Hello Dead Meat Society,
Easter’s coming up, which means it’s time to start dialing in the menu. Let’s see what you’ve been preparing. Drop 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, if you’re cooking for Easter, we’ve got the full lineup to help. Also, it’s not the rain ruining your grill time. Plus, some must-try recipes for grilled rack of pork, foil packet grilled asparagus, and grilled poundcake with peaches to get you ready for Spring cooking.
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 Champ
This week’s Smoke Show Champ is Jim Hays for his pork butt. Works every time. Shared via the Dead Meat Society Facebook Group.
🥈 Honorable Mention #1
Honorable mention to Toby Martinez for the seasoning tips on his chicken. Looks amazing. Shared via the Dead Meat Society Facebook Group.
🥉 Honorable Mention #2
Honorable mention to Ricky Dalton for his smoked ham. Someone’s already dialed in for this weekend. 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?
Easter Upgrade
The same Easter menu seems to show up every year…
Ham. A few sides. Maybe something overcooked.
But it doesn’t have to be like that. This week, we’re talking about the full Easter lineup if you want to do it right.
If You’re Doing Ham
Most people are doing ham. To some, it’s an expected part of the Easter holiday (if not completely required).
Just don’t do it the same way everyone else does. This year, consider some of these options…
Double-smoked ham. It can add deep flavor to something already cooked.
Glazed on the grill. Better crust, less “holiday mush.”
Spiral ham done right. Just make sure you heat it evenly, don’t dry it out
If You Want To Switch It Up…
This is where you separate your table from everyone else’s.
Grilled lamb chops. They’re fast, high heat, and hard to mess up.
Smoked leg of lamb. But only if you want real centerpiece energy.
Herb-crusted rack of lamb. Because not only does it look impressive, it tastes even better.
The Full Easter Table
You don’t need to overdo it. Just make it feel like you tried:
Wood boards over plastic trays
Real serving dishes, not foil pans
A few greens or herbs on the table
It’s an important holiday. Don’t make it feel like a potluck.
BBQ Hot Take of the Week
Last week, we asked: Be Honest… How Clean Is Your Grill Right Now?
50% of you answered, “Things are questionable.”
This week, we want to know:
Every Easter table starts with one decision, so…
What’s your Easter centerpiece?
*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.
🥩 SMALL TOWN SMOKE: This isn’t some random roadside BBQ spot. Thirsty’s is the kind of place you quite literally drive-through for some insanely good food.
🥩 BANNED CUT: Beef lungs are illegal in the U.S. Not because they taste bad. Just because the rules say so. Meanwhile, the rest of the world cooks them without a second thought. Strange…
🥩 SWEET SHIFT: Black currant seasoning is showing up in BBQ. Sweet, slightly tart, and a little unexpected.
🥩 MEAT HAMMER: Every time someone does a perfect “Thor’s Hammer” it makes us so jealous… 👇
🥩 BURGER DENIAL: Not really a burger person? Never met them 👇
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…
🥓 RAIN GRILL: You know what ruins a great smoke faster than rain? Wind.
🥓 PAN SEASON: Cast iron deals are popping up right now. Grill season is officially back.
🥓 BUY TIMING: Speaking of deals… Buying a grill when you need one is how you end up overpaying.
🥓 BBQ GRIND: Could you do this every day? 👇
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.
This is how you show up with something different on Easter.
Throw it in foil, toss it on the grill, done.
It’s simple, but it hits every time.
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…
The Butcher Shop
Dead Meat Society Merch in the wild.
There is just something about a skull spatula that hits different…
Flip it. Grip it. Stage it. The Dead Grill Station Kit Bundle gives you control over the meat and the mess, complete with…
Dead Skull Spatula
Dead Grip Tongs
Dead Drip - Tool Mat
It’s not just tools, it’s your grill station, dialed in. What are you waiting for?
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