Burnt End Bologna Bites

Some would argue that the only true burnt end is the beef brisket burnt end made from the point of the brisket. But I would counter that it’s not called burnt points. It’s called burnt ends. And near as I can tell, there is no rhyme or reason as to why they are called ends. So that leaves the burnt part. That takes its name from the fact that the brisket point is essentially cooked twice. Over cooked in fact to make them pillowy soft. Another word for overcooked is burnt. So basically, burnt ends are simply a meat that is over cooked to make them overly tender. Pillowy perfection, if you will. So people began using other cuts and proteins. Pork Belly Burnt Ends are positively addictive! And then there are poor man’s burnt ends made from chuck roast. I give you really poor man’s burnt ends that I made with bologna. Specifically pork bologna. We actually cooked these with pork and beef, but trust me on this one, pork is the only way to go. Also, some people prefer the word bologna and some baloney. I’ll be interchanging them throughout this post. 

Burnt End Bologna Bites Ingredients:

1/2 chub* of bologna, cubed into bite sized nuggets
Cheap ass yellow mustard
Your favorite low salt or no salt BBQ rub, divided
1-2 cups of your favorite BBQ sauce
1/2 stick of unsalted butter
1/2 cup honey
Toothpicks
A dusting of BBQ rub for the end (hence the divided part above)

*A “chub” of bologna is actually a technical term that sounds made up. Sort of like a group of Rhinoceroses (Rhinoceri?) are called a “charge,” the whole tube of bologna the butcher slices from on that big spinning blade meat slicer is called a chub. 

For our inaugural run of this recipe, we tried both pork bologna and beef bologna:

The pork on the left is the cheap stuff my grocer makes and the beef on the right is a high end brand.

This is going to look a little unsettling side by side:

Beef on the left, pork on the right
Beef on the left, pork on the right

Let’s start by cubing the bologna into bite size chunks, place them in an aluminum tray and hit them with some of the cheap ass yellow mustard:

Bologna bites getting slathered in yellow mustard
You can go with a higher grade mustard, but the old saying about pigs and lipstick comes to mind

Then go over them with enough rub to coat, between a 1/4 – 1/2 cup. Work the mustard and rub around to coat all sides of the cubes:

Slathered and rubbed bologna bites
I highly recommend some latex (nitrile) gloves for this

Now spark up the smoker to 250F degrees and place the baloney bites directly on the grill grates to maximize smoke penetration:

Placing bologna bites on the grill
Leave the gloves on until after the grill is loaded

30 minutes in:

Bologna bites browning up
Despite the two different colors, they colored up nicely. Can you guess which side is the beef and which side is the pork?

About 45 minutes in:

Burnt End Bologna Bites ready to to go into the sauce
Ready to to go into the sauce

We smoked these for about 45 minutes until they reached 160 degrees. Then we pulled them from the smoker, put the baloney into another aluminum pan with the BBQ sauce, salt free butter, honey, and a little rub (not pictured):

Pouring BBQ sauce over the bologna bites
BBQ sauce, honey and butter. Does it get any better than that?
Pouring honey over the baloney bites
Time to sweeten thing up!
Glistening burnt end bologna bites
We are looking for a little pool of sauce at the bottom of the tray to simmer and steam the baloney bites

If you let the bologna bites cool, you can just use your fingers (again gloves are great here) to swirl baloney around to mix all the ingredients in or just use some tongs:

Saucy bologna bites
Work the sauce, butter and rub through

Cover the aluminum pan(s) with foil and place back into the smoker:

Bologna bites back on the smoker
Foiled and back on the smoker

The Burnt End Bologna Bites are done when they are probe or toothpick tender. That means the temperature probe from a thermometer or a toothpick slide in and out of the majority of these with the greatest of ease. It should be about 30-40 minutes. When they are probe or toothpick tender, remove from the heat, place on a serving tray, stab each one with a toothpick and dust with a little rub. Serve and smile. 

Ready to serve
Make sure to smoke more than you need. Trust me.

And then serve:

Burnt End Bologna Bite
Bon appetit!

Sorry the amounts, times and directions are a little vague here. We aren’t making Beef Wellington. These things have a large window to get them right and are pretty simple to cook. Just make sure to limit any extra salt in this recipe. There’s puh-lenty in the chub itself. And as long as you cook them long enough to be probe/toothpick tender, they will be perfect.

If you have any questions or comments, feel free to leave them below or shoot me an email

Burnt End Bologna Bites
Author: 
Recipe type: Appetizer
Cuisine: Barbecue
Prep time: 
Cook time: 
Total time: 
 
Bologna bites, double smoked until pillowy tender and slathered in a buttery barbecue sauce
Ingredients
  • ½ chub* of bologna, cubed into bite sized nuggets
  • Cheap ass yellow mustard
  • Your favorite low salt or no salt BBQ rub, divided
  • 1-2 cups of your favorite BBQ sauce
  • ½ stick of unsalted butter
  • ½ cup of honey
  • Toothpicks
  • A dusting of BBQ rub for the end
Instructions
  1. Cube the bologna chub and slather the cubes with yellow mustard before dusting with salt free barbecue rub
  2. Once the cubes are coated all the way around, prep the smoker for 250 degrees and your choice of smoke wood
  3. Place the bologna bites an inch apart throughout the smoker
  4. Once they hit about 160F internal (about an 45 minutes later), remove from the grill and place in another aluminum pan with the sauce, unsalted butter, honey and some more rub
  5. Use tongs to work the sauce, rub and butter around all sides of the baloney bites and cover the top of the pan with aluminum foil
  6. Place the pan(s) back on the grill
  7. After another 30 minutes do a probe/toothpick test on a few of the bites. If the probe or toothpick slide in and out with ease, they are done. If the probe/toothpick does not, cook another 10 minutes and check again
 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… https://t.co/uKHWyunSxp - 4 years ago
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