Food and Recipes Meat Oklahoma Prime Rib Be the first to rate & review! Barbecue bologna is an Oklahoma game day specialty. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on July 28, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey Active Time: 20 mins Total Time: 4 hrs 45 mins Servings: 16 Many Sooner State barbecues feature a unique, quite popular option: smoked bologna. A log of bologna is scored all over, coated with mustard to glue on a dry spice rub, and smoked for hours on the grill until permeated throughout with deep flavor and with an irresistible black, crispy bark on the exterior. You can either smoke it at your tailgate or do so the day before. Slice the log and serve the meat on sandwiches, as is, or as part of a larger Okie barbecue buffet. Note: You can ask at the deli counter for a large chunk (or log) of bologna. Is Smoked Bologna an Oklahoma Thing? The origins of smoked bologna are contested—Tulsa and Oklahoma City claim the fame—but it's no doubt that Sooner State barbecue restaurants likely came up with this creation. You'll find it at many tailgates and parties across the state during football season. What Is Another Name for Barbecued Bologna? Barbecued or smoked bologna is also called Oklahoma Prime Rib, a cheeky name for this humble food. In Tennessee, it's also known as Bologna Round Steak or Redneck Round Steak. Ingredients 2 lb. hickory wood chunks Canola oil 1 Tbsp. chili powder 1 Tbsp. brown sugar 1 1/2 tsp. garlic powder 1 1/2 tsp. ground cumin 1 tsp. kosher salt 1 tsp. paprika 1 (4-lb.) bologna roll 6 Tbsp. barbecue sauce, divided Directions Prepare grill: Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto bottom grate of grill, and push to 1 side of grill. Scatter wood chunks over hot coals. Coat top grate with oil. Insert an instant-read thermometer into a vent in the lid. Burn down coals to maintain a temperature of 250°F. Prepare bologna: Combine chili powder, brown sugar, garlic powder, cumin, salt, and paprika in a small bowl. Score bologna by cutting 1/4-inch-deep slits lengthwise into loaf at 1-inch intervals. Cut 1/4-inch-deep slits crosswise around bologna at 1-inch intervals. Brush 2 tablespoons of the barbecue sauce over all sides of bologna; sprinkle spice rub evenly over entire surface of bologna. Smoke bologna: Place bologna on oiled grates over the side without the coals. Grill, covered, for 3 hours, adding more coals and wood chunks as needed to maintain heat and smoke. Finish bologna: Brush remaining 1/4 cup barbecue sauce over all sides of bologna; grill, covered, for 1 additional hour. Rate It Print