The candy’s gone, the Halloween decorations are boxed up, and now it’s time for the real Fall treats: meat, smoke, and maybe a cold one. Keep it smoky and show us what’s on the grill 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, a grill that doesn’t need a software update? Revolutionary. Also, turns out Thanksgiving gratitude costs extra this year. Plus, some must-try recipes for smoked bacon wrapped sausages, classic 3-2-1 ribs, and peanut butter cup s’mores (need I say more?).

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 Dallas Dale Townsend II for this dinner power move. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Jonathan Dyke for his filets via the Dead Meat Society Facebook Group. Medium-rare and maximum respect.

Honorable mention to Scott Miles for a birthday done 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?

AmazingRibs.com just reviewed the PKGO, a portable charcoal grill from Portable Kitchen that skips all the tech fluff. No apps, no Bluetooth, no touchscreens pretending to “optimize airflow.” What we’re talking about here is a portable grill that combines the simplest things to return man to nature.

And honestly, that’s what makes it perfect.

The PKGO isn’t fancy, but it’s functional in all the right ways. You get a 200-square-inch cooking area, a cast-aluminum body, and a design that works with you, not against you.

There’s even a probe port for your thermometer, in case you need just a little bit of tech to get it right.

No WiFi. No firmware updates. Just meat, smoke, and a little manual labor. The way nature intended.

We’re surrounded by “smart” everything. Smart fridges, smart smokers, smart everything. But every now and then, we need to dumb it down. There’s nothing like a casual charcoal grill experience.

When you’re camping, tailgating, or smoking in the driveway, the real luxury is how little you have to think.

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.

🥩 RIBS RUN WILD: On the edge of Texas, one pit is doing big beef short ribs like you can only dream of. Tyler’s Barbeque in Amarillo just proved the plains can produce legends.

🥩 OLD GOAT, NEW TRICKS: The most old-school move you can make right now? Smoke a goat. Read Tasting Table’s take on why the forgotten cuts are finally getting their due.

🥩 SPICE CONTROL: Because flavor only counts if you earned it the hard way 👇

🥩 CAJUN STYLE: Crispy, spicy, and totally unfair to the rest of your Thanksgiving menu 👇

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…

🥓 FRIDGE FLAW: Cooking a ribeye straight from the fridge? That’s a recipe for failure. Tasting Table walks through why steaks need a little patience before the sear. Step up your steak game.

🥓 PRICEY POULTRY: The bad news: turkeys are pricier this year. The good news: ribs never needed a holiday. See what’s driving up costs before you buy your bird.

🥓 GEAR ENVY: From flat-tops to thermometers, Bon Appétit dropped its annual gear list. Some are genius, some are gimmicks. Check the list and decide what belongs in your pit.

🥓 BACKYARD AQUEDUCT: Somewhere between grill maintenance and backyard plumbing, this “viral” Blackstone hack was born. It looks like something the wife would like, but… it also seems like it will have some flaws when used. Still, the idea of using buckets as drawers is enticing.

🥓 MCSMOKED IT: Someone finally gave McDonald’s a proper pit upgrade, Texas style 👇

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.

Think sausage. Think bacon. Think bacon-wrapped sausage… smoked.

You follow the formula, you get the fall-off-the-bone.

The sweet ending your brisket’s been waiting for.

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.

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