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, a look at the not-so-humble hot dog. Also, are we all adequately terrified of microplastics yet? Plus, some killer recipes for a bacon jam burger, smoked lasagna, and a caffeinated coffee rubbed burger with Dr. Pepper BBQ sauce. 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 Amarildo Spirollari via the Dead Meat Society Facebook Group

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

Honorable mention to Caleb Wilcox 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?

As extremely serious BBQers and smokers, surely many of us spend our precious time thinking about heavy-duty dead meat projects. Things like brisket, ribs, and whole-roasted pig seem to dominate the conversation.

But sometimes the complexity pulls us away from a simple truth: meat + flame + creativity = delicious. And nothing screams simple meaty truth like a hot dog.

If you want to step your hot dog game up to the level of your high-end BBQ dishes, just look South of the border for inspiration. Per TexasMonthly.com, it’s starting to look like Mexican hot dogs might be the missing piece to make hot dogs great again.

Created in the state of Sonora in the 1970s, the Sonoran Dog has become a staple of the Southwest food experience. To try it yourself, you’re going to want to:

A late night in Tucson will inevitably lead you to a Sonoran Hot Dog stand. But there are more styles worth trying (or, preferably, making yourself).

Like the Yucatán dog, with a slice of bologna (see smoked bologna below). Or a Tijuana dog, topped with potato chips or nacho cheese. Or how about a “Porky Chunky dog” with pork al pastor, cilantro, and pineapple?

Any way you slice it, there’s more you can do with a hot dog than just charring it up next to the burgers on the grate as an afterthought.

How are you going to level up your hot dog game?

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.

🥩 SMOKED VIOLENCE: A nice, gentle way to deal with morons who don’t like brisket 👇 (thanks to Ryan Westphal for sharing in the Dead Meat Society Facebook Group)

🥩 KIRKLAND BRAND: Guess not everyone is a fan of Kirkland AKA Costco ground beef. Still worth the price?

🥩 MICROPLASTIC PANIC: We're all getting worried about microplastics these days, and for good reason. Turns out they can damage your liver…

🥩 SET YOUR TiVo: Ha, remember TiVo? Anyways, BBQ Brawl on Food Network is BACK, baby! Don’t miss it.

🥩 BRISKET V BURGER: Why not both? Feels weird to grind up a brisket, but it also looks pretty tasty… 👇

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…

Fruita Wood Chips is a favorite among the smoking community, and for good reason. They sell over 20 varieties of wood chunks, cured to optimum moisture levels.

As far as we can tell, Fruita is under new management as of this year, but folks are still enjoying the product! They’ve been recommended in the Dead Meat Society Facebook Group by Barry Saadatmand (this week’s Smokeshow Honorable Mention) and others.

Dead Meat Society, let’s step up our smoke game: fruitawoodchunks.com

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…

🥓 SAUCE KING: Here’s a helpful guide to get saucy with 👇 (thanks to Caleb Wilcox for sharing in the Dead Meat Society Facebook Group)

🥓 COOKOUT TIPS: We’ve got some seriously helpful tips for your Summer cookout needs 👇 (thanks to Joe Showker for sharing in the Dead Meat Society Facebook Group)

🥓 FROM JAPAN: If you’ve come across Bachan’s Japanese BBQ sauces in the store but weren’t sure what they were all about, here’s a helpful guide.

🥓 ACCESSORIZE: Time to go shopping. Make sure you have all 16 of these grill accessories for summer.

🥓 SMARTER THERMOMETER: Meater’s Pro XL is on sale, and that thing is a game changer.

🥓 BOLOGNA TIME: Smoke up some bologna this weekend 👇

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.

Hold on… actually, that’s BOURBON bacon jam burger. This just keeps getting better.

This one’s a wild card. But how could this possibly be bad?

With a Dr. Pepper BBQ Sauce…

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.