Hello Dead Meat Society,
Welcome to the fourth fifth ever Dead Meat Spam newsletter.
Dead Meat Society is a community for grilling enthusiasts. A place where flame, family, and flavor bring people together.
And Dead Meat Spam is your new favorite newsletter. Every week, we’ll bring together BBQ news, killer recipes, expert tips, and a first look at badass gear. Read: BBQ p*rn. SO. MUCH. BBQ. P*RN.
We'd love your feedback… unless it’s negative (keep that sh*t to yourself!)
🥇 This Week’s Champ
This week’s Smoke Show Champ is (once again) Kyle Walker via the Dead Meat Society Facebook Group
🥈 Honorable Mention #1
Honorable mention to Tim Vaughan via the Dead Meat Society Facebook Group
🥉 Honorable Mention #2
Honorable mention to David Israel via the Dead Meat Society Facebook Group
Have a Smoke Show submission? Submit it here.
Here’s what’s on the menu today…
Something that begs the question: how hot is TOO hot for a pellet grill?
Get into making your own beef tallow
This week’s menu features a delicious flank steak marinade, coffee-rubbed ribs, and a cherry BBQ sauce that would make George Washington chop down a whole damn tree
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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?
Hotter than a Nelly song…
If you’re talking to a pellet grill nonbeliever, what’s the first thing they’re gonna say?
“You can’t get a sear on a pellet grill.”
Well, apparently this pellet grill hits… hotter.
Recteq’s new pellet grill reaches an unbelievable temperature range of 225 - 1,250 degrees. No, that’s not a typo. 1,250 degrees on a pellet grill.
It’s the X-Fire Pro ($1,550) with a dual mode for low-temp smoking and high-AF-temp searing. For reference, a Traeger and other similar grills generally max out around 500 degrees. So this little grill that could (burn the h*ll out of your finger) is going beyond even high-end pizza ovens, which usually operate around 800 degrees.
And if you just asked yourself, “wait, I could fire up a Neapolitan right on this grill?” the answer is YES. Actually, you could char the cheese right off of it if you’re not careful.
Also, for you guys that like your meat dancing around a pole, there’s an add-on rotisserie spit rod ($250) that could end your dependence on Costco ready-made rotisserie chickens forever.
So what do we think? Is it the perfect smoke-and-sear all-in-one? Or just a devastating porch fire waiting to happen?
Either way, if you pick up one of these hot shots, send us an invite to the BBQ.
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.
🥩 ALMOST DONE: Give it another hour or two, babe. 👇
🥩 14-DAY BRINE: Every brisket feels like it takes 2 weeks to get done, but a smoked brisket pastrami literally takes 2 weeks to become this beautiful.
🥩 NOSE TO TAIL: Everyone’s talking about beef tallow right now, including politicians like RFK, Jr., but have you ever made it yourself? Start here. (Side effects may include feeling like Tyler Durden in Fight Club)
🥩 SMOKED AND SPIRALED: Hot honey glaze on a spiral-sliced, smoked ham 👇
🥩 KETCHUP DIVERSITY: Heinz has boldly ketchup-ed where no one has ketchup-ed before. Check out the weirdest ketchup products they’ve ever come up with.
🥩 VEGAN BAD, MEAT GOOD: Vegans aren’t off the hook in this week’s newsletter. More research on vegans suffering from nutritional deficiencies just dropped…
🥩 BUTTERRIFFIC: Bacon herb compound butter just belongs on a Tomahawk, obviously 👇
Did we miss something? Submit a link for next week’s Feed.
Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…
🥓 RIBS FOR HER PLEASURE: Mother’s Day is right around the corner. Does she deserve a new grill made just for her?
🥓 NEW FEAR UNLOCKED: The word is out. We gotta ditch the metal bristles. Are we switching to a steam cleaning grill brush?
🥓 GUNPOWDER GRILL: Kind of brilliant when you think about it. Make a tiny portable grill out of an old ammo can. Just make sure it’s empty before you light it up.
🥓 GET THE GEAR: Make sure you’re stocked up on grilling accessories for the season. A grill is only as good as the tools hanging off the side.
🥓 DIY: Pepper drill is taking over the internet, and once you see it, you’ll get it.
🥓 APPETIZER: Just a little 78 lbs of shredded cow leg to get your appetite up for the main course 👇
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.
A reliable, affordable cut that’s delicious (but only when it’s done right).
Think about it: ribs are now breakfast food.
Cause last week, blueberries had all the fun.
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 send us a picture 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…
At DMS we believe grilling isn’t just about cooking—it's about community, which is why we developed the Dead Meat Society Commandments. These principles define our culture, unite us through the flame, and guide how we honor the art of grilling while fostering community, creativity, and giving back.
DMS Commandment #5:
Thou Shalt Master Thy Craft and Share Thy Knowledge. A true member of the Dead Meat Society seeks to learn and teach, passing down tips, techniques, and traditions to keep the art of grilling alive.
So, what’d you think? Let us know how we did. Reply directly to this email with feedback.