Home > Porky's Recipes >

Historic Lynchburg Smoked BBQ & Jalapeño Bologna
Historic Lynchburg Smoked BBQ & Jalapeño Bologna


 
INGREDIENTS:
DIRECTIONS: A great opportunity to try this smoked bbq bologna recipe is to cook it alongside any other low and slow meat.
  1. Preparing your bologna - The first thing you’ll want to do after taking the bologna out of the package, is to score it. Take a large sharp knife and carve a checkered pattern into the roll, about 1/2″ deep and with a 2″ space between the lines.
  2. Seasoning your bologna - Give the bologna a nice, even (but not too thick!) coat of 1/8 cup yellow mustard mixed with 1/8 cup Historic Lynchburg Jalapeño Hot Sauce, then season all around with Historic Lynchburg Barbecue Seasoning & Rub and ground black pepper. You can use either coarse ground black pepper or fine grind black pepper.
  3. Smoking your bologna - Get your pit up and running at a cooking temp of around 225ºF. Wood can be any wood of your choice, but I prefer Hickory for smoke. You’ll be cooking your bologna over indirect heat.
    • Use a high quality and reliable smoking thermometer to properly gauge the doneness of your meat and cook to 145 to 150 degrees internal temperature.
    • A good indicator of when the meat is ready is that the cuts made earlier will widen and the external color of the bologna will change to a rich, deep red color.
  4. Slice it up - When the smoked bbq bologna is ready, you can slice it. Use a meat slicer if you have one, if not then a sharp knife will do well.

Serve with one of your favorite Historic Lynchburg Barbecue Sauces slathered on it either Hot or Mild. When you’re ready serve it on a plate or go ahead and enjoy the best bologna sandwich you’ve ever had!

Ron Appetit’



Product Code: SMOKED-BBQ-JALAPENO-BOLOGNA
No Purchase Required

Description
 
A great opportunity to try this smoked bbq bologna recipe is to cook it alongside any other low and slow meat.

Share your knowledge of this product. Be the first to write a review »