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This week I am going to show you just how wonderful smoked bologna or smoked baloney (depending on how you choose to spell it), can really be.

Many folks across the continental U.S. know that this is an Oklahoma thing that we take very seriously. I am a transplant to Oklahoma but it did not take me long to discover that this was a deep-rooted tradition around here and one that I enjoy sharing with my friends in other places.

You might think that we just throw a hunk of bologna in the smoker and that’s it but we do some special things to it to make it meaningful and I aim to show you a few of those and even show you something of my own creation that will surely make you look at bologna in a whole new light.

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Bologna comes in all shapes and sizes and even in a variety of flavors. You can buy the less expensive stuff in the supermarket or you can go with a higher quality bologna made with all beef if you prefer. In the end it will all be good and my only recommendation is to start with the best that you can afford and the smoke will do the rest.

For this demonstration I purchased a variety of types and sizes to show you what can be done with it. Let your imagination run wild and let me know if you come up with something amazing!

Variety of bologna

Here are the different things that I made with the bologna and the directions for each one:

Cream Cheese & Jalapeño Stuffed Smoked Baloney Rollup

smoked cream cheese and jalapeno stuffed boloney roll up

This recipe is my own very own creation and it not only looks really cool, it is extremely tasty

Ingredients

Directions

Using a 3 lb chub or bologna, remove the wax or paper from the outside and use a sharp knife to cut down into the bologna about 3/4 of an inch.

Turn the knife away from you and begin to butterfly the bologna by cutting a spiral into the bologna. Try to keep the thickness even and you should end up in the center when you are finished. It does NOT have to be perfect.

Spiral cut into bologna

Once the cut is finished, unroll the bologna to lay it open and make it ready for stuffing.

bologna unrolled

Mix the softened cream cheese, Jeff’s original rub (purchase recipes here) and cheddar cheese together to form the mixture which we will spread onto the bologna.

Cream cheese and cheddar

Spread a layer of the cream cheese and cheddar onto the bologna

Cream cheese mixture onto bologna

See the spears that I cut from a jalapeno in the picture above, lay them across the cream cheese at 1-inch intervals

Jalapeno spears onto cream cheese

Now layer on the thinly sliced smoked ham.

Note: you could also use prosciutto, sliced turkey, roast beef, corned beef or any other thinly sliced deli meat.

Layer on the smoked ham

Jeff’s Mustard Sauce

Mix equal parts of Jeff’s barbecue sauce (purchase recipes here) with hotdog mustard for a wonderful sauce made specifically for smoked bologna.

Jeff's mustard sauce

Spoon Jeff’s mustard sauce onto the smoked ham

Jeff's mustard sauce onto smoked ham

Now you are ready to roll it up. Roll the bologna up carefully just like you unrolled it. Tie (2) pieces of bacon together at one end and set the roll of bologna on top of the bacon. Bring the bacon up around the bologna and secure with a toothpick or two.

Roll the bologna up and secure with bacon

The bacon is mainly for looks so you will probably want to further secure the roll-up with some chef’s twine on either side of the bacon.

Further secure with chef's twine

Lay the bologna roll-up on a plank (one flat side down) for great presentation and to keep the cream cheese mixture from oozing out too bad.

Place in a 225°F smoker for about 2 hours using pecan or your favorite smoking wood.

When it’s finished, remove the twine, slice into 1/2 inch pieces and serve.

Ready to slice and serve

The Smoked Oklahoma Prime Rib

Oklahoma Prime Rib

Ingredients

Directions

Remove the wax or paper from the 5 lb chub. Cut the bottom off to give it a flat place to sit and keep it from rolling.

Make bottom side flat

Using a sharp knife, make vertical cuts or slices in the bologna about 3/4 of the way through and at about 1/2 inch intervals.

Slice bologna about ¾ of the way through

Slather on some of the “Jeff’s Mustard Sauce” (recipe shown above) making sure to get it down in between the slices as much as possible. Be generous with this stuff!

Slather on Jeff's Miustard Sauce

Sprinkle Jeff’s original rub (purchase recipes here) onto the outside of the chub, making sure to get it on the sides and ends as well.

Sprinkle on some of my rub

Place the Oklahoma Prime Rib into a 225°F smoker for about 2 hours using pecan or your favorite smoking wood.

When it’s done smoking, slice and serve.

Smoked Blooming Bologna

Smoked blooming bologna

Ingredients

Directions

This is a simple one.. you simply set the chub on its end and cut a cross hatch pattern in the top down to about half way.

You then slather on the “Jeff’s Mustard Sauce” (recipe shown above)

Crosshatched and slathered wtih Jeff's Mustard Sauce

Sprinkle Jeff’s original rub (purchase recipes here) onto the bologna making sure to get it all over the top, sides and bottom.

Sprinkle on my rub

Smoke the blooming bologna for 2 hours at 225°F using pecan or your favorite smoking wood.

When it’s finished smoking, slice into straws and serve with more sauce for dipping.

Smoked Bologna Medallions

Smoked Bologna Medallions

Ingredients

Remove wax or paper from bologna

1 lb chub

Cut/slice into 1/4 inch medallions at a 45 degree angle.

Cut into medallions

Add Jeff’s Mustard Sauce and Jeff’s original rub (purchase recipes here).

Add sauce and rub

Note: the squared pieces are from the bottom that I cut off of the “Oklahoma Prime Rib” above.

Smoke cook in a 225°F smoker for 2 hours using pecan or your favorite smoking wood. These will get crispy (almost like beef jerky) on the outside and be nice and tender on the inside.

Delicious!

Serve on biscuits, rolls or eat them just like they are.

Smoked Bologna Bits and Pieces

Smoked bologna bits and pieces

Use links of bologna or even a larger chub of bologna cut up into chunks. Follow the same process as the “Smoked Bologna Medallions” above.


Another Option

Use a apple corer to make (1) more holes all the way through a 3 lb chub. Save the plug(s) that comes out.

Fill the hole with plain barbecue sauce (purchase recipes here) or the “Jeff’s Mustard Sauce” (recipe shown above).

Cut 3/4 inch pieces from the plug(s) that came out of the hole(s) to plug the ends and keep the sauce from oozing out.

Sauce the outside and coat with Jeff’s original rub (purchase recipes here) .

Smoke cook at 225°F for 2 hours using pecan or your favorite smoking wood.

Slice and enjoy!

Smokers

All of these recipes are easy to do in ANY smoker. Here’s some information that I have written on various smokers.

Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.

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Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
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..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
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 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


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1 Comment on this article. Feel free to join this conversation.

  1. ken stansberry April 25, 2013 at 5:59 pm - Reply

    In Alaska we have plenty of salmon, but no boudin available locally. Boudin country is too far to go for tonights dinner. What sausages could be used as a substitute for it?

     

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