Pumpkin spice is staging a coup to take over everyone’s attention, but we stay focused on the meat without any distractions. Light the coals, feed the fam, and flex it 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, if you’re feeling the financial sting when you break down and pick up a burger, your instincts are dead-on. Median burger prices are up 3.4%. Also, turns out those little “dimples” on your knife aren’t just for decoration. Plus, some must-try recipes for hickory-smoked pork ribs, grilled garlic Picanha steak, and brisket burnt ends that everyone will be fighting over.

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 Ross Gibson for a couple of juicy, perfectly charred ribeyes. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Joshua Kuo for this whole yard bird, the charcoal chicken chomper. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Zach Rogalski for getting into the football season with a football-shaped meatloaf with melty blue cheese laces. 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?

Happy National Cheeseburger Day today to all who celebrate! (You can pick up some cheap burgers today if you find the right spot.)

Now, not to rain on your parade or anything, but…

It turns out burgers are getting more expensive by the minute. And we now have the proof.

For all who may have suspected it, burger prices really did creep up lately. Men’s Journal now pegs the median burger price at $14.47, up 3.4% year-over-year. Yet another great reason to become a true burger master and crush restaurant-quality beef on your own grill.

What’s extra cool for us meat nerds is that the restaurant software-maker Toast came out with a live price tracker that charts industry-wide price changes on things like burgers and beer.

So, next time the wife complains about how much we spent on meat at the grocery store, we’ve got some hard data to justify it.

Toast’s Menu Price Monitor updates monthly with medians and year-over-year changes for burgers, wings, beer, burritos, you name it.

Beef prices have soared for various reasons, like a decreasing herd size, supply chain issues (thanks again, COVID), and export demands. But it isn’t just beef.

“Food away from home” keeps drifting up, which means the whole plate got pricier. Beer at restaurants ticked higher, dairy is hitting records, and frying oil isn’t exactly on sale.

Which can only mean one thing…

If we’re going to beat the rising prices, we’re going to need to grill at home more. Which no one in this group is really complaining about, are we?

We can always avoid the ridiculous prices with a restaurant-level Oklahoma onion burger: thin beef, a stack of onions, savage crust, tiny receipt.

There’s always the A5 Wagyu + foie + lobster + gold-leaf fever dream.

It’s literally one of the most expensive burgers possible. This is the burger for people who don’t know what a gallon of milk costs.

Seems like your 401k might have to take a hit, but go crazy if you want 👇 (And if any of you are crazy enough to do it, you better take a pic and share it with the class.)

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.

🥩 CUE SCHOOL: Texas Monthly’s ‘Cue Course is basically continuing ed for brisket people. Sharpen your skills with Wayne Mueller of Louie Muller Barbecue on the latest edition.

🥩 PROPANE PRIDE: Three burners are fine… four with better heat control are nicer. Hence, Wirecutter’s move to the Weber Spirit E-425 as its best gas grill pick. Gotta love a Weber.

🥩 CHAR GOLD: Corn tastes better when it kisses fire, but only if it’s done right. Save this for some tips on the greatest grilling side.

🥩 BONE BYE: Ribs so tender Newton showed up for the assist 👇

🥩 TENDERLOIN TITAN: If it doesn’t bully the bun, it’s not done 👇

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…

🥓 TERIYAKI TRAP: Imagine buying what you think is “plain beef” and it tastes suspiciously like teriyaki… USDA just flagged Bianco & Sons Sweet Heat Sirloin Beef Tips for a back-label mix-up. It might be time to check your fridge.

🥓 GRATE EXPECTATIONS: If your “cleaning” is two swipes with a brush, congratulations, you’re seasoning a future grease fire. Plus, food tastes better when last month’s chicken isn’t still attached. Check this grill deep clean list.

🥓 RIBEYE RULES: Stop ruining $25 steaks with stupid mistakes. Take a look at these 10 ribeye mistakes, and save your ribeye from yourself.

🥓 GLIDE GUIDE: They’re not technically serrations, and they aren’t decoration. Did you know… The scallops along your knife create tiny air pockets, so slices release instead of sticking.

🥓 SEAR SCHMEER: To sear or not to sear. That is the question 👇

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.

Clean sauce + dirty bark = perfect combo.

Bite-sized bragging rights.

Two words: picanha and garlic.

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.