Score the bologna 1/4 inch deep with wide criss-cross cuts. Thin 1/3 cup of Andy’s Original Blend Barbecue sauce with cider vinegar. Cover the bologna thoroughly with the thinned sauce. Let the bologna sit at room temperature for 10 minutes.
Prepare the “Andy’s Drum Smoker™” for smoking with a temperature of 200 to 225 degrees.
In a saucepan, mix together the Spritz ingredients and warm over low heat.
Transfer the bologna to the grill and cook for about two hours. The sauce will caramelize on the bologna’s surface. Serve sliced, hot or cold, with additional barbecue sauce.
Tip: Always have mustard, mayonnaise, cheese and sliced dill pickles on hand for topping.
If you liked bologna sandwiches as a kid you will love this.