Bloomin' Bologna


 
Keith Jenkins

Keith Jenkins

TVWBB Fan
One of those things I'd seen on YouTube that I've been meaning to try: Smoked BBQ Bloomin' Bologna.

I prepared these for a charcuterie event at work.

I got some roughly 1 to 1 1/4 pound chunks of beef bologna from my local
warehouse club deli, cut them vertically in a cross-wise pattern short of all
the way through, applied some Dijon mustard for a binder, seasoned them with some
Montreal Steak Seasoning, and smoked them in my WSM for about 90 minutes with
some cherry and hickory at 250 F.

I then applied some Sweet Baby Ray's and heated them in the WSM an additional
30 minutes.

View attachment 117085

View attachment 117086

This bologna was a big hit with lots of compliments.

I'll definitely be trying this one again.
 
Looks great!
Question. Was it salty? The reason I ask is that I've grilled/smoked bologna a couple of times and it was a little salty.
Thanks!
 
Rick P said:
Looks great!
Question. Was it salty? The reason I ask is that I've grilled/smoked bologna a couple of times and it was a little salty.
Thanks!
Click to expand...
I was a bit concerned about it coming out salty as well, since the bologna had salt it it as well as the mustard, the steak seasoning, and the BBQ sauce. However, I didn't notice it being overly salty, though I recognize that my tolerance of salt may be different than others. The bologna that I used was an all beef variety that I got from a deli counter (Dietz & Watson brand), but I don't know if that made a difference in the amount of salt in it.
 
Keith Jenkins said:
I was a bit concerned about it coming out salty as well, since the bologna had salt it it as well as the mustard, the steak seasoning, and the BBQ sauce. However, I didn't notice it being overly salty, though I recognize that my tolerance of salt may be different than others. The bologna that I used was an all beef variety that I got from a deli counter (Dietz & Watson brand), but I don't know if that made a difference in the amount of salt in it.
Click to expand...
Thanks!
 
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