Welcome back, meatheads. Thanks for all your support and feedback. Keep it coming.

Now, let’s see what’s on the menu today…

First up, somehow the steak just got even more ‘merican. Also, is it possible to summer-fy your marinades? Plus, some killer recipes for an Oklahoma fried onion burger, Carolina pulled pork, and fish tacos that’ll make you a believer. Let’s get cooking.

Every week, we crown the champion of BBQ from the Dead Meat Society Facebook Group. If you aren’t sharing (and competing), what the hell are you waiting for? Join now!

This week’s Smoke Show Champ is Russ Livingood via the Dead Meat Society Facebook Group

Honorable mention to Barry Saadatmand via the Dead Meat Society Facebook Group

Honorable mention to Josh Kiracofe 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 group that gives a damn: Dead Meat Society.

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?

July 4th may have come and gone, but the Spirit of ‘76 is alive and well again this week. Patriotism is in the news, at least for those of us who love eating meat…

A new steakhouse in Long Island is opening with a history-laden backstory focused on the “CIA” spy ring of the Revolutionary War. Let’s talk about Culper’s 1778 of Long Island…

Think: “What if a Revolutionary War reenactor wanted to open a high-end steak spot?”

Turns out the Culper’s 1778 owners are big fans of a Revolutionary War espionage group known as the Culper spy ring. Those brave Long Islander spies had a solid patriotic track record, including playing a part in preventing Benedict Arnold from carrying out his treasonous plans. Solid work there, Culper boys.

The new steakhouse is packed with decorations and memorabilia that would make Paul Revere feel right at home. They also have a musket. Why not?

Plus, colonial-themed cocktails that’ll make you feel like you’re getting hammered with the real Sam Adams.

What do we think, Dead Meat Society? Would a backdrop of American Independence pair nicely with a medium-rare ribeye?

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.

🥩 FIRE IT UP: You don’t “fire up” something this beautiful 👇

🥩 SECRET INGREDIENT: Tallow is the superfood you probably haven’t figured out yet. Get into it.

🥩 GET SUMMER-Y: Never thought of a marinade as a seasonal thing… but it kind of makes sense. What grows together goes together! Check out the Summer marinade vibe.

🥩 DOG DAYS: You already know we have reverence for the humble hot dog around here. But a great hot dog requires effort. Which is why these 12 hot dog recipes might give you some much-needed inspiration. Side note: Are we OK with mayo on a hot dog? People got big mad about this.

🥩 FREEDOM FIRE: Lighting up the star-spangled smoker made it REALLY feel like the 4th 👇

🥩 HUNGRY: It’s not possible to watch this without getting hungry. Dare you 👇

Did we miss something? Submit a link for next week’s Feed.

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…

Food Color Spice, aka Michele, is a cooking content creator (and Master Chef contestant) who shares her TASTY creations from the kitchen and, more importantly, on the grill. Michele shared a delicious-looking Thai Chicken skewer recipe that is nothing short of goals.

And she did it in her Dead Meat Society Skull Truckery hat. Let’s goooo! Check it out 👇

Know someone who deserves to be featured? Send us their info for next week’s Meat & Greet.

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

🥓 KEEP IT CLEAN: Sure, it might be boring, but we’ve all got to keep our grills and kitchens clean. Clean kitchen = tasty food. If you need a better cleaner, check these recommendations out.

🥓 LOST IN THE SAUCE: If you don’t want your burgers to be even more addictive, do not click this burger sauce recipe link.

🥓 BORED?: Admit it. You’re bored with the BBQ sauce in your fridge. Try one of these staples.

🥓 HOW IT’S MADE: Finally, we have some definitive answers on the right way to trim a brisket, TX-style 👇

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.

If this is how they do it in Oklahoma, I’m moving there.

And make sure you pair this with the proper sauce for a Carolina bite!

This is what you want to grill when you’re dreaming of a beach day.

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…

No meat for sale. But definitely not vegan.

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

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