It sounds like a joke, but there are memories smoked right into Todd David's bologna. The Cattleack Barbeque owner used to smack three slices on soft white bread with a circle of spicy-sweet mustard. It's what he makes for himself, but this time with his own smoky, luxe, pepper-dotted in-house bologna slices. David runs wagyu brisket trimmings through a grinder until it's smooth and smokes it until it's "happy" and firehouse red. It's the stuff you had as a kid. Texas pitmasters know bologna better than anyone on Earth. He sells it as a special (keep an eye on his newsletter) and it's a must-buy every time. Get a side of mac and cheese for maximum nostalgia points.