Smoked bologna isn’t something that immediately comes to mind when we talk about grilled meats. So, what is it, and how do we make it awesome? Well, today’s recipe explores just that.
For my first-ever bologna recipe, we’re upping the flavor of America’s favorite mystery meat (which I say with all respect) with my Cherry Chipotle Ale seasoning. Then, that entire chub of bologna hits the smoker while we whip up a sweet and spicy barbecue sauce. Trust me, these flavor combinations are so freakin’ delicious!
Why You’ll Love Smoked Bologna
Okay, okay, you’re still wondering what smoked bologna is. I’m sure you’ve compared the meat to a hot dog and even SPAM, thanks to the bologna sandwiches of your youth. But here’s a little bologna primer for you!
Bologna wasn’t created at the deli counter. In fact, bologna originally hails from Italy, specifically an epic food town called Bologna (funny enough) in the Emilia-Romagna region. What becomes bologna really depends on who’s making it. Bologna often consists of beef, pork, chicken or some combination of the three. The bologna master then pairs the meat with a variety of spices, typically salt, peppercorns, celery seeds, sugar and some type of fat (likely pork fat). Then, they grind it all together and turn it into what we know as bologna.
Now it sounds like a delicious dish, right? Since I had to make this meat next level, I’m smoking the whole bologna and adding in yellow mustard, BBQ seasoning and finishing with a sweet and spicy sauce. The flavor profile is just so good.
For more recipes with my Cherry Chipotle Ale seasoning, check out Cherry Chipotle Pineapple Glazed Ham and Cherry Coke Chicken Skewers.
A Little More About Bologna (The Town)
If I’ve piqued your bologna curiosity, here’s more info on the original Bologna — the city in Italy. This place is an absolute mecca for Italian food. You know bolognese sauce? Where do you think that name came from?! The city is also famous for stuffed pastas like tortellini and often serves them in a freakin’ delicious broth. Plus, Bologna is also home to the oldest university in the Western world: the University of Bologna, established in 1088. So, now you’ve got your next travel destination along with this smoked bologna recipe. You’re welcome.
Smoked Bologna Ingredients
- Bologna: The whole bologna is the star of the show here, seasoned with yellow mustard and the Cherry Chipotle Ale BBQ Rub.
- Sweet & Spicy BBQ Sauce: Because we have to make this smoked bologna next level, right? This freakin’ delicious sauce has ketchup, raspberry jalapeño pepper jelly, brown sugar, honey, apple cider vinegar and Worcestershire sauce.
Add flavor to everything you’re cooking
shop over the fire spice lines
How to Make Smoked Bologna
Prepping the Bologna
Start with your 1 whole bologna log and make one, long (but shallow) cut through the casing on the outside of the bologna. Using the tip of your sharp knife (a filet knife works great here), carefully peel one side of the casing up, then pull it away from the bologna meat. Now, we’re ready to score and season this smoked bologna.
To score the bologna, start by making long, straight but shallow cuts down the length of the chub. I spaced these cuts about 1 to 1.5 inches apart. Then, turn the bologna and make perpendicular cuts to the ones we’ve already created, making a diamond pattern.
Next, slather the bologna with 2 tablespoons yellow mustard to serve as a binder for 2 tablespoons of my Cherry Chipotle Ale seasoning. The sweet cherry with chipotle spice in this seasoning paired so well with the smoked bologna. This might be because my Cherry Chipotle Ale seasoning works great on beef, chicken and pork, so it can handle the challenge of a mystery combo of the three.
Smoking the Bologna
After you’ve covered the bologna with mustard and a generous layer of seasoning, it’s time to head outside. Start your smoker and let it heat up to 225 degrees Fahrenheit for indirect cooking. When it’s reached temp, place the bologna on the smoker to start cooking.
Now, here’s the nice part about bologna: it’s already a cooked piece of meat. This means we don’t have to wait for it to hit a specific internal temperature. The whole point of smoking it is to add that smoky flavor and get an awesome crust on the outside rim.
I smoked this bologna at for 3-4 hours. We’re looking for the outside to turn a lovely dark amber color and the scoring to really pop.
Making the BBQ Sauce
Toward the end of the smoking process, mix together the sweet and spicy BBQ sauce. Simply toss all the ingredients — 1/4 cup ketchup, 2.5 tablespoons raspberry jalapeño pepper jelly, 1.5 tablespoons brown sugar, 1 tablespoon honey, 1 tablespoon apple cider vinegar and 1.5 teaspoons Worcestershire sauce — into a cast iron sauce bowl on the smoker. Let those ingredients simmer together until the flavors meld and the sauce thickens, about 5-10 minutes.
My favorite part about this sauce has to be the raspberry jalapeño pepper jelly. Not only does it improve the texture of the sauce, but the sweetness and hints of sour from the raspberry really complement the Cherry Chipotle Ale seasoning on the bologna.
Serving the Smoked Bologna
When you’re done smoking, pull the smoked bologna from the smoker, cut into thick slices and serve. You can drizzle the sauce on top of the smoked bologna or use it as a dip. Dig in with friends and family and enjoy!
What to Serve with Smoked Bologna
You can kick up the grade school nostalgia by serving this smoked bologna with white bread and more mustard, which may be the best bologna sandwiches ever. Or go classic backyard barbecue with sides like mac and cheese, baked beans, coleslaw and pickles. So good.
For More Smoked Meats
Leftovers and Reheating
If you’ve got leftover smoked bologna, store in an airtight container in the fridge for up to 3 days. To reheat, place it in a pan on the stovetop or on your grill at medium heat until warm, about 5-10 minutes. You can also reheat in a 350-degree oven.
FAQs
You can find whole bologna — often called a bologna chub — at your local grocery store. Ask the butcher or the deli counter if you don’t see it right away.
For this smoked bologna, I used mostly oak and hickory. Let me know in the comments if you try one of the fruit woods and it works for you!
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Smoked Bologna Recipe
Ingredients
Smoked Bologna:
- 1 Whole Bologna Log beef or pork
- 2 tbsp Yellow Mustard
- 2 tbsp Cherry Chipotle Ale or your favorite BBQ Seasoning
Sweet & Spicy BBQ Sauce:
- ¼ cup Ketchup
- 2.5 tbsp Raspberry Jalapeno Pepper Jelly
- 1.5 tbsp Brown Sugar
- 1 tbsp Honey
- 1 tbsp Apple Cider Vinegar
- 1.5 tsp Worcestershire Sauce
Instructions
- Begin by unwrapping the outer layer on your bologna log.
- Next, gently score the outside of the bologna in a checkered or crosshatch pattern.
- Lather with your mustard and season generously with your BBQ seasoning. Set aside.
- Preheat your smoker to 225F indirect cooking. Add some wood chips or wood chunks for additional smoke flavor.
- Add the bologna to cook for 3-4 hours or until the outside is a dark amber color and the scoring lines are clearly defined. The bologna is already cooked, so we are amping up the smokiness.
- The last 30 minutes of cooking, add a basting skillet with all the ingredients for the Sweet & Spicy BBQ Sauce. Let the ingredients blend together, then pull the sauce and bologna off to rest for 5 minutes once done.
- Slice the bologna and serve on bread or with some sides. Don’t forget to add the BBQ Sauce. Enjoy!
Looks so good!
First time trying it for Memorial Day my family love bbq bologna we call it bolo sandwich her on Fort Worth Tx but you can’t find them anymore so I’m trying to save the memories and bring it back k we’ll see
Where do you get your favorite bologna roll?
What wood did you use for the smoke?
Thank you, Mike
Mostly oak and hickory!
This is the BEST Beef Bologna recipe!!!
Will make again! Thank you!!
Mike