Grilled Bologna? Not slices, an entire chub of bologna
I got the idea for grilling an entire chub of bologna from Net Cooking Talk.com in the BBQ Forum. Simple enough recipe to try. Take an entire chub of bologna, slice off the bottom so it stands upright. Score the sides. Smoke/indirect for a few hours. To me, it hearkened back to college and fried bologna sammiches. This takes the fried bologna sammich to a whole other level and is so easy to do. Check the link below to see the rest…
Here we have the entire sealed chub of bologna:
At this time we had 20 ravenous people that had been smelling the ribs inside and ready to tear into some good Q. I didn’t think these were done yet and left them on the grill. I had planned on just abandoning them for the evening, eating, and settling in for a poker game. But periodically I found myself outside throughout the night and rotated them a couple of times so they would cook evenly. The fire slowly died so they were not getting cooked quickly. About 7 hours after we put the bologna on, someone asked about it. So I went outside and pulled it in:
People were making sandwiches, eating it in chunks, putting it on crackers. Either way, it was a big hit. We will do this again. And probably about the same way. I don’t know how much of it would’ve been eaten with the main course with ribs, deer tenderloin, beans, and sides all available, but it made an excellent dessert!!
Things I would do differently next time:
- I would do a rub on this. Nothing fancy. But I think a rub could enhance the flavor even more. And I think I would apply the rub more than once. As the crevices form as the fat renders out I would add more rub. More surface area, more flavor.
So I have gone back and revisited the Grilled Bologna. I did the bologna in small chunks and did a rub. Cooking in smaller chunks greatly reduced cooking time to something like an hour and increased the rub to meat ratio which really increased the flavor. It also allowed more smoke flavor per chunk because there was more surface area per bite than the chub had. Check that link for a funky appetizer that will astonish your friends at how simple and delicious this appetizer is.
As usual, if you have any questions about this recipe, please email me at Scott@GrillinFools.com or simply leave a comment below.
If you are interested in other side dishes or appetizers click here.
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