Before we dive in: yesterday was a heavy news day. We don’t do politics—but there’s zero room for violence. Ever. We stand for fellowship around a hot grill and a full table.

So, call a neighbor, invite a friend who thinks differently, pass the sauce, choose conversation and connection over division. Real life beats the timeline every time. Remember what it’s all about—Flame. Family. Community.

Feed Everyone.

With that spirit, here’s what’s on the menu today…

Forecast says we’re running out of scorchers. Good. Summer grilling is fun, but Fall grilling is where we get creative. Don’t forget to show your plate in the Dead Meat Society Facebook group (or tag us on Instagram) if you really want to earn some respect from your fellow grillmasters.

Now, here’s what we’ve been cooking up all week…

First up, only in Mississippi can spare change buy a deep-fried history lesson (with mustard and pickles). Also, Aldi’s has the perfect fourth-quarter snack run you didn’t know you needed. Plus, some must-try recipes for a cowboy butter burger, easy BBQ pulled pork, and bourbon brown sugar BBQ baked beans that steal the spotlight.

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 Ryan Slater via the Dead Meat Society Facebook Group

Honorable mention to Mike Martin via the Dead Meat Society Facebook Group

Honorable mention to Scott Miles 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?

The state v. state signature meat contest has really been heating up in the Dead Meat Spam newsletter lately. The next state that deserves some attention? Mississippi. (Or as we used to sing it so we could learn how to spell it, “MISS-ISS-IPP-I.”)

Turns out old school Mississippians took a tight, Depression-era budget and turned it into something that’s now worth driving out of your way to eat. In case you’ve never gotten acquainted, today we meet the slugburger, a deep-fried burger that looks a whole lot tastier than it sounds.

The name isn’t as gross as you think. It’s a nod to the old slang word “slug” for a nickel. That was the original price back when you could score a hot meal for pocket change. (Imagine telling those old-timey folks about the $20 burgers we’re blessed with now…)

Lucky for us, Food & Wine covered everything you might care to know about the Mississippi slugburger.

The sluggish story starts in Corinth, MS, where early vendors mixed meat with fillers like potato flakes and flour to make meat go further, then dunked those patties in the fryer.

The mix means you get a crusty outside, with a hot and savory inside that is almost reminiscent of a hash brown. And believe it or not, Corinth still throws a Slugburger Festival every July. If you’re the type who plans road trips around regional eats, pencil that one in.

The slugburger is beloved by many in the South. It’s a timely reminder that “cheap” and “great” can share a bun. Consider it Depression-era ingenuity with modern-day crunch.

Maybe the concept will inspire your next deep-fried weekend recipe. No slugs required, just meat, some filler, fat, and a deep fryer.

Happy frying.

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.

🥩 SPURS & SEAR: So you want to eat like Hollywood’s greatest ever cowboy? Check the how-to on making The Duke’s own grilled steak recipe.

🥩 DIPLESS DOGS: Cheap deals abound as always at Aldi. If you’re in a pinch, you might want to check out their Park Street Deli cocktail sausages (Blueberry Bourbon BBQ, btw). It’s a $4.99 heat-and-serve tailgate freezer cheat. If you pick some up, hit reply and let us know how it went.

🥩 STL STEEL: From live-fire roots to modern builds, 1904 Pits has been turning out heavy, American-made smokers and grills that cook hot and clean. These are more than just smokers. These are full-on future family heirlooms.

🥩 NFL NUGS: For the football fans out there, Tyson expanded its NFL line with three new teams, including cheese-stuffed Packers nugs, because, of course. They’re rolling into stadiums and local stores.

🥩 BEER LINKS: Fall is definitely brat szn. Simmer first, sear second, cheer after 👇

Did we miss something? Share it in the Dead Meat Society Facebook group or tag us on Instagram for a chance to be featured.

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…

@theamericandad86, aka James, calls himself a “resident silly goose,” which tracks when you take a look at his content. It’s backyard food, dad jokes, and unfiltered reels that we all can appreciate.

The best part? He’s a Dead Meat supporter. Check out his content and give @theamericandad86 a follow 👇

Know someone who deserves to be featured in Meat & Greet? Email us their info or send a message via the Dead Meat Society Facebook group or Instagram.

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

🥓 CLUTTER CURE: Make your kitchen work for you. These are a pro organizer’s Amazon picks, so you can get organized now and cook happier later.

🥓 FUNDAMENTALS: Doesn’t matter how good you think you are, chef. You need to know your cooking fundamentals. Read these tips, grab a thermometer, and cook like you deserve to be called “chef” by the wife and kids.

🥓 TAILGATE OPS: Warm beer and lukewarm chicken are huge fumbles. Pack right, set two zones, and keep your temps honest. Here’s your ultimate tailgating guide.

🥓 CARGO BED WORTHY: Car & Grill cooked and ranked the best compact grills for game day and camp nights. If it can’t survive the parking lot, it doesn’t belong in your truck. See which portables made the cut.

🥓 RACK-TIVATE: Baby backs without babysitting. Steady heat, clean bones, and a playbook you can copy this weekend 👇

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.

Saddle up, this burger wears butter like a Stetson.

This is how you get people begging to be invited to the gameday cookout.

Call them a side if you want… Everyone knows they’re the main course.

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…

No meat for sale. But definitely not vegan.

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

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