Smoked Bologna
It’s fun to play around with bologna logs, changing their flavors. It’s not expensive but has a distinct profile like a hot dog. An uncut deli bologna log is called a chub. Common sizes for chubs are 8 ounces, 16 ounces, and 24 ounces. This recipe serves 4-5 people.
Pecan and oak are good choices for your smoking wood.
I will be honest. I wasn’t thrilled with the original results, so I ended up making the bologna into burnt ends with a much better flavor profile. I am going to take you through the whole process.
Ingredients
- 1 lb bologna log
- 1 cup yellow mustard
- Cuso’s Spicy Garlic Buffalo Seasoning
Instructions
- Set your smoker to 250F
- Score hatch marks into the log (1” intervals, ½” deep)
- Spread mustard over the whole thing evenly
- Sprinkle Cuso’s Spicy Garlic Buffalo Seasoning all over the chub, making sure to get it in the cracks.
- Smoke for 2-3 hours
- Slice into the thickness you prefer
Transform into Burnt Ends
- Cut the bologna into 1 ½ inch squares
- Place them into a large aluminum pan
- Add 1 full stick of butter
- Pour 1 jar each of Cuso’s Lava Barbecue Sauce and Cuso’s and Mud
- Toss so the pieces are covered
- Put back into the smoker for 1 hour or until they’re as sticky as you like
- Garnish with green onions.
PitMaster’s Memo
Barbecue bologna began in Oklahoma. It was a low-price alternative to other meats. It’s nickname is the Oklahoma Tenderloin. While there’s some debate, it originated i either Oklahoma City or Tulsa. It has non-officially become a state mascot.
Sides
Bacon & Balsamic Brussels
Cucumber cream cheese finger sandwiches
Gouda mac n cheese
Sauercrout
Wedge salad
Desserts
Bourbon pecan pie
Blueberry shortcake
Buttercake
Caramel- dark chocolate brownies
Peach Cobler
From the Bar
Bourbon
Cider
Lambrusco
Malty red ale
Rum and Pineapple cocktail
