Welcome back, meatheads. Thanks for all your support and feedback. Keep it coming.

Now, let’s see what’s on the menu today…

First up, the summer school you’ll want to enroll in. Also, you’re gonna want to build a smoke shack after seeing these ideas. Plus, some killer recipes for a cheese-stuffed, bacon-wrapped hot dog, grilled pork shoulder bo ssam, and some fancy grilled lamb loin chops. Let’s get cooking.

Every week, we crown the champion of BBQ from the Dead Meat Society Facebook Group. If you aren’t sharing (and competing), what the hell are you waiting for? Join now!

This week’s Smoke Show Champ is Brandon Seier via the Dead Meat Society Facebook Group

Honorable mention to Kyle Walker via the Dead Meat Society Facebook Group

Honorable mention to Philippe Caturegli 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 group that gives a damn: Dead Meat Society.

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?

If you’re reading this post, there’s one thing that’s already obvious about you. You have a true passion for the pursuit of BBQ. You want to grow your skills, your community, and your recipe book.

And there’s no better time to level up than in the beautiful Summer season! It’s perfect timing for the experts at Serious Eats to drop this banger of a guide for getting your grilling diploma this Summer.

Welcome to Grilling Summer School!

I know, I know, your grilling game is already perfect. But it could only get perfect-er. This guide has some great pieces to check out. Such as…

Most of you are probably past this level, but never forget one thing that’s true in life: The fundamentals never go out of style.

You might pick up something you never knew from this ‘essentials’ course.

Just try not to get lost in all the useful links, like this one about controlling flare-ups (like we did).

Spice up your Summer studies with some elective courses, like how to bake on a grill or how to put together a grilled veggie board - as a SIDE to the main course (meat), obviously.

For the advanced among us, there are courses to lock in on your advanced skills. Think: Texas-style brisket recipes or learning the charcoal snake method.

However you choose to put yourself through Grilling Summer School, we hope it’s dedicated, deliberate, and downright DELICIOUS. (Yes, this whole thing is just an excuse to do more grilling this Summer.)

Flame on, king.

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.

🥩 DAD GOALS: Raise. Them. Right. This daughter BBQ’d for her ol’ man for Father’s Day, and it’s everything 👇

🥩 STEAK MASTER: Never get your steaks mixed up again. Check the ultimate guide to steak for a quick & handy reference.

🥩 SMOKE KING: These smoke shacks everyone is building are unreal 👇 Honorable mention to this one, too.

🥩 SURF & TURF (& QUESO): Steak, shrimp, cheese. What could be better? 👇

Did we miss something? Submit a link for next week’s Feed.

Dead Meat Society is all about community. We’re here to support and uplift the pursuit of delicious meats and the people and brands who are doing it right.

Today, let’s Meat and Greet…

Massanutten Produce is a family-owned operation specializing in fresh produce, dairy, and meats for our readers in VA.

Dead Meat Society, let’s all endeavor to eat better food. Better meats, better produce, better dairy, and support our local farmers. Find your local farmer’s market! And if you’re in the area, visit: facebook.com/massanuttenproduce

Know someone who deserves to be featured? Send us their info for next week’s Meat & Greet.

Tips, tech & gear that’ll help you beat your friend’s meat. Wait, that came out wrong…

🥓 GRILLED CHEESE: No, not that kind. These are 12 cheeses you should try grilling.

🥓 CAMPING SEASON: These are some pretty enticing deals on new camp-kitchen equipment…

🥓 REST EASY: How long do you rest your brisket for? Here’s one take on the subject.

🥓 DOORBUSTERS: Check out some of these early Amazon Prime Day kitchen deals if you need some retail therapy today.

🥓 FLAME ON: Brave move, cooking tri-tip over an open flame. And of course they nailed it 👇

Did we miss something? Submit a link for next week’s Bar-b-IQ.

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

Serving plain hot dogs at the function is a BASIC move. Do better.

Go Korean-themed for this meal. It’ll impress everyone.

Melt-in-your-mouth delicious.

Have a recipe you want to share? Submit it for next week’s Butcher’s Block.

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 send us a picture and give feedback so we can feature it 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…

No meat for sale. But definitely not vegan.

You asked for merch. So we cooked some up. SO much more to come.

As part of our commitment to community, 10% of net profits are donated to charities that matter.