Hello Dead Meat Society,
Hope you’re managing to fit in some solid smoker time with all the family pumpkin patch trips and fall family photoshoots…
Fire up the pit when you get home and call it even. Don’t forget to post it in the Dead Meat Society Facebook group or tag us on Instagram to contribute to the community.
Now, here’s what we’ve been cooking up all week…
First up, RV life doesn’t have to mean hot dogs and limp burgers. Also, cold steak’s only sad if you reheat it wrong. Plus, some must-try recipes for Chimichurri steak, a griddle burger, and smoked over-the-top chili that’s called “over the top” for a reason.
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 Jason Wilson for coming in hot with this brisket. Shared via the Dead Meat Society Facebook Group.
🥈 Honorable Mention #1
Honorable mention to John Latham for this classic ribeye via the Dead Meat Society Facebook Group.
🥉 Honorable Mention #2
Honorable mention to Scott Miles for this full-course dinner. 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?
SMOKE ON THE HIGHWAY
Fall is RV road trip season. Think: tailgates, campgrounds, and questionable parking lot grillouts. Which makes it the perfect time to talk about how to cook like a champ even when you’re in the rig.
AmazingRibs dropped a guide for RV pitmasters who refuse to let limited space, propane rules, or common sense get in the way of a good time.
Whether you’re boondocking in Montana or just parked behind a Walmart for the night, here’s how to keep the smoke rolling…
Tiny Kitchen, Full Flavor
RV life means severe space constraints. As AmazingRibs reminds us: you can’t haul your whole kitchen with you, so pick your tools well:
Opt for multi-use gear over single-purpose toys (shout out to the Dutch oven that does everything)
Find yourself some compact, stackable cookware
Small appliances like an electric oven or Instant Pot are worth their weight in gold
Grill & Smoker Setup for the Open Road
You’re going to need to make some adjustments to your usual smoke setup to make it all work. Here’s what AmazingRibs recommends for RV BBQ:
Go with small, foldable grills. AmazingRibs used a Napoleon with scissor legs.
Keep a thermometer you trust. You don’t want to be guessing at a campground at 9 pm…
Use propane grills to match what RV parks allow (many don’t permit charcoal grills)
Cooking Off the Grid
Not every park has electricity or hookups. AmazingRibs covers how to cook smarter in “boondock” mode:
Rely on propane for cooking and your refrigerator, and try solar for lighting power. Avoid cooking gadgets that drain your battery.
Get plenty of water in your tanks when going fully off the beaten path
Store your meats smartly with vacuum sealers, portioned packs, etc.
Pitmaster, Not Passenger
Too many folks think “RV cooking” means hot dogs, canned chili, and whatever’s left in the cooler after day two. But the truth, and what AmazingRibs proves, is that good food travels.
If you can haul a small grill and plan well, you can make magic anywhere there’s a level parking spot. Being on the road shouldn’t mean settling. It should mean smoking with scenery.
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.
🥩 HOT BACON: The collab we didn’t know we needed: Hot Honey Bacon. Smithfield brings the smoke, Mike’s brings the burn.
🥩 HABIBI SMOKE: Habibi Barbecue in Arlington is bridging cultures over coals. Imagine brisket meets shawarma, all under one roof. Texas Monthly’s review praises the balance, the bold flavors, and the guts to try something different.
🥩 FISH FLEX: Welcome to the era of edible craftsmanship thanks to our buddy @insta_chef_bbq.
🥩 FALL FUMES: Because it’s fall, and apparently nothing is safe from the smoker. Rumor is this process is way more work for way less reward than just buying canned pumpkin, but we appreciate the hustle 👇
🥩 PICKLED FIRE: What happens when Meat Church gets a call about pickled jalapeños and chicken thighs? A new must-cook recipe is born 👇
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…
Ken Wood was raised in the world of barbecue. Growing up on a Tennessee farm sparked his passion for food early and set the stage for a lifelong smoke (ob)session.
Fast forward a few decades, and the Charcoal Cowboys were born. Since then, they’ve stacked more than 50 national BBQ awards, run award winning restaurants, and carried that same cowboy grit into their line of rubs and sauces. Their blends are inspired by world travel, small-town smokehouses, and a belief that food brings people together.
Check out their full lineup and bring that same cowboy spirit to your next BBQ 👇
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…
🥓 GRAVY FIRST: Honestly, we don’t talk enough about gravy around here. Celebrity chef Kardea Brown weighed in on making gravy before frying steak. And she sneaks in a dash of Dijon mustard to punch up the flavor. Noted.
🥓 FALSE SIZZLE: You don’t need your pan to be scorching to get a crust. It’s more about the right temperature and timing, not “blow your hair back heat.” See if you have been a victim to this myth.
🥓 SECOND SERVE: Yesterday’s dinner deserves to be today’s lunch encore. Chowhound has some tips on reheating steak to bring it back to medium-rare glory without nuking the soul out of it.
🥓 METAL THAW: Defrosting by sorcery? Not quite, just good science and a couple of cold pans. You’re going to want to keep this tip handy for the next time you forget to pull the meat out of the freezer.
🥓 COSTCO CARNAGE: One man. One smoker. One membership card. All the tips you need to get premium cuts for your next smoke 👇
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.
You bring the steak, the chimichurri brings the party.
The only chili that literally looks down on the rest.
Smashburgers just hit different. Mix it up every now and then with a griddle patty.
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.