Smoked Bologna! Who would have thought?



During my younger years my favorite after school snack was a fried bologna sandwich. I used to power through a couple packages of Oscar Meyer bologna a week. If it wasn’t fried bologna then it was bologna and dill pickle sandwiches. I loved bologna.

Over the past couple of weeks I’ve been reading about smoked bologna on one of the online forums I spend some time on. I knew after reading about other’s exploits with smoked bologna I need to rekindle my love of bologna. So recently I decided to give it try. My results were amazing. What a treat!

First thing I did was take a 6 pound bologna chub and rubbed it down with olive oil and a good dose of Plowboys new beta beef rub. At this point it sure wasn’t much to look at. I scored the chub all the way around to give it some texture when it was smoked. (Note: next time I’m only going to score it lightly)

The rubbed bologna chub was then smoked at about 225 degrees with wild cherry wood until it reached an internal temperature of 165 degrees.. The rub combined with the cherry wood gave the bologna a really nice looking color and bark, along with a great looking smoke ring.

Smoked Bologna what an amazing hunk of meat. This stuff was fantastic just sliced and eaten and made for some great fried bologna sandwiches.

If you try this at home you’ll get your best results with a good grade of beef bologna. Next time I’m going to try this with garlic bologna.



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February 15th, 2008
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Comment Number:
1
Written by:
Daniel
Posted on:
February 28, 2008 at 6:34 pm

My father used to own a bbq shack in OK. and that was the first place that I had even heard of smoked balogna. My firs thought was “GROSS” until I actually tried it. OH MY…
I then on a regular basis passed up the pork, brisket, ribs, sausage and all just to get some. That is some of the best stuff I have ever eatin….

Comment Number:
2
Written by:
Nicky Luau
Posted on:
October 15, 2008 at 5:03 pm

I’ve been smoking bologna for awhile and stopped doing the big chub, I have it sliced about 1/8″ or a lttle less and lay it flat on a grill sheet, then smoke 1/2 hour, flip and smoke 1/2 hour more. Smoke flavor all the way through. Try with jalapeno loaf or olive loaf sliced thick, I think you would like.