No holidays. No overt hype. We’re back to basics: good fire and better food. Show us what you’re cooking 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, AmazingRibs has the game day eats that we’re aiming for. Also, new ways to use that charcoal chimney that you’ve never thought of. Plus, some must-try recipes for double-smoked ham, traditional Philly cheesesteak, and a ribeye steak sandwich that may make sandwiches great again.

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 Harry Meyer for showing us how to honor deer ham. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Eric Weakland for this next-level cook on his fillets. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Kyle Walker for his clean cuts, great fat rendering, and zero wasted space. 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?

Every year, when Super Bowl Sunday rolls around, one thing is clear: the game is far less important than the snack spread.

And this year is no different. Except now we’re bringing science, BBQ strategy, and a real plan to the table, thanks to AmazingRibs’ Ultimate Super Bowl Spread guide.

No, it’s not too early. This gives alllll playoffs to practice.

Before we get into specific recipes, we need the setup. The hot trend in Super Bowl spreads isn’t a buffet line, it’s a Snackadium. A literal mini-food stadium built around your table or countertop, packed with handheld eats. The only utensil in sight should be a toothpick.

You can go DIY and build one from scratch, or snag a pre-made version online. Either way, it sets the tone: this party is about the food.

For Super Bowl success, everything should be easily eaten with one hand. The other should always be free to clutch a beer.

Give this lineup a try:

If snacks start the party, sandwiches keep it going. These are board staples that eat like meals but stay in “finger food” territory:

As of early January, sportsbooks and prediction markets have moved the Seahawks to the front of the Super Bowl LX odds board, with the Rams and Broncos not far behind. The Bills and Eagles sit in the next tier.

No matter who you’ve got your bets placed on, here’s the truth: the teams will surprise us, the commercials will disappoint, and someone will complain about the halftime show.

But the food? That’s on you. And if you do it right, the party will be a victory no matter who wins.

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.

🥩 WOK SMOKE: If your wok is stuck inside and the smoke alarm is your sous-chef, this is your permission slip to take stir-fry outside where real heat lives. Read why outdoor stir-fry hits harder.

🥩 AMERICAN WAGYU: Wagyu from Japan and wagyu here in the States aren’t identical twins. This article shows the difference so you’re not guessing at the butcher counter.

🥩 PLAN B: Culinary defeat never tasted so crunchy (there are actually some good mix tips in the comments) 👇

🥩 HOLY GROUND: Matt Pittman walks through Meat Church HQ and explains why every rub, tool, and gadget on the shelf earned its spot. Take notes 👇

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…

🥓 ROAST WORTHY: If brisket feels like a commitment and prime rib feels like a project, top sirloin roast sits right in the middle. See what to look for before you buy.

🥓 STONE SCHOOL: Curtis Stone dropped 67 professional tips that actually improve how you cook, slice, and season without making you feel dumb for not knowing them already.

🥓 WRAP THEORY: A wonton strip on a burger sounds like a weird experiment until you try it. Apparently, it’s about texture and mouthfeel. If you like crunch with your beef, try this.

🥓 SAUCE TEST: If you think all BBQ sauces are created equal, this taste test from Dollar Tree proves otherwise. Some surprise, others disappoint.

🥓 CLUCK FAME: Buffalo wings are classic, but these edges, sauce, and smoke put them in ‘repeat cook’ territory 👇

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.

Ham deserves pitmaster treatment instead of foil.

Trends come and go. Classics get remembered.

Less sandwich, more steak with structural support.

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.

They’re finally here. The tools of the trade. Your weapons of choice.

After months of planning, the first edition Dead Meat Society OG Toolkits are for sale on the site. We couldn’t be happier with how they turned out.

They’ll ship immediately, and anyone who buys the full kit will get the exclusive Dead Roll Tool Carrier!

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