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Preheat your Yoder Smokers YS640 Pellet Grill to 250°F, set up for smoking. Score the outside of the bologna chub in a diamond pattern using a small knife, cutting about 1/4"-1/2" deep. Rub the surface with mustard. Season with Plowboys BBQ Bovine Bold. Smoke on the second shelf of the cooker for 3-3.5 hours, until the outside, is the.
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Instructions. Unwrap the bologna chunk. Use a very thin blade knife to poke holes through all the sides and edges of the bologna to allow barbecue flavors to seep inside throughout the cook. Spread about ½ cup of your favorite barbecue rub on a plate and roll the bologna chunk around in it to fully coat all sides with rub.
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Combine the BBQ sauce and jam. 🔶 Step 1: Combine the jam and the BBQ sauce in a bowl and stir. Feel free to adjust the amounts of either if you prefer a sweeter or more tangy result. Grab a sharp knife and start cutting the smoked Bologna chub. Aim for 1-inch cubes. 🔶 Step 2: Cut the smoked bologna into 1-inch cubes.
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Smoke the Bologna for Burnt Ends. Add your bologna burnt ends onto the smoker and cook for 1-1.5 hours or until they have a nice amber color and the sugar has caramelized. Then, pull them off and keep them warm. Preheat a skillet for the Honey Gold BBQ Sauce over a medium heat fire (about 350F). Add all of the ingredients and stir.
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Coat bologna in yellow mustard. Coat bologna in Heath Riles BBQ Sweet Rub. Smoke on pellet grill for 2 hours. After smoking for 2 hours, take off of the grill, slice into thick slices. Sauce slices with Heath Riles BBQ Sweet Sauce and add a touch more Heath Riles Sweet Rub. Return to grill for 30 minutes to set sauce.
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Preheat grill to 275-300 degrees. Unwrap the bologna and make diagonal cuts 1/4″ to 1/2″ deep in both directions over the top of the bologna. This will create a diamond pattern. Place the bologna in a grill pan and brush barbecue sauce over ALL of the bologna, top and bottom. Pour beer or water - your choice - into the bottom of the pan.
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Smoke for about 3 hours. We keep the smoker at about 225 degrees. And we have used various woods for the smoked flavor in this. So, just use your favorite. After 3 hours, the bologna will be nice and browned and have a smoked flavor. Remove the bologna from the grill and slice. Serve with barbecue sauce and enjoy!
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Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well. Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
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BARBECUED BOLOGNA. 4 lbs. unsliced bologna (Jewish) 1/4 c. butter. Juice of 1 lemon. 1/2 c. chili sauce. 1 tsp. Worcestershire sauce. Score the bologna on all sides. Place it in a baking dish and cover the bologna with the sauce. Bake for 3 hours at 250 degrees; baste every now and then to prevent from drying.
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Place the bologna on the smoker grates. Smoke the bologna for approximately 3 hours, or until the internal temperature reaches 165°F (74°C). Once done, remove the bologna from the smoker and allow it to rest before slicing. Grilled Bologna Recipe - Perfect for BBQs! If grilling is more your style, follow these steps for a delicious grilled.
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INSTRUCTIONS. PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN : 1. CUT BOLOGNA INTO 1 3/4 OUNCE SLICES. 2. PLACE 27 SLICES BOLOGNA ON EACH PAN. 3. BAKE 15 TO 20 MINUTES OR UNTIL BROWNED. : NOTE: 1. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 5 MINUTES ON LOW FAN, OPEN VENT.
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Instructions. Buy your loaf of Bologna from the store. You will want to ask for a whole Bologna chub. This will look like a large, round log. Remove the bologna from the packaging. Score the Bologna with a knife by making five slits 1/4-inch deep in a diamond pattern on the surface. Preheat your charcoal grill (or pellet grill) to 225°F.
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The bologna needs to go on a smoker at 225 degrees for about 2 ½ hours. Once it has a nice mahogany color on the outside, hit it with a glaze for the 30 minutes. This will really make the Bologna stand out! For the glaze I use The BBQ Sauce mixed with a little apple juice.
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Fire up the smoker and bring it to 225 with a thin smoke rolling out. Place the Stick of Bologna on a cutting board and remove the "red skin" wrapper. Using a chef's knife, bologna in half. Now take your BBQ dry rub and sprinkle a good coating on all sides and it's ready for the smoker. Place it on the rack and close the door.
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Add onion and garlic; cook until onion is softened, 2 to 4 minutes. Add chili powder and cayenne and cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil. Reduce heat to medium-low and simmer gently for 5 minutes. Preheat the smoker to 250 degrees than add bologna.
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Place the seasoned bologna on the smoker, close the lid, and smoke for at least 3 to 4 hours. Bologna is pre-cooked, so heat the bologna to around 145 degrees F until the color on the outside of the bologna is to your liking. Sauce. During the last 30 minutes, brush on all sides with Everything BBQ sauce. Serve.
