What this is: We yoinked Joe Pichey from MMMGoBluBBQ to share his tailgating recipes and Stubb's offered to sponsor it. This is one of those things where we really liked their BBQ sauce, and they like this blog, and the blog likes Joe's recipes, and then suddenly we're at the store ordering cold cuts.
Trust me, you will love this one. You don't have to admit that you love it, but you will. This always gets the most "Huh" & "Wha" looks, but disappears 5 minutes later. Don't forget your mustard, cheese and Texas Toast for this one. It makes a great sandwich. This is as easy and cheap as it gets and your guests will think you are a BBQ genius, so give it a go.
3 - 5 lb Chub of Bologna
Buffalo or BBQ Sauce
[Click through to see where we're going with this]
Fire up the smoker or grill for indirect heat. We’re looking for a grill temp of 250-275 degrees. I added a few chunks of hickory wood for some tasty smoke. Any wood will do as you won’t get a huge amount of smoke flavoring on this one.
Score the chub of bologna to add a little extra surface area for the spices. This will not only help hold our spices and sauce but create some much needed extra surface area that will hold some smoky goodness. These “previously cooked “ meats need all the help they can get. Its hard to see in the pics, but we scored the entire chub.
The rub and sauce will get down into those little cracks and add some great flavor. I'm not going to lie, it also adds a really cool look. Cut into the meat about 1/4 of an inch. Add a little mustard to the surface so that your rub will stick. Now the fun part. Sprinkle some "rub on your chub" and place on the BBQ. This will go for about 3 hours, so relax and have a cold one.
All seasoned up with your favorite BBQ rub.
After about 45 - 60 minutes, a crust starts to form on the outside and the chub will start to open up a little. I included an old pic to show how this opens up after about an hour on the heat.
After 3 hours in the smoker, add a nice slathering of some Stubbs Spicy Buffalo Wing sauce or BBQ sauce of your choice. Let it go for another 30 minutes to get nice and gooey. In the end, we have this beauty.
No need to let it rest. Once you pull it from the heat, it's time to slice. You will be amazed at how tender this is.
Slice in thick chunks or super thin, depending on your preference. Either way, it won't last long.
Let me know how it turns out. Thanks for sending some great pics from your recent cooks. Keep em coming to [email protected]. Go Blue!