We are post-July 4th. Does everyone have all their fingers intact? Good. Let’s put them to work. Drop this week's 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, we know you have a dream to open your own BBQ spot (and we want to help you succeed). Also, Bon Appétit made the case that American BBQ is entering a third wave. Plus, recipes this week for smoked ribeye roast, grilled cauliflower steaks, and grilled pineapple parfaits.

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!

This week’s Smoke Show Champ is Bob Austin for giving everyone a good reason to go back for seconds on his prime rib. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Goompaw’s BBQ for the ribs and pork belly burnt ends. That's a full day at the smoker, and it looks like every minute paid off. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Josh Holbrook. Those ribs have the kind of shine you don't get by accident. 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?

You don’t have to tell us, we already know what your secret dream is, friend…

One day, you’re gonna open your own BBQ spot.

Listen, all of us in the Dead Meat Society believe in your dreams. You are surely the next Famous Dave (real guy, by the way).

This week, we need to talk big business… Because it turns out it is possible to quit your tech job, open a BBQ restaurant, and hit 7 figures in revenue…

Just ask Salahodeen Abdul-Kafi of Kafi BBQ near Dallas:

(Drool warning: Do NOT watch that video if you don’t want to be sweating over how good the beef-bacon wrapped jalapeño looks…)

But here’s the thing, DMS crew: Starting up a restaurant is FAR more involved than having a great eye for backyard brisket. (Even though that is admittedly a real skill, bro.)

There are a few specific things Kafi BBQ has done to get to where they are…

Halal. ‘Nuff said? Thing is, cooking up pork comes with wayy better margins for BBQ operators, especially right now with beef prices absolutely sky high.

But by limiting the menu to halal options only, these guys have pulled in a crowd that is loyal to their approach and will make for regular return clientele.

That comes with other perks like…

We’re not talking storebought chuck at Kafi. These guys are cooking up wagyu brisket.

And bread from scratch (not a slice of stale Wonderbread).

And fresh pistachio desserts…

Craft your menu to be unbelievably delicious, for a niche audience, with high-end ingredients, and boom: revenue opportunities.

Look at every dish he’s cooking up in this video. They look unreal. Matter of fact, don’t watch it if you’re even a little hungry…

If you’re going to open a restaurant, you’d better be a d*mn good pitmaster, friend.

Look, we’re not trying to discourage your dreams of opening your own spot (we would never).

Quite the opposite. We want your restaurant to snag the next Michelin star. And in your acceptance speech (is that a thing?), you can thank us, of course…

We want you to do big BBQ business. If you want to get to 7 figures in BBQ sales, you may want to be able to answer these questions:

The day you open your BBQ restaurant, you’d better let the whole Dead Meat Society know, because we will be there ready to cut the grand opening ribbon and celebrate with you.

What will you be serving up at your own spot?

Last week, we asked: What’s going on your grill for the 4th?

100% of you voted: “Ribs”

This week, we want to know:

*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.

🥩 THIRD WAVE: American BBQ is entering a third wave. First wave was regional tradition. Second wave was the Goldwyn/Franklin era of science and documentation. Third wave is what happens when trained chefs start treating smoke the way sommeliers treat wine. Whether you're excited or annoyed by that says a lot about you.

🥩 CHICKEN PROBLEM: Not sure if this is a surprise, but smoked chicken at Texas BBQ joints is consistently the weakest item on the menu. This piece advocates for why chicken deserves more respect at the pit.

🥩 CAROLINA TRAIL: Four itineraries for eating your way through Carolina BBQ sauce country. Eastern NC vinegar. Western NC tomato dip. SC mustard. SC spiced vinegar. If you've been meaning to do this trip, Bon Appétit just mapped it out to make it easier.

🥩 RAMSAY ROAST: Nothing says "closure" like picking apart Gordon Ramsay's brisket one slice at a 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.

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

🥓 MUSTARD BURGER: Try this secret ingredient to create a crust and add tang. Nobody will know it's there.

🥓 BEGINNER CUTS: These are the best meats to start with on the grill if you're just getting someone into BBQ. Forward this to the right person.

🥓 GAS GRILL OVERNIGHT: What happens if you leave a gas grill on overnight. Short answer: nothing good. Read this and be prepared…

🥓 BRUSH RECALL: Are people still using grill brushes? 1.7 million Cuisinart grill brushes were recalled this week. With metal bristles detaching and ending up in food, three people needed surgery. Check your brush now.

🥓 SWEET FINISH: Three words that'll ruin your self-control: Peach. Bourbon. Pork belly 👇

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.

Feeds a crowd and makes you look like you know what you’re doing.

Making vegetables great again.

The only way to end the night.

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…

Dead Meat Society Merch in the wild.

Freedom and Dead Meat go hand in hand 💀 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…

It’s not just tools, it’s your grill station, dialed in.

As part of our commitment to community, we will donate 10% of net profits to charities that matter.