From Dr. BBQ’s book Slow Fire: The Guide to Lip-Smacking Barbecue
Barbecued Bologna
I’ve had the Slow Fire cookbook for almost 2 years now. Whenever I would go through it to find a recipe I would stop on this recipe, consider it, then push it off for another time. I was intrigued, but wasn’t sure how it was going to go over with the family.
I should have made this sooner. Whatever leftovers there were (and there weren’t many) my son brought for lunch the next day. This is another one of those super easy, super tasty recipes. If you have a slicer it’s even easier.
EGGcessories
Ingredients
- One 3 pound chub or chunk of bologna
- Barbecue Rub #68
Directions
Prepare the EGG to cook indirectly at 235° 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.
I did this, but because I used a 1 ½ pound chunk of bologna it was taller than it was wide. Eventually the bologna chunk started to lean. It came very close to falling over. Next time I’m going to lay it on one flat side for half the smoke and then flip it for the second half of the smoke.
Score the top in a series of thin slashes in a diamond pattern.
Season the bologna liberally with the rub.
Put the bologna in the EGG and cook for at least 3 hours, but up to 5 hours. It’s already cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
It was this part of the recipe that always concerned me. If it’s already cooked what’s it going to taste like if I cook it some more? I smoked it for 3 hours since I wasn’t sure what the answer to that question would be, but next time I’m going for the full 5 hours. It developed an ok crust, but I wish it was even crustier. It was crazy good after 3 hours, but I can only imagine how good it will be after 5!
Transfer the bologna to a cutting board, tent loosely with foil, and let rest for 5 minutes.
Slice to serve.
Invest in a slicer (Amazon has a lot to choose from). They come in handy with recipes like this.
I toasted some bread and put some coleslaw on top of the bologna. Such a great sandwich.
Barbecued Bologna
Ingredients
- One 3 pound chub or chunk of bologna
- Barbecue Rub #68
Instructions
Prepare the EGG to cook indirectly at 235 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 rub.
Put the bologna in the EGG and cook for at least 3 hours, but up to 5 hours. It’s already 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.
Notes
Recipe from EggingMyHouse.com
EGGcessory needed:
ConvEGGtor
