Half the country just dug out from snow, and the other half is pretending it’s spring. Either way, the pit still works. Drop your latest creation 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, the cold makes grilling harder, not impossible. And if you feel like your weiner is looking a little… smaller lately, you’re not imagining it. Plus, some must-try recipes for smoked beef ribs, smokin’ sweet chicken wings, and cowboy butter that belongs on everything you cook.

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 David Fritsche for his spatchcock chicken. That bird lived a good life and finished strong. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Jason Wilson for his tomahawks with a mean bark. Those have certainly earned the right to sit next to Pappy. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Dexter Ryan for his guajillo citrus chicken that looks dangerously good. 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?

You guys all doing ok? Most of us just came out of a winter storm that shut down half the country and reminded everyone how fragile the grid really is.

But you know what still always works? Fire.

Cold weather doesn’t necessarily cancel barbecue. But it does change the rules. If you’re still craving smoke and flame now that we’re out of the latest Ice Age, there’s a smarter way to grill when temps drop. These winter grilling tips show you how to keep heat, flavor, and patience alive when the air fights back.

Lucky for you, we took the time to break it all down…

Winter air robs your grill of warmth. Preheat longer, expect slower temp ramps and stalls, and plan for more fuel so you’re not fighting the cold.

Charcoal and wood fire generate more radiant heat than gas, and they keep you warmer while you work. If your winter cookout feels like an endurance test, put real fire under your food.

Don’t trust the built-in gauge when cold weather skews output. Use a reliable meat thermometer and let cuts come up toward room temp before they hit the grill. That helps everything cook more evenly despite the chill.

If you want smoke flavor without freezing mid-cook, you can always pre-cook tougher cuts sous vide, then finish over fire.

Thicker, bigger cuts hold heat and temper better in cold conditions. They also reward patience with rich flavor instead of shallow sear marks and overdone edges.

Cold plates cool hot food fast. Wait until you’re ready to serve before you take dishes outside.

Every time you open the grill, you lose heat and add cook time. Only lift the lid when you absolutely have to.

Grilling in winter is about knowing how cold changes heat, time, and technique. And then adjusting accordingly.

Oh, and in case you need some Winter recipe inspo, we’ve already got you covered.

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.

🥩 ORBIT BITES: One small bite for man. One giant leap for BBQ. Thanks to Ryan for the share in the DMS Facebook Group👇

🥩 UNEXPECTED PIT: Barbecue doesn’t have to look like a smokehouse to taste like one. Kelly’s Cambodian BBQ grills deep flavor in a tiny space and gets locals talking about brisket and ribs with a twist.

🥩 MINI FRANKS: Remember hot dogs that actually filled their buns? Now you might need two to handle your hunger. Shrinkflation has trimmed packs by up to 15 percent, and everyone from Walmart aisles to Reddit threads has noticed.

🥩 GAME BOOSTERS: Let this spark your Super Bowl sauce ideas. But know that if you order Wingstop for the big game instead of making it yourself, we’re revoking your smoker privileges.

🥩 PELLET PIE: Asking for a friend, anyone going to make this this weekend (and invite us?) 👇

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…

🥓 GRILL SECRETS: Those odd circles in cast or segmented grates let you sneak wood chunks or herbs into hot coals without losing heat. They blur the line between grilling and smoking by giving you real influence over fuel and smoke throughout the cook.

🥓 STEAK RED FLAGS: Your steak will tell you when it’s dead. Know the signs before you cook it.

🥓 COUNTERTOP PIT: This indoor smoker promises real smoke without a backyard. Worth a look if your fire needs to stay inside. We’re dubious…

🥓 SMOKE SAFETY: Before you rig up a cold-smoke setup, cure your meat. Salt pulls water out and stops bacteria, while the pellicle that forms helps smoke stick, delivering depth without risking raw meat hazards.

🥓 SLIDER SLAB: No 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.

Like a Paula Deen cookbook, but with less butter and more BBQ sauce.

Everything tastes butter with this on it.

This is what your smoker was built for.

Sweet meets fire.

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.

We’re all daydreaming of summer smoking with the best tools, and our friend @insta_chef_bbq is too…

You can grill like a champion with the first edition Dead Meat Society OG Toolkit, complete with…

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.