Hello Dead Meat Society,
Welcome to the sixth seventh ever Dead Meat Spam newsletter.
Dead Meat Society is a community for grilling enthusiasts. A place where flame, family, and flavor bring people together.
And Dead Meat Spam is your new favorite newsletter. Every week, we’ll bring together BBQ news, killer recipes, expert tips, and a first look at badass gear. Read: Meat candy. SO. MUCH. MEAT. CANDY.
Got thoughts?
We’d love your feedback — the good, the bad, and even the ugly grill marks. We can handle it.
The only thing we probably can’t handle? You intentionally cooking your steaks well-done. If you’re that guy... keep that sh*t to yourself.
🥇 This Week’s Champ
This week’s Smoke Show Champ is Caleb Wilcox via the Dead Meat Society Facebook Group
🥈 Honorable Mention #1
Honorable mention to Dexter Ryan via the Dead Meat Society Facebook Group
🥉 Honorable Mention #2
Honorable mention to Brandon Seier via the Dead Meat Society Facebook Group
Have a Smoke Show submission? Submit it here.
Here’s what’s on the menu today…
Electric this, electric that, electric… grill?
Mother’s Day for grillers (and Traeger Day is coming soon, too)
This week’s menu features a mouth-watering grilled pollo asado, chili cheese jalapeño dogs, and a chipotle aioli that can pretty much save any meat you mess up
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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?
Do Ninjas dream of electric grilling?
These days, it feels like everything man holds sacred is going electric. Cars, lawnmowers, and now… grills?
Word is going around again about Ninja’s attempt to electrocute our outdoor sanctuary with the Ninja Woodfire ‘electric BBQ grill and smoker.’ And while it’s not exactly a brand new product, these things are starting to gain some traction...
So we figured now might be the perfect time to deep dive into the world of electric BBQing. The good, the bad, and the downright sacrilegious.
Now, obviously, you came to the Dead Meat Society for a fair and balanced coverage of all things grilling. You’re here for journalistic integrity and open-mindedness, no matter how… challenging a new idea is to swallow. So, let’s explore.
The Ninja Woodfire looks like a sort of cross between an old-school George Foreman grill (the kind that could severely damage the foot of the World’s Best Boss) and some sort of travel air fryer with handles. And that’s essentially what it is…
The “grill” has a wood pellet hopper on the side that ignites to create some wood smoke, which a fan then circulates throughout the grill. The difference is that those pellets aren’t actually the heat source. That comes from the electric heating elements on the top and bottom.
It’s big enough to roast a whole chicken (if you’re brave enough), but not much else. The grill itself tops out at about 500 degrees Fahrenheit.
To be totally fair, for your average tiny patio/balcony apartment dweller, this bad boy looks like it could be a game changer. There’s no doubt you could grill some food and acquire some smoky flavors.
What we care about around here is the love and the pursuit of grilled meats, after all. And for anyone who can’t go for a fire-power grill, there’s no hate in our hearts if you have to spring for an electric model. At least it’s better than going vegan.
That said… there’s NO WAY this could even come close to replacing your favorite grill or smoker setup. Can we all agree on that? For anyone who’s never suffered through a burger that was “cooked” on an old Foreman at your mother-in-law’s house, we envy you. (George, my friend, the whole point of a burger is the fat.)
At the end of the day, isn’t the beauty of grilling all about that hot, juicy fat flaring up a bright flame below? Isn’t the beauty of smoking all about that huge cloud of pure flavor encompassing a pristine slab of meat?
The point is this: sure, liquid smoke makes stuff taste smoky. But it isn’t smoke.
See? Told you we could be fair and balanced… mostly.
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.
🥩 CONSISTENCY: That’s what every great chef strives for. Especially when that chef knows best 👇
🥩 BBQ IN BED: Lock in for Mother’s Day with breakfast in bed straight off the grill. How about some grilled filet mignon eggs Benedict?
🥩 MAYDAYS: It’s like every weekend in May is a grilling holiday. Mark May 17 on your calendar. It’s Traeger Day.
🥩 INSPO: 48 hours hanging out at Leroy & Lewis, the first Michelin Star BBQ spot 👇
🥩 MINECRAFT GRILLED: If the kids keep talking about the Minecraft Movie, hit them with some real-life Lava Chicken. (Yes, this is a real thing in the Minecraft Game, too.)
🥩 MASHUP: A.1. wants us to put steak sauce on chicken wings. And how does that make you feel?
🥩 BACKDROPPED: Just a suggestion… Could we work on upgrading our backdrops on our meaty success pics? See this post for reference.
🥩 LOAFING: “I’ll make the meatloaf this week, babe. I got this.” 👇
Did we miss something? Submit a link for next week’s Feed.
Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…
🥓 PPE: Would this work? Or are red, burning eyes part of the joy of BBQing? 👇
🥓 DON’T MESS THIS UP: Yes, grill for her on Mother’s Day (duh). But you’re gonna want to have something wrapped and tied with a bow, too. Here’s a list of solid gift ideas for the food-loving moms in your life.
🥓 CAST IRON: If you know anything about iron, you know Le Creuset is the TOP of the line. And they just dropped a new BBQ Outdoor Collection…
🥓 GET DIZZY: Rotisserie baskets are setting the new standard for crispy wings for the bold and flavorful among us.
🥓 GRILLING AWARDS: Men’s Journal just dropped a list of top-rated grills and smokers for 2025. WARNING: Do not read if you have grill envy.
🥓 FLAT TOP-ADILLAS: Yet another reason you need a flat top or a griddle 👇
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.
This one’s all about the marinade. And the chicken. And the grill…
Show some appreciation for the dog.
This is one of those sauces that can save the meal even if you mess it up a little…
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…
At DMS we believe grilling isn’t just about cooking—it's about community, which is why we developed the Dead Meat Society Commandments. These principles define our culture, unite us through the flame, and guide how we honor the art of grilling while fostering community, creativity, and giving back.
DMS Commandment #7:
Thou Shalt Innovate While Honoring Tradition. Whether it’s a new recipe or a unique way to use your grilling tools, we embrace creativity without forgetting the traditions that brought us here.
So, what’d you think? Let us know how we did. Reply directly to this email with feedback.