Hello Dead Meat Society,
Labor Day may be over, but the grills are just getting warmed up.
Whether you’ve grilled up a weeknight win or a weekend flex, post it in the Dead Meat Society Facebook group or tag us on Instagram and give us a recipe to steal.
Now, let’s see what’s on the menu today…
First up, Pat LaFrieda Meat Purveyors (the world’s largest dry-aged meat facility) is giving a new meaning to low (really low) and slow (30-day beef). Patience always tastes better.
Also, no propane, no briquettes, no drama. This electric grill apparently still gets your steak hot. Plus, some killer recipes for an Argentinian chimichurri butter burger, smoked chicken leg quarters, and grilled chicken wings that keep your tailgate in the (end) zone all season.
Let’s get cooking.
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 Champ
This week’s Smoke Show Champ is Andy Hethington via the Dead Meat Society Facebook Group
🥈 Honorable Mention #1
Honorable mention to Eric Hembree via the Dead Meat Society Facebook Group
🥉 Honorable Mention #2
Honorable mention to AlBob57 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?
Chillin’ With Dry Aged Meat
Sure, some of you may have a comfy movie room in your house, or a room you’ve turned into a slick home office, or even a library for your books (you classy fella, you).
But how many of you have a room dedicated to dry aging steaks? That’s a guaranteed zero.
But while you may not be living the dream life of unlimited dry-aged steaks on demand, you CAN live vicariously through Pat LaFrieda Meat Purveyors and their larger-than-life meat locker, the largest dry-aging meat room in the entire world.
Lucky for us, Bon Appétit went behind the scenes at Pat LaFrieda to deliver up your new favorite video. Seriously, it’s just 20 minutes of learning about meat.
For the uninitiated, maybe now is a good time to revisit why dry aging is so d*mn great. And, perhaps, how you can get into it yourself.
We’ll turn to a trusted source around here… you guessed it, Serious Eats has got exactly what we need to know about dry aging.
Why dry age your meats?
Moisture loss = greater flavor. Dry aged beef can lose 30% of its volume in water loss, so the flavor becomes highly concentrated.
Tenderization. The meat’s enzymes break down the connective tissues, making the steak more tender.
New flavors. Dry aged meat develops all sorts of new, complex flavors.
Can you dry age your meats at home?
Yes. But it ain’t exactly quick. Once again, we return to Serious Eats for the answers we need.
Turns out there’s a fine line between eating a delicious dry aged steak and eating an old, dry piece of “Hey, this tastes like a stale refrigerator.” You’re going to need:
Dedicated fridge space. Or, preferably, a separate mini fridge.
A fan. To keep air moving inside your fridge and promote even drying.
A rack. Elevate the meat so it can dry on both sides.
Time. Probably something like 2 weeks to a month.
Whether you choose to do it yourself or pick up some of the best professional dry aged meats from a place like Pat LaFrieda’s, it’s certainly something worth experimenting with.
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.
🥩 PROPANE WHO: Do electric grills actually rule? It’s been a hot topic here in Dead Meat Spam before. Eater says the Current Model G is stupid-simple and might convert gas diehards. Skim the pros and cons.
🥩 LOIN LESSON: Short loin = the money section (think: strip, T-bone, porterhouse). Learn what’s what so you order (and cut) like you mean it.
🥩 PATTY PARTY: Kel Mitchell turned Good Burger nostalgia into a real-deal patty party in Brooklyn. Think ‘90s vibes, orange soda, and stacks from local spots. If burgers are your love language, check the details and plan the pilgrimage.
🥩 SMOKE STANDINGS: It’s funny because it’s true 👇
🥩 SPICE PIT: A “secret” Indian-Texas pit in NY is no secret anymore. Check out why this place is packed 👇
Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.
Meat & Greet
Dead Meat Society is all about community. We’re here to support and uplift the pursuit of delicious meats and the people and brands who are doing it right.
Today, let’s Meat and Greet…
GlenDor Farm is fourth-generation beef raised for neighbors. On 120 grass acres in Virginia’s Shenandoah Valley, Bryce and Melanie Blosser (with two little helpers) carry on the legacy of Glendon and Dorothy by raising pasture-raised, natural beef for local families. It’s simple and clean: no feedlots, no hormones, no antibiotics, no additives or preservatives. Just thoughtful stewardship and cattle managed with the land in mind.
They have beef, tallow products, and a farm Airbnb stay you can rent to see what farm life is all about. And if you’re not local to GlenDor… Shop local, support your farmers, and follow along at glendorfarm.com 👇
Know someone who deserves to be featured in Meat & Greet? Email us their info or send a message via the Dead Meat Society Facebook group or Instagram.
Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…
🥓 BEER BATH: Beer won’t tenderize much, but it will add toast and sweetness if you choose right. Learn which cans to crack when marinating pork.
🥓 COLD STACK: If you want drinks that stay cold, try pre-chilling the drinks. Use block ice plus a few cubes, salt the melt, and stop babysitting the lid. Pretty simple. Read the tips and then pack your cooler correctly.
🥓 HONE ZONE: A decent sharpener is cheaper than a new chef’s knife and way less bloody. BA rounded up the ones that actually work.
🥓 PIT DEALS: Bass Pro has a decent sale going on for the Masterbuilt 30" Digital Electric Smoker. It holds temp and keeps the lid shut while you add chips through the side. Read the review, then decide if an electric weeknight rig makes sense.
🥓 STAR SIDES: Don’t ignore your sides. Beans, slaws, and greens aren’t filler here. Press play, get the inspo to upgrade your plate 👇
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.
Ketchup can take the night off. This one is all about the chimichurri.
We suggest you make a double batch or prepare for negotiations. Thanks to Tim from the Dead Meat Society Facebook Group for this good find.
When breasts get boring, legs do the talking.
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…
The Butcher Shop
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.