Damon Hargrove

IN THE KITCHEN WITH DAMON HARGROVE

Tell us about yourself:

Hey, I’m Damon, the guy behind @MeatGodEats, where fire meets flavor and BBQ is always king. I’m all about celebrating the primal joy of cooking meat, especially over an open flame. Whether it’s a perfectly charred ribeye or a low and slow smoked brisket, I love sharing that experience with people and showing them how to eat well and cook boldly.

How did you get involved in cooking?

I actually started out working in an Italian restaurant back in high school. That’s where I first got a taste of what a real kitchen feels like, fast paced, creative, and all about flavor. I picked up a ton there, but it wasn’t until I started grilling that I truly fell in love with cooking. There’s something about the smoke, the fire, and the simplicity that just clicks with me.

Describe your cooking style:

My style is bold, rustic, and all about the meat. I like to keep things simple but packed with flavor. Big sears, long smokes, and just the right seasoning to let the meat speak for itself. If there’s fire involved, that’s where you’ll find me.

How did you learn about grass-fed meats?

Honestly, I hadn’t tried grass fed beef until I got my first box from US Wellness Meats. That first bite changed the game for me. The flavor was richer, the texture was cleaner, and it even felt better to eat. Since then, grass fed has been a staple in my kitchen.

What is your favorite recipe featuring grass-fed meat?

Low and slow smoked brisket. I take my time with it, season it simply with salt, pepper, and a little garlic powder, then smoke it for hours until it’s buttery and tender. Grass fed brisket has a deeper flavor that really shines in the long cook. When you slice it just right, it practically melts in your mouth.

You’re stranded on a desert island. Luckily, you’re stranded with your top five ingredients and one must-have kitchen tool:

If I’m stuck on an island, i want freshly cracked pepper, sea salt, whole garlic cloves , fresh rosemary, and a good olive oil. And you better believe I’m bringing my cast iron skillet. That thing can do it all.

Best cooking secret, tip, or piece of advice you’ve learned:

Let your meat rest. People rush that part, but it’s just as important as the cook itself. Resting helps the juices settle and gives you better texture. Also, don’t crowd your pan. Give everything room to breathe.

What’s your favorite quote or song for culinary inspiration?

“Fire is the most tolerable third party in the kitchen.” That one always stuck with me. And when I’m grilling, nothing gets the energy going like Kickstart My Heart by Mötley Crüe.

Anything else you want to share?

Cooking is a mix of confidence and curiosity. Don’t be afraid to mess up. That’s where the real learning happens. If the fire’s hot and the ingredients are good, you’re already halfway there.

Damon’s social media links:

Instagram: @MeatGodEats
YouTube: MeatGodEats

Enter To Win!

Enter to Win our November 2025 Smokin’ Meats Giveaway for a chance to win $175 bundle of delicious & nutritious grass-fed and pastured meats. Contest runs from November 1 – November 12, 2025.