Spring forward hits this weekend. If you’re using all that extra daylight to grill outside, drop your cook 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 legendary Texas smokehouse found itself rolling out the red carpet. Plus, some must-try recipes for Traeger tri-tip, roasted sweet potato steak fries, and salted Nutella banana pan-less pie that will have you building the perfect plate for this weekend.

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 Rob Webber for the smokin’ ribeyes. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Brooks Folk for his nicely handled fajita night. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Philippe Caturegli for a refined porterhouse steak. 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?

This past week, one of Texas’s most iconic barbecue names found itself in an unlikely national spotlight. Health and Human Services Secretary Robert F. Kennedy Jr. kicked off what he’s calling a “national BBQ tour” with a high-profile visit to Terry Black’s Barbecue in Austin.

In case you’ve been living under a BBQ rock… it’s a Central Texas smokehouse known for big brisket, beef ribs, great sausage, and classic sides.

Kennedy worked at the pit counter piled with slabs of brisket and racks of ribs, holding a hefty dino rib while promoting “real food” and urging Americans to rethink ultra-processed diets.

Sure, the politics around processed foods and national nutrition guidelines are complex, but if there’s one thing we can all agree on, it’s that BBQ is real, delicious, and really delicious.

Terry Black’s opened in Austin in 2014, built by members of the Black family lineage out of Lockhart. Since then, they’ve expanded across Texas and beyond, serving Central Texas staples the old way": post oak smoke, simple rubs, no shortcuts.

Brisket. Beef ribs. Sausage. White bread. Pickles. Repeat. What else do you need in Texas?

There’s been plenty of talk about the updated food guidance lately, including a version of the food pyramid that puts protein front and center.

For decades, barbecue has been called indulgent. Excessive. Something to “balance out.” Now the conversation around real food keeps circling back to whole cuts of meat, fewer ingredients, and less processing.

Meat at the top of the pyramid. Fire at the center of the backyard.

And just in case that pic of the dino rib made you salivate (guilty), we got you…

Central Texas is on FIRE with all the impeccable BBQ options.

But let’s settle this right here and now…

*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.

🥩 SMOKE IN MANHATTAN: Texas barbecue isn’t just regional anymore. Bringing brisket and fire-built flavor to New York reminds everyone that good smoke travels better than fashion trends.

🥩 SWEET & SALTY: Dr Pepper flavored sausage. You didn’t ask for it, but here it is, and it might actually work with jalapeños and mac & cheese.

🥩 KNOW YOUR WAGYU: If you’re paying for “wagyu,” you better know which continent it came from. Fat and flavor aren’t the same everywhere.

🥩 BUTCHER ETIQUETTE: Talking to your butcher like they work in a deli line isn’t going to help your cook. Here’s what to avoid saying to your butcher.

🥩 JUICY AND DELICIOUS: Chicken is having a moment 👇

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…

🥓 NUMBERS POLITICS: Fire doesn’t care about ounces vs grams, but you should. These conversion tables eliminate all your confusion excuses.

🥓 FROZEN LOGIC: No thaw? No problem. With the right strategy, frozen steak still works. Here’s how.

🥓 WORTH IT: If you’re paying steakhouse prices, pick wisely.

🥓 MAKE IT YOURS: If your steak needs sauce, we need to talk. But if you insist, at least make it yourself.

🥓 PATINA PRACTICE: A dry cast iron is a sad cast iron. Seasoning makes it good.

🥓 MORNING REWARD: Few things beat waking up to finished pulled pork 👇

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.

Cook it right, and the meat does all the talking.

Crisp edges, soft center, just enough sweet to shut down carb arguments.

Rustic, smoky fruit and chocolate without fuss.

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.

Dead Meat Tools are the only way to grill. Thanks @cookinglizardlv for the share.

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?

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