Served at the 2024 Berries & BarBQ Wine Trail, G. Husmann Wine Company
Ingredients:
3-5 lbs chunk of all beef bologna
For the rub:
¼ cup mustard
¼ cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard seed
1 tsp ancho chili powder
1 tsp Spanish smoked paprika
1 tsp salt
1 tsp fresh cracked pepper
For the Hot Honey Glaze:
2 tbsp butter melted
2 tbsp hot honey
1 tbsp brown sugar
1 tsp garlic powder
Instructions:
- Preheat the smoker to 225° F.
- Prepare the bologna by removing any packaging or casing.
- Score the meat by slicing about ½ inch deep horizontally and again vertically.
- In a medium bowl combine the brown sugar, garlic powder, onion powder, ground mustard, ancho chili powder, paprika, salt, and pepper.
- Whisk until well combined, set aside.
- Spread the mustard over the scored bologna and rub it down making sure to get in between all the cuts again.
- Then add the homemade rub to the bologna and rub it down making sure to get in between all the cuts again.
- Place the bologna onto the preheated smoker.
- Close the lid and let it smoke for two and a half hours.
For the hot honey glaze:
- In a small bowl combine the melted butter, hot honey, brown sugar, and garlic powder and whisk until combined.
- Brush the bologna with the glaze after the two and a half hours is up (can add pan or foil under the meat to catch drippings).
- Close the lid and let smoke for another thirty minutes.
- Remove from the smoker, slice, and serve hot or cold as desired.
10 Servings
Serve with G. Husmann Wine Company’s Rose’ of Hermann.
