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All Things Owensboro
All Things Owensboro is a podcast built around the table.
We sit down with people from all walks of life to share real stories, honest journeys, and the moments that shape who we are. Some conversations are about work, some about struggle, some about joy, and sometimes faith shows up along the way.
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Join host Brad Winter (a professional of nothing, but a fan of great conversation) as we uncover the stories that make Owensboro anything but ordinary.
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All Things Owensboro
From Nurse To Kitchen Storyteller
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What happens when a 20-year Cardiac Cath Lab nurse swaps scrubs for a skillet and turns comfort food into a community? We invite Matt “Cooker of Deliciousness” Ramsey to share how a life of service found a new home at the stove, why staying rooted in Owensboro keeps him honest, and how authenticity can outlast any algorithm.
Matt walks us through the early spark—buying a Weber kettle, learning by trial and error, and discovering that simple, satisfying meals create real connection. He breaks down the barbecue spectrum with clarity: the convenience of pellet grills, the steady versatility of ceramic cookers, and the unmatched smoke of a stick burner when you’ve got time to babysit brisket. We trade practical tips on seasoning, temperature control, and keeping weeknight recipes approachable for busy families who want big flavor without fuss.
Beyond the food, Matt opens up about building a loyal audience while weathering internet trolls with a thick skin and a little humor. He shares why he’s showing more of his day-to-day life—bass fishing, future field-to-table hunts, and candid kitchen moments—to strengthen real bonds in an AI-saturated feed. We dig into his local heartbeat: supporting Apollo and Union County athletics, quietly backing charities, and using a growing platform to give more than he takes. There’s also a look at content strategy, SEO, and the honest grind behind making creative work sustainable without losing your soul.
If you’re a home cook, a creator, or someone who believes small-town stories still matter, you’ll find something to savor here—smoke, spice, and a lot of heart. Subscribe for more conversations like this, share it with a friend who loves barbecue, and leave a quick review to help others discover the show. What grill are you riding with this year?
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I was a nurse for 20 years and then I was blessed to be able to do this as a career. Oh, okay. So, like, it's been such a blessing, and I feel like if I don't do something to give back, then it was a waste.
SPEAKER_02:What's up, everyone, and welcome back to All Things Owensboro. I'm your host, Brad Winter, and today's episode is one of those conversations that reminds you why local stories still matter, even in a world driven by algorithms and scroll speeds. Today's guest is Matt Ramsey, better known online as Cooker of Deliciousness. If you ever stopped mid-scroll because a pan was sizzling, a brisket was smoking, or a bowl of mac and cheese just looked too good to be legal, chances are you've seen his work. Matt is a husband, a dad, and a longtime nurse who spent over two decades helping people in the Cardiac Cath Lab. Now he's a full-time content creator, turning everyday comfort food into millions of views, all while staying grounded right here in Owensboro, Kentucky. And what makes this story special isn't just the follower account or the brand yields, it's the heart behind it. Matt talks openly about authenticity, staying connected to your roots, serving your family well, and not losing yourself in the noise of social media. We talk food, faith, family, barbecue, controls on the internet, giving back, and what it really means to build something meaningful without forgetting where you came from. So, whether you're a creator, a dreamer, or just someone who loves a good story, this episode is for you. Hey guys, welcome back to All Things Owens for. I have a special guest today. I know I say every week, but this guy was suggested to me through Gage Logson, so thank you, Gage. He's a football player at Apollo that I've gotten to know over the last four years. He's a senior this year, and it's been really fun getting to know Gage. But he mentioned Cooker of Deliciousness. I looked him up and uh I was like, I like food, and uh so this should be a no-brainer. And so yeah, so I got Matt Ramsey on for today, Cooker of Deliciousness. He's on all the social platforms. Uh he's a nurse, he's a dad, he's a husband, he's a kitchen storyteller, uh, who turns everyday meals into social media sensations. And you get it, you do it right here in Owensboro, Kentucky, which I think is cool. And so, Matt, thanks for coming on, man.
SPEAKER_00:Hey, I really appreciate you having me.
SPEAKER_02:Yes, sir. Yeah, so let's go right into it. You know, like you are you born and raised in Owensboro?
SPEAKER_00:Uh no, I actually grew up in Hancock County. Grew up in Hawesville.
SPEAKER_02:Okay, well, that was close enough.
SPEAKER_00:Yeah, yeah, yeah. I moved to Owensboro in around 2000, 2001, been ever since.
SPEAKER_02:Okay, gotcha. So, yeah, you've been here probably longer than you've got Hancock. Yeah, so what makes for you like what makes Owensboro Owensboro?
SPEAKER_00:It's funny because it's Owensboro's not a big city, but whenever I was growing up in Hawesville, we considered Owensboro the big city. So it's like uh it's big enough that we have some great amenities, but it still has that small town feel, and I really like that.
SPEAKER_02:Yeah, no, it's good. I've been to Hawtsville a few times, but for Jeffrey's Cliffs.
SPEAKER_00:Yeah, close to where my parents live.
SPEAKER_02:So I love I love that little area. If you haven't been there before, I suggest go check it out if the hike. So so Matt, you obviously, like I said earlier, your nurse, your dad, you're you're a little bit of everything. Yeah. And so I usually say this for the end of the podcast questions, but why not ask it right now? And so, you know, at the end of the day, uh, it's more of a morbid question, but you know, that dash, when people look at your your tombstone or whatever, whatever happens to you, you know, they there's there's life that happens in between those dates. Yeah. And so what kind of legacy do you hope to leave behind for your kids, your grandkids, Owensboro?
SPEAKER_00:Well, I mean, to be honest with you, like I said, I was a nurse for 20 years and then I was blessed to be able to do this as a career. Oh, okay. So, like, it's been such a blessing, and I feel like if I don't do something to give back, then it was a waste. So I hope the legacy that is that I was a good person and that I tried to help people with what I was able to accomplish.
SPEAKER_02:Yeah, that's awesome. And so so you said full-time, just out of curiosity, like when did it become a full time for you?
SPEAKER_00:So social media started December of 2020, and then I went full-time August of 2023.
SPEAKER_02:Oh, wow, okay.
SPEAKER_00:I got hospital for 22 years at that point.
SPEAKER_02:Okay, gotcha. So you're you're all it's all all social media.
SPEAKER_00:All social media.
SPEAKER_02:In fact, if you don't know how to reach out to his agent in uh California, they get a whole mat. So that's how you know they're a big deal.
SPEAKER_00:No, no, that's that's just the way she likes the email setup. Oh, okay, gotcha. Definitely not a big deal.
SPEAKER_02:That works too. So, you know, you you obviously were a nurse for 22 years at Owensboro Health, but your passion is really cooking, and that really comes down on your social media. You know, that's what your social media is about. Yeah. Um, there's also some other fun things you like to throw in there. Uh, but how do these roles of maybe being a nurse for 20 years and also now cooking is your passion, but it's also your career, I would say. Yeah. Um, and so like how do they influence each other in your content and community?
SPEAKER_00:Well, I'm obviously more of a comfort food cook, which really, you know, I was a cardiac catholic nurse, so I fixed heart attacks for a living. Oh, okay. Especially, you know, like I probably should cook more healthy recipes, but but it's not a good thing.
SPEAKER_02:Yeah, that mac and cheese wasn't what's good the other day. Yeah, I appreciate that.
SPEAKER_00:Yeah, yeah. So I need to, and I want to start doing some more healthy recipes, but okay. Comfort food is what I enjoy cooking, and I love that like cooking brings people together, so I like cooking for my friends and my family and just seeing a smile on their face after I cook something they enjoy.
SPEAKER_02:Got you guys. So, comfort food right now could be healthier in the in the future. I like comfy food. Comfort food, I should uh probably do more healthy food too, but it, you know, it is what it is. Comfort food's good for a reason. All right. Well, your Facebook page shows that you have a large following of engagement. And it's again, you started in 2020, became full-time in 2023. You need to have that large following in order to do that. Um, and so what's one surprise you've encountered from your followers that you didn't expect when you started in 2020?
SPEAKER_00:Uh well, it's kind of two, like you have some fiercely loyal followers.
SPEAKER_01:Okay.
SPEAKER_00:And then you're also with social media, it's just the state of the world now. You're gonna have trolls in the comments that are like trying to put down every little and nitpick everything you do, but then a lot of times your loyal followers will be there to back you up and they're right back at them and like you know. So uh uh yeah, it's uh it's like you grow like a base of like really loyal followers, and I truly appreciate them.
SPEAKER_02:Yeah, and talking about followers, do you have I know like here I've been trying to get our followers to be called the Blue Bridge Crew. Yeah, I don't know if it's gonna stick, we'll see. But do you have any like nickname for your followers or is it just no, not really? I didn't know if it was like Army of Deliciousness or something like that.
SPEAKER_00:No, I've never I've never even thought about it.
SPEAKER_02:Oh it's something to think about. Um, you know, all right. Well you stay connected with your audience in Owensboro, but you also have an audience obviously through social media that goes beyond Owensboro. And so how do you stay true to your roots? So Owensboro, Hawtsville, how does that how do you stay true to that?
SPEAKER_00:I try to I try to do things locally, like to support like local like sports teams or charities and things like that. And that's something I'm really gonna focus on next year. I haven't discussed it with the charity, but there's a particular charity that I really want to focus on helping next year. Okay. So that's something I'm gonna and try to, you know, just you got I I just I get a lot of support locally and I really appreciate it, and I want to get back locally.
SPEAKER_02:Yeah, so uh so you say sports teams, you what do you which sports teams have you?
SPEAKER_00:Uh like so my daughter goes to Apollo, so I try to support the cheer team. My neighbors go to play baseball at Apollo, so so I try to support the baseball team. And then my son wrestles at Union County. Uh so I support them as well.
SPEAKER_02:Okay. Looking for a place to get active, connect with others, and have fun as a family? Then come check out the rec at FBC Owensboro. From open gym and a weight room to upward sports and community events, there's something for everyone. Memberships are super affordable, just$2 a day,$10 a month, or$60 a year. And get this, families, you only pay$120 max for the entire family for the whole year. And if you're a senior, college student, or one of our city heroes, like a teacher, first responder, or healthcare worker, you get a discount too. The rec is more than a gym, it's a place to belong. It's cool that you supportive Apollo cheer. And of course, I work for the football, I work for the football team. I'm gonna pay, but I'm there with the football team as a character coach. Um, and so I'm always appreciative of what the cheerleaders do. Yeah, uh, they're always supportive of Coach Edge, always thank something after the game, which I think is cool. And then go to Union County Braves. So, you know, like you know, that's cool that he gets to wrestle there. They have a great program there. I know, I know Apollo's up and coming, uh, but Union County is good as well. They're hysterically known for wrestling, and so that's cool. Um, you know, you started cooking seriously around 2009. So not that you didn't cook beforehand, but you really got into cooking in 2009. So, what did that journey teach you that carried you in that what you do now on your social media post?
SPEAKER_00:Um, to be honest with you, I really didn't cook before 2009. I was born frozen pizza and dry chicken breast kind of guy. Okay. And then we moved into the house that we we live currently in 2010, and I bought a Weber Kettle Grill.
SPEAKER_01:Okay.
SPEAKER_00:And I guess I was, let's see, I was 30 years old at that point. And like what the point where you start liking the grilled meat or get into World War II history. Well, I kind of like both, but I started I started grilling and I just gained an interest, and then it kind of grew from there, and I just kept cooking, kept cooking. And then once I started doing it on social media, it really made me like immerse myself into trying to get better. And I'm not even remotely close to a chef. I'm like, I'm like the Timu version of a first day culinary student, but but I am much better than I was five years ago and I'm learning every day. I'll never be a know at all. There's I can people give me like suggestions in the comments all the time that help improve what I'm doing, and I appreciate that.
SPEAKER_02:And I know you say you do comfort food, but obviously you started out on the grill. Yeah, you go back to that.
SPEAKER_00:I do a lot of barbecue. Okay. So yeah, so I uh actually work with two grill companies. Okay. Uh I work with RecTech Pellet Grills and I work with Primo Ceramic Grills. Okay. And love both. They're both great, great companies to work with. And uh yeah, I like barbecue is what I love doing. I'm not the best at it, but I I love cooking barbecue. Okay. Uh it's just, you know, it's Kentucky weather, you might be 30 degrees outside or it might be 110. So it's like you really have to like kind of space out when you're doing it, depending on what you're cooking. But yeah, I love cooking barbecue.
SPEAKER_02:Well, so going into barbecue, I know this is a little off subject, but you said you had a pellet and a ceramic. Not to put the the brand to it, but just smoke style. But how do you like to do that?
SPEAKER_00:Well, I I think I also have a stick burner that my cousin built, and it's huge, and it is it is my favorite thing to cook on.
SPEAKER_02:Okay.
SPEAKER_00:But it is also the most labor-intensive.
SPEAKER_02:So that's what I was thinking, yeah.
SPEAKER_00:Yeah, yeah. So if I'm that's if I'm cooking briskets, I'm babysitting them all night, which you know makes for I'm 45 years old, so it makes for a rough next day. That's what I love about the pellet grill. It's super convenient. You don't get the smoke flavor, and you'll get the traditionalists that you know kind of make fun of that or whatever. But a lot of people just want to have good food in an easy way. They don't care about getting super involved with like the stick burner cooking and stuff. The ceramic grill is kind of in between, like you have to get it going. But once you get it locked in on temp, it stays very consistent and it's it'll work as a grill as well, so it's super versatile. Primo has a lot of accessories, so I can get like a rotisserie basket, I can get a grill, all kinds of stuff. So I really enjoy cooking on it. It is it is a lot of fun to cook on. Yeah. Um, I probably use the Rectex the most just because they're the most convenient. Yeah. And life is busy.
SPEAKER_02:Yeah, like you said, I mean, you just put it in there, everything's on the phone now. It makes it a lot easier. Yeah, I have a charcoal grill. Yeah. And it's a Weber. Yeah, love. So maybe one day I'll call I'll be close to what you got going on. But it is charcoal is difficult. And so like I'll do wings and I'll do burgers and I'll do drumsticks, but I've tried to stay away from the expensive meat because I'm like, I don't want to ruin a nine-dollar piece of meat. I feel you. Uh so pellet grill, eventually I'll move over there just so I can actually cook brisket.
SPEAKER_00:Hey, I still have a Weber kettle. Oh, do you? I love it. Like, I still cook on it, but they they don't pay the bills, so I don't use them as much. I like yeah, I take try to take care of the brains that are taking care of it.
SPEAKER_02:Yeah, so I that totally makes sense. So, well, you know, we could probably talk barbecue all day long. Uh, you know, talking about social media. Okay. So we talked a little bit about this before we came on to record, just how things are changing rapidly. I mean, it's just how it is with technology. And so, how do you say, how do you balance authenticity, like just you in the kitchen with the demands of content creation?
SPEAKER_00:Well, it's something that I'm really trying to focus on now. Like with AI coming into the picture, I personally think that in a few years, the only way content creators are gonna survive is if they have an authentic connection to their audience. So that's something I'm trying to become more personable and talk to the camera more and let the audience kind of connect to me as opposed to just my recipes. So it's something I'm working on, it's a work in progress. The algorithm always dislikes it initially whenever you try something new. So it's it's gonna be a grind for a little while, but it's something I've been putting some focus into lately.
SPEAKER_02:Yeah, it'll pay off. Like you said, like it'll be a grind for a little ball, but you know, it is nice to see a person's face and have them actually talk to you. Right. Instead of just having the ingredients, like you said. Uh, you know, when it comes to followers, you like you said, you get the trolls, you get the guys who are gonna be fiercely defending you, and that totally feels good, but you're gonna have those trolls sometimes. So, what what comment message or share has stuck with you the longest and why?
SPEAKER_00:The ones that stick with you the most are always the negative ones, and there's a lot of them. Like I the the one that really sticks out the most, and it and it just cracks me up. And I didn't like I don't I have thick skin, I was a nurse for 20 years. Like, you're you're not gonna hurt my feelings in this. Someone once wish told me they they wished death upon me because of a spaghetti dish that I made, and uh I thought that was a little little uh much, but uh did they give you even a reason why? No, no, no. They just literally it just literally said, I hope you pass away. Wow. And I was like, I was like, I appreciate it.
SPEAKER_02:I feel like with those, you just get you can't do anything but just like laugh. Yeah, I mean, not that you should, but like you just kind of laugh at those and like okay, like you could do something better with your life.
SPEAKER_00:I do. Actually, I I've started and I only posted on my personal Facebook. I should probably post it on my business page too, but when I respond back to the trolls with I try to be very sarcastic but also tactful because I don't want to look like the bad guy. And uh a lot of times it it like some of them even will apologize to you. They're like, I was I was off, I was offline or whatever, and like but most of the time they some of them will double down too, and I'm like, Wow, yeah.
SPEAKER_02:I've had I you know because I deal with social media stuff too. We run basketball leagues, all kinds of stuff, and I had somebody comment the other day, it's just it was a picture of a black and a white kid playing basketball, and someone wrote, This is racist, and I just I didn't know how it was to respond to, so I just laughed. I'm not racist, but it's just funny that like I'm like out of all the things, yeah, like that's what you could put.
SPEAKER_00:So yeah, it's just people are just unbelievable.
SPEAKER_02:Yeah, they are, and like you just they make you, I mean, a lot of it, like you said, makes you laugh, think back, like, all right, that was a little obsessive. All right, so if someone new to your page comes across your post right now, and again, like the one I saw recently with your bar your your uh macaroni and cheese with the sausage, I might try them out out myself. That looks really good. But what's one thing you hope they take away from your food, your family, and your community?
SPEAKER_00:I hope that they just see that like I care about what I'm doing, and I don't I don't ever want it to come across that I think I'm like an expert or anything because I'm not. I'm just like a regular guy that enjoys cooking. And I just I just want people to view me as authentic and that I care about what I'm doing.
SPEAKER_02:That makes sense. Well, so this isn't on here, but you know, if someone's listening to this and like, I know kids, it's like my wife's a third grade teacher, and it's like, what do you want to be when you grow up? It's like I want to be a YouTube star or I want to be a social influencer. Like, what it what would be some tips that you would give somebody who's listening to this who's like, hey, like I I want to do something. I don't know, maybe maybe I know what it is, but I won't, but what what kind of tips would you do?
SPEAKER_00:It's it's funny that you asked that question because uh my uncle lives in Bloomington, Indiana, and his wife is a teacher. Okay, and she teaches, I think it's middle school or high school kids, but she asked me to make a video concerning this because she has all these kids coming in and they're like, I don't care about school, I'm gonna be a social media star. Yeah, and uh this is what I tell everybody. I'm I am I'm a dreamer. Like I 100% believe, like, go for your dreams. Yep. But I'm also gonna have a backup plan. Like I was a nurse for 20 years, I still keep my CEUs up to date, and I renew my nursing license every year because like if it ends, I want to still be have that security to be able to go back to work and support my family. So I think that people should just realize, yeah, chase your dreams, but also let's use your brain a little bit too and yeah, and have a backup plan.
SPEAKER_02:No, that makes sense. And I know in third grade you're not thinking backup plan, but no, no, third grade is about the high school kids. Yeah, but it definitely cracks me up when she'll show me the papers, and there's lots of kids, I want to be a social media star.
SPEAKER_00:But I do love at that age that they're dreaming. I love it. I'm the biggest dreamer in the world. Like I've I've done some really cool things in my life because I dream and they make it a reality. Yeah. And it's it's just the way my brain works.
SPEAKER_02:Yeah, well, you're talking about being a dreamer and doing some cool things. What are some cool things that have happened because of your social media channel? Craving something sweet, handcrafted, and totally unforgettable? Bluegrass Bourbon Dessert Bar across from Owensboro Christian Church at Williamsburg Square is your dessert destination in Owensboro, Kentucky. From decadent cakes to beautifully made pastries, it's the perfect place to treat yourself or someone you love. Stop in today and taste the creativity at Bluegrass Bourbon Dessert Bar or follow on social media to see what crazy treat Tyler comes up with next.
SPEAKER_00:Oh man, I've got to do all kinds of cool stuff. Like King Sawaiian sent me to a NASCAR race last year. We got to we got to be in a suite, meet the driver, and that was super cool. Like basically, like anything I do now is content. So like in early September, I drove to Glacier National Park and Yellowstone National Park and met my buddy up there. And we just went hiking and saw the parks for 10 days, and it was an absolute blast. That's uh I've got to, I mean, you know, like you get like celebrities that follow you and stuff, and yeah, like Joe Rogan follows me on Instagram. Oh, that's uh Cardi B.
SPEAKER_01:Okay.
SPEAKER_00:And then like I used to work, they're they're not doing production at the moment, but Rhonda Rousey, the UFC fighter. So her and her husband own a WaGu beef company in Nevada. Okay, became friends with her husband and actually went out to their ranch and filmed with them and got and stayed the night at the ranch and stuff. And like super nice people. So yeah, just it's a lot of cool stuff. The the big the most cool thing is though, my son wrestles. We love wrestling. Like, yeah, I don't I didn't even watch the Kentucky Little game last night. I just really don't really I I kind of keep up with it, but wrestling is everything for us. Okay. So like my son is a huge fan of college wrestling. Uh two of his best friends at Union County are going to Oklahoma State. Oh, cool, yeah. My daughter's boyfriend is going to NC State. Okay. High level programs. Yeah, high-level programs. These kids are all ranked top five in the country in their white classes. Yeah, yeah, yeah. Big time. So, like, because of the my social media and them being out there, I got to know the Oklahoma State coach. Okay. And I actually went out to Stillwater and cooked for the team this summer. Oh, that's cool. And their coach is like Olympic champ in 2020, okay, two-time national champ, three-time world champ. Wow. Like just a like one of the goats of college wrestling or U.S. wrestling. Yeah. So just so much neat stuff. And it's like I never take it for granted. Like it's every day's a blessing.
SPEAKER_02:That's cool. Yeah. I used to live in Oklahoma City for two years. Okay. My boss was an Oklahoma State graduate, and around there, they're they're like Louisville and Kentucky. Yeah, 100%. Uh the little brother. I'm sorry if you're a card fan listening to this, but that's how it is.
SPEAKER_00:That's that's funny. The one of the Oklahoma assistant coaches followed me the other day and messaged me, and he was like, We need to get you out of that Oklahoma State sweatshirt and into the Oklahoma sweatshirt. And I was like, the Oklahoma State head coach sent me this sweatshirt, and I told him why we were I was a fan and stuff. And then he he didn't respond by it. Yeah, yeah, like, hey, uh, you you could send me a sweatshirt.
SPEAKER_02:Yeah, it says boomer on it or something. All right. Well, you know, the next year, I know again, we just thought about how things change so rapidly, but but what what do you see yourself doing? I know you said when you want to be more personable, but what are some of the things you have in the works for cookies or delicious?
SPEAKER_00:Like I said, just instead of just recipes, trying to relate more to the audience and talk to them and like maybe give them a little glimpse into my day-to-day actions and things that I enjoy outside of cooking. Like I love bass fishing. Okay, just got a kayak this past year, started working with a guy that makes kayaks in Florida. So be some more of that. I haven't hunted since I was in high school, but it's something I like to get back into and then kind of work that into like field the table, you know, like harvesting the deer and then the whole process. Just things of that nature. Just basically like let them see me instead of just the million dollar tortelling baking, you know.
SPEAKER_02:Yeah, yeah, yeah. No, that makes sense. I think I think I think it's good, you know. Like, because again, that also helps broaden your your audience. Um, and I think in return, build your your influencers, and it's like it's not about me, but if this is my career, I gotta do what I gotta do, yeah, you know, to make it work. And that's just the reality of it. So that's pretty cool. So I'm looking forward to seeing what you do. I know when I let you up when Gage suggests. I saw you like did some stuff with your truck and like thought that was really cool. And then I've seen some of your recipes and stuff like that too. Um so that'd be pretty cool. I like fishing, I just don't get a chance to fish a lot.
SPEAKER_00:Time is is my issue. I'm I'm running behind all the time on trying to get recipes updated. And I have a website. I'm trying to update all the recipes on my blog. So, you know, SEO is everything now. Show up on Google if you want to make money. So, yeah, so that's been and I and I do say like my recipes are very simple, and that's why I say I'm not even close to the chef. Like, I just like I found that most people want simple things that they can throw together after a lot of people.
SPEAKER_02:A lot of us don't have time to do that. They don't, yeah.
SPEAKER_00:And I could, you know, like, and if I was trying to do more complex recipes, why would you watch my page compared to a real chef? Like you're not, you know, I I I know what I am, it's it's nothing fancy, but there are people that value that.
SPEAKER_02:Yeah, no, I have a nine and a six-year-old, and we're always doing something every night, it feels like. And so the quick stuff is what I always look for too. So that's cool. I think I think that's where your your niche is for sure. Looking back, what's one kitchen moment or recipe that made you most that you're most proud of and what made it a turning point for you? Hey, quick pause. I'm Brad Winter, host of All Things Owensboro Podcast. If you're looking for a church that feels like home, we'd love to invite you to First Baptist Church Owensboro. We gather Sundays at 1030 a.m. right next to the Blue Bridge. Info is in the show notes, and if you reach out, my family will gladly sit with you.
SPEAKER_00:Um, so they're in 20. So I started December of 2020. Early in December of 2021, I made a video asking my wife how many followers I had to get on TikTok because initially I only had TikTok. Okay. So I like to go back in the context of that. So, you know, I was a nurse at the hospital. My friend Matthew Peach is huge in the woodworking niche. Okay. And he was a nurse in cardiac cath lab prep and recovery, and he talked me into finally trying to post and stuff, and then it took off. So I owe him for getting me into it. Yeah.
SPEAKER_02:Does he have any does he have a page or anything with his wood?
SPEAKER_00:Oh, yeah, Matthew Peach Woodworking. He's he's got about 700,000 followers on YouTube, which is huge. Yeah, he's huge. He's very, very good at what he does and uh a great dude. So we actually texted him this morning. I hadn't talked to him in a while just checking in on him. But so he talked me into that. So then when I started to get a little momentum, I made a video and I asked my wife, how many followers do I have to get to get a dog? Because I wanted like a chocolate lab. And she said 100,000 followers. Okay. Well, like a couple months later I hit 100,000 on TikTok. Oh wow, okay. And so you have a chocolate lab? I have a chocolate lab, it's named Squire. Yeah, yeah. After the Tyler Childers, Country Squire song. Yeah, okay. And uh so yeah, so he's he was the driving force. Like once she said 100,000, like I was like, all right, I'm posting every day, you know. Like I won that dog. And uh he's he's a little stubborn and stuff, but he's the best dog in the world.
SPEAKER_02:That's cool, yeah. I feel like I've seen that before too. Like, that seems to be something like people catch on to. I don't know if it's just like the fun of it, like I'm gonna follow this person just because I want to see them get that dog or whatever the case may be. And so that was really cool. And now you gotta you know, get a dog out of it.
SPEAKER_00:So and you know, if we go by 100,000, like I she owes me like 14 more dogs at this point on TikTok. But yeah, but one is enough, yeah. One is enough.
SPEAKER_02:I don't know if we're gonna do 14 dogs. All right, well, that that was really cool. And I think our interview questions were great. We're gonna go into some rapid fire. Um, these are fun, they're laid back, they're like quick thinking. I don't time it, so we may go over 270 seconds, we may not. We'll see. But are you ready?
SPEAKER_00:Yeah, let's go.
SPEAKER_02:All right, so the first question is pancakes or waffles?
SPEAKER_00:Uh probably pancakes.
SPEAKER_02:Pancakes, okay. Favorite local Owens Pearl spot?
SPEAKER_00:I'm gonna say Kobe's.
SPEAKER_02:Kobe's deli or Kobe's Diner.
SPEAKER_00:Kobe's Diner. Okay, I like their deli in pretty good too.
SPEAKER_02:Kitchen gadget you can't live without.
SPEAKER_00:Ooh, probably my Montana Knife Company knives.
SPEAKER_02:Okay, that's really cool. Comfort food after a long shift.
SPEAKER_00:Typically, it's gonna be bourbon or beer, food-wise, probably like hot wings or pizza.
SPEAKER_02:Do you have like a go-to hot wings place, or do you make your own?
SPEAKER_00:Beefs is are my favorite wings. I really liked Legends before it shut down. Yeah, they were good. But like B dubs are okay, but I just like beefs a lot.
SPEAKER_02:Yeah, I used to like B dubs a long time ago. I don't really care from now. All right. Could be a sponsor, but not, you know, whatever. Cooking soundtrack. You know, when you're cooking, what's what's playing?
SPEAKER_00:So I'm a big fan of like Tyler Childers, Sturgel Simpson, Abbott Brothers, uh, Zach Bryan, 060, Evan Honer. There's just a lot of different, like more not typically your mainstream music that I listen to. And then I'm like all 80s country. Like I love all that.
SPEAKER_02:Yeah, yeah. That's awesome. All right, uh, your dinner with three dream guests. Who are who's on the list?
SPEAKER_00:Definitely Don Mattingley. Donnie Donnie Baseball was my hero growing up. I'd say Tiger Woods.
SPEAKER_02:Okay.
SPEAKER_00:And probably Joe Rogan.
SPEAKER_02:Okay, that's cool. Joe Rogan, if you happen to listen to my podcast, I'd be surprised. But you know, reach out, I'd reach out to my man Matt and have some dinner with him. A local food tradition everyone should try.
SPEAKER_00:Man. That one's tough. It'd have to be either old hickory or moonlight, I would say.
SPEAKER_02:Okay. All right, gotcha. Uh, is it old hickory for like meats and moonlight for the city? 100% the way I look at it. Yes, old hickory. I feel like it's been marked to you.
SPEAKER_00:I like both. Yeah. I I hate to say this. I don't like going to Moonlight because it's buffet.
SPEAKER_01:Yeah.
SPEAKER_00:And I eat so much that I'm miserable the rest of the day. But I love the food. It's delicious. But I like I just I just hate the way I feel the rest of the day.
SPEAKER_02:Yeah, I feel you. All right. Morning or night cook?
SPEAKER_00:I'm a 100% morning person, and I try to do everything and get it done by lunch most of the time.
SPEAKER_02:Oh, okay, cool. It makes it for an easy evening. And you're available for your kiddos, so it's good. Local, oh, I sorry said that. Uh, messiest recipe you ever made.
SPEAKER_00:Every single thing I make.
SPEAKER_02:Okay. All right. Mascot. If you had a mascot for cooker of deliciousness, what would it be?
SPEAKER_00:It's got to be a chocolate lab.
SPEAKER_02:Yeah, there you go. What's his name again?
SPEAKER_00:Squire.
SPEAKER_02:Squire, yeah, squire. All right. Favorite dad joke.
SPEAKER_00:Man, I don't know if I have a favorite, but I got all the good dad jokes. Oh, do you? You can ask my daughter.
SPEAKER_02:I'm sure she loves them all. She she laughs.
SPEAKER_00:My son, my son like kind of smirks, and my daughter laughs. Yeah.
SPEAKER_02:All right. What's your funniest follower comment outside the spaghetti death wish?
unknown:Man.
SPEAKER_00:I mean, I'll just get like you might have to edit this out too. I don't know if it's, but I'll get like I got personal messages before from an old lady. She was like in her 80s and it just said F you. Oh, wow. That's literally all I said. And I was like, well, I don't know what I did to upset you, but I'm sorry.
SPEAKER_02:Yeah, the internet, I'm telling you, it brings everybody out. So what is a food that you've done and you're like never again?
SPEAKER_00:I can't say that there's anything that I wouldn't cook again.
SPEAKER_02:Okay.
SPEAKER_00:But as far as a food that is never again, like I loathe mayo. Like it's the most disgusting thing in the world to me.
SPEAKER_02:Yeah, is it like a texture thing?
SPEAKER_00:It's a flavor thing. Like I love all the ingredients individually, but like you mix them together, like it I will literally start dry heaving if I bite into something with mayo in it. Wow, okay. And like I no, I can do like yum yum sauce in small quantities or something like that. Yeah. But or ranch, if ranch has a strong mayo flavor, I'm not eating it. But if it's not, you know.
SPEAKER_02:So I would say that mayo is probably not a one of your main ingredients then.
SPEAKER_00:No, only if I'm cooking for somebody else. Like I'll use it in recipes, but you can guarantee I'm not eating it.
SPEAKER_02:You're not eating it, yeah. All right. Uh favorite Davis County event?
SPEAKER_00:I'm It's funny because I'm kind of antisocial when it comes. I don't like going, like I never go to the barbecue festival or anything like that just because I don't like being in large groups of people like that. I'm uh it's weird because I'm I'm kind of a I call myself an introverted extrovert, you know, if that makes sense. So I don't really do a whole lot of stuff like that. I love going to like like, you know, we go to football games, watch my daughter cheer and things like that. Are you going to the bowling green game? We're still up in the air. We have so she cheers, but she's on the cheer comp team, and we compete in Lexington on Saturday. So I'm like, do I want to go to Bowling Green and get home super late and not get together?
SPEAKER_02:And they just won region, didn't they? Yeah. And their their group or whatever? They did, yeah.
SPEAKER_00:They were great. Uh we're in Bowling Green this weekend. Okay. Uh I mean uh Lexington this weekend for cheer. We're in Indianapolis next weekend. Oh wow, yeah. That's a lot of travel. A lot of travel. And then hopefully we'll qualify and they'll get to go to Disney in February.
SPEAKER_02:Yeah, that'd be cool. Yeah, yeah. My high school team got to do that. Uh now they're fine, their other sports are finally catching up, so it's not just the cheerleading school. All right, what's your dream cooking location in Owensboro?
SPEAKER_00:Man, I don't know if I have a dream cooking location. I do sometimes go and hang out at the bistro with uh chef Jared Bradley. Uh super cool guy. He teaches me stuff. Like, I just like and Ben Sciatis set that up. Me and Ben are friends actually go and hang out with him later today.
SPEAKER_02:Okay, yeah, I just had him on two episodes ago.
SPEAKER_00:Okay, okay, yeah. So like I just like probably there to learn stuff. And anything else that would be my favorite would be like something charity related. Like I like I like cooking for stuff like that.
SPEAKER_02:That's neat. Do you do you have what has there been a charity event you cooked in before?
SPEAKER_00:Um, I've done some stuff, like I said, mostly for the like I know Mentor Kids is a chili cook-off. Yeah, no, I'm sure there's others out there. Like I do some charity stuff, but I don't like I'll be honest with you, like it's this is an internal struggle I have, and I've talked to my wife about it. Like, I do charity stuff, like donate, but I don't tell people who I am because I don't want them to think I'm doing it for publicity.
SPEAKER_02:Yeah, no, I think I think that's fine too. Like I think that's fair, yeah.
SPEAKER_00:Yeah, it's like I want to help people, but I don't want people to think like, oh, he's just doing this to get attention because I'm not, so I don't I don't publicize it.
SPEAKER_02:Gotcha, gotcha. That makes sense. If you had a good uh you have a go to uh sorry, a go-to guilty pleasure snack.
SPEAKER_00:Uh man, I tell you what I really love. Have you ever had those voodoo pretzel twists?
SPEAKER_02:No, I haven't. I haven't.
SPEAKER_00:They're uh they're made by Zaps. I think it's out of Louisiana. Yeah, Zaps is, yeah. I looked at the show. I could eat a whole bag of those pretzel twists. I love those things.
SPEAKER_02:Okay. I say voodoo chips are good. I other than New Orleans uh and when it's uh when I saw Zaps up here, I'm like, whoa, like yes, finally some some taste in the case.
SPEAKER_00:Oh a Sonic Blast would be another those are great, yeah.
SPEAKER_02:We see the Sonic Blast, yeah. That's my go-to. So do you have a cooking uh you have a cooking moto, a motto? Sorry, I can't speak right now.
SPEAKER_00:Yeah, in every video I say I try to make it like a catchphrase. I just I'll take a bite and I'll be like, it's so good. And then I'll say, it really is. And it's it's kind of caught on, like a lot of people say that to me now.
SPEAKER_02:So okay, that's really cool. Uh are you a coffee or sweet tea guy?
SPEAKER_00:Love sweet tea, but I gotta have that caffeine, so I'm gonna go coffee.
SPEAKER_02:Okay, all right, gotcha. Do you have a favorite coffee place here?
SPEAKER_00:Usually I'll get my wife seven brew and I'll just get a seven brew as well. Financially, it would be best if I just drank coffee at home.
SPEAKER_02:Oh, that's that's probably everybody, but yeah. Uh, what's the most underrated kitchen ingredient that you like to use?
SPEAKER_00:I cook, which I do work with them, but I love bacon up bacon grease. Okay, which is originally an Owensboro family.
SPEAKER_01:Oh, okay.
SPEAKER_00:They uh went to Owensboro Catholic and they live in most of them, a couple of them in Texas now, and a brother and sister live in Cincinnati. But I love bacon up bacon grease. I use a lot of smoked paprika.
SPEAKER_02:Okay.
SPEAKER_00:Yeah.
SPEAKER_02:Gotcha, gotcha. Is yours is your flavor usually a little bit more on the spicy side or is it kind of nutritional?
SPEAKER_00:I like spicy. Okay. If I'm cooking for my family, they do not like spicy, so it's usually not. And then if I'm just cooking a recipe, I have some friends that love spicy stuff, so I'll cook and give to them.
SPEAKER_02:That's really cool. I like that you gear your stuff towards your audience for sure. All right, and then I think we already just covered this. We'll do it one more time. Uh, what's one word that would be good to sum up your legacy?
SPEAKER_00:Hopefully, giving.
SPEAKER_02:Giving, okay, sweet. Well, Matt, you passed, so good job. You know, we we appreciate coming on, cooker deliciousness. You know, you're you're going from Owensboro and you got to you really had to expand that over the world, which is really cool because a lot of people don't get to do that. I mean, so I tell people this a lot. Uh I tell people this a lot off off air, but like if you look at our art on our podcast art, everything's in black and white except for the blue bridge.
SPEAKER_00:Yeah.
SPEAKER_02:And the blue bridge is supposed to be a color because it's supposed to be you're going out to the rest of the world for Owensboro's story. So it's pretty cool that you're doing that every day through videos, and that's pretty neat. So keep it up. I got one more question for you. Okay. And I ask this to every guest. And I always think it's always a good, a good piece to end with. But if you could say, hey, if you didn't hear anything else out of this episode, this is what I want to leave you with. So I'm encouraging, challenging, inspirational. Like, what is one thing you want to leave with our guest?
SPEAKER_00:I would just probably like if I start doing more charity work locally, like I would love for people to support that as well because I put a lot of thought into what charities I want to work with. And the one that I want to focus on next year, I feel like they deserve more attention than they get.
SPEAKER_02:Gotcha. And so that should be launching soon, right?
SPEAKER_00:Yeah, I've I've done a couple of small things for them that I have not told them about, but then I'm going to talk to them soon and see what we can do next year.
SPEAKER_02:So, yeah, so if you don't follow Cook Rev Deliciousness, if you don't follow Matt on social media, go do that. I'll put his tags in the episode notes and then go look for those little videos, see who he's supporting. I mean, go support him. Go, go give back to him, go have fun. You know, it's one of the things that Owensboro is really about. I ask about Owensboro, and it's the people, it's it's his generosity, it's it's it's what makes the community what it is. And so keep showing up, Owensboro. You're doing a great job. Thanks for listening this week, Matt. Thanks for coming on, man.
SPEAKER_00:I appreciate you having me.
SPEAKER_02:Yes, sir. Thanks for tuning in to all things Owensboro, where we celebrate the stories, people, and places that make our city special. If you enjoyed today's episode, be sure to subscribe, leave a review, and share it with someone who loves this town as much as you do. Until next time, Owensboro, keep loving local, supporting one another, and making Owensboro a place for all proud to call home.
