Why We Love This Smoked BBQ Bologna Recipe
This old-school barbecue joint appetizer is one of my husband’s favorites. In fact, Lieutenant Dan is super excited that HIS signature Smoked Bologna recipe is going on our site today. Baloney is a deli meat that often gets a bad wrap. Actually, most people have extreme reactions to it. Either they’ve loved it since childhood and eat it on occasion as a guilty pleasure, or their gut reaction to baloney is EWE! My husband and I have the opposite reactions. He loves bologna and I’m not a fan. However, his smoked and grilled bbq bologna is the exception. We both agree, it’s a must-make.
2 Ingredients You Need
Bologna – 1/2 – 2 lbs unsliced “hunk” of meat from the deli counter (unsliced) BBQ sauce – your favorite bottled or homemade sauce
Keep reading for our favorite ideas for what to pair with smoked baloney!
How to Make Smoked and Grilled Bologna
Fill the smoker with your favorite variety of wood pellets and preheat to 165°F. Slice the bologna into 1-inch round slabs. Place the slabs on the smoker, close the top, and smoke for 45-60 minutes. Once the bologna is nearly done smoking, preheat the grill to medium-high heat. Transfer the meat to a baking sheet and brush the bologna slabs with a thin layer of barbecue sauce. Reserve the rest for later. Place the slabs on the hot grill, and grill just until char marks form. This should only take about 1 minute per side.
Get the Complete (Printable) Smoked and Grilled Baloney Recipe Below. Enjoy!
Once done, cut the bologna slabs into 1-inch cubes. Then pour the remaining barbecue sauce in a bowl and add the bologna cubes. Toss well to coat the pieces of meat in BBQ sauce. Done!
Smoked Bologna Expert Recipe Tips
Whole bologna – Make sure to buy a hunk or slab of bologna. Do not buy sandwich slices! The person behind the deli counter may look at you oddly but they will sell you a large chunk. BBQ sauce – We use “sweet heat” for a nice balance of sweet and spicy flavors. But keep in mind the crowd you are serving and choose the most fitting sauce… Maybe a mild sauce for gatherings with kids, or a spicy hot variety if you know your guests like some heat. Double coat – Be sure to brush the baloney with sauce after smoking but before grilling, and then also toss the cubes in bbq sauce before serving. The double-coating makes the cubes of meat irresistibly tangy, smokey, and delicious! Sauce while warm – Cube the bologna and toss in the bbq sauce while it’s warm. The warmth helps the sauce to smoothly coat and hold onto the meat. Best wood for smoking on a Traeger – Use whatever wood pellets you want! Depending on your likes you can use hickory or oak for bold earthy flavor, or fruity cherry or applewood to give the meat a sweeter taste. Classic “BBQ” pellets have a rather mild flavor that I like.
Serving Suggestions
Cubes of bbq bologna are great to serve with cheddar cheese, bread and butter pickles, or spicy pickles. The sweet, smoky, meaty goodness is also delicious with other tangy garnishes, like:
Pickled okra Pickled onions Pickled jalapeños Or any pickles you want!
We also usually offer various types of old-fashioned crackers like saltines and butter crackers. Nothing beats a bit of carb-y-ness to go along with savory meat and cheese. You can also serve the smoked slabs of bologna on white bread or buns for the thickest tastiest bologna sandwiches you’ve ever tasted. Don’t forget to add yellow mustard and pickles!
Looking for More Smoker Recipes? Be Sure to Try:
Smoked Pork Loin (+ Tenderloin) Smoked Shotgun Shells How to Smoke Brisket Smoked Pork Belly Burnt Ends Smoked Turkey Breast
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