đź’€ Time to plan a road trip to KCMO

And are we feeling grilled meatloaf or bologna from scratch tonight?

April 10, 2025

Hello Dead Meat Society,

Welcome to the second third ever Dead Meat Spam newsletter.

Dead Meat Society is a community for grilling enthusiasts. A place where flame, family, and flavor bring people together.

And Dead Meat Spam is your new favorite newsletter. Every week, we’ll bring together BBQ news, killer recipes, expert tips, and a first look at badass gear. Read: BBQ p*rn. SO. MUCH. BBQ. P*RN.

We'd love your feedback… unless it’s negative (keep that sh*t to yourself!)

This week’s Smoke Show submission comes from Tim Vaughan via the Dead Meat Society Facebook Group

Have a Smoke Show submission? Submit it here.

Here’s what’s on the menu today…

  • This is one saucy road trip you need to take

  • Time to dust off your grilling kicks

  • This week’s menu features guava-glazed wings, bologna from scratch (seriously), and a new, every-meat burger sauce

Loving Dead Meat Spam? Forward it to a friend.

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?

Road trip…

As if you needed ANOTHER reason to take a BBQ-based road trip out to Kansas City, the world’s first museum of BBQ is opening this week.

And how the hell is this the first time anyone has thought of this? BBQ deserves at least as many museums as dinosaurs, right? The Museum of BBQ from founder Jonathan Bender is nearing its grand opening (April 12) in a 4k sq ft space in Kansas City (this checks out).

The museum will feature the best of BBQ on a national level, so no one has to feel left out (looking at you, Texas). Supposedly, the museum will rep all styles and stories, from the vinegar-y Carolinas to the briskets of Texas (which, coincidentally, would make a great extra verse for “This Land is Your Land”).

Exhibits will cover the history of barbecue, individuals who dedicated their lives to the art, and even some interactive features. But we can all agree that the star of the show is the baked bean ball pit that you can dive into like some sort of pit master Scrooge McDuck, right?

Tickets for the grand opening are just $10. So, pull up Google Maps right now and start planning the greatest road trip of your life. Tell the wife it’s an educational experience for the whole family.

Your move, Austin.

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 SNEAKER MODE ACTIVATED: Does your Sunday grilling fit look like this? Then you’re in the right place. 👇

🥩 Q&A: People are always underestimating the grill… what do we think about grilled meatloaf, though?

🥩 TO THE STARS: Michelin is dropping a new guide to the American South. How much you wanna bet it’ll skip right over BBQ? Shame…

🥩 THOR’S HAMMER: The Bearded Butchers are at it again with this beef shank. *WARNING: do not watch while hungry 👇

🥩 SEAR-IOUSLY?: Are pellet grills worthless when it comes to searing?

🥩 THAT’S THE WURST: Johnsonville had to recall 23k lbs of brats that had plastic in them. Support your local butcher, folks.

🥩 RIGHT TO JAIL: This has to be rage bait, right? 👇

🥩 GET IN MY BELLY: This right here is how to do smoked pork belly the right way 👇

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: In case you’ve got a tax return burning a hole in your pocket, maybe it’s time for a little summer shoppin’. Here are 27 grill accessories to kick off grilling szn.

🥓 BE BETTER THAN BUTTER: Here’s how to get some Cowboy Butter on those tomahawks and lobsters 👇

🥓 TIME TO SHARPEN UP: Are your serrated knives getting dull? Here’s how to rectify the situation. BONUS: Bon AppĂ©tit reviewed the best knife sharpeners. A chef is only as good as their knives…

🥓 PRIME-TIME: Ever asked your butcher to “cradle” your rib roast? It’ll be your secret to making prime rib way easier to deal with.

🥓 PEPPER TRIVIA: Time to learn way too much about our 2nd most essential spice: peppercorns. Don’t sneeze.

🥓 MEATHEAD: This is your official permission to throw a massive BBQ party 👇

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.

Bring the Caribbean cruise vibe back home with this one.

This one is gonna make you rethink the whole Oscar Mayer thing.

This sauce doesn’t discriminate: lamb, turkey, salmon…

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.

DMS Commandment #3:

Thou Shalt Grill With Purpose and Pride. Every sear mark, every burger brand, and every flame-kissed creation reflects our commitment to excellence and our tribe’s identity.

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