Football’s back, which means tailgate season just went into effect. And everyone in this group better be firing up a grill this weekend…

Want to show off your football BBQ creations with the Dead Meat Society? Throw your best plate on the Dead Meat Society Facebook group or tag us on Instagram. Expect applause and friendly critique.

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

First up, Owensboro, KY just got fresh love as a top BBQ town for its mutton and burgoo. Might be time to add it to the road trip destination list. Also, prices are up, but your steak game can be too. Learn which budget cuts deliver and how to cook them right. Plus, some killer recipes for smoked bacon wrapped sausage, smoked tri-tip, and marry me chicken sliders that close the deal faster than Travis Kelce’s jeweler.

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 Barry Saadatmand via the Dead Meat Society Facebook Group

Honorable mention to Brian McKee via the Dead Meat Society Facebook Group

Honorable mention to Rus Livingood 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?

Apparently, the entire State of Kentucky heard we were talking up Florida-centric BBQ recently and banded together to get some attention on their own BBQ scene.

And it makes sense that the Dead Meat Society should give equal attention to every sub-genre, niche, and state-wide flavor of BBQ out there. (Actually, not a bad idea… That’d total up to 50 posts that just write themselves.)

Food & Wine took a deep dive into the world of Kentucky BBQ, and in case you’re unfamiliar with the bourbon state’s meat game, we’ve done the homework for you.

Here’s what we know about Kentucky BBQ…

Yeah, Kentucky is apparently the “mutton capital of all things barbecue.” Supposedly, the reason dates back to the early 1800s when Scots-Irish and Welsh settlers brought sheep over to the states en masse for wool (not food).

But unlike cooking lamb, which is obviously so much more tender, the settlers had to slow cook the tougher meat of sheep that had outlived their wool years. Thus, mutton BBQ.

And if you need any more proof of the deep history… It turns out Honest Abe Lincoln’s parents had a BBQ mutton at their 1806 wedding feast.

No, that’s not a typo for ‘burger’. Burgoo is a stew of mutton (obviously), corn, beans, and other vegetables that should be thick enough to stand your spoon up in. (So… it’s gravy?)

Please, someone chime in if you’ve had thick burgoo before. We’re pretty open-minded about great food around here, but something about saying out loud, “I’d like to order the thick burgoo,” is throwing off our appetite…

If you’re in an adventurous mood, get yourself down to Kentucky. The town of Owensboro has 2 top-tier spots for some #KYBBQ: Moonlite Bar-B-Q Inn and Old Hickory Bar-B-Q.

Plus, the town holds a whole BBQ festival every May that’s sure to delight a hardcore meat-eater.

On that note, perhaps it’s time to slap some mutton on the smoker yourself. Just to see what happens. Maybe it’s your new favorite meat.

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.

🥩 ELECTRIC RELIC: Dad’s Thanksgiving buzzsaw went out of style, but the cordless versions still carve clean. See if the electric carving knife deserves a comeback.

🥩 MOLD MAGIC: Not a 45-day ribeye, but close. Curious? Read the rundown on Koji (aka mold).

🥩 HOUSE CUT: If dining out means Franken-filets made out of meat glue (gross), bring the steakhouse to your kitchen instead. Lucky for you, we found a lineup of steakhouse classics that can be made at home sans-fake meat. Sear the good stuff and serve it right using this lineup.

🥩 OVERNIGHT COOK: Set the pit, hit the pillow, wake up to pulled pork 👇

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…

@firegrillin365 isn’t chasing clout. He’s chasing heat. He cooks, snaps, eats, and keeps it chill with his old-school take on backyard BBQ. It’s all about the smoke, the slice, and feeding people. (Oh, and did we mention he’s a Dead Meat Society kind of guy?)

If you want real cooks from a real grill, follow @firegrillin365 👇

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…

🥓 BARGAIN BEEF: Beef’s pricey, but flavor doesn’t have to be. This guide should point you to seven hard-working cuts that hit above their cost.

🥓 TOPPING PLAYBOOK: Chefs go off-menu with ’nduja, kimchi, anchovy mayo, and yes, even fries on the burger patty. Get weird with it and steal one of these combos.

🥓 CHEF STEEL: You don’t need to sell a kidney to afford a blade. A $150–$200 workhorse will handle 99% of your kitchen needs. Learn which knife specs matter and which are marketing fluff.

🥓 FLAVOR DUST: Per the GOATed pros at Serious Eats, herb salt is the zero-drama way to preserve flavor and season. A processor and some coarse salt are all you need.

🥓 PELLET TRUTH: Chuds BBQ tackles the “real BBQ” question for pellet rigs: what they get right, what they don’t, and why results matter more than ego. Watch and let us know your side 👇

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.

Yes, you can also call these Pig Balls, but some dinner guests might turn them down if you risk it.

Sliders this good don’t need a prenup.

The fastest way to shut up a brisket snob.

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 share on the DMS Facebook Group 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 (more) merch. So we cooked some (more) up. SO much more to come.

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