This past weekend was Memphis In May – and we spent 4 days on the banks of the Mississippi cooking every kind of BBQ you can imagine…

Pulled Pork, Brisket, Baby-Back Ribs, Sausage… plus all the fixins’

But the one thing I kept hearing everyone talk about was the BBQ Bologna. They just couldn’t stop eating it. One guy on my team told me he made himself sick eating smoked Bologna sandwiches.

Yes, they really are that good. Or maybe it’s just the redneck in us… either way, it’s the highlight of my tent’s menu.

So of course I had to shoot a little video and add it to my website…

You can get my Smoked Barbecued Bologna recipe here.

We actually couldn’t find stick bologna the week before Memphis In May and had to make a special trip to find it on Wednesday afternoon – all because the guys on my team wouldn’t stop talking about it. So we left downtown and went on a mission… and we luckily found it.

If you’ve never had it before, I highly suggest it.

Just add it to your next BBQ and don’t tell anyone what it is. You will be amazed when it’s all gone before everything else.

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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