Best Bologna Bars Of Gold Recipes

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SMOKED BOLOGNA



Smoked Bologna image

Provided by Susie Bulloch (heygrillhey.com)

Time 6h10m

Number Of Ingredients 4

3 pounds whole bologna chub
1/4 cup yellow mustard
1/4 cup Sweet BBQ Rub (link in recipe notes)
1/2 cup BBQ Sauce (link in recipe notes)

Steps:

  • Preheat your smoker to 225 degrees F. I like a good hickory or apple wood for smoke.
  • Using the tip of a sharp knife, score the bologna about 1/8th of an inch thick in a diamond pattern on all sides of the bologna.
  • Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub, opening the slits slightly with your fingers to get that seasoning into the cuts you just made.
  • Smoke with the lid closed for at least 3 hours, but up to 4 hours. Bologna is pre-cooked, so you're just going to the amount of color and smoke flavor on the outside of your bologna that you like.
  • During the last 30 minutes, brush on all sides with the BBQ sauce.
  • Slice warm into small cubes and serve as an appetizer or chill completely and slice as thin or thick as you like for smoked bologna sandwiches.

23 BEST WAYS TO USE BOLOGNA



23 Best Ways To Use Bologna image

You won't believe how easy and good these bologna recipes are! From salad to burgers to stromboli, bologna is so much more versatile than you think.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 23

Fried Bologna Sandwich
Easy Bologna Cake Recipe
Old-Fashioned Bologna Salad
Monkey Meat
Memphis Smoked Bologna Sandwich
Fried Bologna Sliders with Pickle Dijonnaise
Ukrainian Potato Salad (Olivye)
Ring Bologna and Sweet Corn Fried Rice
Bavarian Wurst Salad with Cheese
Smoked Bologna
Ground Bologna Spread with Pickles u0026amp; Onions
Antipasto Pasta Salad
Southern Bologna Burgers
Burnt End Bologna Bites
Breakfast Sandwich Recipe with Buttermilk Biscuits
Gourmet Fried Bologna Sandwich Recipe
Homemade Coal Region Hot Bologna
French Poodles
Fried Bologna Sandwich With u0026amp; Onion
Fried Bologna and Egg Sandwich
Vegan Baloney (Bologna)
Bologna Stromboli
Ham Salad Recipe with Bologna Option

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a bologna recipe in 30 minutes or less!

Nutrition Facts :

EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA



Emeril's Favorite Brown Sugar-Crusted Baked Bologna image

Provided by Food Network

Categories     main-dish

Yield about 15 servings

Number Of Ingredients 5

1 (6 1/2-pound) all-beef bologna
1/2 cup Dijon mustard
1 1/2 cups golden brown sugar
1 loaf sliced white bread
1 jar yellow mustard

Steps:

  • Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
  • Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
  • Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
  • Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
  • Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!

THE GOOD, THE BAD, THE BOLOGNA



The Good, The Bad, The Bologna image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 30

8 thick slices white bread, such as Texas toast
Melted butter, for the toast
1 clove garlic
One 2-pound chunk bologna
1 cup Smoky BBQ Sauce, recipe follows
Dill pickle slices, for serving
Creamy Fennel Slaw, recipe follows
1 cup store-bought (in the canister) fried onions
2 tablespoons unsalted butter
1 medium Vidalia onion, grated on the large holes of a box grater
1 teaspoon kosher salt
Freshly ground black pepper
One 15-ounce can crushed tomatoes (or 2 cups ketchup plus 1/4 cup water)
1/3 cup molasses
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 clove garlic, grated
1 chipotle pepper in adobo plus 1 to 2 tablespoons adobo sauce, depending on spice desired
1 teaspoon liquid smoke
1/3 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon whole grain mustard
Juice and zest of 1 orange
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, plus more as needed
1 large fennel bulb, halved, cored and sliced thinly (about 2 cups)
1/2 cup shredded carrots
1 red Fresno chile, seeded and sliced thin

Steps:

  • Brush one side of each piece of bread with the butter. Cook on the buttered sides on a griddle on medium-low heat until golden, then rub the golden side of each piece with the garlic.
  • Using the tip of a sharp knife, score the bologna with crosshatches, about an inch apart and 1/4-inch deep, rotating as you score to get all around the outside of the bologna. Slice the bologna into four 1/2-inch-thick slices.
  • Heat a grill pan to medium-high heat and grill each side of the bologna until grill marks form, 4 to 5 minutes per side, basting with a thick layer of BBQ sauce before and after flipping. Bologna is done when there are charred grill marks on each side and the BBQ sauce has caramelized.
  • Place a slice of grilled bologna on the untoasted side of a slice of Texas toast, then top with a few pickle slices, a pile of the Fennel Slaw and some fried onions, then top with a slice of Texas toast, toasted-side up. Repeat to make 3 more sandwiches.
  • In a medium saucepan over medium heat, add the butter until melted, then add the onion, salt, and a few grinds of pepper. Saute until the onions are softened, 4 to 5 minutes. Add the tomatoes, molasses, vinegar, mustard, Worcestershire sauce, garlic, chipotle pepper, adobo sauce and liquid smoke and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring often, until the sauce is thickened, about 45 minutes. Season with salt and freshly ground black pepper. Remove from the heat and let cool slightly, then blend until smooth. Let cool to room temperature.
  • In a medium bowl, whisk to combine the yogurt, olive oil, honey, mustard, orange juice, zest, salt and pepper. Stir in the fennel, carrots and chile and toss to coat. Taste and adjust salt and pepper. Set aside for serving.

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