2Combine Blue Moon Beer, Ketchup, Dark Brown Sugar, and Vinegar in a small saucepan and cook over low heat for five minutes stirring often. Set aside.
3Split the Bolillo rolls in half and top the bottom sections with 1/4 pound of the smoked turkey each. Drizzle with warm barbecue sauce. Top each with 1/4 pound of the crispy curly bacon and the top half of the roll.