April 28, 2011
Memphis never stops surprising me – first I discovered barbecue spaghetti, then barbecue nachos, then barbecue bologna. Our own VIP blogger John “Patio Daddio” Dawson shows off his barbecue baloney skills for the crowd at Grilling.com in honor of the Tennessee region of grilling country.
I spent most of the early years of my life in the northeast (Ashtabula, Ohio for you geographic types). Suffice it to say that this young man moved west.
I know you’re probably sitting there thinking, “Great. I hate to break up the family reunion, but what does any of this have to do with barbecued baloney?” Well, when I was a young lad my hero was my Grandfather. We grandkids spent most of our Saturday afternoons with him in those years. Occasionally, he would make fried baloney sandwiches for lunch. When I first tried barbecued baloney I couldn’t help but think of my dear Grandfather. I just knew it was something that he would have loved.
OK, I’m getting misty-eyed, so let’s get on with the recipe.
This recipe falls solidly in the ‘brain-dead easy’ category. If you struggle with this, you should seriously consider hanging up your tongs.
1 lb ring bologna (I prefer Boar’s Head brand)
2 tsp Plain ol’ yellow mustard
1 tsp Your favorite BBQ seasoning (of course I recommend mine)
1/4 cup Your favorite BBQ sauce (if it’s super sweet, add a little vinegar to it)
Start your fire and prepare for indirect cooking at medium heat (about 225º).
Score one side of the baloney in a crosshatch pattern (see the picture above) about 1/8″ deep.
Smear the entire ring of baloney with the mustard.
Dust all sides of the baloney with the seasoning.
Cook the baloney indirect for about 90 minutes, without turning.
Brush the entire ring with the BBQ sauce and cook another 15 minutes.
Remove the ring to a platter.
Coat the ring with the remaining BBQ sauce and let rest 10 minutes.
Cut the ring into 1/2″ slices, serve and enjoy.