Ingredients
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Main
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Honey Mustard Dipping Sauce
Smoked Bloomin' Bologna Burnt Ends
Bologna isn’t just for sandwiches anymore—this smoked bologna recipe transforms a humble chub into a smoky, crispy, flavor-packed appetizer that’s perfect for backyard gatherings. Using a Gravity Series® smoker grill set low and slow at 250°F, this recipe gives bologna a charred crust and tender center, all elevated with your favorite BBQ rub and a hint of hot sauce as a binder.
"Super easy to make, only a few ingredients, everything comes together with very little prep work, and it can feed a large group" - Danny
The key to this recipe is slicing the bologna chub to create “fingers,” increasing surface area for more seasoning, smoke penetration, and those irresistible crispy burnt edges. This simple but bold technique takes your average bologna from basic to pitmaster-worthy.
Serve this smoky treat straight from the smoker with a quick homemade honey mustard dipping sauce for the ultimate cookout appetizer. Whether you're firing up the grill for game day or just feeding a crowd, smoked bologna is your next must-try BBQ recipe.
Instructions
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01
Preheat smoker to 250F
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02
Slice bologna chub in half to form 2 even sized pieces
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03
With it standing up on edge, slice 4 cuts into the meat about 75-80% of the way, rotate 90 degrees and do the same again. This will leave you with 8 "finger" shape.
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04
Slather in your favorite binder. Danny likes hot sauce for flavor, but mustard or oil will also work.
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05
Cover liberally with your favorite BBQ Seasoning. Make sure to cover the outside of the meat, and also get inside the fingers of the cut bologna for more flavor.
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06
Place in smoker and cook with lid closed for 3 hours.
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07
While the bologna is cooking, make your Honey Mustard dipping sauce by combining mayo, mustard, and honey and mix well to combine thoroughly.
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08
Serve bologna warm with honey mustard dipping sauce
