It is peak grilling season. If you’re not sharing what you’re cooking up over on the DMS Facebook group (shame on you!), reply to this email with your most mouth-watering meat masterpiece.

Now, let’s see what’s on the menu today…

First up, a bunch of grilling mistakes that can be fixed (for a price). And a better way to use your leftover mac and cheese. Plus, some killer recipes for beer can chicken, classic charcoal-grilled chicken wings, and grilled shrimp & mango skewers that’ll make you feel like you’re living island life. Let’s get cooking.

Every week, we crown the champion of BBQ from the Dead Meat Society Facebook Group. If you aren’t sharing (and competing), what the hell are you waiting for? Join now!

This week’s Smoke Show Champ is Keenan Blankenaar via the Dead Meat Society Facebook Group

Honorable mention to Ryan Westphal via the Dead Meat Society Facebook Group

Honorable mention to Conrad and Crystal Pennington via the Dead Meat Society Facebook Group

Have a Smoke Show submission? Stop wasting your time posting on all those other sites and share it with the group that gives a damn: Dead Meat Society.

That one story that will make you infinitely more interesting than your know-it-all brother-in-law. Seriously, wtf is that guy’s deal?

You know what? Life is hard. We’ve all got problems we deal with on a daily basis. And how do we cope? Well, we grill, of course.

But what if the grilling itself becomes stressful? Overcooking that expensive prime steak, finding wire bristles in a chicken breast, using terrible charcoal… nightmare fuel.

But today, you’re in luck because we’re diving into some grilling problems that you can literally just BUY your way out of with a few useful tools.

Thanks to Food & Wine, several pitmasters came together to share common mistakes we’re all making on the grill (and how they can be solved by throwing money at them).

Let’s check out a few of the top highlights:

There’s nothing like getting ready to dig into that Friday night prime ribeye you’ve been waiting for, only to cut in and see that it’s completely overdone *single tear rolls down cheek*.

Solution: Get a better thermometer. This one is on sale, apparently…

Listen up: grill marks matter. And if you’re moving around big cuts of meat with sh*tty tongs, you’re going to ruin your final aesthetic.

Solution: Kind of obvious, but get some better tongs! Food & Wine recommends these.

Not all grills are made equal. Some of them just have a grate-depth that is way too small. If needed, you can upgrade to fix that problem.

Solution: Get yourself an upper deck grill grate.

Not all problems can be solved with money. But these probably can…

Keep the art of grilling your special sanctuary. Get some tools to get the job done right.

Like the memes you send back and forth in your group chat, except these won’t get you canceled. Oh, and lots more grill marks.

🥩 DOUBLE DUTY: Looks like we have a solid recipe and even more solid product placement here. Thanks to Rusty for sharing in the Dead Meat Society Facebook group 👇

🥩 DO IT KOREAN-STYLE: Variety is the spice of life. But you might not know much about it… yet. Don’t sleep on Korean BBQ.

🥩 KABOBS ON A BUDGET: The key to melt-in-your-mouth kabobs isn't spending more. It's choosing these particular cuts.

🥩 DUKE OF BERKSHIRE: Nah, this needs to be renamed ‘King of Berkshire’ because this rib roast is so perfect. If you need to take a quick break from scrolling after seeing this one, we get it 👇

🥩 QUESO GOALS: It doesn’t even matter what you want to put this on. It will be tastier with this queso on it 👇

Did we miss something? Submit a link for next week’s Feed.

Dead Meat Society is all about community. We’re here to support and uplift the pursuit of delicious meats and the people and brands who are doing it right.

Today, let’s Meat and Greet…

Baseball BBQ started one summer day when a broken grill fork and a cracked bat came together.

Baseball BBQ makes tools for fans of the game and the grill. Their mission is to bring the big-league feel to every barbecue, and it looks like it’s working.

Check ‘em out if you love baseball and meat (who doesn’t?): baseballbbq.com

Know someone who deserves to be featured? Send us their info for next week’s Meat & Greet.

Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…

🥓 TOPPINGS, NOT SIDES: Mac and cheese isn’t a side anymore. It’s now officially this new topping that you may not be able to live without.

🥓 SUMMER SHOPPING THERAPY: Quick, before your spouse can stop you, pick up a few new summer grilling tools.

🥓 NO SOAP: If you can’t live without your cast iron (who can?), you better learn how to take care of that thing. If you do it right, one day you’ll be passing it down to your kids.

🥓 AI CHEF: It looks like AI is taking over in the kitchen… but can a robot chef down a 12-pack of beers with the boys while the brisket cooks all day? Didn’t think so. Humans 1, Robots 0.

🥓 3-2-1 SAUCE: K.S.S.S: Keep Sauce Simple, Stupid 👇

Did we miss something? Submit a link for next week’s Bar-b-IQ.

Like a Paula Deen cookbook, but with less butter and more BBQ sauce.

Because what’s more American than combining cold ones and yard birds?

These couldn’t be simpler. They’re literally just wings. It’s all about the d*mn charcoal.

A match made in summer heaven.

Have a recipe you want to share? Submit it for next week’s Butcher’s Block.

A happy ending just for you.

That’s it for this week. If you make any of the recipes above, you’re legally obligated to send us a picture and give feedback so we can feature it next week (sorry, we don’t make the rules).

And since the only thing that is better than grill marks and ice-cold beer is grill marks and ice-cold beer with a side of dad jokes, we’ll leave this right here…

No meat for sale. But definitely not vegan.

You asked for merch. So we cooked some up. SO much more to come.

As part of our commitment to community, 10% of net profits are donated to charities that matter.