We’re finally in those dog days of Summer (hot dogs anyone)? But the best place to be is still next to your grill, so show us what you’re cooking 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, a registered dietitian says there’s a piece of protein you’ve been skipping. Plus, the Brazilian cut that challenges tri-tip, and we ranked the burger cheeses that really melt.

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?

And remember, the stakes have never been higher!

This week’s Smoke Show Champ is Kerry Coulter for a brisket with a bark that made us applaud. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Jordan Samet for pastrami that could shut down a deli. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Ryan Westphal for lamb burgers that had us drooling. 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?

Okay, stay with us on this one, especially if you have childhood trauma of suffering through liver and onions…

But we’ve gotta finally talk about the whole “organ” thing.

Every few months a “forgotten” protein starts trending out of nowhere. And the push from the organ meat folks has been coming for a while.

But now, a registered dietitian is making the case for the one most of us hard-pass at the meat counter: organ meat.

And, no… it turns out you don’t have to eat raw liver like a certain Liver King we all remember…

Lucky for us, the pitch is more complex than “eat more liver” (because, let’s face it, liver is terrible).

But now, meat makers are blending organs straight into your ground beef… so, in theory, it cooks, looks, and tastes like the beef you were already going to grill.

Turns out, organ meat is the most nutrient-dense stuff on the animal. By a long shot.

You may have started to notice blended ground meat (plus organs) available in your local grocery store.

That may be the best place to start…

So, Dead Meat Society, where do we land on organ meat?

Friend or foe? Meal maker or meal ruiner?

Either way, it’s getting hard to ignore the evidence that organs may be a healthy upgrade to your meat…

Let us know if you dare to try out the organ-blends…

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.

🥩 CROWN CUT: Brazil’s most prized steak is a triangle of sirloin with a fat cap, and the trick is to cook it twice instead of low and slow. Is tri-tip done for?

🥩 STADIUM EATS: Pastrami nachos, Korean fried chicken, and a Michelin-starred pastry chef, all before the first pitch.

🥩 GRILL GOSPEL: Pros swear by a charcoal-and-wood hybrid and two heat zones on every cook. Make sure you know your fundamentals.

🥩 CITRUS HACK: Blend a whole orange, peel and all, into a glossy purée for glazes and dressings in about a minute.

🥩 CHEAP CUT: Epic team up for an old-school Texas pork steak, done 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.

DMS’ CMO (Chief Meat Officer… because did you really expect DMS to have a Chief Marketing Officer?) Colin Barker has thoughts on which Weber is elite. You might remember we shared Serious Eats’ rankings last week.

This probably shouldn’t surprise you, but Colin did not agree with all of Serious Eats’ picks…

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

🥓 DEAD WEIGHT: Thirteen “classic” cookout dishes nobody really eats at the cookout, led by the leafy salad wilting in the sun. Don’t make these, bro.

🥓 MELT TEST: Eight cheeses tested on eight smash burgers… but there can only be one winner. American took it, with Gouda and Havarti right behind.

🥓 SPRAY MYTH: The water bottle by your grill is making flare-ups worse. Choke the oxygen instead and move the meat.

🥓 SEVEN SINS: The mistakes you didn’t consider that are wrecking your meal 👇

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.

There are few things more guaranteed to start an argument in the barbecue world than what the best barbecue sauce is. Heck, even the state I live in, North Carolina, can’t agree on what barbecue sauce is supposed to be.

However, that should not discourage you from trying different styles of regional barbecue. In my mind, one of the most unique sauces out there is Alabama white sauce. The source? Bob Gibson in Decatur, AL. This barbecue sauce doesn’t use tomato or vinegar as its base. Instead, Bob Gibson started with mayonnaise and built his sauce from there.

When I think of Alabama white sauce, I only think of one meat: smoked or grilled chicken. Specifically, leg quarters (though bone-in, skin-on chicken thighs will do, too). So let’s dive into making this regional style of barbecue sauce.

Today’s recipe is brought to you by our friend, DMS contributor, Jeremy Pike.

Jeremy is a writer and backyard BBQ enthusiast. He enjoys smoking and grilling for his friends, wife, and their three kids just outside Charlotte, NC. He is refining his homemade barbecue sauce while continually improving his techniques on the grill and smoker.

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.

Aesthetic on point, thanks to @firegrillinsmokehouse365

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.

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