Entree: United States – Southern Plains United States (Oklahoma) – Oklahoma Smoked Bologna

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Total 3 hrs 50 min

Ingredients

- 1 whole beef bologna, about 2 lb (900 g)
- 2 cups (approx. 50 g) hickory wood chips or small hickory chunks, soaked 30 minutes (if using a charcoal/gas smoker) (2 cups / 50 g)
- 3 tbsp (45 ml) brown sugar, packed (45 ml)
- 1 tbsp (15 ml) Dijon or yellow mustard (15 ml)
- 1 tbsp (15 g) kosher salt (15 g)
- 1 tsp (5 g) coarse black pepper (5 g)
- 1 tsp (2 g) smoked paprika (2 g)
- 1 tsp (3 g) garlic powder (3 g)
- 1/4 tsp (1 g) cayenne pepper (optional) (1 g)
- 2 tbsp (30 ml) yellow mustard for glazing (30 ml)
- 2 tbsp (30 ml) maple syrup or honey for glazing (30 ml)
- 6 sandwich rolls or slices white sandwich bread (approx. 9 oz / 255 g total bread)
- 1 tbsp (15 g) unsalted butter, softened, for toasting buns (15 g)

Potato wedges
- 2 lb (900 g) russet potatoes, scrubbed and cut into wedges (900 g)
- 2 tbsp (30 ml) vegetable oil or canola oil (30 ml)
- 1 tsp (5 g) kosher salt (5 g)
- 1/2 tsp (2.5 g) black pepper (2.5 g)
- 1 tsp (2 g) smoked paprika (2 g)
- 1/2 tsp (2 g) garlic powder (2 g)

Vinegar slaw (quick)
- 4 cups (about 280 g) shredded green cabbage (280 g)
- 1 cup (about 110 g) shredded carrot (110 g)
- 1/4 cup (60 ml) apple cider vinegar (60 ml)
- 2 tbsp (25 g) granulated sugar (25 g)
- 2 tbsp (30 ml) mayonnaise (30 ml)
- 1/2 tsp (3 g) kosher salt (3 g)
- 1/4 tsp (1 g) black pepper (1 g)
- 2 tbsp (30 ml) finely chopped dill pickle or sweet pickle relish (optional) (30 ml)
- 1 small yellow onion, thinly sliced (about 4 oz / 115 g)

To serve
- Sliced dill pickles, for topping
- Sliced raw onion or quick-pickled onion, for topping

Instructions

Short Description:
Thick-sliced, hickory-smoked bologna scored to accept smoke and finished with a sweet-mustard glaze, served as a main-course platter with crisp potato wedges, tangy vinegar slaw, and soft sandwich rolls for building classic Oklahoma-style bologna sandwiches.

Regional Notes:
This Oklahoma version is defined by smoking the bologna over hickory and scoring the exterior so smoke and glaze penetrate, producing a pronounced smoky ring and slightly caramelized edges. Unlike un-smoked or pan-fried bologna found elsewhere, the smoked bologna here is the centerpiece of a full meal commonly served with simple slaw and bread in Oklahoma backyard and smokehouse traditions.

1. Prep and score the bologna: Trim any netting or casing from the bologna if present. Using a sharp knife, score the surface in a shallow diamond pattern about 1/4 inch (6 mm) deep and 1 inch (2.5 cm) apart to allow smoke and glaze to penetrate. Pat dry with paper towels.
2. Make the dry seasoning: In a small bowl combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, and cayenne (if using). Rub the mixture evenly over the entire bologna, working into the scored cuts.
3. Prepare smoker and wood: Preheat your smoker to 225°F (107°C). If using a gas or charcoal grill set up for indirect cooking, place soaked hickory chips on the coals or in a smoker box. If using an electric smoker follow manufacturer directions for hickory.
4. Smoke the bologna: Place the scored, seasoned bologna fat-side up on the smoker rack. Smoke at 225°F (107°C) for 2 to 3 hours, basting once after the first hour with a simple glaze (step 5), until the exterior is darkened and has a firm, caramelized crust and a pronounced smoke ring; internal temperature will typically be 140–150°F (60–65°C). Because bologna is pre-cooked, the timing is for flavor and texture rather than safety.
5. Glaze the bologna: Combine 2 tbsp mustard and 2 tbsp maple syrup (or honey). Brush the glaze over the bologna in the last 20–30 minutes of smoking; repeat once or twice to build a lacquered surface.
6. While the bologna smokes: Preheat oven to 425°F (220°C). Toss potato wedges with oil, salt, pepper, smoked paprika, and garlic powder on a rimmed baking sheet in a single layer. Roast for 30–35 minutes, flipping once halfway, until golden and crisp at the edges.
7. Make the quick vinegar slaw: In a large bowl whisk apple cider vinegar, sugar, mayonnaise, salt, and pepper until sugar dissolves. Add shredded cabbage, shredded carrot, chopped pickle relish (if using), and thinly sliced onion. Toss to coat and let sit at room temperature at least 10 minutes (or refrigerate up to 2 hours) to meld flavors.
8. Toast the rolls: In the last 10 minutes of cooking, split rolls and spread softened butter on cut sides. Toast cut-side down on a hot griddle or in a skillet until golden, about 1–2 minutes.
9. Finish and slice: Remove bologna from the smoker and let rest 5–10 minutes. Slice into 1/4–1/2 inch (6–12 mm) thick rounds or diagonal slices. For a platter presentation, cut into 1/4-inch thick rounds; for sandwiches leave slightly thicker.
10. Assemble and serve: Build sandwiches with toasted rolls, a few slices of smoked bologna, a spoonful of vinegar slaw, sliced dill pickles, and raw or pickled onion. Serve the remaining smoked bologna slices alongside the roasted potato wedges and extra slaw for a complete entree platter suitable for 4–6 people.
11. Leftover notes: Store sliced smoked bologna in an airtight container in the refrigerator up to 4 days. Reheat gently on a griddle or in a skillet; avoid high heat to preserve moisture.