Set an alarm: National Cheeseburger Day is tomorrow, September 18. Show us how you’re celebrating 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, everything you need for the perfect cheeseburger tomorrow, smash or stuffed. Plus, the wildest new foods showing up at NFL stadiums this season.

And down in the recipes, our Smoked Stuffed Meatballs are ready for game day.

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?

And remember, the stakes have never been higher!

This week’s Smoke Show Champ is Stephen Jacobs for the beautiful whole hog. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Joe Drager for the smoked bologna. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Joshua Che Noland for the killer ribs. 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?

Nobody panic, but… National Cheeseburger Day is tomorrow, September 18.

Is there anything greater than a cheeseburger? It can be both the height of gourmet fanciness or the simplest of comfort food…

But we have a duty to do our best on the grill tomorrow. To honor the meat invention that everyone loves most.

Make this your official excuse to skip the drive-thru and build the best burger of your life at home.

As far as we see it, there are two roads to greatness tomorrow, so pick your fighter…

The smash burger is about one thing: crust. Get a flat surface screaming hot, drop loose balls of good fatty beef, and smash them thin under parchment so more meat meets more metal.

Salt after the smash, let the edges go lacy, flip once, and melt American cheese on top.

Want to double down? Serious Eats makes the case for two 2-ounce patties instead of one, with a slice of cheese in the middle to glue the stack together.

Double the crust, then scrape hard to keep every browned bit.

That’s pathway one, and it’s a damn good one.

On the other hand…

Not a smash person? Head in the other direction with the stuffed cheeseburger and its viral molten-cheese center.

This thing is the anti-smash: fat, juicy, and hiding a lava core of cheese in the middle.

Whichever road you take, a great burger deserves great sauce.

We sourced a good one for you: Meathead’s hamburger secret sauce is mayo, KC-style barbecue sauce or ketchup, yellow mustard, a hit of hot sauce, salt, and garlic powder.

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.

🥩 STADIUM EATS: These are the 13 most outrageous new foods hitting NFL stadiums this season. Some of them could feed an offensive line.

🥩 BIRD BATTLE: Rotisserie or roasting, which one is the better way to cook a whole chicken? Let’s settle it.

🥩 WEIRD WINS: Don’t knock it til you try it. These are eleven unhinged food combinations people swear are secretly great.

🥩 SMOKED BIRD: The Original Black’s BBQ famous smoked chicken, now on brand-new M&M Pits 👇

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…

🥓 FLAY BUTTER: Bobby Flay’s Korean-inspired butter that goes great on damn near everything.

🥓 GRIDDLE RULES: There are a few cuts of meat you should never cook on a flat-top.

🥓 DEAL ALERT: Academy Sports is putting tariff refunds toward discounting grills right now.

🥓 LOW AND SLOW: Smoked pork over alder wood on a Kamado Joe (sauna optional) 👇

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.

These smoked and stuffed meatballs are a perfect gameday or party appetizer. Here’s an easy recipe if you’re tailgating during football season or hosting a party at home!

It’s all brought to you by our friend, DMS contributor, Jeremy Pike.

Jeremy is a writer and backyard BBQ enthusiast. He enjoys smoking and grilling for his friends, wife, and their three kids just outside Charlotte, NC. He is refining his homemade barbecue sauce while continually improving his techniques on the grill and smoker.

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.

DMS tools on Korean BBQ tailgate duty. Thanks for the share, @jmubarry

When the meat is massive and time is short, you reach for the Dead Flat spatula.

This wide turner is your all-business, no-nonsense lifter, built for the big jobs. Brisket? Whole racks? Six burgers at once? Dead Flat spatula handles it with zero flex and total control.

Whether you're running the grill solo or plating for a crowd, it’s your go-to for max surface area and even bigger results.

As part of our commitment to community, we will donate 10% of net profits to charities that matter.