This recipe appears in:Grilling: Smoked Bologna
While the meat can't absorb much smoke, cooking a whole bologna low and slow transforms the outside into an incredibly crisp and smoky treat that added a lot of flavor and texture to the slab of bologna meat.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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Score entire bologna with a paring knife 1/2 an inch deep about every inch horizontally and vertically.
Brush bologna all over with mustard, and sprinkle with barbecue rub.
To make crispy smoked bologna sandwiches: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bologna slices on grill and cook until browned and crisp on both sides, 2 to 3 minutes per side. Transfer to a roll and top with mustard barbecue sauce.