Grilled Balogne

[Joe Stout]

We were talking the other day about fried balogne sandwiches we had when were kids and how good they were.

Has anyone ever grilled some thick slices, say 1/3-1/2", over direct heat? I've had some whole chubs smoked before and I thought it was okay but not as good as fried.

I'm trying it today with some caramelized bbq sauce on a few slices to see how that works.

 

[V_Rocco]

Hmmm let us know how it turns out. My guess is that grilling has potential, but maybe not as good as fried.

 

[Rich Dahl]

Boy that brought back memories, fried balogne sandwiches yum! Go for it and post some pics.

 

[Dave Russell]

Just about you do with bologna is gonna be good. Lately my favorite is a CIS grilled sour dough sammich with a piece of fried bologna and a couple of dills between two slices of Colby Jack. It's even better if the bologna is first smoked, then sliced for frying as needed.

 

[John Solak]

I have cooked them on the grill using a CI skillet, IMO you need crust over the whole surface on your bologna, but thats just me.

 

[Bob H.]

My bologna has a first name its O-S-C-A-R............. John's cast iron skillet will do you proud.

 

[Don Fry]

I have cooked them on the grill using a CI skillet, IMO you need crust over the whole surface on your bologna, but thats just me.

I'm with John on this. I've done thick (3/4 inch) slices of garlic bologna directly on the grill grates before. It was good but could not match the flavor that it gets from a CI pan. The crust is what makes it.

 

[Dwain Pannell]

I've done em in a cast iron as well. Reminds me of old times every time.

 

[Joe Stout]

Wind was gusting to 40 here tonight so I just pan fried them indoors tonight. After all the responses I think I'll use the CI nest time and forget about direct grilling. Well, I'll do a couple of slices just to taste side by side.

Thanks for the replies.

 

[Clint]

......Caveman Style.......

 

[R Cain]

I slice them thick like you mentioned. Direct med/high heat till lightly charred on both sides. Serve on soft white bread with Miracle Whip.

-rog

 

[Brad Olson]

Not bologna but along that line here's some summer sausage I grilled a couple of weeks ago. If you like it sliced for snacks you'll like it off the grill!

 

[Dustin Dorsey]

For some reason in this part of the country, North Texas and into Southern Oklahoma, smoked bologna is quite common. No so much grilled but sounds yummy.

 

[Bob H.]

Not bologna but along that line here's some summer sausage I grilled a couple of weeks ago. If you like it sliced for snacks you'll like it off the grill!

Brad the summer sausage looks great! Something I had not seen before.