Smoked Bologna brings a bit of nostalgia to the grill and makes the absolute best fried bologna sandwiches that you’ve ever tasted.

If you grew up eating fried bologna sandwiches, this smoked bologna recipe is sure to be a favorite. Next to Hot Ham and Cheese, these are one of our favorite quick and easy sandwiches.

Smoked Bologna ~ Easy Recipe

For this recipe, go to your deli counter and ask for a whole chub or loaf of bologna, not the pre sliced packaging. We are using Petit Jean Old Fashioned Bologna which is made with beef and bacon, no wonder it’s our favorite!

Ingredients Needed:

Whole Roll Bologna
Olive Oil
Steak Rub Brown sugar, granulated garlic, chili powder, dried thyme, smoked paprika, kosher salt, black pepper.

How to Grill Smoked Bologna

Prepare a grill fire with pecan or hickory for smoke flavor. We are using our Big Green Egg with lump charcoal and wood chunks, you can also do this on a pellet grill. For a propane grill or gas grill use a smoker box with wood chips.

Whole chub of bologna on a baking sheet.

Unwrap the bologna, and place on a rimmed baking sheet. Pat dry with paper towels if needed.

Use the tip of a knife to make slits about 1/8 inch deep down the length of the bologna and then across to create a diamond or checked pattern. This will help the smoke and the rub get down into the bologna for the most flavor.
Spray or brush olive oil all over the bologna.
Sprinkle with rub, pressing it down into the cuts.

Place on the grill over indirect heat and close the lid.
Cook for 30 minutes to one hour and check the bologna. Continue to cook until desired smoke level is reached, up to 3-4 hours. Bologna is fully cooked so you are just adding smoke flavor and if you would like to use a digital meat thermometer, shoot for around 145°. The combination of the wood smoke and barbecue rub gives the bologna the best smoky flavor.

Remove from grill and allow to cool slightly before slicing.

Slice thin with a meat slicer or make thick slices with a sharp knife.

Tips and Variations for Whole Bologna

BBQ Bologna: Coat the whole roll of bologna in barbecue sauce about 30 minutes before removing from the grill for bbq bologna. Cool completely and chill the bologna log before slicing to help the bbq sauce stick to the smoked meat.
Storage: Store in zip top bags or vacuum seal bags in the refrigerator up to 7 days or freeze up to 6 months.
What bologna to buy for smoking: There is a definite difference in brands of bologna. We were able to find Petit Jean Meats Bologna at our local grocery store. When I looked at the list of ingredients, bacon was at the top. No wonder it is our favorite brand, it’s not made from mystery meat. It is sometimes available to order online if you can’t buy it locally.

Vacuum sealed packages of sliced bologna.

How to Fry Bologna

Place bologna slices in a hot skillet, cooking over medium heat for 2-3 minutes per side, until desired crispness is reached.

Ingredients for fried bologna sandwiches.

The Best Smoked Bologna Sandwich

Spread mayonnaise or yellow mustard on white bread and add a slice of cheese for a good bologna sandwich. For the best bologna sandwich, upgrade to a toasted onion bun and use dijon mustard or spicy mustard sauce and mayonnaise along with a slice of cheese.
Make bologna sliders with Hawaiian rolls for an easy appetizer that is perfect for game day and is sure to be a big hit for anyone that is a huge bologna lover. Add a few pieces of bacon for the most delicious sandwich appetizers.

Change up your sandwich routine with smoked bologna this week. It’s really flavorful and and makes a quick lunch or dinner for any day of the week.

Print Recipe

5 from 1 vote

Smoked Bologna

Smoked Bologna brings a bit of nostalgia to the grill and makes the absolute best fried bologna sandwiches that you've ever tasted.

Prep Time10

Cook Time1

Total Time1 10

Course: Sandwiches

Cuisine: American

Keyword: fried bologna sandwiches, fried boloney, how to smoke whole bologna, Smoked boloney

Servings: servings

Calories: 371kcal

Author: Milisa

Ingredients

5- 6 pound Bologna roll
2 tablespoons olive oil
⅓ cup Steak Rub

Instructions

Prepare a grill fire to 225° to 250° using hickory or pecan for smoke flavor.
Unwrap the bologna and place on a rimmed baking sheet. Dry with paper towels.
Using the tip of a knife, make slices down the length of the bologna about 1/8 inch deep, every inch around the bologna. Then make slices around the bologna to create a square or diamond pattern.
Spray or brush with olive oil, coating the entire roll.
Sprinkle with steak rub, pressing down into the cuts.
Place on the grill over indirect fire and cook with the grill closed 30 minutes to 1 hour, cooking until desired smoke level is reached, up to 3 hours.
Remove from grill and allow to cool before slicing.
Slice thin.
To fry bologna, place slices in a hot skillet, cook over medium heat 2-3 minutes per side until desired crispness.

Notes

For Fried Bologna Sandwiches: Serve fried bologna slices on bread or buns with mayonnaise or mustard and sliced cheese.

Storage:

Store sliced smoked bologna in zip top bags or vacuum sealed, in the refrigerator up to 7 days. Freeze up to 6 months.

Nutrition