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Matt Galasso


How long have you been cooking? 

Cooking and grilling since i was a teen and smoking for 5 years. I cook on a Big Green Egg now and use it for all its versatility. I've done it all from smoking an alligator to baking bread and everything in between.

How did you get interested or introduced to cooking?

My mother was born in Italy and is a fantastic cook. Growing up, my friends always loved eating over our house. I share that affinity of loving to bring people together with food but I found that the outdoor setting with groups of friends and family is what really appealed to me. The art of smoking meat really drew me in. The process, the time, the care, the aromas, and the techniques really got me interested in BBQ. It's a great way to bring people together.

What is your best food memory? 

The smell of sauce on a Sunday. A close second is the day I took delivery of my Big Green Egg!

What is your favorite PS Product and why? 

It's hard to hammer down one but if I had to choose I'd say jackpot Carolina gold as it pairs well with any other rub and gives that extra pop in flavor and appearance!

What would you want to have as your last meal?

A tomahawk ribeye cooked rare with a nice crust. Served with a lobster tail and creamed spinach.

What dish/meal do you make on repeat?

Spatchcock chicken. It's quick, easy, delicious, and versatile. Great for any night of the week and you can get creative with seasonings.

"Jackpot Carolina gold pairs well with any other rub and gives that extra pop in flavor and appearance!"

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