Okay, enough about bologna because now we need to talk about how to cook it. I started with my large cylinder of bologna and made one, long cut through its outer casing. Using the tip of my knife, I carefully peeled one side of the casing up and was then able to pull it away from the bologna meat. Now, we can score and season this Smoked Bologna.
Next, I lathered the bologna with mustard so that it would serve as a binder to my Cherry Chipotle Ale seasoning. The sweet cherry with chipotle spice in this seasoning paired so well with the Smoked Bologna. This might be because my Cherry Chipotle Ale seasoning works great on beef, chicken and pork; so it can handle the challenge of a mystery combo of the three.
recipe smoked bologna
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Grilled bologna sandwiches were a staple from my Granny in Alabama. She always scored the bologna and fried it in a skillet and simply served it with mayo on white bread. Well of course I wanted to add my smoked element to it and pay tribute to all the cooking she taught me. I've made this recipe with cheap bologna and all the way up to very expensive bologna. To be honest, I like the $6 chub from a local grocery store the best. The leftovers will save for a while and my family usually eats on it all week. We hope you enjoy it as much as we do!
Prepare the chubScore this chub with a boning or filet knife. This will open up the bologna as it cooks giving more surface area for seasoning and smoke. Plus it reminds of how my Granny prepared her slices. I like to slice a small incision about 1 cm deep the length of the chub. I repeat that process every one inch. Watch this video for a detailed explanation - _UJguRT4
When you hear the word Bologna, are you automatically taken back to your childhood when your mom would make you a bologna and cheese sandwich with the pre-sliced packaged Bologna? And then do you automatically say, nope, no thank you, I do not want anything to do with Bologna?
SERVE: You can serve this on a charcuterie-style platter like shown in the pictures or on as a smoked bologna sandwich. You can keep this out for no longer than two hours before it needs to be covered and refrigerated.
Kick up the flavor of your bologna, and smoke it! This easy smoked bologna will knock your socks off and is so simple to make. It's got the best smoky flavor and can be eaten alone or enjoyed as the most delicious sandwich.
Smoked bologna is one of the most delicious treats you'll ever eat, even if you aren't a huge bologna lover like me! By smoking your bologna, you add a delicious BBQ flavor and the outside of the bologna turns nice and crispy, adding sooo much flavor! Smoked bologna is amazing on a sandwich, and can also be enjoyed by the slice. I promise, you are going to love it! Bonus...it's inexpensive too, and it can be sliced and frozen for later use.
To smoke bologna, you'll need a whole or half chub of bologna instead of pre-sliced bologna. So, where do you find a chub of bologna? You can typically find them at any deli counter...you just have to ask for it unsliced. I buy mine at GFS, and you can also find them at some grocery stores.
Place on your smoker and let it smoke for 3-4 hours, flipping halfway through the cook time. Since bologna is pre-cooked, you are only smoking in flavor, so there isn't a need to make sure the internal temperature is at a certain point for safety.
Turn the knife away from you and begin to butterfly the bologna by cutting a spiral into the bologna. Try to keep the thickness even and you should end up in the center when you are finished. It does NOT have to be perfect.
Now you are ready to roll it up. Roll the bologna up carefully just like you unrolled it. Tie (2) pieces of bacon together at one end and set the roll of bologna on top of the bacon. Bring the bacon up around the bologna and secure with a toothpick or two.
We gussied up some bologna on the Hasty Bake Charcoal Grill and slow smoked it with DB180 Beef and Steak Rub and Heath Riles Tangy Vinegar BBQ Sauce. This recipe will destroy all your preconceptions about bologna!
Now some might tell you, "bologna is already cooked, what do you need a smoker for?" Well, yes, you technically can eat it right out of the packaging - but where's the fun in that? We're going to transform this $6.50 piece of processed meat into a $65 fancy, smoke-kissed delicacy.
So, while your cooker is coming up to 250ºF (121ºC), go ahead and score the bologna lightly with the sharpest knife you have. We did some rings along the length, about one inch apart, then straight lines perpendicular to the log. But you can do any pattern you like.
When the bologna is ready, pull it off the smoker, and slice it into thick, round slices. Crank the heat up to 400ºF (204ºC), and throw them on there to get some grill mark action going! Give the bread a quick toast as well.
All that's left is assembling the sandwich! Squirt some yellow mustard on the bottom bread slice, followed by bologna, hot links, a big onion ring or two, sliced pickles, and to seal the deal, some of that Sweet Smoke BBQ sauce. Yeah baby...
Think you've got what it takes to take on this bad boy of a sandwich? Well, if you do, make sure to snap a photo and send it our way on our social media, or as a comment on this recipe. In any case, we hope you had fun!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
For this recipe, go to your deli counter and ask for a whole chub or loaf of bologna, not the pre sliced packaging. We are using Petit Jean Old Fashioned Bologna which is made with beef and bacon, no wonder it's our favorite!
A chub of bologna cubed and seasoned then smoked. The cubes are transferred to a disposable aluminum pan and slathered with butter, BBQ sauce and honey and smoked again until pillow soft to make Burnt End Bologna Bites.
We smoked these for about 45 minutes until they reached 160 degrees. Then we pulled them from the smoker, put the baloney into another aluminum pan with the BBQ sauce, salt free butter, honey, and a little rub (not pictured):
Making a diamond pattern with a sharp knife on the bologna enables the dry rub and smoke to penetrate the meat, resulting in charred ends of bologna. Then, rub the spices over the bologna log.
After the meat has cooled, you can slice it into thin or thick slices and enjoy it as a sandwich. Remember to add a generous amount of BBQ sauce to the smoked bologna for more flavor. Worcestershire sauce is another excellent alternative to help balance all the flavors.
Since bologna is already cooked, the cooking temp is not set in stone. Personally, I cook the entire bologna in a preheated smoker to a specific internal temperature of around 160 degrees Fahrenheit before serving to ensure it is safely smoked.
When smoking your preferred piece of smoked meat, like brisket, ribs, etc., you want the smoke flavor to come through without any overpowering sweetness or sourness from the sauce. I recommend coating the whole smoked bologna once or twice with about a quarter cup of BBQ sauce.
This smoked bologna recipecalls only for a couple of common food items that you already have in yourpantry. The steps to create this smoked bologna recipe is also very, verysimple. We will need 1 Loaf of Texas Toast, 1 Head of Iceberg Lettuce, 3 RipeBeefsteak Tomatoes, condiments of your choosing, and of course, the 4-5 lbs. ofthe luncheon meat/bologna. As for the bologna it is your choice what you wantto use.
How long to smoke the bologna?Smoke it for 3-4 hours. While you wait on the smoked bologna, you could bemaking the ultimate BourbonMustard. You will seek out this Bourbon Mustard Recipe time and time againbecause it enriches so many different BBQ recipes from Barbecue at Home. AnyBBQ pork meats or vegetables will taste phenomenal with this sauce, more thanit already has by itself.
Place the bologna on a rack in the smoker and smoke for 3-4 hours or until the spice rub darkens the exterior of the bologna. Remove from the smoker and let stand at room temperature to allow the exterior to cool and dry slightly.
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In this delicious smoked bologna recipe & video, we will teach you how to smoke bologna on the Camp Chef woodwind 24 Pellet Grill which is easy to make and incredibly delicious!. This perfect smoked bologna sandwich recipe uses our Postal Barbecue ORIGINAL rub and is going to be a new family favourite for sure!.!. Everything you need to know is below.
STEP #11To prepare your smoked bologna, take your full 5-6lb (approx.) and score into it in a diamond pattern about 1/4 -1/2 inch deep. Next, apply a coating of dijon mustard and then season it using our Postal Barbecue ORIGINAL RUB or your favourite sweet bbq rub.
To prepare your smoked bologna, take your full 5-6lb (approx.) and score into it in a diamond pattern about 1/4 -1/2 inch deep. Next, apply a coating of dijon mustard and then season it using our Postal Barbecue ORIGINAL RUB or your favourite sweet bbq rub.
With your Bologna prepared, set up Camp Chef Pellet Grill for cooking around 250F and set your smoke setting to 10. With the Camp Chef Woodwind 24 set up, place the pork loin into the pellet grill using the top rack. Once everything is in the grill and set up, close the lid and begin cooking until it the rub starts to set up on the smoked bologna. This should take around 3 - 3.5 hours.
Once your smoked bologna reaches has nice colour to it from the smoke as well as a firmed up BBQ Rub, brush on your some bbq sauce all over then close Pellet cooker to let the sauce set for about 25 minutes. Once the bbq sauce on your smoked bologna has set, remove it from the grill and slice into it and eat it on it's own or build your favourite sandwiches. 2ff7e9595c