We’ve reached that magical time of year when sports are nonstop, and snacks are a food group. Fire up the grill and share the results 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, winter grilling builds character… and a better plate. Also, if the price for beef is low, the work is high. Plus, some must-try recipes for the perfect beef dry rub, smoked brisket chili, and smoked baked potato soup that will keep you warm all winter.

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 Rich Pace. That’s some prestige Iberico pork. Shared via the Dead Meat Society Instagram.

Honorable mention to Brooks Folk for his smash burgers. Cold air, hot steel, perfect crust. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Caleb Wilcox. This is a steak that knows it’s loved. 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?

You heard it here first: Winter shouldn’t shut down the grill. With colder temps, shorter days, and unpredictable weather, the pitmaster’s job gets tougher. But for those who refuse to let snow or frost kill the vibe, winter grilling can deliver the richest flavors of the year.

Here’s how to make your cold-weather cookouts as legit as summer sizzles, recipes included.

Per Barbecue Bible’s latest winter grilling roundup, December is loaded with opportunities for grilling goodness:

Smoky Dutch Pancakes: Breakfast belongs on the grill. This Dutch baby puffs up for a warm December breakfast by a morning fire.

Chicago-Style Italian Beef Sandwiches: Turkey fatigue is real. Switch things up with thin-sliced beef dripping in au jus. Just don’t start a debate with anyone from Chicago about whose version is “the real one.” You’ve been warned.

Barbecued Salmon with Brown Sugar Glaze: Alaska-approved and cedar-plank classy. Sweet glaze, smoky char, and suddenly, fish sounds like a power move for winter grilling.

Rack of Lamb with Mustard Crust: Now THIS is holiday centerpiece energy without the boring ham. Ask your butcher to French the bones, tip well, and enjoy feeling like royalty with grill tongs.

Cold air, snow, propane tanks covered in ice… Grilling in winter is a different beast. This is where the right gear earns its keep. Stay warm, stay lit, and keep the meat moving.

Light the Night: Might be time to consider some grill-mounted lights or outdoor-rated flood lamps to keep the cook visible and the eyebrows intact.

Heat the Hands: Cold fingers make sloppy grill marks. Instead, think about picking up some insulated, heat-resistant gloves to keep the hands warm, but not burning hot.

Warm the Perimeter: A propane patio heater is the perfect fit for an all-winter griller. Stay toasty, grill longer, and pretend winter isn’t happening.

Winter cooks require a little more planning, a little more gear, and a lot more swagger. But the payoff is unbeatable.

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.

🥩 LET IT SPIN: The rotisserie already cooks your chicken. Time to let it prove it can handle a real job. Give your ribeye a merry-go-round and see what happens.

🥩 POND SCUM: Anyone ever heard of algae oil? Apparently, we’re looking at a high smoke point, clean burn, and eco-friendly. Someone try it out and report back for all of us.

🥩 MEAT CABINET: HR files? Deleted. Pork shoulder? Top drawer 👇

🥩 SOAK THEN SMOKE: Steak’s good. Steak with chimichurri is “cancel all plans” 👇

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…

🥓 SCALE UP: Tablespoons, grams, ounces… pick a lane. This guide may just keep your seasoning from going rogue. Might want to bookmark it.

🥓 CHEW LESS: Not every steak melts on its own. Your butcher may be able to explain how to tame the tough ones. Tender is a technique.

🥓 POWDERED MAGIC: Crispy skin and tangy flavor start with this one ingredient nobody talks about. Dust this on your next dinner and watch it shine.

🥓 BROWNIE POINTS: Gooey. Smoked. Caramel-loaded 👇

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.

You’re going to want to give this rub a taste test.

This one has brisket leftovers doing what they were born to do.

Potato soup, but make it pitmaster.

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.

They’re finally here. The tools of the trade. Your weapons of choice.

After months of planning, the first edition Dead Meat Society OG Toolkits are for sale on the site. We couldn’t be happier with how they turned out.

They’ll ship immediately and will arrive before Christmas. Plus, anyone who buys the full kit will get the exclusive Dead Roll Tool Carrier!

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