In 1993, Sandi and I traveled to Memphis to partake the Memphis In May World Championship BBQ Contest. One of the most unusual barbecue items we ate while there was a Barbecued Balogna sandwich at Jim Neely's Interstate BBQ Restaurant. Here's how to do it in your own backyard.
One 3-pound chub or chunk bologna 1 cup Barbecue Rub
Prepare your cooker to cook indirectly at 225 degrees F using cherry wood for smoke.
Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and smoke for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.
1/2 cup packed light brown sugar, dried
1/3 cup kosher salt
1/4 cup paprika
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon Sugar in the Raw
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried basil
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper