Spring is starting to show up, and so are the Spring recipes. If you’ve been putting some smoke in the air lately, share it 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, everyone’s excited for BBQ season, but the people who actually prep their pits are the ones eating better all summer. Also, tech helps, but your instincts still matter more. Plus, some must-try recipes for colorful pickled eggs, pork “shooters”, and grilled peaches with mascarpone and honey.

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 Chris Fausone for perfecting the bark we all want. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Ryan Slater for this cook. Everything about it says low, slow, and done right. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Barret Chopelas. Those ribs look like they’re about five minutes from disappearing. 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?

The sun is shining, and everyone’s ready to cook again. But here’s the thing…

Most grills are not ready (yet).

Before you throw meat on the grates and hope for the best, there’s a reason seasoned pitmasters run through a checklist first. A grill that’s been sitting all Winter needs a little attention if you want it to perform right.

Because great barbecue doesn’t start with meat. It starts with the pit.

If your cleaning tool sheds metal wires, it’s not helping your cleaning process.

Go with a steam cleaner or a proper scraper and save yourself from eating metal later.

Scrape the lid, clear out all the old ash, clean the grates, and get rid of built-up grease. That stuff doesn’t add flavor. It adds problems and fire risk. You may even need to replace some rusty old parts.

Also, empty the grease traps. Unless you enjoy flare-ups and mystery fires.

Before the fire, check the fundamentals.

Nothing ruins a cook faster than a grill that doesn’t work. Or one that has unexpected guests living in it…

Once it’s clean, you still need to know how your grill actually behaves.

Do a test run. No meat. Just fire.

Every grill runs a little differently depending on the weather, fuel, and setup. Learning your temps now saves you from guessing later.

You can find your hot spots and cold spots. Figure out what’s working well and what’s falling apart.

Quick checklist:

Takes 30 minutes. May save your entire grilling season.

Last week, we asked: What actually makes a BBQ joint “The Best”?

67% of you answered, “The brisket”

This week, we want to know…

Everyone says they clean their grill. This is where we find out the truth.

*Check back next week for the results*

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.

🥩 BOTTLED SMOKE: McCormick teamed up with Mission BBQ to launch four regional-style sauces, bringing backyard flavor to grocery shelves nationwide. BBQ keeps going mainstream… one bottle at a time.

🥩 BBQ RESET: When brisket gets expensive, the menu gets simpler. This is inspirational BBQ.

🥩 BALANCED DIET: If the meat is good enough, why complicate it? 👇

🥩 BRISKET REALITY: If you’re waiting for a perfect number, you’re going to miss the moment 👇

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…

🥓 PROBE IT: The MEATER SE brings wireless convenience to the pit, tracking internal temps without cables. Just remember, it’s a thermometer, not a pitmaster.

🥓 PAN IT, IF YOU MUST: The 4-3-2 pan method will get you a solid medium-rare steak. But let’s be clear, this is Plan B. Fire still does it better.

🥓 RIB ROULETTE: A ranking of store-bought ribs shows not all racks are created equal. Some are worth smoking. Some are just… practice.

🥓 SEND IT: Not OSHA approved. Probably delicious 👇

🥓 MEAT PILE: If the sandwich needs two hands, you did it right 👇

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.

Tastes better than it should.

Subtlety was never the goal.

Peaches were doing just fine… but this doesn’t hurt.

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.

Sick pic @firegrillin365. Perfect use of the Dead Grip Tongs…

Flip it. Grip it. Stage it. The Dead Grill Station Kit Bundle gives you control over the meat and the mess, complete with…

It’s not just tools, it’s your grill station, dialed in. What are you waiting for?

As part of our commitment to community, we will donate 10% of net profits to charities that matter.