The Story
One-man operation out of Springville, Utah. Backyard roots, real pit smokes, and a simple goal: get great BBQ into your freezer.
How It Started
It started with a TV obsession. Watching BBQ Pitmasters on Discovery Channel planted the seed — but it was Covid that finally gave Matt the time to pursue it. Cooking for friends and family turned into requests to pay for it, which led to catering orders, then events: weddings, family reunions, rodeos. Eventually, frozen drops. The journey has been great.
The Craft
Pulled pork and brisket are the heart of the menu — cooked over cherry, oak, and pecan on a Traeger Ironwood 885 or an Ol' Hickory CTO. Most cooks run 12–14 hours. The recipe matters more than the method, and if time allows, it's cooked a full day ahead. No rushing it.
Why Drops?
The drop model exists because of freshness. Every batch is smoked to order — no standing freezer inventory, no leftovers from last month's cook. When a drop opens, the smoke schedule, capacity, and pickup windows are already planned. When it closes, prep for the next one begins. Pickups run out of Utah County (Orem), Salt Lake County (Sandy), and Cache Valley (Preston, ID).
Reheating
Everything ships vacuum-sealed and fully pre-cooked. In a hurry? Thaw and eat. For the closest-to-fresh-from-the-pit result, reheat by boiling in the bag — it comes out nearly as good as the day it left the smoker.
The Pitmaster
Matt Gregory grew up in Preston, Idaho and moved to Salt Lake City in 2017 to start a career in software — first QA, now development. He's called Utah County home since 2018, alongside his wife Becky, whose support has been the backbone of every cook. The long-term goal: make BBQ the main gig and let software become the side hustle.