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!)
- 1 Bottle of Honey Mustard
- 8oz BBQ Rub (Killer Hogs’ The BBQ Rub.)
- 16 oz BBQ Sauce (my Dad used plain ole Kraft back in the day but I prefer something homemade)
I’m telling ya… It don't get much easier than this.
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, slice ¼ “ slices ¾ of the way down the bologna but don't go all the way through. You want the stick to remain one whole piece. When you're finished slicing it will look sort of like an accordion. I slice it like this so all of the flavors from the rub and sauce can ooze down through the whole stick, and it makes it easier to portion out when it's done.
Now take the Honey Mustard and squeeze a thin layer over every slice of bologna. Sprinkle a good coating of rub over the mustard and use your hands to work it down into the crevices.
Now that the Bologna is coated with the mustard rub, 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. And letting them watch you glaze it will only make them want it more.
For the glaze, place the whole stick of bologna in a large aluminum pan and pour bbq sauce over it. Use latex gloves and work the sauce down between the slices. Close the smoker door and continue cooking for another 1 to 1 ½ hours.
Once the sauce has caramelized, it's ready to go to the table. Use a knife and free the slices into perfect sandwich size portions. 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 a bbq sauce bath along beside 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 1-1/2 hours. Set the entire pan in a wire chaffing rack and jump back cause people are going to flock to it!
If you want my BBQ Sauce Recipe, or any of my other BBQ recipes, visit my website at www.howtobbqright.com