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

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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”.

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Step 1: The Ingredients

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.

Step 2: Let's Get Cooking!

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.

Step 3: Add the Sauce.

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.

Step 4: Slice, and Grill Again.

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.

Step 5: And... It's Done!

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

CHEERS!

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    6 Discussions

    None
    gralan

    4 months ago

    You sure got that covered. Very nice.
    An old soldier from Michigan I served with told me about "Detroit BBQ" which he did with a rotisserie and a mustard glaze in the back yard. He sliced it like gyro meat as it cooked on white bread with onion and pickle. I'm going to give yours a shot now.
    Yep, this looks like what one person called Oklahoma Prime Rib. hahaha

    None
    tomatoskins

    4 years ago on Introduction

    I think that I need to try this. It's just so random that it's probably super tasty!