Smoked Bologna

Score the bologna in a diamond pattern. Slather generously with Ancho Morita Sauce (or mustard or your favorite hot sauce) and season with Sweet Money Hot Rub. Smoke on a Traeger grill at 225°F with hickory for 3 hours. Cool, wrap, and refrigerate overnight. This overnight rest really intensifies the smoky flavor. The next day, slice the bologna thick and fry it on a Flatrock until the edges are beautifully crispy. Top with good-quality cheddar and let it get ridiculously melty. Serve on classic white bread or a toasted bagel with mayo, mustard, and crisp lettuce. PRO TIP: Bologna already has plenty of salt, so skip the salty rubs and go for BIG flavors—sweet, smoky, and spicy works beautifully.