If the pit’s rocking and you didn’t post, did it even happen? Dead Meat Society Facebook group wants receipts. Drop your pics to the group this week.

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

First up, Florida is trying to stake a claim on their own BBQ style, but can they really hang with the BBQ Belt? Also, it’s almost tailgate season, which is basically the pitmaster playoffs, so you’ll want to make sure you’re stocked and ready. Plus, some killer recipes for Philly cheesesteaks, St. Louis BBQ pork steak, and bacon weave S’mores that your wife’s personal trainer would be furious about. 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 Randy Williams via the Dead Meat Society Facebook Group

Honorable mention to Michael Evangelista via the Dead Meat Society Facebook Group

Honorable mention to Richard Blumberg 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?

Looks like the Sunshine State got jealous of the BBQ Belt getting all the attention. Texas brisket, Carolina vinegar, KC ribs…

And now a new challenger comes on the scene: Florida Asado.

And to be honest, it looks truly d*mn tasty.

FL Chef Jeffrey Budnechky is getting them fired up down in Miami at Apocalypse Barbecue (great logo by the way) on live fire cooking. Chef Jeff’s Miami twist on BBQ sounds absolutely mouth-watering.

“Brisket gets croqueta’d, maduros are smoked and caramelized, and ribs come rubbed in cafecito and lacquered in housemade Oro Negro sauce — a molasses-dark glaze that’s all Cuban coffee and bold Miami attitude.”

Sorry, just read that and had to quickly go buy plane tix for a week in Miami…

But Chef Jeff is just one of the FL BBQ chefs leading this movement.

Florida Asado appears to be defined by smoking local Florida meats over open charcoal smoke for hours on end. It’s an intrinsically chaotic cook that results in everyone having a good time outside together, which is classic Florida vibes 👇

The Florida BBQ scene seems to be growing and thriving around this Asado culture. And as the welcoming and hungry carnivores we are, our verdict is…

Welcome, Floridians, to the BBQ scene. Can’t wait to try it out.

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.

🥩 SKULL PIT: A very on-brand Dead Meat Society way to light up the porch without having to always start a fire. Fire it up 👇

🥩 FRANCHISE FIASCO: Long Island Dickey’s BBQ franchisees are suing after they were hung out to dry by corporate. Chew the whole scoop.

🥩 STALL PANIC: Novice hits 160–170°F and thinks the food’s dying. The rest of us call it “the stall” and keep the lid shut. Do you wrap or nah? 👇

🥩 HAWK TUAH: Salt, smoke, sear, slice. Here’s the Tomahawk playbook 👇

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…

Founder of Single Tree BBQ and host of Single Tree Nation, Charlie Eblen is building community the old-fashioned way: hospitality, clean technique, and a plate that shuts everyone up. Culinary-trained, he’s turned catering into a craft and a podcast into shop talk that actually teaches listeners.

Grab a seat, steal a few ideas, and queue up the pod 👇

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…

🥓 CLASSIC PULL: This is not the ingredient you were expecting to add to your pulled pork. Old school for the win. Crack a root beer and let it ride. (Ignore the slow cooker direction, obviously.)

🥓 ZEST TEST: Want juicier chicken with bite? Hit it with citrus and reduce your marinating time. Remember, it’s salt, fat, ACID, and heat.

🥓 TAILGATE KIT: It’s almost tailgate season, and this list has the 47 tailgating essentials that will take you from average to pro just in time for kickoff.

🥓 PIT MITTS: Don’t be cheap when it comes to your mitts. $20 at Home Depot gets you 500°F protection and a non-slip grip. Ditch the dish towel and grab a pair.

🥓 SMOKE GOSPEL: Top Texas pitmasters say Meat Church taught them the tricks. Funny, same here. It’s like Sunday school for brisket 👇

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-

A great steak is dinner. A great steak sandwich is an event.

If you’ve ever wondered, “Can a pork chop be ribs?” here is your answer.

Don’t ask about the calories. Just shut up and enjoy.

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.