P Love Recipe
house-smoked seasoned BBQ bologna, egg, American
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Ingredients
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Smoked BBQ Bologna
Eggs & Assembly
Method
Smoked BBQ Bologna
- 1
Prep bologna and rub
Pat bologna slices dry with paper towels. In a small bowl, combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Spread a thin layer of yellow mustard on both sides of each bologna slice (about 1/2 teaspoon per side) to help the rub adhere. Lightly press the spice mixture onto both sides of each slice so they’re evenly coated.
- 2
Setup smoker or grill
Preheat a smoker to 225°F (107°C). If using a gas or charcoal grill, set up for indirect low heat and place a smoker box or foil packet of applewood chips over heat. Allow smoke to develop for 5–10 minutes so you have consistent light smoke.
- 3
Smoke the bologna
Place bologna slices in a single layer on the smoker rack or on the cool side of the grill. Smoke at 225°F for 45–60 minutes, flipping once halfway through. Smoke until the edges darken slightly, the sugar forms a glossy tacky surface, and the slices pick up a pronounced smoky flavor.
- 4
Caramelize on hot skillet (optional but recommended)
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the smoked bologna slices in a single layer (no additional oil needed; the bologna will release some fat). Cook 1–2 minutes per side until edges crisp and the rub caramelizes. Remove and keep warm.
Eggs & Assembly
- 5
Cook the eggs
In a nonstick skillet over medium-low, melt butter until foaming. Crack two eggs into a bowl and gently slide them into the skillet (repeat for remaining two eggs in a second batch if skillet is small). Season with a pinch of kosher salt and freshly ground black pepper. For sunny-side-up eggs: cook slowly until whites are set but yolks remain runny, about 3–4 minutes. For over-easy: cook until whites set, carefully flip and cook 15–30 seconds more. Remove eggs to a plate and keep warm.
- 6
Toast rolls
Split sandwich rolls or buns and lightly toast them face down in the skillet used for eggs (or under a broiler) until golden, about 1–2 minutes. Spread 1 teaspoon mayonnaise on each bottom bun and 1/2 teaspoon yellow mustard on each top bun.
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