Smoked Beef Bologna

Don't knock smoked bologna until you've tried it. This is BBQ-joint food at its finest - humble deli meat transformed into something with deep smoky flavor and caramelized, charred edges. The first time I made this, I couldn't believe how good it was.

This is perfect party food - slice it thick and serve with crackers and mustard for an appetizer, or pile it on bread for sandwiches. It's also great for casual cookouts where you want something a little different. People who've never had it are always surprised how delicious it is.

Serve with crackers, mustard, and pickles as an appetizer. For sandwiches, pile thick slices on white bread with mayo, mustard, lettuce, and onion. It's also great cubed and added to mac and cheese or as a pizza topping. Keep sides simple - chips, coleslaw, baked beans.

Try different glazes to customize - a honey mustard glaze is excellent, as is a spicy sriracha version. Some folks like to stud the scored surface with cloves for extra flavor. You can also marinate the bologna before smoking.

Score the bologna deeply in a crosshatch pattern - this gives the smoke and glaze more surface area to work with. Don't be shy with the scoring. The edges will char and caramelize while the inside stays juicy. Let it rest before slicing.