Momma’s Mustard, Pickles & BBQ, one of Louisville’s most talked-about smokehouses, got its start from an unusual source of funding: a winning Kentucky Derby bet. What began as a single food truck has grown into two full-service restaurants on opposite sides of the city, according to the restaurant’s own account of its history.
How a Derby Bet Became a Barbecue Business
Owner Jamie Givan has said that the idea for Momma’s Mustard, Pickles & BBQ came together after a share in Mucho Macho Man, a Kentucky Derby contender, paid off. That windfall reportedly helped fund the original smoker and food truck that launched the business.
To back up the concept with real barbecue credentials, Givan trained under Paul Kirk, a seven-time world barbecue champion known in the industry as the “Baron of BBQ,” whose resume includes cooking at the American Royal Open. That training is reflected in the restaurant’s dry rubs and long smoking times.
The St. Matthews location built a following quickly enough that the owners opened a second restaurant in Hurstbourne. The barbecue spot has been recognized in past roundups of top U.S. barbecue destinations and has received local Best of Louisville honors for barbecue.
What’s on the Menu
Regulars often order the burnt ends, which are dry-rubbed, smoked for hours, and finished with a light char. The beef ribs are another popular item, smoked until the meat pulls easily from the bone; they have been known to sell out by mid-afternoon. The dry-rubbed smoked wings, prepared using the same technique as the larger cuts, are also on the menu.
Each order comes with a selection of house-made sauces, ranging from sweet to mustard-based to smoky, so diners can customize the flavor.
Visiting the Restaurant
Momma’s Mustard, Pickles & BBQ operates two Louisville-area locations: 102 Bauer Ave. in St. Matthews and 119 S. Hurstbourne Pkwy. in Hurstbourne. Both are open Sunday through Thursday from 11 a.m. to 9 p.m., and Friday and Saturday from 11 a.m. to 10 p.m. Each location has its own parking lot.
Customers hoping to try the burnt ends or beef ribs are advised to call ahead, since both items frequently sell out before closing.