Recipe: Barbecue Bologna (also known as Mississippi flat steak)
5 lb. chub of bologna cut at a slant both ways (X cuts) about 1/4 inch deep. (see video)
Make a brine: In 1 tbsp. bacon grease sauté: 1/2 cup red onion 1 tbsp. minced ginger 1 tbsp. minced garlic 1 tbsp. apple cider vinegar 1/2 cup Hunts Ketchup 1 tsp. thyme 1/2 bottle beer Simmer for 5 minutes and then pour mixture into a loaf pan and place the sliced bologna into the brine.
Place it in the refrigerator for 24 hours turning it a 1/4 turn every few hours. Smoke on the smoker for 90 minutes at 250 degrees.
Slice it 1/4-inch-thick or a bit thicker and sear the slices back on the grill for 2 to 3 minutes a side and brushed with the rest of the brine or your favorite barbecue sauce.
Put it on a toasted bun and top it with coleslaw! It can also be cubed into 1 inch squares and served with toothpicks as an appetizer.
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Thanks again for watching! Steve / Sheila / Shotgun Red