Hello Dead Meat Society,
The fire’s lit, the meat’s on, and if you’re not showing it off in the Dead Meat Society Facebook group… are you even cooking? Post your latest masterpiece this week. We’ll admire it, judge it, and maybe even learn something.
Now, let’s see what’s on the menu today…
First up, have you been cooking your meat completely wrong, or is the tried and true method that way for a reason? Also, if your steak looks too perfect and comes too cheap, you might be chewing on corporate fakery, not filet. Plus, some killer recipes for smashed crack burgers, buffalo chicken sliders, and S’mores Krispies treats that are sure to hit all of those sweet cravings you’ve been having. 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 Champ
This week’s Smoke Show Champ is Walker Stockley via the Dead Meat Society Facebook Group
🥈 Honorable Mention #1
Honorable mention to Brandon Seier via the Dead Meat Society Facebook Group
🥉 Honorable Mention #2
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?
Forget everything you thought you knew about meat-resting
Some things just go together. Burgers and buns 🤝 Ketchup and mustard 🤝 Bacon and everything 🤝
And another perfect pairing: Dead Meat Society members and Serious Eats doing in-depth meat experiments 🤝
Seriously, we can’t get enough when SE does their deep dives that throw out the rulebook and test all our assumptions. This week’s question: Does your meat really need to “rest”? And if so, how long for?
Unless you live under a meat-rock, you’re probably resting your meat after cooking, right? Conventional wisdom says that meat must rest before you slice and serve so that all those good juices have time to soak back into the meat instead of dripping out all over the cutting board. (More background info here.)
But it turns out there’s some evidence contradicting this theory…
Argument 1 for the Prosecution:
“How we perceive juiciness is incredibly complex and can not be reduced to a single factor like the percentage of liquid lost or retained. (If it were that simple, how could well-done meat like barbecued brisket seem juicy, and why does jerky, which is still about 25% water, seem bone-dry?) Confounding factors like melted collagen, fat, and the presence of salt (which triggers salivation) are just a few of the many variables that can alter our perception of juiciness.”
Whoa. Fair points. Juiciness isn’t defined just by the liquid on the cutting board.
Argument 2 for the Prosecution:
Skipping the rest ensures that skins and crusts that have developed a crisp, seared exterior don't steam and become soggy—arguably more important than any small savings in liquid one might gain with a rest.
Are we missing out on some crispiness when we rest?
The Experiment
SE’s Daniel Gritzer got extremely scientific and served up some pork loin to tasters, focusing on resting time and (more importantly) target internal temperatures.
We’ll save you ALL the science (just read it if you want to know), but the main takeaway is that the resting didn’t have as strong an effect as you might think…
The Conclusion (for now)
Turns out there may be a more important factor at play here… hitting the perfect target temperature while resting and slicing the meat up at that prime moment.
So rest that meat, but know that resting forever won’t get you endless deliciousness.
Enjoy the nuance.
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.
🥩 MEATHEADS: It’s more than BBQ. It’s brotherhood. Thanks to Al Williams for sharing in the Dead Meat Society Facebook group 👇
🥩 STEAK SCAM: Franken-filet alert: A rancher called bull on a steakhouse’s glued-together “filet” scam. Learn to spot the fakes before they hit your plate.
🥩 DYNAMIC DUO: In case you haven’t heard, Patrick Mahomes and Travis Kelce are opening a steakhouse in KC. And apparently, the place is gonna be a real touchdown…
🥩 WAR PIGS: RIP, Ozzy. Nothing says “War Pigs” like a 12-hour battle with a pork shoulder 👇
🥩 PORK POP: If you’re looking for a lollipop that drips fat, not sugar, try this 👇
Did we miss something? Submit a link for next week’s Feed.
Meat & Greet
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…
FYR is the live-fire lab kit from Derek Wolf and Spiceology co-founder Pete Taylor. They’ve been crafting a pack-flat 304-stainless grill built for direct-coal abuse, plus BLK, GLD, and RED sauces that swap corn syrup for black garlic, saffron, and legit chili heat.
Grab the gear, torch something worthy, and show Dead Meat Society what real flame science looks like. Check ‘em out: fyr.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…
🥓 SMOKE DIP: In case you ever find yourself accidentally grilling vegetables and have a few leftovers (likely), try blending last night’s char-kissed veggies into a delicious smoky dip.
🥓 BUCK SCRUB: Skip the dishwasher. This chef-recommended Scotch-Brite sponge keeps your knives carving, not crying. Same for your wallet.
🥓 IRON RITUAL: Check out these tips for seasoning your cast-iron so it sears for decades, not one dinner.
🥓 PRICE CHECK: Get to know the going meat rates so the butcher doesn’t carve your wallet.
🥓 RIB ROOKIE: No beginner’s luck around here. Just really good tips 👇
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.90-
This burger really should be illegal.
Honey-buffalo thighs meet Hawaiian rolls. Call it a two-bite touchdown.
Every smoky dinner deserves a smoky dessert.
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…
The Butcher Shop
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.