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

Honorable mention to Luke Hemphill via the Dead Meat Society Facebook Group

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

Have a Smoke Show submission? Submit it here.

Loving Dead Meat Spam? Forward it to a friend.

Did someone forward you Dead Meat Spam? You can subscribe here for free.

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?

There’s a staple strip of steak that’s been the meaty go-to for years. We’ve always known it as one thing: a New York Strip Steak.

Ah, just saying the words reminds one of a casual Saturday afternoon grilling with the boys. Or a solid selection at the steak house that doesn’t come with the same sticker-shock as the Wagyu Filet Mignon.

But now, the Lone Star State wants to reclaim the… Texas Strip Steak.

That’s right, there’s a bill working its way through the Texas legislature to direct the TX Department of Agriculture to rename the NY Strip the “Texas Strip” steak.

The law would request that all privately owned TX restaurants and grocery stores change the name of the steak on menus and labels. And people are big mad…

Members of the NY State Assembly, including Al Taylor of the 71st District and Rebecca Seawright of the 76th District are traveling to the Texas Capitol to “confront lawmakers and demand the repeal of the resolution… calling it a full-scale battle between the two states over culinary identity and cultural pride.”

And the owner of NY’s Albany War Room Tavern, Todd Shapiro, is supposedly going to file a $1M lawsuit against the state of Texas for infringing on “NY’s cultural heritage.”

Meanwhile, Kansas City has been real quiet on this one… how long have they been calling the NY Strip a KC Strip for again?

To be fair, while the folks in the big city might have popularized the cut, Texas is quite obviously the nation’s leading beef producer… so maybe they have a claim to it?

But what’s next? The Boston Butt becomes the Iowa Booty? Black Forest Ham becomes Forbidden Forest Boar?

So what do we think? Does NY own the strip steak? Or will Texas take it back?

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.

🥩 HEROES: That’s what we are. We just wear aprons instead of capes. 👇

🥩 FLEX: Speaking of dad BBQ heroes… Can you imagine flexing THIS HARD? Bringing brisket to Little League to support the home team is the new standard.

🥩 PLAN AHEAD: It’s not all about Cinco de Mayo, guys. 6 days later, it’s… duh, Mother’s Day! Let’s work out right now what you are gonna grill for her on May 11.

🥩 PRIME CLUCK: Even the most hardcore cheesesteak guy might drool over this chicken 👇

🥩 ETHICAL EATING: Listen up, vegans (no vegans subscribe, don’t worry), but this is how you eat ethically. Let’s pull together to chow down on an invasive species. Snakehead tacos, anyone?

🥩 UNINVITED: Instructional video on how to deal with your unwanted BBQ party guests (note: animal control does NOT approve of this method) 👇

🥩 SCIENCE CORNER: Yes, the meat sweats are real. Yes, you have them right now. No, you won’t die, you’ll just get stronger.

🥩 NEED. MORE. TACOS: Cinco this, Cinco that, sink yo’ teeth right into these 👇

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…

🥓 ON THE ROAD: Got any away game on the schedule? Check out these 9 best portable grills of 2025.

🥓 ADD TO CART: Respect yourself. Your whole kitchen should be as impeccable as your grilling setup. Here’s some top Amazon kitchen finds of the month.

🥓 GENIUS: No, it’s not a moonshine still. This guy rigged up a better mousetrap to feed the smoker water dish. Some people have their priorities right.

🥓 BANNED: Look, we’re not here to judge how someone wants their burger. Unless it’s like this. Then we are here to judge. I mean, I would still eat it, but I wouldn’t be proud… 👇

🥓 GADGET CORNER: Check this list of new grill toys you probably need and then hit her with that “babe, it’s not another grill, it’s just an accessory” when she complains.

🥓 SKIP OR SOAK: To marinade or not to marinade? That will no longer be the question after you review this list of which steak cuts need marinade and which ones go dry.

🥓 TREND TEST: Chuds BBQ tried out the viral 0-400 degree chicken wing technique 👇

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.

Watch all this juiciness. Then hit the ‘translate’ button on Instagram and copy/paste the recipe.

Since Cinco is right around the corner…

Leave that weak Ranch at home. Bring this to the function.

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.