Hello Dead Meat Society,
Candy’s for the kids. Smoke’s for the adults. Time to get the hoodies on, put the lids down, and cook up some meaty treats that actually matter. Drop your monster meat plate 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’re trading candy corn for charcoal and showing you how to throw a Halloween party built for meat lovers. Also, turns out you can dry-age steak at home. Plus, some must-try recipes for pineapple express pulled pork, French dip sliders, and maple and pecan-topped butternut squash that belong on every haunted tailgate spread.
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 Champ
This week’s Smoke Show Champ is Amil Masic for dropping his secret chimichurri sauce. Shared via the Dead Meat Society Facebook Group.
🥈 Honorable Mention #1
Honorable mention to Walker Stockley for his first cook in his new home via the Dead Meat Society Facebook Group.
🥉 Honorable Mention #2
Honorable mention to Michael Evangelista for his sirloin kebabs. Because sometimes you just want your dinner on a sword. 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?
🎃 MEAT OR TREAT 🥩
It’s Halloween time once again. Which means getting all dressed up in a goofy outfit with the wife and/or kids and doing your best to pretend that you wouldn’t rather be grilling.
But this year, there’s good news… you CAN have it all.
This year, it’s time to throw a Halloween party that all of us Dead Meat-ers can get behind.
With a little help from Sonny’s BBQ, Weber, and even a surprise assist from Team Harding, you’ve got everything you need for a Halloween bash built for meat lovers.
Let’s work together to build out the perfect Halloween party with spooky appetizers, a terrifying main course, and a dark dessert…
Snacks That Bite Back
First things first, we’ve got to have spooky snacks to make this a great party.
A few ideas that we’ve rounded up…
From Sonny’s BBQ:
Mummy Dogs – because pigs in blankets needed a costume
BBQ Bat Wings – sticky, smoky, slightly evil
Zombie Sliders – small but unstoppable
From Team Harding:
Halloween BBQ Skewers – party sticks with actual purpose
Ghost Pepper Nachos – equal parts fun and fire
Basically, it’s the kind of spread where even the deviled eggs look like they’ve seen things.
Main Courses for the Mortal Soul
Time for a main course.
From Weber:
Rib Cages on the Grill – yes, they look like actual rib cages
BBQ Eyeball Meatballs – eerie on the outside, perfect on the inside
Cauldron Chili – hearty enough to raise the dead
If it didn’t take 10 hours and a moral compromise to make, it’s not Meat-O-Ween-worthy.
Desserts from the Dark Side
Keep the sweets smoky.
From Weber:
Monster Brownies – gooey chaos in cast iron
Grilled S’mores – fire-side and mildly unhinged
Candy’s fine for the kids. Smoke’s for the adults.
Set the Spooky Vibes Right
Now for the setup. The meat matters, but the mood seals the deal.
Decor: Skip the fake cobwebs and carve something that actually fits the theme. Sonny’s BBQ dropped downloadable pumpkin stencils featuring pits, pigs, and flames. Finally, jack-o’-lanterns that belong beside a smoker instead of a porch swing.
Music: Build your playlist like your menu: balanced, smoky, and with a little bite. Start with Johnny Cash, slide into ZZ Top, then let Rob Zombie finish the night. Bonus points if the bass rattles the rib rack.
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.
🥩 BORDER BBQ: Bravo to Hallelujah BBQ for proving you don’t need a Hill Country ZIP code to crush brisket. Check out what they’re pulling off in West Texas.
🥩 SAVORY SWERVE: Savory croissants are finally stealing the spotlight. Think steak & fries, kimchi, Spam, and more stuffed into buttery layers. Feels like someone from this group needs to throw brisket in the mix.
🥩 STEAK MAP: Beef isn’t generic. Steak styles change with the ZIP code. Chowhound breaks down which regions know how to sear. Read it and see which one’s your favorite.
🥩 CROC-TOBER: Nothing says fellowship like a full smoked alligator on the table. Bless the pit and pass the sauce. Shoutout to Tom Assessor for the share in the Dead Meat Society Facebook group👇
🥩 HONEY HEAT: Smoky, tender, and coated in hot honey. This pork belly walks the line between dessert and danger 👇
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…
🥓 GRILL GUIDE: The best pitmasters aren’t picking grills like we pick Netflix shows. They evaluate tools, setups, and fuel strategy. Check out this top list and decide if your gear is doing the job.
🥓 FRIDGE AGING: Fridge trick: dry age the steak you already own instead of chasing the expensive slab. This article walks you through how to do it. (Report back with your results!)
🥓 CORNY AF: Cornbread got a costume. Pumpkin patch edition 👇
🥓 GRIDDLE UP: Flat-top grills aren’t just for pancakes anymore. These flat tops are running full cookouts with burgers, steaks, veggies, the works.
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.
Pineapple-glazed pork that crunches like a dream.
Melty. Meaty. Messy in the best way.
It’s not brisket, but it might just steal the show. Butternut squash with maple syrup and pecans grilled to perfection.
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…
The Butcher Shop
No meat for sale. But definitely not vegan.
You asked for (more) merch. So we cooked some (more) up.
As part of our commitment to community, 10% of net profits are donated to charities that matter.