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Smoked Bologna Recipe: How-to Guide

Bologna is a beloved deli meat that many people grew up enjoying. To elevate the flavor of bologna, try smoking it. Start by obtaining a “chub” of bologna from your local deli counter or purchase a pre-packaged chub. Next, make cross-hatches on the bologna with a knife to allow the smoke and dry rub to penetrate the meat. These cuts will also create delicious burnt ends.

In a mixing bowl, combine your choice of barbecue rub with a good base of sugar, like brown sugar. Rub this mixture onto all surfaces of the bologna, making sure to get it into the cracks. Smoke the bologna at 225°F for 2 hours using hickory wood pellets. After this time, you’ll start to see the burnt ends form as the cross-hatches tighten.

While the bologna is smoking, prepare a barbecue sauce glaze by combining competition barbecue sauce with apricot preserves in a saucepan over medium-low heat. Allow the sauce to simmer until you’re ready to glaze the bologna. After 3 hours of smoking or when you’re satisfied with the exterior, remove the bologna from the smoker and coat it in the glaze using tongs. Place it back on the smoker for 15 minutes or until the glaze has set.

What to Look for in Bologna

When choosing bologna, there are a few factors to consider. Firstly, consider the brand. Not all bologna is created equal, so it’s worth trying different brands to find one that you enjoy. Some popular brands include WunderBar and Deutschmacher.

Next, decide whether you want to buy pre-packaged bologna or go to the deli counter and request a chub of bologna. Pre-packaged bologna is convenient, but if you want a whole chub, you may need to go to the deli counter and ask them to cut one for you.

Lastly, look for bologna that is suitable for smoking. It should be firm enough to hold its shape during the smoking process and have a good amount of fat content for flavor. When slicing the bologna, make sure to create cross-hatches to allow the smoke and dry rub to penetrate into the cuts.

How to Smoke Bologna

Smoking bologna is a simple process that can elevate the flavor of this deli meat. Start by slicing the bologna in cross-hatches around the perimeter, about 3/4″ to 1″ deep. This allows the smoke and dry rub to penetrate and create delicious burnt ends.

In a mixing bowl, combine your preferred barbecue rub with dark brown sugar, paprika, onion powder, and garlic powder. Coat the bologna chub with the dry rub mixture, ensuring all surfaces are covered.

Place the seasoned bologna on a smoker set to 225°F using hickory wood pellets for added flavor. Let it smoke for about 2 hours before checking on it. At this point, you’ll start to see the burnt ends forming as the cross-hatches shrink.

While the bologna is smoking, prepare your barbecue sauce by simmering Yes, Dear Competition Barbecue Sauce with apricot preserves in a saucepan. Once incorporated, set it aside until ready to glaze the bologna.

After approximately 3 hours of smoking (or when you’re satisfied with the exterior), remove the bologna from the smoker. Glaze it by placing it in a mixing bowl filled with barbecue sauce and using tongs to cover all surfaces. Return the glazed bologna to the smoker for about 15 minutes or until the glaze has set.

Once done, remove from the smoker and slice into 1/4″ to 1/2″ thick slices. Serve on plain white bread and enjoy!

Cross-hatching the Chub

To begin preparing the smoked bologna, start by cross-hatching the chub. Use a knife to create shallow cuts in a criss-cross pattern around the perimeter of the bologna. These cuts will allow the smoke and dry rub to penetrate into the meat and create delicious burnt ends.

Next, prepare your barbecue rub of choice in a mixing bowl. A rub with a base of sugar or brown sugar works well for creating caramelized burnt ends. Coat the bologna chub with the dry rub, making sure to cover all surfaces and get it into the cross-hatch cuts.

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Place the seasoned bologna chub on a smoker set to 225°F. Use hickory wood pellets for added flavor. Allow the bologna to smoke for about 2 hours before checking on it. As it smokes, you’ll start to see the cross-hatches tighten and form burnt ends.

While the bologna is smoking, prepare a barbecue sauce glaze. In a saucepan, combine your preferred barbecue sauce with apricot preserves for added sweetness and flavor. Simmer over medium-low heat until well incorporated.

Once you are satisfied with the exterior of the smoked bologna after about 3 hours of smoking, remove it from the smoker. Place it in a mixing bowl containing the prepared glaze, using tongs to coat all surfaces evenly. Return it to the smoker for about 15 minutes to allow the glaze to set.

Finally, remove the glazed bologna from the smoker and slice it into thin slices, approximately 1/4″ to 1/2″ thick. Serve on plain white bread and enjoy the delicious smoked bologna with its caramelized exterior and smoky flavor.

Add Barbecue Rub to a Mixing Bowl

Start by preparing your barbecue rub of choice in a mixing bowl. The author of the recipe suggests using a rub with a good base of sugar/brown sugar, as this will create caramelized burnt ends on the bologna. They recommend a commercial BBQ rub that includes spices like paprika, onion and garlic powder, and salt. However, if you don’t have a commercial rub, you can use dark brown sugar and paprika as a minimum.

Once your barbecue rub is prepared in the mixing bowl, place the bologna chub on top of the rub. Ensure that all surfaces of the bologna are covered with the rub by patting it into the meat and getting it in between the cross-hatch cuts made earlier. This step is crucial for allowing the smoke and dry rub flavors to penetrate into the bologna.

Set your smoker to 225°F and place the seasoned bologna chub inside. Use hickory wood pellets for smoking, as they provide a rich flavor that complements bologna well. Let the bologna smoke for about 2 hours before checking on it. At this point, you should start to see burnt ends forming as the cross-hatches shrink.

Smoking the Bologna

Smoking bologna is a simple process that can elevate the flavor of this deli meat. Start by slicing the bologna in cross-hatches around the perimeter, about 3/4″ to 1″ deep. This allows the smoke and dry rub to penetrate into the cuts, creating delicious burnt ends.

Next, prepare your barbecue rub. A good base of sugar or brown sugar is essential for creating caramelized burnt ends. Mix in spices like paprika, onion powder, garlic powder, and salt. If you don’t have a commercial BBQ rub, dark brown sugar and paprika will suffice.

Toss the sliced bologna in the dry rub until it is fully covered on all surfaces. Place the bologna on a smoker set to 225°F with hickory wood pellets for two hours. At this point, you’ll start to see the burnt ends form as the cross-hatches shrink.

While the bologna smokes, prepare your barbecue sauce. Combine your preferred barbecue sauce with apricot preserves in a saucepan and allow them to simmer until they are fully incorporated.

After three hours of smoking or when you’re satisfied with the exterior appearance of the bologna, remove it from the smoker. In a new mixing bowl, add your glaze mixture and use tongs to cover all surfaces of the bologna with it.

Place the glazed bologna back on the smoker for around 15 minutes or until the glaze has set. Once done, remove from the smoker and slice into 1/4″ to 1/2″ thick slices. Serve on white bread and enjoy!

Prepping the Barbecue Sauce/Glaze

To prepare the barbecue sauce, start by slicing the bologna in cross-hatches around the perimeter at about 3/4″ to 1″ depth. This will allow the smoke and dry rub to penetrate and create flavorful burnt ends. Next, add your chosen barbecue rub to a mixing bowl and toss the bologna chub in the dry rub, ensuring that it is fully covered on all surfaces.

In a saucepan, combine 2 cups of barbecue sauce (such as Yes, Dear Competition Barbecue Sauce) with 2 heaping tablespoons of apricot preserves. Allow the mixture to simmer over medium-low heat until the preserves have incorporated into the sauce. This will create a sweet and tangy glaze for the smoked bologna.

Glaze the Bologna and Return to the Smoker

After smoking the bologna for about 3 hours, it’s time to add a delicious glaze to enhance the flavor even further. In a saucepan, combine 2 cups of your favorite barbecue sauce (such as Yes, Dear Competition Barbecue Sauce) with 2 heaping tablespoons of apricot preserves. Allow the mixture to simmer over medium-low heat until the apricot preserves have fully incorporated into the sauce.

Using tongs, carefully place the smoked bologna onto a mixing bowl containing the glaze. Move the bologna around with the tongs, ensuring that every surface is coated with the flavorful sauce. Once fully glazed, return the bologna to the smoker for an additional 15 minutes or until the glaze has set.

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Once done, remove the bologna from the smoker and let it rest for a few minutes before slicing. The glaze will have added a sticky sweetness to complement the smoky flavor of the meat. Serve your sliced smoked bologna on plain white bread for a classic and satisfying meal.

Slicing the Smoked Bologna

Once the smoked bologna is finished cooking and the glaze has set, it’s time to slice it and enjoy. Slicing the bologna is a simple process that requires a sharp knife. Start by making 1/4″ to 1/2″ slices, keeping in mind that the bologna chub will shrink during the smoking process. As you slice, you’ll notice a clover shape with a smoke ring and caramelized exterior on each piece.

When serving the sliced smoked bologna, it pairs perfectly with plain white bread. However, some people like to add coleslaw on top of their bologna sandwiches for added flavor and texture. Feel free to customize your sandwich with any additional toppings or condiments of your choice.

Final Thoughts

The smoked bologna recipe is a simple and delicious way to elevate this classic deli meat. Bologna is often seen as a childhood favorite, but smoking it adds a new level of flavor and texture. The key is to create cross-hatches in the bologna to allow the smoke and dry rub to penetrate, creating delicious burnt ends. It’s important to choose a high-quality brand of bologna, such as WunderBar, for the best results.

When it comes to the rub, using one with a base of sugar or brown sugar will help create those caramelized burnt ends. If you don’t have a commercial BBQ rub, dark brown sugar and paprika are sufficient. However, using spices from brands like Burlap & Barrel can take the flavor to another level.

Smoking the bologna at 225°F for about 2 hours allows for the flavors to develop and the burnt ends to form. Adding a glaze made with barbecue sauce and apricot preserves further enhances the taste. Finally, slicing the smoked bologna and serving it on white bread creates a classic sandwich that can be enjoyed with or without coleslaw.

Smoked Bologna Recipe

Bologna is a beloved deli meat, and smoking it takes it to a whole new level. To start, you’ll need a chub of bologna, which you can either buy pre-packaged or request from the deli counter. Once you have your chub, create cross-hatches in the bologna with a knife to allow smoke and dry rub to penetrate. Make sure to slice about 3/4″ to 1″ deep all the way around.

In a mixing bowl, combine your barbecue rub of choice. A rub with a good base of sugar will create delicious burnt ends on the bologna. If you don’t have a commercial BBQ rub, dark brown sugar and paprika will suffice. Rub the mixture onto the bologna, covering all surfaces and getting it in between the cuts.

Smoke the bologna at 225°F for 2 hours using hickory wood pellets. After this time, you’ll start to see burnt ends form as the cross-hatches shrink. Meanwhile, prepare your barbecue sauce by simmering Yes, Dear Competition barbecue sauce with apricot preserves.

Equipment

– Smoker or grill (such as Grilla Grills pellet grill)

– Mixing bowl

– Knife

– Saucepan

– Tongs

Ingredients

– 1 chub of Bologna
– 1 cup Dark brown sugar
– 1/2 cup Paprika
– 2 tablespoons Onion powder
– 1/4 cup Garlic powder
– 2 cups Yes, Dear Competition Barbecue Sauce (or any barbecue sauce you like)
– 2 heaping tablespoons Apricot Preserves

Dry Rub

This smoked bologna recipe calls for a dry rub to add flavor and caramelization to the meat. The main ingredients for the dry rub include dark brown sugar, paprika, onion powder, and garlic powder. These spices create a sweet and savory combination that complements the smoky flavors of the bologna. To make the dry rub, combine 1 cup of dark brown sugar, 1/2 cup of paprika, 2 tablespoons of onion powder, and 1/4 cup of garlic powder in a mixing bowl. Mix well to ensure all the spices are evenly distributed.

Before smoking the bologna, it’s important to create cross-hatches on its surface with a knife. This allows the smoke and dry rub to penetrate into these cuts and create delicious burnt ends. Slice the bologna about 3/4″ to 1″ deep all around – top and bottom. Superficial cuts won’t result in defined burnt ends.

Once the bologna is sliced, coat it in the prepared dry rub mixture. Make sure all surfaces are covered, including getting the rub in between the cracks.

To smoke the bologna, preheat your smoker or pellet grill to 225°F using hickory wood pellets or any other preferred wood pellets for smoking. Place the coated bologna chub on one side of the grill and allow it to smoke for about 2 hours before checking on it.

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While smoking the bologna, prepare a glaze using your choice of barbecue sauce and apricot preserves. In a saucepan over medium-low heat, combine 2 cups of barbecue sauce with 2 heaping tablespoons of apricot preserves. Allow them to simmer until incorporated.

After approximately 3 hours of smoking or when you’re satisfied with the exterior of the bologna, remove it from the smoker. Place it in a new mixing bowl and pour the glaze over it. Use tongs to ensure all surfaces are covered in the glaze.

Return the bologna to the smoker for about 15 minutes or until the glaze has set. Once done, remove it from the smoker and slice into 1/4″ to 1/2″ thick slices. Serve the smoked bologna on plain white bread and enjoy! Optional toppings like coleslaw can be added to make a delicious sandwich.

Glaze

To make the glaze for the smoked bologna, start by preparing your barbecue sauce. In a saucepan, add roughly 2 cups of Yes, Dear Competition barbecue sauce or any barbecue sauce of your choice. Then, add 2 heaping tablespoons of apricot preserves to the saucepan. Heat the mixture over medium-low heat and allow the apricot preserves to incorporate into the barbecue sauce. Let the sauce simmer until you are ready to glaze the bologna.

Once you are visually satisfied with the exterior of the bologna after about 3 hours of smoking, remove it from the smoker. Transfer the glaze mixture into a separate mixing bowl and bring it outside. Using tongs, place the bologna on top of the sauce in the mixing bowl and carefully move it around to ensure that all surfaces are coated with the glaze. Place the glazed bologna back onto the smoker and let it set for approximately 15 minutes.

After this time, remove the bologna from the smoker and slice it into 1/4″ to 1/2″ thick slices. The cross-hatches made earlier will result in a clover shape with a smoke ring and caramelized exterior. Serve these delicious slices on plain white bread and enjoy!

Instructions

To prepare the smoked bologna, start by creating cross-hatches in the bologna with a knife. Make cuts about 3/4″ to 1″ deep all around the top and bottom of the bologna.

In a mixing bowl, combine your choice of barbecue rub with dark brown sugar, paprika, onion powder, and garlic powder. Mix well.

Place the bologna chub in the mixing bowl and pat the rub mixture onto all surfaces of the bologna, making sure to get it into the cuts.

Set up your smoker or pellet grill to 225°F and use hickory wood pellets for smoking.

Smoke the bologna for 2 hours, keeping an eye on it as the burnt ends start to form from the shrinking cross-hatches.

In a saucepan, combine your chosen barbecue sauce with apricot preserves. Simmer over medium-low heat until well incorporated.

After 3 hours of smoking or when satisfied with the exterior of the bologna, remove it from the smoker.

In a new mixing bowl, add your glaze mixture. Use tongs to place the smoked bologna on top of the glaze and move it around to ensure all surfaces are coated.

Return the glazed bologna to the smoker for about 15 minutes or until the glaze has set.

Remove from the smoker and slice into 1/4″ to 1/2″ thick slices. Serve on white bread or as desired. Enjoy!

Notes

– The brand of bologna used in this recipe is WunderBar, a German brand made in the USA. However, any brand of bologna can be used.

– Bologna is often sold as a whole packaged chub, but in some areas, it may need to be purchased from the deli counter where you can request a chub of bologna.

– Creating cross-hatches in the bologna with a knife allows for smoke and dry rub to penetrate and create burnt ends.

– The recommended barbecue rub contains sugar/brown sugar, which caramelizes nicely on the bologna. However, a mixture of dark brown sugar and paprika can also be used as a minimum.

– Smoking the bologna at 225°F for 2 hours creates burnt ends and enhances the flavor.

– The glaze for the bologna consists of Yes, Dear Competition barbecue sauce and apricot preserves. The preserves are reduced in the saucepan before adding them to the sauce.

– After smoking for 3 hours or until desired shrinkage and caramelization is achieved, remove the bologna from the smoker and apply the glaze using tongs. Place back on the smoker for 15 minutes or until the glaze has set.

– Slice the smoked bologna into 1/4″ to 1/2″ slices and serve on white bread. Coleslaw can also be added for those who enjoy it on their sandwiches.

In conclusion, the chub of bologna is a versatile and popular food item that has been enjoyed for centuries. Its unique blend of flavors and textures make it a staple in sandwiches, salads, and other dishes. Whether sliced thin or thick, it remains a go-to choice for many due to its convenience and delicious taste.

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