Welcome to BBQpitboys.com: A Journey into Slow-Smoked Bologna Sandwiches

Gonna Smoke Me a Fatty Brisket

The journey begins with a familiar tune - "Gonna smoke me a fatty brisket" - as our hosts get ready for a culinary adventure. With their barbecue shoes on, they're set to cook up some delicious bologna sandwiches at the pit. The excitement is palpable as they announce that today's recipe features all-beef and traditional bologna made with beef, pork, and chicken.

Choosing the Right Bologna

The hosts have a couple of types of balogna on hand, each with its unique characteristics. The all-beef option is a great choice for those who prefer a leaner meat, while the traditional bologna offers a mix of beef, pork, and chicken. When selecting bologna, it's essential to choose good quality, as anything less would be considered "boloney." Our hosts stress that the bologna is just one part of the recipe, and with the right ingredients, you can create a truly amazing sandwich.

Prepping for the Grill

With their soaked wood chips ready to go, our hosts are now preparing the bologna for the grill. They'll be taking off the plastic casing, which is used in some brands of bologna, and removing it to reveal the tender meat beneath. This step may seem simple, but it's crucial in achieving that perfect balance of flavors and textures.

Cutting the Bologna

To ensure even cooking, our hosts are cutting the bologna fairly thick, about an inch and a half or two inches. This thickness allows for a nice crust to form on the outside while keeping the inside juicy and tender. With the all-beef bologna cut, they're now ready to move on to the pork and chicken options.

Slicing the Bologna

With the bologna sliced, our hosts are now ready to hit it with some sauce. They're using a jalapeno honey barbecue sauce, but feel free to use your favorite sauce - the key is to slather it fairly thick and mist those sides first. This will help the flavors penetrate the meat and add that extra oomph to the sandwich.

Adding Seasoning

Before hitting the grill, our hosts are adding some seasoning to give their bologna a little kick. They're using chipotle seasoning and SPG (that's smoked paprika for you non-smokers) to add depth and smokiness to the meat. A light sprinkling of these seasonings will also help the sauce adhere to the bologna, making each bite a flavorful delight.

The Art of Indirect Cooking

Our hosts are now placing the bologna burgers on the grill, opposite the hot coals, and setting the temperature to around 250 degrees Fahrenheit. This low-and-slow cooking method allows for even cooking and ensures that the meat stays moist and tender. By flipping the bologna every hour or so, they're able to achieve a nice crust on the outside while keeping the inside juicy.

A Miracle of Time

As the hours tick by, our hosts are now checking on their bologna burgers after about an hour and a half. To their surprise, they look good enough to eat already! With just one more flip, they're ready to take them off the grill and start assembling those delicious bologna sandwiches.

Adding Sauce and Cheese

Our hosts are now slathering on some additional sauce, making sure it's evenly coated on both sides of the bologna. They're also adding cheese - swiss, to be specific - which will melt beautifully and add a creamy texture to each bite. With condiments like pre-cooked bacon and mustard ready to go, our hosts are now free to create their ultimate bologna sandwiches.

The Ultimate Bologna Sandwiches

With the bologna burgers sliced and assembled, our hosts are now ready to showcase their creations. From classic combinations like bologna and cheese or bacon and cheese to more adventurous options like fried bell peppers or sauerkraut and fried onions, there's something for everyone on this menu. With each bite, you'll experience a symphony of flavors and textures that will leave you craving for more.

The Inside Scoop

Our hosts are now inviting the audience to take a look at the inside of their bologna burgers - and it's a real treat! The meat is moist, tender, and full of flavor. With each bite, you'll be able to taste the difference that slow-smoking makes. And don't worry about eating in front of us - we're calling this "pit master privilege"!

The Final Word

As our hosts wrap up their culinary adventure, they invite you to check out BBQpitboys.com for more bologna recipes and cooking tips. With their passion for slow-cooked meats and delicious sandwiches, they're sure to inspire you to get cooking and create your own mouth-watering creations. Until next time, happy eating!

"WEBVTTKind: captionsLanguage: en♫ Gonna smoke me a fatty brisket♫ Got my barbecue shoes on♫ Gonna smoke me a fatty brisket♫ Got my barbecue shoes on♫ Got my natural case,♫ I've got the hogs on the run ♫(jazzy country music)- Welcome to BBQpitboys.com,today we're cooking up somebologna sandwiches at the pit,and it's real easy to do.Alright, we've got a coupletypes of balogna here,this is an all-beef, andthis here is a typicalbologna, it's beef, pork, and chicken.Choose your favoritebologna for this, alright?And there's some good qualitybologna, don't anybodygive you the bologna, thebologna is just boloney.Alright, we're gonnabe smoking these a bit,so I've got some soaked wood chips here,and we're just gonna putem in a small back arm pan,push them up to the charcoaland get a smooth smoke.'Cause we're gonna beecooking these bolognasfor about three hours,maybe a little bit more.Alright, now, let's prepthis bologna for the grill,and here we're gonna take offthe plastic casing, alright,and this is how they formedthe bologna in some brands,and some like this beef bolognahere comes with a casing,alright, and so we'regonna have to remove thatand I'll show you how to do it.Now, if you've never slow-smokedbologna at the pit before,you definitely gotta check this out,this is awesome eating, man.Now, to make this work we'regonna cut 'em fairly thick,and inch and a half, maybeeven two inches thick,and you'll see why.Alright, I've cut theall-beef, and now I'm goingto get the pork, beef,and chicken bologna here.And they're about similarin taste and flavor,like I said, choose yourfavorite, they're both good.Alright, they've been sliced,now on that all-beef bologna there,it does have a casingwhich you're gonna remove,but you know about that right?Man, there's nothinglike bologna sandwiches,and we're just gonna kick it up a notch.Alright, the bologna has been prepped.Now, before putting it on the grill,we're gonna hit it with some sauce.Here I've got some jalapenohoney barbecue sauce here,use your favorite sauce,wanna slather it fairly thick,and mist these sides first, alright.Oh yeah, now of coursebologna is fully cookedand you can eat this right now.Now I like to hit it withsome additional seasoning,alright, have a little bitof chipotle seasoning there,and here I've got some SPG.Season them up a bit on each side,the sauce will hold it.Now we're gonna be doingsome indirect cooking,you know all about that,you've been watching this over the years,we're gonna place thesebologna burgers hereopposite the hot coals, nowe're gonna call em burgers.Yeah, just like that.Running a temperature ofabout 250 degrees Fahrenheit,and we're going low and slow.(smooth rock music)Alright, in a miracle oftime, about an hour and a halfhas gone by, low temperature,and take a look at that.What we're gonna do iswe're gonna flip 'emso we can get some even cooking.Now you may not have todo this on the smokeryou have or the grill you have,but this works really well,they've gotta evenly cook.Just flip em, oh yeah.They look good enough to eat already,and you could, but you don't have to.(fast rock music)Alright, now, we're gonnaget some more sauce,slather it on, slather it on pretty thick.(rock music)Just like that.Are you getting hungry or what?This ain't your momma's bologna sandwichwe're gonna be cooking up here.Now I'm gonna hit it witha little more seasoning.(rock music)Put the cover on, go anotherhour and a half or so.Now, in the meantime we'vegot our condiments going here,'cause we're gonna make abunch of different sandwiches.(rock music)And here I've got somepre-cooked bacon, just beforepulling the bologna off thegrill, gonna put some on.I've got some swiss cheese, mm.You can make these up the way you want.(electric guitar rock music)Alright, cheese is melted.I'd say it's time totake these off the grilland make some bologna sandwiches.Alright, you make themup the way you want,like this bologna and cheese,or a little bit of diced onion.Or how about this bacon and cheese?Or a classic mustard onion relish?(rock music)Or with fried bell peppers?(rock music)Or with sauerkraut and fried onions, man.(electric guitar music)Or bologna lettuce and tomato with mayo?(electric guitar)Or a chili jalapeno?Or a bacon and cheese with tomatoand gedalia onion, alittle bit of mustard.(electric guitar, drums)Because I know some of you are asking,take a look at the inside.Oh, man.I'm telling ya, they're moist, tender.Made up the way you want.And of course we do apologizefor eating in front of youlike this, but we'd callthis pit master privilege.Yeah, take that, food police, vegematics!(chuckle)So next time you're lookingfor a bunch of bologna recipesat your pit, check out BBQpitboys.com.(crow cawing)\n"