The coals are burning, the smoke’s rising, and if you’re not flexing your latest grill creation in the Dead Meat Society Facebook group… well, what’s the point? Drop your smoky masterpiece this week for our approval (and no-nonsense critique).

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

First up, they say, “If you build it, they will come…” But will the boys come share some cold ones if we build a backyard barbacoa pit? Also, how bison might be the answer to your boring ground beef routine. Plus, some killer recipes for smoked duck legs, grilled Coca-Cola chicken, and bacon-wrapped hot dogs. Because bacon makes everything better. 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 Caleb Wilcox via the Dead Meat Society Facebook Group

Honorable mention to Joe Broscious via the Dead Meat Society Facebook Group

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?

In an age of WiFiRE® technology, Ninja electric grills, and $12k community grills, it’s good to know someone out there is still keeping old traditions alive.

Hole, stones, fire, leaves, meat. (That’s it, that’s the entire recipe.)

But the question is… is it worth it to build your own traditional barbacoa?

Luckily, Mike Diago from Eater built one for himself so that we could find out. Short answer: yes… mostly.

Turns out the process of building a backyard barbacoa is about as simple as you could imagine. Let’s break it down:

Yeah, so we’re starting with the hardest step first. You’re going to need about a 3’ x 3’ hole somewhere in your yard. And you’ll be surprised at just how much earth that really equates to. Bonus points if you plant some garden boxes or do something creative with all that dirt.

Wait, this step is kind of hard, too…

You’re going to need a bunch of stone. Cinder blocks & refractory brick. And you’ll need to be creative with where you get it, or else this whole thing gets kinda pricey. Mike’s got a great story of (literal) back-breaking work in his piece that makes this whole thing sound a lot less romantic than you want it to.

Now, this is where the project gets good. Sure, you’ll need to wake up quite early in the morning, but the thought of a pre-dawn cup of coffee and nothing to do but sit in the yard and watch a fire burn down to coals sounds like a weekend dream.

Soak your lamb in a delicious adobo marinade and wrap in agave leaves. Bury that sucker in a bed of coals, let it sit all day, and call the boys over for a cookout like no other.

The whole project is a lot of work, and potentially a lot of money, but when was the last time you stopped to think about what all this technology has taken away from our experience? Like sipping a cup of coffee in the dark by a real fire…

So what do we think, Dead Meat Society? Time to build the backyard barbacoa of your dreams?

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 BROS: The call of the wild. Thanks to David Lewison for sharing in the Dead Meat Society Facebook group 👇

🥩 SMOKER SALVAGE: Bought a rust bucket. Built a smoke machine. Sweet save and post from David Girvin in the Dead Meat Society Facebook group 👇

🥩 BLUE DOGS: Is there such a thing as a “gentrified” hot dog? Apparently so… What do you think of this rebellious blue-corn dog makeover?

🥩 HOGAN’S HANGOUT: RIP Hulk. Hulkamaniacs have been patronizing Hulk Hogan’s Hangout, and it’s kind of wholesome.

🥩 ZESTY SPEARS: These skewers pack more heat than you ever will. See for yourself 👇

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…

RustyBBQLamb, aka Rusty, is your new go-to for no-nonsense backyard cooking. Let’s give him a follow for some rock-solid technique, gear that earns its spot on the patio, and the kind of smoked meat motivation that hits just right before the weekend cook.

Oh, and did we mention he’s a Dead Meat supporter? Check out Rusty’s content 👇

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…

🥓 BOLD BEANS: Your baked beans called. They said they’re bored. We’ve got the answer to your boring bean problems.

🥓 GONE BISON: Every now and then, how about trading in the beef for something that kicks harder and cooks cleaner? Give bison a shot to keep things fresh.

🥓 HOG WILD: Roasting a whole pig sounds fun. At least, until it’s 4 a.m. and you’re begging Reddit for answers before you ruin the whole thing 👇

🥓 THINK OUTSIDE THE BUN: This burger skips the bun and puts cheese front and center.

🥓 BIG DILL: Smashed patties, fried pickles, ranch mayo. This is the upgrade that works 👇

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-

Whip this out when you need to 1-up the neighbor.

In case you want to celebrate Coca-Cola going back to using real sugar.

Do we really need to defend this selection?

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 merch. So we cooked some up. SO much more to come.

As part of our commitment to community, 10% of net profits are donated to charities that matter.