You find something that you enjoy and that you know well. Yeah. You did it right. You, you started at the ground floor. Pound of the pavement went to, you know, whether it was competitions you entered

or like you noted competitions that you were just a part of. And just cooked. It wasn't about, oh, I want to make a million dollars tomorrow. Right. It wasn't, I want to start a business tomorrow. It was, you wanted to learn something. If this isn't obvious about that, Matt goes 180% into anything he does. There's a reason why he was an Iron Man. Hunting, doesn't, you know, go down the list. He, he immerses himself into it. This was the same thing. But like

you did it the right way. Um, you learned it. You learned the details. You learned in, in, in the,

“ins and outs of it. You asked a lot of questions. Um, there's a, you should tell some stories about shit. What”

shigging is in, uh, in the competition circles. And it was like, you, similar to like your story about your H, your, your H, your H, where you, you're like, actually, I'm going to turn this into a good thing. Instead of it being seen as shigging, when you were asking people questions, like you connected with people almost immediately and they would share anything with you. Yes. The same way today, like people, you know, if I have people call me the Adam chef to barbecue because I know how the best of the

best cook it, but they don't see me as a threat. Like I can call my buddy Leonard in Houston, truth barbecue. And I'm like, hey, man, how are you doing this? No, tell me. I'm not trying to plaster on the news. It's because I'm coming from an educational perspective, uh, which that's been neat. It's about relationships. You said that networking earlier, and it can be a grimy word, but

you know, I teach my kids like relationships are most important thing in life. Because your next

relationship, boyfriend, girlfriend, your next job opportunity will come from when they're in your network. And like, I just got like the most amazing friends. Uh, we try to pay it forward with small businesses and whatnot. But, um, I mean, the barbecue community is just a big family. So it's it's been good. There's lots of good people, lots of good customers, lots of good peers, so I've been lucky. There's a lot of drama to barbecue, which is wild, but we won't, we'll save that for another time.

Yeah, I mean, you, you, you hit the nail in the head. I think we, we probably are trying to instilling our kids. I can, I can definitely tell you it's something I try to mentor a lot of

parts what's going to happen. Yeah, I find out who, who you need to get connected with, whether it's another executive appear within the business. And yeah, you translated that from corporate America to barbecue and they played out pretty well. Well, thank you so much for coming. Like I said, you've been the pick forever. You were the number one draft pick. So I appreciate, which means I got to dial up a cool opportunity for you coming up. I do have some stuff up my sleeve.

But you're, you were number one. So well, draft pick. I, I can't tell you how much I appreciate

“you guys consider me the first one. Like I think it was really cool to do the origin story and us”

have a conversation about this. I'm sure they will start to get a lot more interesting as you get more guests on, but now like my honor could not be more proud of what you've done here. Appreciate it. It is something that I don't think I can overstate how, how proud I am and how much it's a fund this has been. I appreciate I should in the beginning the lack of hair on your head maybe from the stress that I've called. So I apologize if that was, look, I've been telling everybody

for years. I, I keep it short by choice. Now you're, you're ruining my, you're ruining my cover. All right. Well, thank you for being here. Appreciate it. It's older brother. I usually say he's my older brother, but I thought I'd be honest in this conversation. Stay tuned. A little word from our sponsor and I'm going to be back to answer some of your questions. Hail Mary. This Southwestern Barbecue Seasoning will definitely elevate your grilling and barbecue

game. It's our official tailgating season. Bursing with savory flavors, Hail Mary is unlike any other season in our arsenal and the perfect addition to your game day strand. So whether you're at a tailgate or watching football at home or just cooking in the backyard, we hope you enjoy this season as much as we. Well, here's the mailbox section of our podcast. So we thought every time we record one of these, we would answer your questions. So since this is new,

you don't know where to put them. What we're doing is we're answering questions that you have left on our various YouTube videos or in the meat church congregation or Facebook group of

“500 plus thousands. So in by the way, if you want to ask me questions, you can leave those in those places.”

So if you're watching this on YouTube, you can drop them below. If you are listening to the podcast, then you can drop them in our Facebook group and that we have folks that watch those and we'll

try to answer those when we can. So first question, if you only have two to three hours to smoke

something, what are you making? That's a pretty quick time to smoke. I mean, you can get things like pork belly burnings done and things like that, jalapeno poppers, you're not getting any big cuts done. You can make a pork steak, which is a really underrated kind of delicious thing to make. But usually when I'm short on time, I'm doing hot and fast grilling. So not to like go around your question. But my absolute go to is I have a Mexican meat market on my street and I go there

and I buy their marinated cuts or if she's going to regular grocery store, you know, I'm buying outside skirt or something like that. My go-to is to do hot and fast fajitas. So I'm often grilling either a serving flap. I'm an outside skirt. I grill a lot of vegetables. So if I'm making, you know, recently I did a salsa verde with fajitas. I like to grow corn to do different things with a low-tay. But firing up, my meal skill y'all contour your any charcoal grill. I've got

custom one-off stuff that I grill on and just doing hot and fast grilling. More times than none is my go-to, especially for like a week-night family style mill. So speaking of charcoal, we've got lots of questions about this. So the team thought it made sense, answer this one. Do you make your own charcoal or is it rebranded from an existing brand? Yes, we are manufacturing it. It is not an existing brand. If we were buying from another brand and simply white labeling or

changing the label, it would cost our consumers a lot more money. Our charcoal is made in Mexico.

There was an existing factory that has amazing capabilities. They have manufactured for other brands

that you would know. And we took advantage of that capacity. We went in and we engineered our own unique kind of rustic, classic rustic style pillow bricket as far as the brickets go with a nice and in and a sea on there. We actually worked on a rectangle for a while and I didn't like the way that held together and we were kind of afraid of how it would burn. But, you know, charcoal farmers, they burn down wood, bring that to charcoal factories and then what happens

“is they filter out the smaller pieces. That is what is made in a bricket. So that's why”

our brickets are 100% hardwood. They're fine to burn in a kimono grill. The bigger pieces are sold as lump. So both a lump and charcoal brickets again are 100% hardwood. We developed these in

conjunction with ACE hardware, amazing partner of ours. And really the reason we did it is you

guys crush a sweet are the largest provider of seasoning there. So it's really serving our customers

Meachers barbecue supply in scenic downtown walks of hatchy Texas. Our meat church pellets in the future.

“Well, great question. We actually have had pellets for a while. So we developed a pellet with”

trigger years ago. It was a limited edition pellet and it sold so well that they wanted to make

it a full-time product. I actually want to make it a full-time product. And they agreed with that.

And the pellet is really special to me. As you heard in this podcast, I was born in what I will

“call the Deep South. So barbecue there was usually smoked with Hickory and that's what my grandfather's”

farm was covered up in. And then here in Texas, I cook a central Texas Albarbecue which is made with post oak. So my pellets are a mix of oak and hickory. It's a meat church blend. It's been wildly

popular. It's a great all-purpose. But great news. I've actually come out with a second flavor. We announced

in March at the ACE Hardware Show in Louisville, Kentucky, a second pellet. So we're coming out with a pecan slash cherry blend, which would be a little lighter smoke. Actually gives you a great color, particularly on pork. So I'm super excited about that. You guys reaction to our pellets as

“why we had to launch a second. Also launching a secret barbecue sauce while we're on the top of”

things that we're doing. Something coming out in May, sizzling salvation, going to be super delicious. It's my sweet heat sauce. So very excited for you guys to try that. Well we appreciate you guys being here just like we say on our Wednesday cooking show that we release every Wednesday at 10 a.m. Thanks for being here. If you liked this, please like and subscribe. Tell your friends about the new meat church podcast. We really appreciate you guys watching or listening to episode one. We have a lot

of killer guest lined up. I'm describing this as a guest driven podcast. So make sure you turn on your notifications because I've got a lot of celebrity stacked up. To bring you guys, a lot of barbecue friends are going to be bringing you tips and tricks. We're really excited about this. I'll see you guys next time.