Smoked Bologna Chub with Sweet Glaze
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 195 min · dairy-free
514 cal
22g protein
30g carbs
34g fat
per serving · estimated
Ingredients
- 3/4 lb whole bologna chub
- 3/4 tbsp yellow mustard
- 3/4 tbsp barbecue rub
- 1/4 cup barbecue sauce
- 1/2 tbsp dark brown sugar
- 1/4 tbsp cider vinegar
- 1/4 tsp hot sauce
- 2 soft white burger buns
- 1/4 cup dill pickle chips
- 1 white onion
Method (tap to check — screen stays awake)
- Peel the casing off the chub and score the whole surface in a 1/2-inch crosshatch about 1/4 inch deep, so smoke and glaze reach past the skin.
- Coat it with the mustard and dust heavily with the rub, working the rub into the cuts.
- Smoke at 250°F over hickory for 2 hours 30 minutes, by which point the scores will have opened and the outside gone dark red.
- Warm the barbecue sauce with the brown sugar, vinegar and hot sauce, brush it over the chub and smoke 30 minutes more until tacky.
- Rest 10 minutes and slice 1/2 inch thick.
- Griddle the slices 90 seconds a side in a dry skillet over medium-high heat until the edges curl, and pile onto the buns with pickles and sliced onion.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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