Barbecued Bologna
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Kosher Salt1 cup
Paprika1 tbsp
Chili Powder2 tsps
Garlic Powder1 tsp
Onion Powder1 tsp
Black Pepper1 tsp
Dried Basil1 tsp
Ground Cumin1 tsp
Turmeric1 tsp
Cayenne PepperDirections:
1
Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor
2
Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around
3
Score the top in a series of thin slashes in a diamond pattern
4
Season the bologna liberally with the barbecue rub
5
Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours
6
It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust
7
Transfer the bologna to a cutting board
8
Tent loosely with foil and let rest for 5 minutes
9
Slice to serve
10
This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food
11
I like to put this one in the food processor until it's finely ground
12
It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar
13
You may want to dry the sugar the day before
14
This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking
15
Combine all the ingredients in the bowl of a food processor fitted with a metal blade
16
Process for 15 seconds
17
The rub may be stored in an airtight container in a cool place for up to 6 months