Where do I even start? I’ve been in the food and hospitality world basically my whole life — from washing dishes at a neighborhood bar and grill to working in restaurants and hotels all over. With a mom from Kentucky and a dad from Texas, I grew up around seriously good Southern flavours. Mom could cook circles around most chefs, so yeah… we were spoiled.

Dave’s Meat Pit kicked off during Covid. The government shut down my day job, so on my way home that day we got the news, I made three very important stops where I:

• Bought a smoker

• Bought enough meat to feed a small army

• Bought a respectable amount of beer (obviously)

That’s when the obsession began, and eventually turned into a business. Since then, I’ve slung breakfast tacos in parking lots, catered some damn good BBQ to folks, and worked like crazy to get my sauces and rubs onto shelves and into pantries.

My goal? Food that’s balanced, affordable, and actually enjoyable. I’m not making hot sauce just to melt faces — flavour first, heat second. My spices are built to make meat taste like its best self without all the fuss.

If you’ve tried anything I make — thank you. Seriously. I hope every bottle and jar adds a little joy to your plate.

TL;DR: I like meat. I cook meat. I make tasty stuff to put on food. Please keep eating my sauce.