Barbecued Bologna Recipe

Name: Barbecued Bologna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound chub or chunk bologna; Barbecue Rub #68 (recipe follows); 1/2 cup packed light brown sugar, dried (see Note); 1/3 cup kosher salt; 1/4 cup paprika; 1 tablespoon chili powder; 2 teaspoons garlic powder; 1 teaspoon Sugar in the Raw; 1 teaspoon onion powder; 1 teaspoon black pepper; 1 teaspoon dried basil; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon cayenne pepper

Servings: persons

One 3-pound chub or chunk bologna
Barbecue Rub #68 (recipe follows)
1/2 cup packed light brown sugar, dried (see Note)
1/3 cup kosher salt
1/4 cup paprika
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon Sugar in the Raw
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper

1
Prepare your cooker to cook indirectly at 235degreesF using medium cherry wood for smoke flavor.
2
Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around.
3
Score the top in a series of thin slashes in a diamond pattern.
4
Season the bologna liberally with the barbecue rub.
5
Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours.
6
It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
7
Transfer the bologna to a cutting board.
8
Tent loosely with foil and let rest for 5 minutes.
9
Slice to serve.
10
This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food.
11
I like to put this one in the food processor until it's finely ground.
12
It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar.
13
You may want to dry the sugar the day before.
14
This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
15
Combine all the ingredients in the bowl of a food processor fitted with a metal blade.
16
Process for 15 seconds.
17
The rub may be stored in an airtight container in a cool place for up to 6 months.
18
Note: To dry the brown sugar, spread it out on a sheet pan and let it sit overnight, or preheat your oven to 200degreesF, then shut it off and put the sheet in for 10 minutes.

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 3-pound chub or chunk bologna, Barbecue Rub #68 (recipe follows), 1/2 cup packed light brown sugar, dried (see Note), 1/3 cup kosher salt, and more.

Yes, Barbecued Bologna falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Bologna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions