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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