My dad taught me this incredible trick for cheap meat. Just 3 ingredients to transform a budget staple into a smoky feast

This slow cooker 3-ingredient BBQ bologna is one of those down-home, budget-friendly tricks my dad taught me when money was tight but we still wanted something that felt like a real smoky feast. Thick-cut bologna might not sound fancy, but with just a bottle of barbecue sauce and a splash of soda, it turns into tender, caramelized slices that taste like they came off a smoker. Everything starts in the slow cooker so the meat soaks up all that sweet, tangy flavor, then finishes under the broiler for those dark red, sticky edges that make everyone wander into the kitchen asking what smells so good.

Serve these glossy, caramelized BBQ bologna slices piled on soft hamburger buns or white bread with pickle chips for a true Midwestern feel. They’re great alongside simple sides like coleslaw, potato salad, baked beans, or corn on the cob. For a kid-friendly plate, cut the slices into strips and serve with mac and cheese and carrot sticks. This also works well as a game-day snack—set out toothpicks and let everyone grab pieces right off the foil-lined pan.

Servings: 6

2 pounds thick-cut bologna slices (about 1/2-inch thick, ring or chub sliced into rounds)

Line a baking sheet with aluminum foil and set it aside for later. This will be used at the end to caramelize and serve the bologna.

Cut the bologna into thick slices if it is not already sliced, aiming for about 1/2-inch thick rounds. If the slices have casings, gently peel them off and discard.

In the slow cooker, whisk together the barbecue sauce and cola or root beer until smooth and well blended.

Add the bologna slices to the slow cooker, gently turning them with a spoon or tongs to coat every piece in the sauce. It’s fine if they overlap; the sauce will thicken and coat them as they cook.

Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the bologna is heated through and the sauce is thickened and glossy. Gently stir once or twice during cooking to re-coat the slices.

When the bologna is tender and coated in a rich sauce, preheat your oven broiler to HIGH. Make sure the oven rack is in the upper-middle position.

Using tongs, arrange the hot bologna slices in a single layer on the foil-lined baking sheet. Spoon some of the thickened barbecue sauce from the slow cooker over the tops so each slice is generously coated and looks shiny.

Place the baking sheet under the broiler for 3 to 6 minutes, watching closely. Broil just until the edges of the bologna are caramelized and slightly charred in spots and the sauce is bubbling and sticky with a deep red, glossy sheen.

Remove the pan from the oven and let the bologna rest for a couple of minutes. Serve the slices hot with extra sauce from the slow cooker spooned over the top, or tuck them into buns for sandwiches.

For kids or picky eaters, cut the thick bologna slices into strips or small wedges before adding them to the slow cooker—little fingers love dipping bite-size pieces into extra sauce. If you prefer less sweetness, use a more tangy or smoky barbecue sauce and swap the cola for a splash of beef broth or water (still just 3 ingredients as long as you only use the bologna, sauce, and one liquid). To add a bit of heat for the grown-ups, choose a spicy BBQ sauce or stir in a spoonful of hot sauce before cooking. You can also score the surface of each thick slice with shallow crisscross cuts before slow cooking; this helps the sauce soak in and creates even more crispy, caramelized edges under the broiler. Leftovers reheat well in a skillet over medium heat until warmed and sticky again, or you can chop them up and fold into scrambled eggs, mac and cheese, or baked potatoes for an easy second meal.