INGREDIENTS:

• Bologna Chub (we had 2 small chubs)
• Mustard
• Historic Lynchburg MasterQue BBQ Rub
• Historic Lynchburg MasterQue BBQ Sauce
• Buns (if you plan to make a tasty sandwich)

INGREDIENTS FOR SLAW:

• 10 oz. pack of Angel Hair Coleslaw
• 1/4 cup of Mayo
• 3 tablespoons of Dijon Mustard
• 1 tablespoon of Honey
• 1/4 teaspoon of Cayenne Pepper
• 1/4 teaspoon of Historic Lynchburg Lemon Pepper Seasoning
• 1 tablespoon of Apple Cider Vinegar

DIRECTIONS:

1. Make up slaw and place in the refrigerator to allow flavors to merry.
2. Get pellet grill up to 250º, we used pecan pellets for this cook, but Hickory and Apple are good too.
3. Score sides of the bologna chubs.
4. Coat bologna with yellow mustard.
5. Coat bologna with Historic Lynchburg MasterQue BBQ Rub.
6. Smoke on pellet grill for 2 hours.
7. After smoking for 2 hours, take off of the grill, slice into thick slices. Sauce slices with Historic Lynchburg MasterQue BBQ Sauce and add a touch more Historic Lynchburg MasterQue BBQ Rub.
8. Return to grill for 30 minutes to set sauce.
9. Assemble sandwiches! Enjoy!!

Ron Apetit'