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Wednesday, October 19, 2011

Grilled Spice-Rubbed Bologna

How retro grill-chic, right?  This is like fried bologna, but classy LOL 

When you go to the deli counter to get a slab o' bologna, ask them to cut you a chunk about 3" or 4" thick.  Adapted from a cookbook I found at our beach rental this summer.  Be sure to build a nice hot, smoky fire in your grill...more smoky flavor is better here.

The spice rub will keep for some time in your spice cabinet.  You could apply the rub to the bologna and wrap it in plastic wrap a couple of days in advance of cooking, or freeze the whole slab.  Leftovers of this recipe make OUTSTANDING lunchbox sandwiches.

Grilled Bologna
Makes 12 servings

3 lb. piece of bologna
6 tbsp spice rub (see below)
2 cups hickory chips, soaked in water for 30 minutes
1-2 cups BBQ sauce
sandwich rolls or sliced bread

Rub bologna all over with spice rub.  Heat your grill for indirect grilling (heat source on the side, no heat directly under the food to be cooked).  Add the wood chips, place the bologna, cover the grill and smoke 1 hour without opening the grill.

To serve, slice 1/4" thick.  Spread as much BBQ sauce as desired on the rolls and top with bologna.

All Purpose Grilling Spice Rub
Makes 2/3 cup

3 tbsp brown sugar
3 tbsp paprika
2 tbsp onion powder
1 tbsp cumin
1 tbsp salt
1/2 tbsp black pepper
3/4 tsp cayenne

Mix together, breaking up any lumps in the sugar.  Store in a closed container in a cool, dark place. Pin It

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