Hello Dead Meat Society,
January is the perfect time to sharpen the knives, restock the wood pile, and cook with purpose. Share what you’re making 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 refreshed their deep dive on roasts, so your first big cook of the year can set the tone. Also, new year energy means tough questions… like, whether your warehouse club is still pulling its weight in the protein department. Plus, some must-try recipes for lamb ribs, garlic butter basted beef tenderloin, and crab rangoon shotgun shells to get this New Year’s party started.
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 Joshua Kuo for a truly delicious-looking Christmas Eve feast. Shared via the Dead Meat Society Facebook Group.
🥈 Honorable Mention #1
Honorable mention to Scott Miles for bringing these ribs across the finish line strong. Shared via the Dead Meat Society Facebook Group.
🥉 Honorable Mention #2
Honorable mention to Zach Rogalski for creating a meatcuterie board we can all get behind. 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?
NEW YEAR, NEW ROASTS
AmazingRibs just refreshed its deep dive on prime rib and other beef roasts, and it’s exactly the kind of intel you want to get locked in for the perfect New Year celebration.
Turkey gets Thanksgiving, ham had its Christmas moment, but beef and big roasts? That’s the category built for winter, celebration, and gatherings where seconds are required.
If you’re bringing in the new year with an impressive cook, a roast is the move.
Why Roasts Win in Winter
Brisket and ribs always get the headlines, but roasts quietly dominate this time of year for a few simple reasons:
1. Crowd Control Cooking: Roasts scale. Throw a 5-pound prime rib on the smoker, and suddenly everyone has a place at the table without a dozen burners running.
2. Leftovers That Work: Roast beef leftovers don’t limp along. They evolve. Sandwiches. Hash. Soups. Late-night fridge raids that deserve your attention.
3. Technique, Not Guesswork: Roasts don’t require culinary gymnastics. They require patience and temperature awareness. That’s a difference worth mastering.
4. Smoke Meets Tradition: Winter smoke hangs differently. Indirect heat, gentle smoke, and a controlled finish give you depth without babysitting the fire.
Roast Breakdown
Here is what you need to know for your next big roast:
Prime Rib Basics: Cuts, doneness targets, resting intervals, and how to make that signature crust without guessing are all important when it comes to prime ribs. Oh, and buy bone-in if you can.
Beef Roasts: Top sirloin, tri-tip, and other underappreciated roasts can shine when cooked low and slow with indirect heat. These cuts can also stretch your budget without sacrificing payoff.
Bison & Alternative Roasts: Less fat means less forgiveness. Leaner meats require tighter temperature control, gentler finishing, and smarter resting to prevent them from becoming expensive jerky.
Timing & Thermometers: Roasts are about windows, not guesses. The most important determinants of cooking time are the cooking temp and the thickness of the meat. Not the weight.
AmazingRibs has done the homework. Now it’s on you to apply it.
Learn a little. Eat a lot. And if it turns into a tradition, all the better.
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.
🥩 CLUB WARS: It’s a new year. Time to review your recurring charges, including the one that promises bulk meat and delivers… mixed results. Read the comparison between Costco and Sam’s Club, so you know which membership actually shows up for your grill.
🥩 RETURN FLAVOR: Some people seek comfort. Some seek fire. This story is about the latter, and how it turned into a comeback worth eating.
🥩 VALUE CHECK: Premium meat should feel premium. Chowhound asks the obvious question: Do Omaha Steaks actually deliver?
🥩 MINI SMOKER: The perfect way to introduce the kids to the smoke life 👇
🥩 MEAT MORNING: For those mornings when coffee alone isn’t going to cut 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.
Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…
🥓 GROUND TRUTH: If your ground beef tastes the same no matter how you cook it, congratulations, you’ve been underusing fire. Flame doesn’t just add char, it adds personality. Learn how to bring taste to the table.
🥓 SOUS STARTER: There’s a right first sous vide move and a wrong one. This article lays out the sensible path for getting into sous vide. Check it before you take the wrong one.
🥓 LEFTOVER LAW: Freezer burn is a cry for help. Learn how to portion leftovers so that future you doesn’t hate present you.
🥓 PRIME CLARITY: Prime rib season is here, which means so are overcooked roasts and quiet dinner tables. These tips may fix that.
🥓 SAUSAGE TIP: Slice it right, and you let smoke in and slick out 👇
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.
Perfect for New Year’s snacking when plates should be fun, not predictable.
Tenderloin that’s rich, simple, and zero guesswork.
This year, ribs aren’t just pork and beef.
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.
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.