1 whole beefstick salami
2 c. apricot preserve
2/3 c. apricot brandy
2/3 c. Dijon mustard

Combine apricot preserve, brandy and mustard. Precook salami in 375 degree oven for about 20 minutes. Slice and quarter (a little thicker than 1/4 inch). Brush with sauce and let stand until ready to barbecue. Barbecue and use extra sauce for dipping.