Ep. #2 - Kevin VanDam On Bass Fishing BBQ And Bourbon

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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.

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