Hello Dead Meat Society,
It’s almost July 4th. America's 250th birthday and, yes, officially, National Barbecued Spareribs Day. That’s already two perfect reasons to fire up the pit before the sun comes up. Drop your 4th of July cook in the Dead Meat Society Facebook group or tag us on Instagram.
Now, here's what we've been cooking up all week…
First up, 250 years of American freedom deserve a full BBQ spread. Lucky for us, AmazingRibs built the ideal menu. Also, someone turned a Marshall amp stack into a smoker. Plus, recipes this week for smoked lamb shoulder, BBQ glazed Brussels sprouts with bacon, and smoked brownies with caramel and bacon salt.
Every week, we crown the DMS champion of BBQ. And there are only two ways to enter: 1) Submit a pic to the Dead Meat Society Facebook Group 2) Tag us on Instagram. If you aren’t sharing (and competing), what the hell are you waiting for?
And remember, the stakes have never been higher!
Our weekly DMS Smokeshow winner will receive a FREE Stars & Stripes DMS T-shirt, PLUS…
Each month, one of the weekly DMS Smokeshow winners (the best of the best) will have $1,000 donated to their local food bank
👑 This Week’s Champ
This week’s Smoke Show Champ is Bob O’Neil for smoking wings with just enough sweetness. Shared via the Dead Meat Society Facebook Group.
🥈 Honorable Mention #1
Honorable mention to Nick Dart. That's how you make lamb the star of the table. Shared via the Dead Meat Society Facebook Group.
🥉 Honorable Mention #2
Honorable mention to Cameron Cash. Pulled pork loin is easy to overdo. This one still looks juicy. Shared 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 Facebook group that gives a damn: Dead Meat Society. Or just tag us on Instagram.
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?
HAPPY BIRTHDAY, AMERICA. NOW, LET’S COOK.
America turns 250 this weekend, and we cannot wait. Thing is, the Founding Fathers didn't have pellet grills. They had whole pigs over fire pits (and they probably tasted better than our high-tech efforts). The least you can do to honor them is start your ribs before sunrise.
That’s because July 4th is officially National Barbecued Spareribs Day, and the team over at AmazingRibs.com built the entire plan for the day. The full July 4th menu is 20 recipes of pure patriotism.
THE RIBS
Baby backs or St. Louis? Baby backs are leaner and faster. But St. Louis have more fat and more forgiveness. For the backyard, either works. But if you’re trying to impress a crowd, go St. Louis.
Pull the membrane off, dude. You need a butter knife, fingers, and a paper towel. Takes thirty seconds. This makes the difference between tough and tender.
Dry brine first. Salt those ribs one to two hours before applying the rub. It absorbs it so that the meat stays juicy through the long cook.
225°F and patience. Don't you dare rush it. And don't open the lid every twenty minutes.
Sauce goes on last. For the final thirty minutes, if at all. The rub and smoke are doing most of the work on Saturday.
MAKE THE 250TH SPECIAL
Friendly reminder that barbecue has been part of America since before the republic existed.
George Washington attended all-night BBQs in Virginia in the 1760s, so the tradition is older than the country. Fire it up early, keep the lid down, and raise a glass to the ones who made the weekend possible.
What's on your grill this weekend, Dead Meat Society?
BBQ Hot Take of the Week
Last week, we asked: What wireless thermometer setup are you running?
We had a tie between: “Thermoworks” and “Meater”
This week, we want to know:
What's going on your grill for the 4th?
*Check back next week for the results*
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.
🥩 ROSEMARY BRISKET: Four veterans of Killen's Restaurant Group opened Eastbound Barbecue in Houston's East Downtown. The review makes it sound tempting.
🥩 PIT BOSS DX: Connected pellet grilling on sale for $549 with this Lowe's exclusive. Oh, and there’s WiFi included. If the Traeger Westwood wasn't for you, this one's worth a look.
🥩 MOST SAVED: Food & Wine rounded up the most-saved grilling recipes of the season.
🥩 BBQ SIMULATOR: Real or a joke? Because if it’s real… take our money 👇
🥩 SMOKING AMP: BBQ and rock and roll in one unit. Finally.
🥩 BBQ DEEP DIVE: Just watch it 👇
Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.
Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…
🥓 SKIP PORCELAIN: Porcelain-coated grill grates chip, rust, and don't last. Make sure you go cast iron or stainless. This is the long version.
🥓 COCONUT CHARCOAL: We’re seeing a longer burn time, higher heat, and less ash. If you haven't tried it, this is the breakdown you should check out before your next long cook.
🥓 RUSTY GRATES: Know when to clean, when to season, and when to just replace them.
🥓 POPULAR STEAKS: Ribeye couldn’t be more popular, but flat iron is climbing. With beef prices where they are, this list is a good read.
🥓 CHUCK ROAST: Brisket alternative. Smaller, cheaper, less time 👇
Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.
Like a Paula Deen cookbook, but with less butter and more BBQ sauce.
Pulled like pork, finished with lemon butter BBQ sauce.
This one may convert people who swore they hated Brussels sprouts.
This bad boy won on Food Network's BBQ Brawl. Still waiting for a good excuse not to make it.
Have a recipe you want to share? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.
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 pics on the DMS Facebook Group or tag us on Instagram so we can feature them 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…
The Butcher Shop
Dead Meat Society Merch in the wild.
That’s a good looking board of dead meat 💀 Thanks for the share, Kevin.
Flip it. Grip it. Stage it. The Dead Grill Station Kit Bundle gives you control over the meat and the mess, complete with…
Dead Skull Spatula
Dead Grip Tongs
Dead Drip - Tool Mat
It’s not just tools, it’s your grill station, dialed in.
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