This week’s Smoke Show Champ is Kyle Walker via the Dead Meat Society Facebook Group

Honorable mention to Caleb Wilcox via the Dead Meat Society Facebook Group

Honorable mention to Mark Lilly via the Dead Meat Society Facebook Group

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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?

Sometimes it’s good to stop and remember that we’ve got a hell of a lot to be thankful for… like our kids’ iPads on long car trips… and the fact that we’re not vegan.

A new study says science has the answer for why we’re so mad at vegans (aka anyone who thinks this 👇 isn’t a beautiful piece of art).

Researchers in Finland looked into why vegans have attracted so much hate in Europe, specifically why the whole carnivore v. herbivore fight is so charged.

3,600 participants were asked what they thought of 3 different fake shopping lists - one for a winner meat-eater, one for an omnivore (real and fake meat), and one for a vegan (lots of fake meat).

The “vegan” shopper received high marks as being “environmentally friendly, health-conscious people who adhere to high moral standards” (don’t forget, the survey participants are European…).

BUT, despite all that virtue signaling, the vegan shopper also elicited feelings of “fear, contempt, and anger in observers, who as a result socially exclude and even show aggression toward them.” That’s more like it.

One of the authors of the study gave us this gem of poor reasoning: “changing one’s own consumption habits is not so simple. This can be reflected in frustration and channeled through those who are already driving change.”

In short, science says we hate ‘em cause we ain’t ‘em. Or something like that.

What do we think about this? Are we just jealous that we haven’t reached the morally superior heights to which veganism has elevated our superiors?

Or is this just about the dumbest conclusion to a survey ever? (👈 it’s this one)

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.

🥩 SORRY NANCE: Sun’s out, (burger) buns out, it’s grilling szn. 👇

🥩 UNLIMITED POTENTIAL: Is there anything the smoker can’t do? Why not add some smoked deviled eggs to the Easter cookout this weekend?

🥩 ASHES TO ASHES: What are we using our leftover charcoal ash for? Spoiler: the top comment is immaculate: “Put it in a bag, walk somewhere populated, and dump it out while looking sad, and walk away.”

🥩 TAMARIND GLAZED RIBS: Sweet and sticky, just like ribs were meant to be 👇

🥩 SKIP THE FISH: Restaurants are replacing seafood towers with hot dog towers, and with that, we’ve officially just peaked as a society.

🥩 OUCH: Not all press is good press. Apparently, Kosmos Q Maple Bourbon BBQ Glaze claimed the title ‘Worst Bourbon BBQ Sauce’.

🥩 QUE-SO GOOD: Whoops, the grill just sparked up all on its own after playing this 👇

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

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

🥓 RETAIL THERAPY: Find out what your credit card limit is the fun way with this list of 28 BBQ Gifts for Grillers.

🥓 TOXIC GRILL ENVIRONMENT: Are you due for a kitchen tool upgrade? Here are a few chef-recommended non-toxic kitchen tools (assuming you don’t want microplastics in your b*lls).

🥓 TRAEGERRED: Definition: the act of making your own temperature controller with just an Arduino attached to your Weber while scaring the sh*t out of Traeger’s VP of Sales.

🥓 PLANS FOILED: “Famous” Dave (yeah, that one) hates aluminum foil on ribs, so listen up and be better.

🥓 BOBBY SLAY: Bobby says you gotta grill your steak fries, and it makes so much sense.

🥓 DIY: Who cares what the HOA says? You deserve this in your backyard, king 👇

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.

Whip this out when there’s a weekend event that you’ve just got to miss.

You’re not a one-dimensional griller. You can do this.

Blueberries are a magical fruit. Just as good on pancakes as they are on ribs.

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…

At DMS we believe grilling isn’t just about cooking—it's about community, which is why we developed the Dead Meat Society Commandments. These principles define our culture, unite us through the flame, and guide how we honor the art of grilling while fostering community, creativity, and giving back.

So, what’d you think? Let us know how we did. Reply directly to this email with feedback.