Seeing this title, y’all may think I’m full of bull. But you know what I’m full of? Bologna!
Red Rind Steak
This is one of those old time classics that maybe often overlooked. You may think, I’m not sure I want this. Well after we transform this fine “Red Rind Steak” as my Daddy always called it, you’ll be wanting to replace Thanksgiving dinner or Christmas ham with this budget friendly delicacy.
First thing you will want to do is slide your knife up under the red casing and remove it. Now we have to dress this baby up. Next I will take the bologna and cut about a 1/2 to 1-inch deep V shaped groove out of it.
Take a knife and run it about half way down both sides of the “steak” in opposite directions to create diamond shaped slits. This is going to help that seasoning and smoke to penetrate better.
Now for the Spices
Take you a butter knife or some other utensil ’cause we need to flavor this up a little more. Stick it into the points of those diamonds and give it a little twist. This will serve as a home for you guessed it, garlic cloves.
You may be asking- what’s the V trough for at the top we cut out? That’s where we add the grated jalapeno!
Place that bologna into a large cast iron skillet and add about 1/2 to 1 cup of lemon lime soda to the bottom, enough to generously coat it. That’s going to help keep some moisture in while smoking.
No respectable Christmas ham can be served without a delicious glaze and this bologna is no different! For our glaze we will be using brown sugar, honey dijon mustard, Worcestershire sauce, onion powder and coarse ground black pepper. Give this a good stir and mixing until you get the consistency of peanut butter.
At this point take that glaze we made and give the bologna a good coating. Let’s be sure and get it into those cracks and crevices. You will also want to cover those jalapeños in the trough and let’s not leave any in the bowl!
Onto the Smoke
Today I am using a good hardwood lump oak for a fire with some mesquite added in. I want to try and run this at about 250-265 degrees F. on indirect heat for about 3 to 3 1/2 hours.
About every 30 to 45 minutes throw in a few handfuls of some more wood to give a good smoked flavor. Fruitwood is also a great wood to use here.
Also at the this time its a good idea to take a knife and stick it down into the trough and give it a good twist to let some of them juices and smoke to penetrate down into there as well.
You’ll cook this for about 3 to 3 1/2 hours or until a good crust develops on the bologna and the diamond pattern opens up slightly.
I would ask that you wait about 10 minutes before slicing. You can slice and eat as is or make a sandwich. I really don’t think you can find a bad way to eat this stuff. Be sure to allow it to cool completely before refrigerating.
As Always we thank y’all for stopping by camp and enjoying this budget friendly beef dish.
Watch the video…
Smoked Bologna - Cowboy Kent Rollins
- ½ cup light brown sugar
- 1 tablespoon onion powder
- ¼ cup honey dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon coarse ground pepper
- 5 pounds Beef Bologna
- 1 grated jalapeno
- 6 garlic cloves
- ½ - 1 cup lemon lime soda
Take the bologna out of the fridge about 30 minutes before smoking to warm up slightly.
Light hardwood lump charcoal or hardwood in your grill/smoker and wait until the coals get white before continuing. We used a mixture of oak and mesquite woods.
In a small bowl mix together the brown sugar, onion powder, mustard and Worcestershire sauce, and the coarse ground pepper. And set aside.
- Remove the packaging and rind from the bologna. Cut a V shape out of the top long side of the bologna about 1-inch deep.
- Along both sides of the bologna, cut a diamond pattern about ¼ to ½-inch deep. This will allow more seasoning and smoke to penetrate.
- Poke 6 holes throughout the sides of the bologna and press the garlic deep inside.
- Place the bologna in a large cast iron skillet and pout about ½ to 1 cup of the soda in the bottom of the skillet, or until the bottom is generously covered.
- Grate the jalapeno into the V shaped notch. Spread the brown sugar mixture generously all over the bologna with a spatula or spoon.
- Place the skillet on the indirect side of the heat or colas and regulate the temperature to around 250 degrees F. Cook for 30 minutes with the vents slightly cracked.
- After 30 minutes, add a few handfuls of more wood to enhance the smoke flavor (mesquite, hickory, fruitwood, etc.). Take a large knife and poke down thru the V shape in 3 places to allow some of the seasoning to absorb more.
Cook for about 3 hours or until a good crust develops on the bologna and the diamond pattern opens up slightly. Add a few more pieces of wood every 30 to 45 minutes to keep the temperature constant and to enhance the smoke flavor.
Remove from the grill and let cool about 10 minutes before slicing. Allow to cool completely before refrigerating.