BBQ Baloney

I've seen BBQ baloney on the menu in other states, but not in my long time residence (Georgia). Maybe sometime I'll try to fix some my self. Any special tips, sauce recommendations, etc.?

And in places that have it, who fixes good BBQ baloney?

Let most good Q, low and slow is always good advice. After two or three hours smoking, I'll cut my 3# chub into 1/4-1/2" thick slices. I vacuum seal what I'm not eating that day but I'll baste that days slices with my favorite sauce, Roadhouse, and crisp them up over a little bit over the coals, top them with cole slaw and eat in a soft bun. Sometimes I think there is nothing better but of course, thats not really true.

OKC,

I always thought Barbecue Balogna was indigenous to Oklahoma. At least that's what my friends at Mack's BBQ in Skiatook told me. Mack said he preferred balogna to his ribs or brisket any day of the week. It must have been outstanding balogna 'cause his ribs and brisket were pretty dang good.

Haven't had the pleasure of Barbecue Balogna myself, guess I'll need to get down to Skiatook to check it out.

Buddy

P.S. MFL, you're too kind. Thanks for the mention. Hope to see you on one of our runs up to the Dairy State this summer.

B.

OK I've heard os and had pickled bologna from the UP of Michigan...a buddy of mine has family way up there, but I've never heard of BBQ'ed bologna.....not available anywhere I know of on the upper Gulf Coast. I would suppose the quality of the bologna has a lot to do with the taste of the Q.......cheap bologna just wouldn't do..

You are correct, backfrmIraq, Mack was specific in saying that one must use a high quality balogna. He used large, 6" diameter bolognas and smoked them till the outside skin was black as charcoal. He'd peel away the skin and cut off a 3/4" to 1" slice, slap it between two pieces of bread and slather it with sauce. According to Mack, there's nothing better.

Buddy

Lots of barbecue joints in western TN offer barbecue bologna sandwiches. Topped with sauce and slaw...Good groceries!