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David Guas, host of Travel Channel’s American Grilled, shares the recipes, tips and tricks he’s learned during his years on the grilling trail in his new cookbook, Grill Nation. If he’s got grilling advice, you’ll definitely want to take it. Real bologna is no baloney. Toss that good stuff on the barbie. 

I grew up just a few blocks from the Bunny Bread factory in New Orleans. The irresistible smells of freshly baked bread filled the neighborhood, taunting me because white bread was strictly forbidden in my house. My bologna sandwiches — which I frequently traded at school lunch — were stacked on slices of fiber-rich whole wheat. Now I get to make my own rules, and sometimes I just want grilled bologna on extra-thick white bread.

Reprinted with permission from Grill Nation