Just cause school’s back in session doesn’t mean Summer is over. Not that it really matters… Summer, Fall, Winter, or Spring, we all stay smoking and grilling. Charcoal’s still cheap, meat’s still on the menu, and the neighbors still “accidentally” wander over when they smell the smoke. But hey, it’s good to show off every now and then.

Speaking of… Want to get more involved with the Dead Meat Society? Show your work in the Dead Meat Society Facebook group or tag us on Instagram this week and get praise, feedback, and maybe a new tip.

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

First up, what does TikTok have to do with dinner? Apparently, everything when you are a Gen Z. Also, sandwiches belong in the fire lineup. Grilled cheese, hoagies, and PB&J are ready for their turn to shine. Plus, some killer recipes for pan-seared chuck eye steaks, grilled stuffed peppers, and a best-ever burger that we think will really live up to its name.

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 Matthew Ashley via the Dead Meat Society Facebook Group

Honorable mention to Amil Masic via the Dead Meat Society Facebook Group

Honorable mention to Kyle Walker 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?

Generally, it’s best NOT to take a look inside the mind of Gen Z’ers. We try to avoid skibidi toilet references.

But today, that glimpse into the twisted digital generation that will rule the world one day involves food. Which means, we must say, “What the Sigma” is going on with Gen Z’s cooking habits?

Thanks to some new research, we now have some information on how the kids are cooking these days.

Here are a few things we now know about how this always-mewing generation cooks:

Turns out a whopping 72% of Gen Z’ers get their food ideas from social media. TikTok (84%) and Instagram (75%) are now in charge of cooking inspo.

Only 32% of them use an actual cookbook. (Don’t feel old just cause you still do…)

On average, around 4 hours each week are spent watching food content on social media.

But to be honest, those are some rookie numbers compared to this group who could probably spend several hours a day watching BBQ content…

Which is great. 52% enjoy cooking and finding new recipes. 42% prefer it over eating at a restaurant. And 63% say social media takes the credit for inspiring them to try new things.

So, despite our differences in slang and sense of humor, maybe we’ve all got some more things in common with Gen Z than we thought…

Could this next generation make cooking cool again?

That’d be nice… as long as they respect BBQ like they should.

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.

🥩 BEAVER’S BEST: Tasting Table sampled all 13 Buc-ee's beef jerky flavors to let us know the best one. Turns out Jalapeño Honey takes the crown. Grab a bag on your next stop.

🥩 BBQ TEAM: This should be in every school curriculum 👇

🥩 SANDWICH DUTY: Are you under-grilling sandwiches? It might be time to throw bread on the grates and melt something proper. Read this tasty take.

🥩 BRISKET BABY: Forget pounds, use briskets 👇

🥩 SURF N’ TURF: You know what makes queso even better than it already is? When you add steak and lobster 👇

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…

@gorillajoesbbq, aka Joe, turns pellet and kettle cooks into no-nonsense how-tos. His overnight brisket on a Z Grills, prime rib seared on a Weber with The Good Charcoal, pork steaks on a Monument Denali, are approachable and fun for everyone to get involved.

And if you hadn’t already guessed… he’s a Dead Meat supporter. Need we say more?

Follow for chill cooks, gear talk, and steady weekend motivation. Watch and scroll: 👇

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…

🥓 CRACKLE MATH: Skin on = crispy showpiece. Skin off = better bark. See the rule for smoking pork.

🥓 CHILL TEST: We’ve all been victim to a shoddy cooler. Seven days and 25 lbs of ice later, here’s what actually stays cold.

🥓 KETTLE SNAKE: This is what you need to know about the snake method the next time you are running low on time. Light one end and let it crawl low-and-slow without babysitting.

🥓 HEAT SHEET: Trust the thermometer, not your uncle. Check the chart and cook like a grown-up.

🥓 PELLET BRISKET: Yes, a pellet rig can do real brisket. Follow these steps and let it ride 👇

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.

I’ll be the judge of that…

This ain’t the poor man’s ribeye anymore.

Same comfort fill, better flavor. Grill ’em, don’t bake ’em.

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 share on the DMS Facebook Group 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 (more) merch. So we cooked some (more) up. SO much more to come.

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