Bbq Bologna Sizzler Recipes

SMOKED BOLOGNA

Steps:

• Preheat your smoker to 225 degrees F. I like a good hickory or apple wood for smoke.
• Using the tip of a sharp knife, score the bologna about 1/8th of an inch thick in a diamond pattern on all sides of the bologna.
• Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub, opening the slits slightly with your fingers to get that seasoning into the cuts you just made.
• Smoke with the lid closed for at least 3 hours, but up to 4 hours. Bologna is pre-cooked, so you're just going to the amount of color and smoke flavor on the outside of your bologna that you like.
• During the last 30 minutes, brush on all sides with the BBQ sauce.
• Slice warm into small cubes and serve as an appetizer or chill completely and slice as thin or thick as you like for smoked bologna sandwiches.

BARBECUED BOLOGNA

Steps:

• Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor.
• Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
• Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.
• This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
• Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.