Hot Honey Glazed Smoked Bologna
Hot Honey Glazed Smoked Bologna
Now folks, this is not your ordinary sliced bologna that has been sitting in a package waiting on somebody to feel sorry for it. This is the poor man’s ribeye, smoked up with bacon, garlic, peppers, and a hot honey glaze that will make folks think twice before they spend $147 on a brisket.
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Start with a good roll of all-beef bologna. That is important. We are not looking for chicken, pork, tennis shoes, rubber tires, or water hoses. Just all beef. Take a sharp knife and cut a trough down the middle of the bologna, then score shallow slices across the top so the smoke and glaze can work their way in.
Next, poke holes around the sides and pack in minced garlic. I like minced garlic better than whole cloves because it spreads that flavor as everything heats up. Then grate or finely chop serrano, poblano, and jalapeño peppers and get them down into that top cut.
Tip: Score it before smoking. Those shallow cuts give the smoke, garlic, peppers, bacon grease, and glaze a place to settle.
Set the bologna on a wire rack over a cast iron skillet. Lay bacon over the top so that bacon grease can render down into all those cuts. Cook it indirect at about 250 degrees with a little mesquite smoke.
Homemade Hot Honey Sauce
While it smokes, mix up a glaze with honey, sweet and spicy green chile mustard, Japanese barbecue sauce, Worcestershire sauce, and garlic. After the bologna has had a little time on the smoke, start basting it every 30 minutes. Be sure to get that glaze down in the cracks, then put the bacon back on top and let it keep working.
Tip: Baste every 30 minutes. The glaze is what gives this recipe that sweet, spicy, sticky finish.
This takes a little over two hours, but remember, bologna is already cooked. What we are doing is adding smoke, heat, sweetness, spice, and a whole lot of flavor.
You can serve this Hot Honey Glazed Smoked Bologna as a main course or as an appetizer, depending on how you want to slice it up. I think this would go great with some roasted 'taters and green beans. It'll sure change your impression of bologna forever!
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