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The King and BBQ Bologna

post #1 of 27
Thread Starter 
I've read that one of Elvis favorite eats was BBQ bologna. I love good beef bologna and would like to give this a try. I'm hoping it is not just a slice of fried bologna on bread with BBQ sauce. Anyone have any experience with this?
post #2 of 27
Smoking the bologna:
Prep the smoker - temp 200-225 deg
score all surfaces of the bologna 1/4 inch in a crossed pattern.

Cut your chosen BBQ sauce with a little cider vinegar to thin it some. Cover the surface of the bologna with the cut sauce and let sit at room temp for 30 minutess or so.

Place bologna in the smoker and cook with your preference of wood at recommended temp for about 2 hours. The sauce will carmelize on the surface.

Slice the bologna while warm and make a sandwich. If you are reheating it you can fry a slice in a pan and then make your sammie.
post #3 of 27
I smoke chubs of bologny....they are around 3 to 5lbs. I usually poke holes in the chub then smoke it for 2 to 2 1/2 hrs on low 225...on my horizontal wood burner.
Sometimes I use evoo on the outside and roll it in dry rub before smoking.
During the last 30 minutes of the smoke, you can slather it in sauce.

I'm not a big fan of bologna, but I like it smoked or fried.
post #4 of 27
The issue I have with bologna is, it has WAY too much sodium in it. Also, you can't tell what they are using, for meat, to make it. I do like fried bologna sandwiches too, but it's been a long time since I've had one. I've been on a weigh loss program. Smoking stuff is not very conducive to weight loss PDT_Armataz_01_05.gif

I haven't tried to make bologna, because it needs to be a very nasty looking mush, before stuffing it into a very large casing.

post #5 of 27
Thread Starter 
So if i understand correctly this is not a hunk of ring bologna. This would be like going to a deli and asking for 1 large piece(3-5lbs)of regular round bologna and working with that?
post #6 of 27
That's what I use....a large chub. They sell it at my local grocery store and I think at Walmart.

Bombo80...I agree, bologna is some scary stuff.....probably contains chicken lips!icon_mrgreen.gif
post #7 of 27
lips, ears, snouts, sphincters, (LOL) eye lids, etc .....


definitely can be some scary stuff, but it still tastes good.
post #8 of 27
I tried to google up a picture of a chub for you.........I didn't find what I was looking for, but there are some awesome looking bologna sites out there! LOL!icon_mrgreen.gif
post #9 of 27
Oh Noooooooo... not eye lids!PDT_Armataz_01_11.gif
post #10 of 27
I smoke 1 lb. chubs of Frick's Bologna (baloney where I come from). It is outstanding. Check out their site -


Now. Being a simple Ozark hillbilly I just remove the plastic wrapper and put the chub on the smoker. I generally put it on while smoking something else, much as I would a fatty. 2-3 hours gives a nice smoky flavor and COMPLETELY changes the way the baloney tastes. I usually smoke it with hickory. I prefer it hot off the smoker, or you can heat it up later.
It eats fine on snack crackers with some cheese of your choice and "something cool to drink". Makes a great sammie.
Or you can get fancy and do about anything you want to it, as mentioned in previous posts.
There are those hanging out here who will testify. PDT_Armataz_01_29.gif
post #11 of 27
Thread Starter 
Thanx for all the input everyone. I think I get the idea of what to do here. In this neck of the woods I don't recall off hand ever seeing a chub of bologna but I've never really looked either. If I can't find one I'll have to try a piece from the deli or a pack of ring bologna. I know we sometimes make bologna salad for sammies and I'm thinking smoking it first would be awsome.

post #12 of 27
No idea where Hell, Michigan is ( PDT_Armataz_01_03.gif ), but if you go to Frick's site and click on the "store locator' you will see they sell their products through a bunch of locations in MI. Bet one is close to you and has, or will order, chubs for you.
post #13 of 27
I am not sure where it is either but it must be close to florida. All the drivers from there are here clogging our roads and driving incredibly slow. PDT_Armataz_01_27.gifThey have turned a 15 minute drive to work into 30 min. Just cause they have to look at every stinking palm tree along the road.PDT_Armataz_01_05.gif

As the old saying goes: If their in season can I shoot em?PDT_Armataz_01_40.gif
post #14 of 27
i've done 3# chubs rolled in jeff's rub for the inlaws & they like it. if ya can't find a frick's try walmart by the hotdogs & bacon- thats where i get them. p.s.- has hell frozen over yet ?
post #15 of 27
Years ago I saw a TV show (Local news feature or something) about some place in South Georgia, I think, that was famous for or laying claim to some great smoked bologna.

The guy doing the smoking took a regular unsliced and still in the red plastic case, jabbed it a few times and then smoked it right in the casing. He sliced it about a half inch thick and servrd it.

So I tried smoking one myself. To be honest I lost my nerve about putting the plastic in the smoker, so I peeled it and smoked it (Never thought about a rub) At any rate, it is alot better than you would expect and frying it to warm it up the next day is just another step towards bologna heaven!

I have to admit that I was too embarrased to ever mention smoked Bologna to anyone, I don't know why, it is really good stuff and it seems more common that I would have thought.
post #16 of 27
I plan on trying it one of these days.
post #17 of 27
The late Walter Jetton who catered barbecues for President Johnson at the LBJ ranch had this to say in the book he wrote:

"It may be a surprise, but you can make a real dingwilly of a dish of plain old bologna by pepping it up on the grill. Take the casing off whatever size chunk you want to cook and lay the bologna on the grill for about ten minutes. Turn and mop once. Slice it and serve with barbecue sauce."
post #18 of 27
Thread Starter 
Yep, Hell is froze over. A whopping 17o this morning when I left for work. I checked the Frick's store directory and a town called Dexter, about 15 minutes away, has a grocery store listed so I'll swing by there this week and see what they have.

If looking at a map of Michigan and you draw a straight line from Ann Arbor to Lansing it is about 1/2 way in between. Hell, Michigan consists of a biker bar(The Dam Site Inn), a party store/post office and an ice cream shop(Screams).

Lou(nick name for Lucifer)
post #19 of 27
I have never used any of the stuff to make bologna! Just ground chuck sometimes with ground butts whatever is on sale. I like it best all beef but pork is cheaper so I add it alot.
post #20 of 27
When I was a kid my grandfather have an old country store with a barrel grill/smoker he smoked butts on. I would get home from school and cut some bologna about 1" thick and put on that smoker. When it was good and brown I put the sauce on and let it stay in about another 30 mins. Man that stuff would make your tongue slap your brains out. For you northern people, that means it was goooooood! LOL
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