BBQ Bologna Recipe

BBQ Bologna Recipe

Good eatin’ doesn’t have to be fancy. In fact, it can be as humble as a little bologna sandwich, AKA Mississippi Roundsteak. 

I’m making a tasty BBQ Bologna Sandwich on the grill that is sure to make everyone ask for seconds. And it’s not just good, it’s super easy!

Making a BBQ Bologna Sandwich

This recipe is a new take on one of my oldest, most favorite sandwiches. The bologna sandwich. I’ll season some bologna chubs and throw them on my Traeger Timberline 1300 to smoke nice and slow. I’m already hungry thinking about it!

The Ingredients

  • Chubs of bologna. The star of the show. If you can’t find them at your grocery store, ask for them at the deli. 
  • Yellow mustard. Mustard adds flavor and works as a great binder. 
  • Heath Riles BBQ Sweet BBQ Rub. This is the first flavor combination I ever perfected. It has a sweet taste with a punch of heat at the end. 
  • Heath Riles Sweet BBQ Sauce. This sauce is a tasty blend of savory and sweet deliciousness. 
  • Homemade coleslaw. I mixed some angel hair coleslaw, mayo, dijon mustard, honey, Cayenne pepper, Heath Riles BBQ Garlic Jalapeño Rub, and apple cider vinegar together for some tangy, flavorful coleslaw to top this dish off. 
  • Buns. Vehicles for the bologna. 

The Equipment Setup

I used my Traeger Timberline 1300 with Pecan Pellets preheated to 250 degrees. 

The Process for Making My BBQ Bologna Sandwiches

I uploaded a video to my Youtube channel of me making this recipe from start to finish. Head over there if you’d like to watch it. 

  • Preheat my grillI set the grill on 250 degrees F to heat up while I got the bologna ready.
  • Unpack the bologna. Using a knife, I cut the red packaging away from the meat.
  • Score the bologna. Scoring the sides all the way around, about an inch apart, gives the bologna a way to open up as it cooks.
  • Season the chubs. Yellow mustard was my choice for a binder, so I squirted a light layer directly on the top and sides of the chubs and rubbed it out evenly. I followed it up with a few shakes of my Sweet BBQ Rub to add more flavor, patting it on as I went.
  • Put ‘em on the grill. I set the bologna chubs right in the center of the rack and shut the grill lid, letting them cook for about 2 hours.
  • Check the progress. It was a little over 2 hours when I checked to see if my bologna was ready. Both chubs looked and smelled great. I moved them over to an aluminum pan.
  • Slice and sauce it up. As much as I like bologna, I can’t eat an entire chub at once. Using a sharp knife, I thick-sliced both chubs into big-boy sized pieces, laid them flat on a metal pan, and drizzled each piece with my Sweet BBQ Sauce. I grabbed a basting brush and evenly coated the top of every piece with the sauce, and then went back over each piece with a few shakes of my Sweet BBQ Rub.
  • Let it smoke. The bologna slices went back on the grill to let the sauce tack up and smoke for 30-40 more minutes.
  • Make the coleslaw. While the bologna smoked, I mixed my coleslaw together so it could be chilling down.
  • Remove and build a sandwich. The bologna came off the grill after smoking for about 40 minutes. I opened the buns and laid a piece of bologna on each, following them with big forkfuls of the coleslaw. And, just to show I’m not scared of lots of flavor, I drizzled a little more of my Sweet BBQ Sauce right over the top of the slaw. Slicing it right down the middle, it was ready to eat. 

The Results

Damn! This recipe right here is as good and as old school as it gets! It’s moist, with lots of sweetness and a little heat, and the natural flavor of the bologna mixed with the acidity of the sauce and coleslaw…wow. This is one knock-out of a sandwich.

Serving Suggestions for My BBQ Bologna Sandwich

One piece of bologna per sandwich should do the trick. 

Storing It

Store the slices in an airtight container in the fridge for up to 3 days. 

Equipment and Tools

Traeger Timberline 1300Pecan Pellets, Black nitrile gloves, Sharp knife, Aluminum pan, Basting brush, Mixing bowl (for the coleslaw)

Back to blog