Grilled Spice-Rubbed Bologna

How retro grill-chic, right?  This is like fried bologna, but classy LOL 

When you go to the deli counter to get a slab o' bologna, ask them to cut you a chunk about 3" or 4" thick.  Adapted from a cookbook I found at our beach rental this summer.  Be sure to build a nice hot, smoky fire in your grill...more smoky flavor is better here.

The spice rub will keep for some time in your spice cabinet.  You could apply the rub to the bologna and wrap it in plastic wrap a couple of days in advance of cooking, or freeze the whole slab.  Leftovers of this recipe make OUTSTANDING lunchbox sandwiches.

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Gasp! I didn't prep ahead for dinner tonight!

Here's how my dinner prep went tonight (recipe adapted from Bon Appetit)...


Stella de Oro daylilies


5:38pm Get back inside after dividing and transplanting gifted daylilies (Stella de Oro, for those who were interested)
5:39pm Scrub fingernails
5:41pm Draw water for pasta and start it boiling
5:43pm Head upstairs to change out of dirt-covered clothes
5:49pm Return downstairs; water not boiling yet 5:50pm Zest orange, put half of zest into citrus zest freezer bag
5:52pm Slice bologna
5:54pm Realize we have no cream or half-and-half, only milk and sour cream
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