Hello Dead Meat Society,
January may be a little chilly, but we’re believers in reliable heat and real food. If you’re still firing the pit, you’re our people. Drop it 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, protein has entered the chat on a federal level. Plus, some must-try recipes for tailgate brats, a crispy chicken sandwich, and smoked roasted apple pie that flips the dessert game on its head.
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 Jordan Samet because nothing hits quite like a handmade dog. Shared via the Dead Meat Society Facebook Group.
🥈 Honorable Mention #1
Honorable mention to Caleb Wilcox for a New York strip done right. Shared via the Dead Meat Society Facebook Group.
🥉 Honorable Mention #2
Honorable mention to Ryan Westphal for a spread that any of us would love to dig into. 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?
The New Food Pyramid Is Good News for Meat People
There’s been a shake-up in the nutrition world, and this time, the guidelines are practically handmade for meat-eaters.
The U.S. Department of Agriculture and the Department of Health and Human Services just released the 2025–2030 Dietary Guidelines for Americans, the first major reset of federal nutrition advice in years.
But what stands out most to us, Dead Meat Society members? Protein, including red meat, is no longer buried at the bottom of a plate graphic or hidden behind confusing labels. It’s right up near the top of the new food pyramid.
For the first time in decades, federal guidance is telling Americans to “eat real food,” prioritize high-quality protein at every meal, and avoid highly processed junk.
BACK TO BASICS AND TOPPED WITH PROTEIN
The updated guidelines ditch the old MyPlate graphic in favor of a revamped food pyramid that flips the old pyramid (remember this?) upside down.
Protein gets priority: Dietary guidance now recommends 1.2–1.6 grams of protein per kilogram of body weight per day, a big jump from previous standards. That translates into putting meat on the menu more often and in adequate portions.
Real food first: The government is clear: avoid highly processed foods, added sugars, and artificial additives. The exact opposite of boxed snacks and fast food.
Healthy fats are back: Full-fat dairy and traditional fat sources are listed as acceptable in moderation. Yes, that includes butter and beef tallow.
That doesn’t mean you can deep-fry everything or ignore balance, but it does put protein, fat, and by extension, meat, back at the center of a sensible eating habits.
WHAT THIS MEANS FOR MEAT EATERS (AND GRILLERS)
For backyard pitmasters and grill lovers, it’s validating to see meat explicitly recognized:
Red meat isn’t a villain: Meat is listed among “high-quality proteins,” alongside poultry, seafood, and dairy.
Balanced fats are welcomed: Full-fat dairy and traditional fats are components of real food.
Processed junk is the enemy: The guidelines reiterate what good BBQ lovers already know: avoid processed foods and added sugars.
Whether you’re firing up a brisket, reverse searing a steak, or planning a smoke session, the push toward real, protein-rich food plays right into how many of us already think about meals.
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.
🥩 IN-FLIGHT FLEX: If your flight smells like oak and black pepper, you’re doing air travel correctly. Anyone flying DFW to LaGuardia or JFK, report back on BBQ at 30,000 feet.
🥩 BRICK BY BRICK: Even when we’re playing, we’re cooking. Thanks to Mike Martin from the DMS Facebook group for the share 👇
🥩 PIT ALERT: Dallas keeps collecting killer BBQ. Larkin is the latest reason that “quick lunch” just became an afternoon detour followed by a 2-hour nap.
🥩 HARD PASS: Listen, eat raw meat if you want, but it’s not as tasty as smoked meat… and there might be some health consequences.
🥩 RINELLA CHECK: As usual, THE ‘MeatEater’ himself, Steven Rinella, brings the reminder we all know but don’t always live by: sourcing your meat matters. So… who’s hunting and who’s shopping?
🥩 TAILGATE WEAPON: If your appetizer doesn’t make people hover near the tray, you brought the wrong one 👇
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…
🥓 MEAT RISK: Meat doesn’t suddenly decide to spoil your day. Contamination has a path. Chowhound explains how bacteria hitch a ride and how you can actually stop it before your dinner turns into a hospital visit.
🥓 TOOL LOGIC: Metal tools can scratch, scuff, and conduct heat in places you don’t want them. Wood stays gentle on your cookware and neutral on your meat. Do these utensils earn a spot in your kitchen?
🥓 SPRAY GAME: Spraying apple juice at the grill edge is all about moisture control. A fine mist equalizes temps and gives smoke something to cling to without drowning your fire.
🥓 CURRY CHAOS: Brisket walked into a Thai kitchen, and nobody stopped it 👇
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.
Don’t expect this to last past the first quarter.
Perfectly fried, so you forget every other sandwich.
Smoked apples with smoked crust? Yes, this is a thing.
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
Dead Meat Society Merch in the wild.
Nothing goes better together than grilling (…with the Dead Meat spatula) and football. Shoutout to our friend Brooks Folk, who shared this action shot in the Dead Meat Society Facebook group over Wild Card weekend.
Unfortunately, his Panthers lost, but I think we can all agree his taste buds were the real winner.
Ready to gear up for another weekend of football? You can grill like a champion with the first edition Dead Meat Society OG Toolkit, complete with…
Dead Skull – Spatula of the Society
Dead Grip – Tongs of the Pit
Dead Flat – Wide Turner
Dead Prong – Fork of the Flame
Dead Lift – Spatula
Dead Roll – Tool Carrier
You can only get the exclusive Dead Roll Tool Carrier with the full kit. What are you waiting for?
As part of our commitment to community, 10% of net profits are donated to charities that matter.