BBQ Bologna

Don’t let the name fool you. Some people are a little hesitant to try this stuff, but I promise you it’s a real crowd please and not just in the South!

BBQ Bologna is probably the easiest meat you can possibly cook on a smoker.  This recipe is done with a smaller chunk of bologna versus the traditional “whole stick” that we do at events.  It’s scaled down, so that anyone at home can easily throw a chunk on the pit.

There’s really no wrong way to make BBQ bologna.  I like to score the outside in a diamond shape pattern.  All you do is run a knife on a diagonal spaced out about 1 ½” all the way around the chunk.  Then do the same thing going in the opposite direction.  (don’t forget to hit the top and bottom side as well)  What this does is creates “crevices” as the bologna smokes and rub, smoke, and flavor gets all inside making it “Happy, Happy”  The bologna needs to go on a smoker at 225 degrees for about 2 ½ hours.  Once it has a nice mahogany color on the outside, hit it with a glaze for the 30 minutes.  This will really make the Bologna stand out!  For the glaze I use The BBQ Sauce mixed with a little apple juice. Just mop it on top the bologna and let it run into all the cracks.  If you need to feed a crowd, BBQ bologna will do the trick!

About Malcolm (the Author)

For over a decade now Malcom Reed has been competing in barbecue competitions... and it didn't take long for this hobby to develop into a full-blown addiction. After being inspired by the comradery and brotherhood of the sport, Malcom developed, a website devoted to sharing BBQ techniques and promoting the Competition BBQ Lifestyle. Through his cooking team, The Killer Hogs, and his barbecue business, Malcom is a constant student of 'Que... and his goal is to and his goal is to share his knowledge and passion with everyone.