National Sandwich Day was Tuesday. And since we are fashionably late, we did the only logical thing and declared the whole week National Sandwich Week. Show us your best build 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, the smoked brisket banh mi challenge. Plus, a Michelin pitmaster blind-ranking cheap BBQ sauce.

And down in the recipes, our own chimichurri that belongs on damn near everything.

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!

For our special Halloween Smoke Show…

This week’s Smoke Show Champ is Philippe Caturegli for the seriously spooky spread. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Christina Schofield for the beautiful oyster and blue crab roast. An absolutely perfect snack while waiting for the trick-or-treaters to come by. Shared via the Dead Meat Society Facebook Group.

Honorable mention to Melissa Robertson for the Halloween pumpkin seed treats. 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?

Quick date check… National Sandwich Day was Tuesday. Which means by the time you’re reading this, we need another excuse for sandwich-making.

But we don’t miss holidays. We re-invent them to our own mad (meaty) ends. So National Sandwich Day is now National Sandwich Week.

As a member of the Dead Meat Society, consider yourself invited.

Today is our day to wax poetic on all things sandwiches, the greatest food invention man has ever known.

Think about it, the sandwich is the most democratic food on earth. Everyone eats them all the time. You can even make an argument that a taco is a sandwich. Maybe a hot dog in a bun is a sandwich. No one’s quite sure.

That means, you have no excuse to be bored by one. Lucky for us, Forbes (yes, the wealthy guys) went and rounded up 17 ways to celebrate, and two had our full attention:

Simple. A banh mi is already a perfect sandwich machine of crunch, acid, heat, and fat.

Now drop smoked Texas brisket into the middle of it. Vietnamese brightness, Texas smoke, one handheld masterpiece.

And it’s your smoking challenge of the week…

Make a banh mi this week. We’ll give you two ways in, depending on how much you want to suffer for your art.

The easy way. Got leftover brisket? This leftover brisket banh mi is the move. Reheat sliced brisket in a skillet with a splash of broth so it stays juicy, then pile on quick-pickled red onion, carrot, radish, jalapeño, cilantro, and a smear of mayo on a soft baguette. Done in fifteen minutes.

The pitmaster way. Feeling ambitious? Go smoked pork belly burnt ends banh mi. Five-spice pork belly cubes, smoked at 225 for two hours, glazed in honey, soy, and sriracha, covered to turn tender, then uncovered to crisp the edges. Clear your afternoon.

Not sold on the banh mi? We’ll allow it. It’s Sandwich Week. Make whatever your sandwich heart desires that can fit between 2 slices of bread.

Try out:

A California tri-tip sandwich or a tray of smoked chuck roast sliders.

Both excellent substitutes if you’re not up for the whole operation this week.

However you choose to celebrate (unofficial) National Sandwich Week, the only thing we insist on is that you celebrate.

And depending on what sandwich you make, let us all see it, huh?

Post it in the Facebook group so the rest of us can judge your creation.

Bonus points if you bake the bread from scratch too…

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.

🥩 POOL HOG: A backyard cook liveblogged smoking a whole hog at his neighborhood pool, then the guest list ballooned to 340. It’s a wonderful story.

🥩 FURMAN’S BACK: After two restaurant fires and a Portland residency, pitmaster Bryan Furman is back on the pit at Owens & Co. near Atlanta. His is a great story of why it’s better to make food than own restaurants.

🥩 TEXAS LOSS: Sad news… a Smith County favorite, Cooksy’s BBQ, burned to the ground overnight. The owners thanked the community and are weighing what comes next.

🥩 SAUCE RANK: A Michelin-recognized pitmaster blind-ranks nine grocery-store BBQ sauces 👇

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…

🥓 GENESIS PICK: Let’s be honest, Weber’s model numbers can get confusing, so here’s the Genesis that sears past 750 degrees.

🥓 BIRD JUICE: A six-ingredient honey turkey injection, ten minutes of Thanksgiving prep you can bank now.

🥓 FAST BRISKET: Low and slow wins, but hot and fast brisket beats no brisket. This is four hours at 400 on a kettle.

🥓 ONE GRILL: If a fire-school pro could keep only one grill, she’d take the cheap kettle every time.

🥓 FIRE SCHOOL: A six-time world champ breaks down fire and smoke management on a small offset 👇

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.

Straight from the Pit (our own). The bright, garlicky green sauce that makes grilled everything better.

Chimichurri is, of course, a classic pairing with tri-tip, but it’s also a perfect sandwich pairing...

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.

A very spooky Halloween setup with DMS steel in the wild. Thanks for the share, @thisolgrill1977

This is your pit-side command setup.

The Dead Grill Station Kit pairs two of the Society’s most essential tools with the ultimate drip control surface. You get the legendary Dead Skull Spatula, the iron-clamped precision of the Dead Grip Tongs, and the chaos-controlling Dead Drip Tool Mat—all in one fire-ready loadout.

Flip it. Grip it. Stage it.

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