This isn’t all that complicated. 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 sando to a whole other level and is so easy to do.
***Editor’s Note ~ This post is quite old. Like 2009 old. We have vastly improved upon smoked bologna. Such as smoked bologna burnt ends. Or of you have your heart set on a sandwich, check out this Southern Grilled Bologna Sandwich.
Here we have the entire sealed chub of bologna:
Simply slice off the bottom to allow for it to stand upright:
Remove the plastic “skin” and score about every inch vertically:
Then repeat the process horizontally:
That’s it. We didn’t do a rub. Not salt (the sodium in this chub was off the chart), nothing. Just stood it up on the grill:
Here is where we ran into a few problems. After 45 minutes of indirect heat we were getting nowhere in terms of this thing cooking:
So I cut it in half to speed up the cooking process and scored the top of the newly sliced in half section at the top of this picture:
After another 90 minutes it was looking better but not the same as what I saw on the forum so I moved them closer to the coals on the left side:
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:
I got a couple of pictures and then in about 10 minutes half of that thing was gone:
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 or simply leave a comment below.
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What kind of rub are you thinking? I think something sweet/spicy would be good. Chipotle/brown sugar?
I was leaning towards sweet or garlicy. I hadn’t thought about sweet and spicy like a chipotle/brown sugar rub. Next time I do this I think I will likely cut it in half if not in thirds. Accomplishes a number of things:
1) cuts cooking time down
2) creates more surface area so more chance of getting that rub in a given bite
3) the option to try more than one rub
And of course when I do this again with multiple rubs I will take a lot of pics and have it on the site…I could just slather one in Tobasco Chipotle sauce!?!?!
I’ve grilled bologna chubs over direct heat until they get really charred which is how my family likes them. We slice the charred part off to snack on while the meal cooks. There is usually a line waiting for the next ‘cutting’.
I’ve never done a rub but brown sugar and spicy brown mustard sounds good. The sugar would help the charring process along too. Raspberry chipotle sauce would make a good glaze that you could brush on as you go.
Those are some great ideas. Next time we do a chub we will have to incorporate these ideas, and possibly Gene’s cheese…
This is also excellent if you want to try it.
Hollow out a tube in the center of the bologna and insert your favorite cheese(s)
That does sound like a great idea. We will have to try that.
We cooked two chubs yesterday I just cut iff the ends an the skin an layed them on the grill over a hot fire maybe too hot at first an kept turning them like a hot dog for an hour or so every one thought it was delicious
has anybody got a receipe for rotisserie chub bologna?
I have not done one on a rotisserie, but what I recommend is putting on a nice rub and chunking the chub up into sections so that it grills more quickly and you increase your tasty rub and smoky flavor to meat ratio…
I cooked a chub of bologna tonight and cut out a wedge in the center and added cream cheese and jalapeño mix stuffing in there. Then wrapped the chub with bacon. Was very good
It’s funny, back years ago a chub of bologna was called a horsecock of bologna. When I asked the butcher for one, he had never heard that. Guess my age may have something to do with that! Anyway, we have smoked the chubs and then sliced them thin. Makes awesome sandwiches.
I’m trying to picture you asking the butcher for some horsecock and can’t keep from laughing!!
Can you grill a venison ring bologna on the grill?
I’m not entirely sure what that is, Jennifer. But I’m inclined to say yes!