One of the finest bbq memories I have growing up around a smoker, is the taste of BBQ Bologna. Don’t turn your nose up at the thought; I promise it’s mighty fine eatin’.
If you find yourself at one of my shin-digs chances are you’re gonna get to sample some of the finest bbq bologna you’ve ever tried. I’ve been cooking it this way for as long as I can remember, and it’s one of the easiest things to smoke that I know of.
Of course you’ll need a smoker and some wood/charcoal for heat, but here’s a few other things you’ll need as well.
10 lb Stick of Bryan Bologna (other brands are acceptable but Bryan is best in the South!)
Fire up the smoker and bring it to 225 with a thin smoke rolling out.
Place the Stick of Bologna on a cutting board and remove the “red skin” wrapper. Using a chef’s knife, bologna in half.
Now take your BBQ dry rub and sprinkle a good coating on all sides and it’s ready for the smoker.
Place it on the rack and close the door. You’re done for 3 hours just be sure to keep the fire going and the temperature at 225.
After 3 hours of cook time and a few cold beers, it’s time to glaze. By now I’ve usually have a crowd of folks hanging around the smoker looking like starved vultures.
Take the bologna off and slice it into 1/4 to 1/2 slices
Put all slices in an aluminum pan
Pour your bbq sauce over it
Close the smoker door and continue cooking for another 30 – 45 minutes
Once the sauce has caramelized, it’s ready to go to the table
All you need is a bun, yellow mustard, and a little coleslaw and you have one fine eatin’ sandwich.
For those folks that like a crispy bbq bologna sandwich, have a hot grill going when it comes off the smoker. Throw a few slices on the hot grill and let each side sear for just a couple minutes on each side.
Now that’s some Good Eats!
Another way of serving BBQ Bologna is to quarter up Red & Green Peppers and Sweet Vidalia Onions. Start them in the bbq sauce bath alongside the bologna at the beginning.
After the Bologna has smoked for 3 hours, slice it and throw the pieces into the bbq sauce bath. Cover with Aluminum foil and let it all cook for another 30 – 45 minutes. Set the entire pan in a wire chaffing rack and jump back cause people are going to flock to it!
Comments 2
Brian Markwell
I hope to make it to an event you are doing some day, I need to shake your hand. Your videos have taught me much and I have only watched a small amount, Thank you for your tip on the poor mans burnt ends over the Christmas holiday!!!!
Of course you’ll need a smoker and some wood/charcoal for heat, but here’s a few other things you’ll need as well.
Fire up the smoker and bring it to 225 with a thin smoke rolling out.
Place the Stick of Bologna on a cutting board and remove the “red skin” wrapper. Using a chef’s knife, bologna in half.
Now take your BBQ dry rub and sprinkle a good coating on all sides and it’s ready for the smoker.
Place it on the rack and close the door. You’re done for 3 hours just be sure to keep the fire going and the temperature at 225.
After 3 hours of cook time and a few cold beers, it’s time to glaze. By now I’ve usually have a crowd of folks hanging around the smoker looking like starved vultures.
All you need is a bun, yellow mustard, and a little coleslaw and you have one fine eatin’ sandwich.
For those folks that like a crispy bbq bologna sandwich, have a hot grill going when it comes off the smoker. Throw a few slices on the hot grill and let each side sear for just a couple minutes on each side.
Comments 2
I hope to make it to an event you are doing some day, I need to shake your hand. Your videos have taught me much and I have only watched a small amount, Thank you for your tip on the poor mans burnt ends over the Christmas holiday!!!!
Mustard slaw!