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A two-week Canada trip sounds simple until you’re four hours north of Edmonton with no cell service, a truck dashboard in kilometers, and a bear stand that feels close enough to hear every breath. Matt walks through the full Alberta black bear hunt from camp logistics to the ethics of targeting mature boars, including how baiting setups help you identify a bear clearly and avoid shooting a sow with cubs. Christian Brewer joins with questions, jokes, and the kind of real family banter that makes the stories land, especially once the bourbon gets poured.

Then we get into the part most people debate but few actually do: turning wild game into food you’re proud to serve. We talk bear meat misconceptions and beyond and the specific methods of cooking that make it shine, including Jen Rivet’s smoked and braised bear ham that eats like pulled pork. Then, Matt breaks down our new recipe video, bear guisada, with extra tips on the seasoning, browning, simmer time, and why it tastes closer to beef than anyone expects.

The second half shifts to British Columbia and the West Coast Fishing Club at Langara Island in Haida Gwaii, that Christian was lucky enough to go on. We relive salmon trolling with barbless hooks, deep-water halibut battles, ugly-but-amazing ling cod, and the lodge experience that somehow delivers five-star meals in the middle of nowhere. You’ll also hear about Matt's experience cooking brisket on Traegers on a remote island, a fish-and-chips batter mistake we will never forget, and the perfect last-day fishing doubleheader that ends the trip.

If you enjoy hunting stories, fishing tactics, wild game cooking, BBQ technique, and practical recipes you can actually use, subscribe, share this with a buddy, and leave a rating and review.

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Super Bowl MVP. Eight-time Pro Bowler. And the owner of an organic, pasture-raised chicken company that’s trying to raise the standard for how poultry is grown. Von Miller joins us for a conversation that feels like Texas in the best way: honest, curious, and centered on family, food, and doing the work.

We talk about why his kids are his biggest accomplishment, how Texas A&M shaped his path, and how a poultry science class quietly became the foundation for Greener Pastures Chicken. Von breaks down what “pasture-raised” really means on their farms, including mobile coops that move every day so the birds get new grass, sunlight, and natural forage. If you care about traceability, regenerative farming, and buying better chicken without guesswork, you’ll leave with a clear picture of what to look for and why it matters.

From the kitchen, we get into how we cooked his birds and why simple BBQ done right wins: brining, seasoning, steady heat, and a glaze that doesn’t cover up the meat. Then we pivot into football life, including the mindset behind his Super Bowl MVP performance, what it was like stepping onto Dancing With The Stars at the peak of his career, and why being a great teammate is a legacy he takes personally. We wrap with hunting and fishing stories and a few Dallas-area shoutouts that any outdoors person will appreciate.

If you enjoy real talk with practical takeaways on BBQ, organic chicken, and elite performance, subscribe, share this with a friend, and leave us a review so more people can find the show.

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A billion streams is a flex, but it doesn’t explain how you get there, or what it costs to keep it going. We’re hanging with Cleto Cordero of Flatland Cavalry to talk about the real build: traveling the country, earning fans one show at a time, and turning a garage dream into a worldwide Texas country music career that’s now reaching places like Australia and New Zealand.

Cleto walks me through the moments that shaped him: getting a guitar at 14, learning to play during Lent when the TVs got unplugged, and writing a song in high school that made people cry and kickstarted what he wanted to do with his life. We dig into the craft of songwriting, how a song has only a few minutes of “real estate,” and why the studio version of a track can involve different musicians, different parts, and a whole lot of humility in service of the song.

Then we bring it back to what we do at Meat Church: food, family, and the stories that happen around the table. We talk comfort food, Cleto’s love of cooking from his mom’s kitchen, and why chile verde is the kind of Southwestern classic that brings people together fast. We also pour some serious bourbon, including Blanton’s Straight From The Barrel, plus a wild story about playing music inside Buffalo Trace’s iconic Warehouse C.

If you’re into BBQ, we also relive a brisket disaster that literally caught fire, get honest about smoker choices, and talk about what it means to keep your heart in your work when the dream job starts feeling like work. Subscribe, share this with a friend who loves Texas country and barbecue, and leave a review so more people can find the show.

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An eight-pound bass on the first stop is a pretty good way to start a friendship trip, but the real win is what happens after the rods go down. I’m Matt Pittman from Meat Church, and I’m joined by my buddy Kevin VanDam, one of the most accomplished pros in bass fishing history. We talk about what it’s like to chase excellence for decades, then “change jobs” into the nonstop world of TV, YouTube, and social media without losing the joy that made you start in the first place.

Kevin walks through how he got hooked early, what tournament life demands from your calendar and your family, and why bass fishing still feels like a puzzle even after a Hall of Fame career. We get into Texas bass fishing conditions, how cold fronts and spawn timing can shut fish down, and why accuracy with a baitcaster matters when the windows are tight and the cover is thick. If you love fishing education, outdoor skills, and the mindset behind high performance, you’ll get plenty to take back to the water.

Then we pivot into the other part of our overlap: barbecue, grilling, and bourbon. We taste a standout pour, talk Buffalo Trace barrel picks, and dig into practical outdoor cooking ideas like pellet grill temperature control, managing smoke levels, and reverse sear for steaks and tenderloin. We even swap stories about unforgettable meals like Kuby’s sausage and steaks, because food and fishing are really just two ways to make the same thing: memories with people you want to be around.

Subscribe for more conversations at the intersection of fishing, barbecue, bourbon, and the outdoors, and if this one hits home, share it with a friend and leave a quick review.

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A brand like Meat Church doesn’t come from a logo or a marketing plan. It comes from reps, risk, and the kind of family stories that shaped how we work and why we cook. For the very first Meat Church Podcast, I sit down with my brother Josh Pittman to trace the real origin story, from our blue-collar roots in the South to the moment barbecue stopped being “something I do” and became the thing I built my life around.

We talk about where our work ethic comes from, why our grandmothers’ from-scratch cooking still influences everything we make, and what it looked like behind the scenes when I left a stable corporate career with four kids and real responsibilities. Josh shares his honest perspective on watching the business grow, how our personalities clash and complement each other, and why focus and consistency matter when you’re trying to turn a side hustle into a real company.

Then we get into the fun details: early BBQ competitions, the tweet that sparked the name “Meat Church,” the Barbecue Pitmasters tryout that went viral, and the scramble to bottle our first rubs so they could show up on TV. We wrap with a mailbag Q&A packed with practical barbecue talk, including what to cook when you’re short on time, how our charcoal is made, and what’s coming next with pellets and sauce.

If you enjoy barbecue stories, Texas barbecue, entrepreneurship, and real behind-the-scenes lessons, subscribe to the Meat Church Podcast, share this with a friend, and leave us a review with the guest you want us to bring on next.