Send in Questions to ask Matt!

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.

Send in Questions to ask Matt!

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.

Send in Questions to ask Matt!

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.