Rotisserie Smoked & BBQed... B-O-L-O-G-N-A

Some time ago a friend of mine mentioned that his kids always liked it when he would grill a huge chunk of bologna with BBQ sauce… Well, it’s always fun to try a new dish with other people, and since we had some of our great friends over for a cookout tonight, we put his recipe to the test.

First I had to find a proper chunk of bologna. As luck would have it, our local grocery had their deli bologna on sale for $1.99 a pound! I told the clerk I would take an entire stick of it, when she asked how I would like it sliced… I just replied, “No, thank you”.

This is everything I used. A 10 pound chub of bologna, a bottle of BBQ sauce, and some apple wood chips that I soaked in water.

I put the bologna on the rotisserie for my gas grill.

I then scored it lengthwise every couple of inches with a knife. (Yes, there is a paring knife hidden in that big hand.) I made the cuts about one inch deep. I had my thumb pressed against the blade and used it as a guide so that all of the groves would be cut to the same depth.

The water soaked apple woodchips were wrapped in tinfoil and placed in the grill. A few air holes were poked into the foil to let the smoke out. The right-side edge of the bologna shows the scars of a few samples being removed before the cooking process began.

This is the chub of bologna after one hour. Although this grill has three burners, I only used the front burner, which is directly under the wood chips.

The bologna chub was then covered with a heavy layer of BBQ sauce, and the lid to the grill was closed for another half hour.

The bologna was then removed from the rotisserie and cut into roughly one half inch slices. The cooking grates were reinstalled and the slices of bologna were lightly grilled.

I topped my sandwich with mustard, pickle and onions.
Served with a side of coleslaw, macaroni salad and a cold beer… WOW!

CHEERS!