May is National BBQ Month, and it all kicks off tomorrow. But for this group, the grills should already be hot. Let’s see this week’s cook 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, your summer cookout just got more expensive. And beef isn't even the whole story. Also, meet a 73-year-old Texas pit that's cooked over direct flame since 1953 and never once touched an offset smoker. Plus, some must-try recipes for smoked beef cheeks, smoked Chantilly potatoes, and a skillet bacon apple crisp we are dying to try.

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 Toby Martinez for smothering his steaks in the good stuff. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Keenan Blankenaar for the best burger we have ever seen. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Still Site BBQ for making liver look appetizing. 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?

Every year, it seems the BBQ gets more expensive. But this year, there’s finally an explanation.

The culprit for higher-priced BBQ isn't just beef this time.

Propane prices are climbing. Not because of seasonal demand, but because Middle East tensions are pushing energy costs up across the board. When energy gets expensive, it moves through the entire food system. From running feedlots to filling your tank before the first cook of the season.

The beef situation has been building for years. Here's where it stands:

The herd is the smallest it's been in 75 years. Drought, rising costs, and an aging ranching workforce forced producers to cut back. Less supply means higher prices.

Beef climbed roughly 16% in a single year. From about $8.70 per pound in early 2025 to over $10 a year later, per USDA data.

Middle East conflict is pushing energy prices higher. Propane doesn't exist in a bubble. When diesel and fuel costs spike, so does every step in the supply chain, including distribution.

Plus… beef production runs on energy. Feed transportation, feedlot operations, processing facilities. All of it costs more when energy is expensive. Those costs land on the consumer.

There's no quick fix on supply. Rebuilding a cattle herd takes years. More cattle were placed on feed in the last six months than were marketed, which means relief is coming, but not this summer.

Raise your hand if you have no intention of cutting down on your meaty Summer BBQ plans 🙋

Nobody's telling you to stop cooking. But it’s kind of nice knowing why your ribeye costs what it costs, and why the propane refill stung a little more than last year.

Value cuts are having a moment for a reason: flat iron, flank, chuck. Right now, those are the cuts that reward a cook who knows what they're doing.

What do you think, Dead Meat Society? Are you adjusting what you're cooking this season, or staying the course?

Last week, we asked: Which cut is the best for celebrating Steak Day?

50% of you answered: “Ribeye”

This week, we want to know:

*Check back next week for the results*

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.

🥩 OLD SCHOOL: Cooper's Original Pit Bar-B-Q in Mason, Texas, has been open since 1953. Thing is… there are no offset smokers. No rotisserie. It’s meat directly over mesquite coals. They didn't change because it wasn't broken.

🥩 BBQ IS EVERYWHERE: Chain restaurants have started figuring out that BBQ flavor moves product. Whether any of it is actual BBQ is a different conversation.

🥩 EVICTED: You might want to check on your grill 👇

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…

🥓 LOVE TAPS: Tapping meat against hot grates shakes loose fat that drips onto the coals and creates controlled flare-ups packed with charcoal flavor. Worth a try?

🥓 OPEN FIRST: Lighting a gas grill with the lid closed creates a propane buildup that can cause an explosion. Lift the lid before you turn on the gas. Every time.

🥓 STEAK TIPS: Massachusetts-style steak tips are one of the most underrated regional grilling traditions in the country. Never gone down the steak tips rabbit hole? This is where to start.

🥓 GRILL GUIDE 2026: Barbecue Bible released their full 2026 grill guide this week. Bookmark it before making any gear decisions this season.

🥓 TACO CHURCH: The kind of taco that makes you question every other taco you've made 👇

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.

The cut your butcher knows about and isn't telling you.

The side dish that upstages the meat and doesn't apologize.

Bacon in the dessert, bourbon in the caramel. Still waiting for your excuse not to make this.

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.

Dead Grip Tongs make the best accessory. Ask @grumpyfuckersbbq 🔥💀

Flip it. Grip it. Stage it. The Dead Grill Station Kit Bundle gives you control over the meat and the mess, complete with…

It’s not just tools, it’s your grill station, dialed in. What are you waiting for?

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