Spring cooking is officially in full swing. Let’s see what you’ve been putting on the smoker. Drop 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, your grill is getting smarter. Also, use butter, use oil, just don’t cook it into leather. Plus, some must-try recipes for grilled shrimp po’boy, grilled gazpacho, and grilled strawberry shortcake for an extra sweet ending.

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 Jesse Green for these juicy steaks. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Chris Fausone for his pork butt. That bark came out right. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Mike Busing for getting this steak just right. 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?

Grills are getting smarter.

Not better at cooking… just better at doing the thinking for you. Or so they tell us.

And this new one might be the clearest example yet.

The latest Pit Boss pellet grill tracks temp, controls your cook from your phone, and even lets you mix wood flavors for some complex tastes.

But when a grill gets SO smart, at what point does cooking become supervising? Maybe not everything needs to be outsourced to AI.

Ok, maybe it does have some cool features…

It’s basically trying to remove every excuse to mess anything up. Ever.

It’s always the same with these “smart” grills. You get consistency. You lose a little of the fun. And a little of the risk.

Some people want to sit by the fire all day. Others want perfect brisket without babysitting it.

This is clearly built for the second group.

But if the grill does everything for you… what part are you left with? Besides sitting back and having a few cold ones, that is.

So are we in the mood to pick up a smart grill? Or do we prefer our grills as dumb as metal buckets with grates?

Last week, we asked: What’s your Easter centerpiece?

100% of you answered, “Ham”

This week, we want to know:

How much help do you want from your grill?

*Check back next week for the results*

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.

🥩 OLD SCHOOL: No gimmicks. No shortcuts. Just the kind of BBQ place that’s been doing it right longer than most.

🥩 BBQ TV: BBQ Brawl is back with a new lineup and some changes. New faces, same goal.

🥩 BBQ TRENDS: New trends just dropped. Thank goodness, it still involves fire and meat.

🥩 CAVEMAN COOK: Technically a grill. That’s all we’re saying. Thanks for the laughs Mike 👇

🥩 BURGER DENIAL: This is about as simple as it gets 👇

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…

🥓 CHICKEN MYTH: Most people are still overcooking chicken. Turns out “safe” doesn’t mean dry.

🥓 GRILL RISK: Your backyard setup might not be as safe as you think. And most people don’t notice this until it’s a problem.

🥓 BUTTER OR OIL: Butter tastes better. Olive oil handles heat better. This is the tradeoff. Pick one and stop overthinking it.

🥓 BOLOGNA MOVE: Bologna, but treated like BBQ.

🥓 EASY SIDE: The easiest side dish is usually the one that disappears first.

🥓 BURGER ROLL: Crispy on the outside, burger on the inside 👇

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.

Take a classic Po’Boy. But make it better.

This is either next level or too much. Still curious.

If you’re already grilling, you might as well commit.

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…

Dead Meat Society Merch in the wild.

Chicken wings look better when they are being held by skull tongs. @captaincurrency300 is clearly doing it right.

Flip it. Grip it. Stage it. The Dead Grill Station Kit Bundle gives you control over the meat and the mess, complete with…

It’s not just tools, it’s your grill station, dialed in. What are you waiting for?

As part of our commitment to community, we will donate 10% of net profits to charities that matter.