This is not the first time I have smoked bologna on the grill. The first time I did an entire chub of bologna. I cut it in half and smoked it for about 6 hours. It looked like this:
It was delicious, but I wanted to see if I could perfect it. I didn’t do all that much to expand on what I did before but I did make it considerably better. Instead of buying 5 pounds of bologna like I did the first time, I went with just about the last inch and a half of the chub. I then sliced that into eighths forming bologna bites, scored them around the outside and applied a rub.
Smoked Bologna Bites Rub Ingredients:
1 tsp pumpkin pie spice
1 tbsp brown sugar
2 tbsp granulated garlic
1tbsp onion powder
1/4 tsp cinnamon
black and white pepper
No salt needed as there is plenty of sodium in the bologna
Here are the bologna bites covered in the rub:
The reason I did them in chunks was to maximize the surface area which is also why I scored them around the outside after I chunked them and before I put the rub on. I just ran a knife around them about a quarter to half inch deep. Also, with more surface area means more flavor penetration when smoked.
I set up the grill for indirect grilling. That means coals (or burners turned on) on one side and the meat on the other side of the grill.
Now place the balogna bites on the grill and smoke for an hour at 250-275. I used apricot for the smoke wood. Here they are around three different kinds of ribs I was doing at the same time:
After an hour, I pulled them from the grill and here is what the smoked bologna bites look like:
And a close up of the scoring:
That’s it. Very simple but amazing. I used just standard bologna but you could use beef or specialty bologna as well.
If you have any questions about the smoked bologna bites, feel free to email me or simply leave a comment below.
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