A lotta bologna
In North Carolina, bologna is called “Preacher’s Steak” and in Mississippi, it is called “Mississippi Rib eye”. Most people don’t know that it is actually a smoked sausage, and the name originates from Bologna, Italy where the American Bologna is the descendant of Italian Mortadella.
Bologna is usually a mixture of pork and beef and salt and spices put into a casing with the end result as sandwich meat. And this sandwich meat is way better when smoked on the Pit Barrel Cooker to add some nice smoke and char to crisp up the edges for an out-of-this-world bologna sandwich.
After smoking your bologna, you’ll never think of a bologna sandwich the same way again! This is the perfect sandwich to reheat for a tailgate or to add a nice conversation piece to the average brown bag lunch.
After having smoked bologna, you’ll never think about a bologna sandwich the same way again!
Smoked Bologna on the Pit Barrel Cooker
Ingredients
- One 3–5 lb chubb of beef bologna
- PBC Beef & Game Pit Rub
- 2 tsp mustard (for rub binder)
- 1 loaf of Wonder Bread Texas Toast
- 1 Heirloom tomato
- 1 head of iceberg lettuce
- 1 Vidalia onion
- 1 jar of Dukes Mayonnaise
BBQ GLAZE
- 2 Cups of KC Masterpiece Classic BBQ sauce
- 2/3 cups of apple juice
In a small bowl mix the bbq sauce and apple juice until incorporated
Instructions
Remove exterior wrapper from the chubb of bologna. Take the chubb and lay it on its side. Take a paring knife and score diagonally about ¼” to 1/2” deep in a criss cross method. This will give the meat some texture. Apply approximately 2 TBSP of mustard (amount depends on the size of your chubb) and massage into the meat. Season with a moderate dusting of Beef & Game Pit Rub to all sides of the bologna.
Light your Pit Barrel Cooker (PBC) according to the instructions. Oil the grate so the meat will not stick. Place the meat on its side on the grate. Add your preferred wood for smoke- I added cherry wood. Cook until you reach an internal temperature of 140 degrees as measured with an internal read thermometer (I recommend the Thermapen for accurate internal temperature readings). This should take approximately 2 ½ hrs depending on the weather conditions.
Remove the bologna from the grate. Glaze with the BBQ glaze. Don’t overdo the sauce; use just enough to coat the bologna. Put the bologna back on the PBC and cook for 10-15 minutes. Just enough to set the glaze.
Remove and loosely cover the bologna with aluminum foil while you prep for your bologna sandwich. Take two pieces of Wonder Texas Toast, lie them on the grate and cook with the lid off until you see some grill marks. Slice the bologna to your desired thickness and then put mayonnaise, tomato, sliced onion and lettuce on your sandwich and enjoy.
Notes
Note: This recipe was developed in partnership with the Pit Barrel Cooker. I only endorse product I use and love! You can read more about the Pit Barrel Cooker here!
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**affiliate links have been used in this post
