BBQ Sauce for Grilled Bologna?

Sweet and tangy or just sweet?

quote:

Originally posted by beerbattersausage

Sweet and tangy or just sweet?

WV style:
sweet tangy and hot
fry the bologna then dip in the sauce.
serve on large sesame seeded bun w/ let., tom, and onion.

any Brands or recipe ideas?

quote:

Originally posted by beerbattersausage

any Brands or recipe ideas?

Now that's a tough one batter.
I'd suggest looking up some sweet red bbq sauce recipes that look good to you and then tweeking them with vinegar and grd cheyene or chipolte.
I'll look around later and see what I've got in my recipe folder.

quote:

Originally posted by beerbattersausage

Sweet and tangy or just sweet?

None at all. Why ruin the taste of good fried bologna with a so-called barbeque sauce?

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by beerbattersausage

Sweet and tangy or just sweet?

None at all. Why ruin the taste of good fried bologna with a so-called barbeque sauce?

batter, Obviously this guy doesn't understand the essence of fried hot bologna.

Below is a bbq sauce recipe I tweeked to possibly serve your needs. You'll want to work on it. I ripped it from a recipe I came up with a number of years ago that included mustard in equal proportions to the ketsup, lime juice, and Herdez Salsa Casera. It needs to be heated and simmered for a while to blend the flavors.
3/4 c. ketsup
1/4 c. apple cider vinegar
1/8 tsp. tumeric
1/8 tsp. fennel seed
1/8 tsp. grd. cayenne chili
1/8 tsp. grd chipolte chili
1/8 tsp. grd ancho chili
1/8 tsp. papirika
1/8 tsp. grd. cumin seed
1/4 tsp. garlic powder
1/8 tsp. liquid smoke
1 tsp worcestershire sauce
2 tsp. sugar (or better, substitute w/ molasses)

Around here (West. KY) BBQ bologna is done on the smoker just like a butt or a rack of ribs. Most take a whole log of bologna...remove the rind...smoke it for a few hours and then make a lengthwise cut in the log, pour the cut full of BBQ sauce...wrap it in foil and give it another hour on the smoker. Slice off a chunk and have at it.

An interesting take on this was done by a friend of mine at the BBQ on the River festival last September. After removing the rind from his log of bologna he took a length of 1/2" PVC and shoved in lengthwise through the bologna...taking out plugs of meat. He then filled the resulting holes with a mixture of chopped scallions and garlic. Cooked on the smoker as usual. Pretty dang good and an interesting take on this southern classic.

I like a simple baste with Frank's and topped with cole slaw; Tabasco's jalapeno sauce works well too.

Going to another thread, I think that mayo is good. Mustard and bologna are natural and I'm sure there is some kind of mustard based BBQ sauce that can work.
I am one of those heathens that like ketchup on my hot dogs so that works for me too. I like calling sliced or grilled bologna as 'flatdogs'.

====An interesting take on this was done by a friend of mine at the BBQ on the River festival last September. After removing the rind from his log of bologna he took a length of 1/2" PVC and shoved in lengthwise through the bologna...taking out plugs of meat. He then filled the resulting holes with a mixture of chopped scallions and garlic. Cooked on the smoker as usual. Pretty dang good and an interesting take on this southern classic.====

That is a GREAT idea. I will try that the next time I have the opportunity.

mark

Well...he didn't have any trouble getting rid of the product:-)

PVC'd bologna, "fatties", and more. pb

http://virtualweberbullet.com/hotdog.html