Smoked Bologna

also called barbecue bologna · barbeque bologna · bbq bologna · Oklahoma prime rib · bologna steak · smoked baloney

The table

Bring the smoker to 250°F (120°C) over hickory and hold it there
3 lb(1.35 kg; one whole chub)beef bolognascore in a diamond, coatsmoke 250°F (120°C) 3 hrbrush, set 30 min, rest 10 min, slice thick
2 Tbsyellow mustard
2 Tbsdark brown sugar
1 Tbssmoked paprika
2 tspcoarse black pepper
1 tspgarlic powder
1/2 cup(120 mL)barbecue saucestir a glaze
1 Tbsdark brown sugar
1 Tbscider vinegar
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

Before anything else

2score in a diamond, coat

4stir a glaze

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 3 hr 40 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr 15 min.

  1. score in a diamond, coat

    not timedfrom the start

  2. stir a glaze

    not timedfrom the start

  3. smoke 250°F (120°C) 3 hr

    3 hrwalk awayfrom the start

  4. brush, set 30 min, rest 10 min, slice thick

    40 minwalk away3 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need smoker

Goes with

See how it is written
>> title: Smoked Bologna
>> category: Smoked & Grilled
>> tags: bologna, barbecue, smoker, cheap cut, glaze
>> counters: Smokehouse
>> aka: barbecue bologna, barbeque bologna, bbq bologna, Oklahoma prime rib, bologna steak, smoked baloney
>> servings: 8
>> time: 4 hr 15 min
>> pairs-with: hush-puppies
>> step.2: score in a diamond, coat
>> step.3: smoke 250°F (120°C) 3 hr
>> step.4: stir a glaze
>> step.5: brush, set 30 min, rest 10 min, slice thick

Bring the #smoker{} to 250°F (120°C) over hickory and hold it there.

Peel the casing off @beef bologna{3%lb}(1.35 kg; one whole chub), score it 1/4-in deep in a diamond pattern all over, and coat it with @yellow mustard{2%Tbs}, @dark brown sugar{2%Tbs}, @smoked paprika{1%Tbs}, @coarse black pepper{2%tsp}, and @garlic powder{1%tsp}.

Smoke @&(~1)scored bologna{} for ~smoke{3%hr}, until the cuts have opened and the outside has gone dark and dry to the touch.

Stir @barbecue sauce{1/2%cup}(120 mL) with @dark brown sugar{1%Tbs} and @cider vinegar{1%Tbs} until it brushes on thin.

Brush @&(~1)glaze{} over @&(~2)smoked bologna{} and return it to the smoker until it sets and turns tacky, ~smoke{30%min}, then ~rest{10%min} and cut it into 1/2-in slabs.