Smoked Bologna

Six ways to prepare smoked bologna, including a stuffed rollup, Oklahoma prime rib, blooming bologna, medallions, bits and a sauce-filled chub.

Cook Time 2

Servings servings (estimated; 3 lb method)

Author Jeff Phillips

Ingredients

Choose One: Cream Cheese and Jalapeno Rollup

3 lbs bologna chub or half of a 5 lb chub
8 oz cream cheese softened
½ cup cheddar cheese shredded
1 jalapeno seeded and cut into long thin spears
5–6 slices smoked ham thinly sliced
2 TBS Jeff's barbecue sauce
2 TBS yellow mustard
2 slices bacon
Jeff's original rub for the filling and outside as desired

Choose One: Oklahoma Prime Rib

5 lbs bologna chub
¼ cup Jeff's barbecue sauce
¼ cup yellow mustard
Jeff's original rub as needed

Choose One: Blooming Bologna

3 lbs bologna chub or half of a 5 lb chub
¼ cup Jeff's barbecue sauce
¼ cup yellow mustard
Jeff's original rub as needed

Choose One: Medallions

1 lb bologna chub
¼ cup Jeff's barbecue sauce
¼ cup yellow mustard
Jeff's original rub as needed

Choose One: Bits and Pieces

bologna links or chub cut into chunks; quantity as desired
barbecue sauce and yellow mustard mixed in equal parts, as needed
Jeff's original rub as needed

Choose One: Sauce-Filled Chub

3 lbs bologna chub
barbecue sauce or equal-parts barbecue sauce and mustard enough to fill the cored holes and coat the outside
Jeff's original rub as needed

Instructions

Shared smoking directions

Choose one preparation below; the ingredient groups are alternatives. Remove any wax, paper or casing before preparing. Set the smoker for 225°F using pecan or another preferred wood. Each preparation smokes for about 2 hours.

Cream Cheese and Jalapeno Rollup

Cut a spiral into the chub, keeping it about 3/4 inch thick, then unroll it into a flat sheet.
Mix cream cheese, cheddar and rub to taste. Spread over the bologna, then arrange jalapeno spears at about 1-inch intervals and layer on the smoked ham.
Mix 2 tablespoons barbecue sauce with 2 tablespoons mustard and spoon over the ham. Roll the bologna back up.
Tie two bacon slices together at one end, wrap around the roll and secure with toothpicks. Add butcher's twine for support.
Place one flat side down on a wood plank. Smoke for about 2 hours at 225°F, then remove twine and toothpicks, slice about 1/2 inch thick and serve.

Oklahoma Prime Rib

Cut a flat base on the 5 lb chub. Make vertical cuts at about 1/2-inch intervals, cutting about three-quarters of the way through.
Mix the sauce and mustard and slather over the chub and between the slices. Season the outside with rub.
Smoke about 2 hours at 225°F, then finish slicing and serve.

Blooming Bologna

Stand the chub on one end and cut a crosshatch pattern down about halfway through it.
Mix the sauce and mustard, coat the chub and season the top, sides and bottom with rub.
Smoke about 2 hours at 225°F, then cut into strips and serve with more sauce for dipping.

Medallions

Slice the 1 lb chub diagonally at a 45-degree angle into about 1/4-inch medallions.
Mix the sauce and mustard, coat the slices and season with rub.
Smoke about 2 hours at 225°F until the outside has the texture you like. Serve on biscuits, rolls or by themselves.

Bits and Pieces

Cut bologna links or a larger chub into chunks. Coat with equal-parts sauce and mustard and season with rub, following the medallion method.
Smoke about 2 hours at 225°F and serve.

Sauce-Filled Chub

Use an apple corer to make one or more holes through a 3 lb chub; save the plugs.
Fill the holes with barbecue sauce or the barbecue-mustard mixture. Cut 3/4-inch pieces from the saved plugs to close the ends.
Coat the outside with sauce and rub. Smoke about 2 hours at 225°F, then slice and serve.

Notes

Choose one method rather than combining all ingredient groups into a single batch. Bologna quantities differ by method, and no combined serving yield is stated. Smoked ham in the rollup can be replaced with another thinly sliced deli meat, chopped brisket or pulled pork, as suggested in the article. The displayed estimate uses a 3 lb chub and roughly 1/4 lb bologna per person. A 1 lb method yields about 4 such portions and a 5 lb method about 20; the ingredient groups are alternatives, not one combined recipe.