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Barbecued Baloney
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Description
Here is an offbeat recipe for a spicy, sweet and subtly smoky treat. This never fails to please.
This recipe falls solidly in the ‘brain-dead easy’ category. If you struggle with this, you should seriously consider hanging up your tongs.
Ingredients
- 1 pound Ring Bologna (I Prefer Boar's Head Brand)
- 2 teaspoons Plain Ol' Yellow Mustard
- 1 Tablespoon Your Favorite BBQ Seasoning (of Course I Recommend My "All-Purpose BBQ Seasoning")
- ¼ cups Your Favorite BBQ Sauce (if It's Super Sweet, Add A Little Cider Vinegar To It)
Preparation
Start your fire and prepare for indirect cooking at medium heat (about 225º).
If you need help: http://www.ehow.com/how_2314325_grill-indirect-heat.html
Score one side of the baloney in a crosshatch pattern (see the picture above) about 1/8″ deep.
Smear the entire ring of baloney with the mustard.
Dust all sides of the baloney with the seasoning.
Cook the baloney indirect for about 90 minutes, without turning.
Brush the entire ring with the BBQ sauce and cook another 15 minutes.
Remove the ring to a platter.
Coat the ring with the remaining BBQ sauce and let rest 10 minutes.
Cut the ring into 1/2″ slices, serve and enjoy.
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6 Comments
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redheadedfoodie on 2.3.2011
sounds pretty darn good……here in texas we bbq a lot of hot links and polish sausage, but I’ll try this, haven’t heard of boars head though!!!
DessertForTwo on 7.22.2010
BBQ baloney is a religion in the South! I love it! We put ours on the rotisserie on the grill…that darn rotisserie hasn’t seen a chicken yet but it’s seen a lot of baloney
avillella on 7.14.2010
I absolutely love BBQ baloney!! Grew up eating it and I don’t like baloney. Thank you for the trip down memory lane.
chookn on 9.4.2009
Hmmm, being an Aussie chick, I have only a very vague idea about what baloney is. Obviously some kind of sausage. Is it like a Kransky (German sausage)?
on 8.21.2009
Oh dear lawd…I’ve never heard of BBQ baloney!!! I’m going to get so fat just reading your recipes!