Fall is finally here. The kegs are tapped in Munich, but we can still eat brats and drink beer without an international flight. Stoke the fires, boil the bratwurst in beer, and flex your smokin’ hot plates in the Dead Meat Society Facebook group or tag us on Instagram to contribute to the community.

Now, here’s what we’ve been cooking up all week…

First up, it’s #Porktober time, or as we have been dying to say, #Oinktober. Brush up on your pig facts and make sure to grill up some of your favorite pork recipes this month. Also, do you know what your cutting board is hiding? Plus, some must-try recipes for crispy grilled buffalo wings, BBQ chicken sloppy joes, and a hot German potato salad that will have you celebrating Oktoberfest from afar.

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?

This week’s Smoke Show Champ is Randy Harper for these smoked, burnt pork belly ends. He knew what was up for #Porktober. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Caleb Wilcox for this chicken and shrimp combo we couldn’t pass up. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Ross Gibson for the perfect steak. 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?

October isn’t just for pumpkin spice. It’s also National Pork Month, aka #Porktober.

This is the month we take time to celebrate and appreciate the entire pork industry, from farmers and butchers down to the crispy bacon at the local diner.

Consider this permission to smoke a shoulder, grill some chops, and argue more over the perfect rib recipe.

Fortunately, Tasting Table came prepared with 20 Pork Cooking Tips you might want to check out. Here are our favorite 3…

Lean cuts like loin, chops, and tenderloin are great when you want quick cooking, but they also dry out fast.

The dependable trick? Brine. A saltwater soak (or dry brine) helps the pork hold onto moisture, locking in juiciness even when the heat is doing its best to dry things out.

We all know pork + apples is a classic, but that pairing gets stale fast. Branch out.

Peaches, pineapples, or a spicy fruit salsa can all cut through that porky richness and bring something new to the vibe.

There are as many opinions on this one as there are BBQ sauces in a Walmart.

While slathering ribs from the start sounds tempting, sugary sauces burn quickly under heat. Most folks recommend waiting until the final 10–30 minutes (depending on your cook temp) to apply full sauce for glossy flavor that won’t char.

And by the way, if you need a banger recipe to kick off the month this weekend, how about these BBQ Pork Smashburger Sliders?

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.

🥩 BBQ CAMP: You’re better than a hot dog on a stick. Check out Eater’s ultimate guide to cooking Korean-style barbecue for your next camping trip.

🥩 GOLD STANDARD: Carolina Gold BBQ sauce might’ve been pigeonholed to pork, but there’s a case to be made that it belongs on steak, too. Check it out, and let us know if you give it a try.

🥩 BURGER BLUEPRINT: Chef George Motz over at Hamburger America just gave us a deep dive on how the best smash burgers like The Chester, Oklahoma Fried Onion Burger, and his classic smash are made. Your wife and kids will thank you for trying these techniques out on your next burger night.

🥩 CUTTING CONFLICT: Plastic cutting boards get a lot of shade, but are they actually as bad as they seem? Delish dives into the risks, the cleaning tricks, and why wood still wins. Read the review and see if it is time to rethink your cutting board game.

🥩 MUSHROOM MADNESS: Steak, frites, and a creamy mushroom bath. Hope you’re hungry 👇

Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

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…

Dryad Cookery is a husband-and-wife shop out of Virginia’s Shenandoah Valley. They make heirloom-grade titanium tools shaped for round skillets, chainmail scrubbers that nuke crud, and overland-tough knives built to ride in the truck.

Grab the titanium, beat on some cast iron, and show Dead Meat Society what a proper scrape-and-sear looks like. Check ’em out: dryadcookery.com 👇

Know someone who deserves to be featured in Meat & Greet? Email us their info or send a message via the Dead Meat Society Facebook group or Instagram.

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

🥓 SEAR-IOUS BUSINESS: No guesswork here. The 3-3-2-2 method is there for you when it comes to searing, flipping, and finishing your steak to juicy perfection. If you hate dry, tough beef, this hack is your new best friend.

🥓 PRESS TO IMPRESS: Who knew your tortilla press could upgrade your chicken game? Apparently, it’s great for tenderizing. Worth a try this weekend?

🥓 TRASH OR TREASURE: Chowhound dropped a list of 7 grill accessories that “pitmasters skip,” but we’re here to fight for a few on this skip list. Some of those tools do have their place if used right. Dive in, and see if you agree.

🥓 BUDGET BRISKET: Brisket flavor without brisket prices? Someone let us know if this holds up 👇

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.

Wings dripping with hot sauce and zero regrets.

Saucy, smoky, and unapologetically messy. Proof that only the best meals come with napkins.

Basically, it’s beer’s best friend in side-dish form.

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…

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.