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Southern Grilled Bologna Sandwich



Are you full of baloney!!?? Well you might be after trying this recipe. I teamed up with Grillin’ Fool Tom at his grilling paradise to recreate a sandwich he was fond of while working in Mississippi (Southern for sure!) at a fabrication plant during his younger days (circa 1983). You see, everyday at lunchtime a traveling food vehicle came around, affectionately referred to as the roach coach, and a poor precursor to the modern food truck phenomenon, peddling inexpensive lunch items to the workers. The most popular item was a simple grilled bologna sandwich with cheese and mayo served on a burger style bun. It was cheap and it was good! Here are the items needed for our effort to take Tom back to this culinary delight from his younger years

Southern Grilled Bologna Sandwich Ingredients:
For the Sando:

3 1/2 inch thick old fashioned bologna slices. (Sub beef bolo if you wish but based on a previous cook in which we tasted both the good ole pork stuff was best in both flavor and texture in our opinion)

3 thick slices of colby cheese. (Why colby? It fit the bun!)

Vine ripened tomato, sliced

Butter lettuce

Fresh restaurant sized buns (we went with cornmeal dusted ‘cuz it’s sorta Southern)

Spray oil

Your favorite condiment(s). We used mustard however mayo was the original from the coach. We thought comeback sauce would work and be truly Southern.

For the Chips:

3 Idaho russet potatoes-they crisp up the best.

Frying oil

Your favorite BBQ rub OR salt (suggest you don’t do both together as most rubs already contain significant sodium)

Carve the baloney into 1/2 inch thick slices.

Don’t go thin here
One sliced slab down. You can almost hear it thud!
Wunderbar translates from German to Wonderful
Slice up the vine ripened tomatoes:

We highly recommend the vine ripened tomatoes
We decided to cook these bologna beasts on the newest addition to the Grillin’ Fools stable of grills, the Broilmaster Premium Grill:

Check out those cross-hatch grill marks! Tom replaced one of the burners with an optional infrared sear unit. One can also be added on the side table if desired:

Grill Marks!!
Pay attention when using the sear station. This can happen quickly.

This one became a sampler for the chefs. While it tasted great, it wasn’t pretty enough for a plated shot.
Once the baloney slices are seared and moved off the heat it was time to give the buns a quick, really quick, toast. Make sure to give the buns a quick spritz with some spray oil before toasting to keep them from burning and give a little better toast action:

That grill is huge!
Now for the “fixins”. That’s Southern ain’t it? Lettuce and cheese on the bottom so the juicy tomato doesn’t soak the bun:

This is the perfect basis for a wicked sando
How about those grill marks?! As an SCA certified judge I was prepared to give him high marks for appearance but I see he still has some practicing to do. I wonder what Marty Mayrose would think of that.

That’s pretty as a picture
The sando is great and needs an equally amazing side to accompany it. These fried potato slices are sooo much better than that tiny bag of chips from the roach coach. The mandoline was set to approximately 1/8 inch for the taters.

Time for the mandoline
And they’re sliced!

Only a mandoline can slice potatoes this perfect
After slicing, the taters were soaked in cold water for 20-30 minutes then drained and patted dry with paper towels prior to hitting the fryer.

Sliced potatoes rinsed and ready
Tom scored a used commercial fryer and installed it on his covered patio/deck cooking area. Gas is piped directly so there are no cans to kick around plus the thermostat regulates a steady temperature which makes for fabulous frying. Tom’s fish fries are wonderful with hush puppies, french fries, fish, and fried pepper rings (Oh yeah!)

Short order fry cook. Coming right up!
Fryer in action! Temp set to 350 and the taters are cooked until golden and crispy. Having two baskets is simply super because the chips disappear quickly!

Deep fried heaven
Season or salt the chips while hot. We used our favorite pork bbq rub.

Season while it’s hot!
Here’s the cook’s treat. Notice the divots in the bowl of seasoning? We dipped warm sample chips into the rub for an awesome kick of flavor. Testing one, two. Testing. More testing!

Skip seasoning the chips all at once with a sprinkle and dunk each chip one at a time for maximum rub application
Can you handle this bolo beast of a sammich??

This isn’t a wimpy sando
Bologna Basket to go!! Now we’ve come this far and I have to ask “Do you say baloney or bologna??” I’m guessing that if you say bologna you probably lift your pinky when you sip your beverage. Put me in the baloney crowd. Many of us grew up with fried baloney sandwiches but now the grill makes them even better.

That’s one sexy sammich
So how was this cook we always ask? First the chips, oh the chips, were extremely habit-forming. The sandwich? It was, of course, Wunderbar, as well as a blast from the past (and the South)

If you have any questions or comments, feel free to leave them below or shoot me an email.

Save Print Southern Grilled Bologna Sandwich Author: Greg Thomas Recipe type: Sandwich Cuisine: Barbecue Prep time:  20 mins Cook time:  30 mins Total time:  50 mins   Southern grilled bologna sandwich with a side of deep fried potato chips Ingredients For the Sando: 3½ inch thick old fashioned bologna slices. (Sub beef bolo if you wish but based on a previous cook in which we tasted both the good ole pork stuff was best in both flavor and texture in our opinion) 3 thick slices of colby cheese. (Why colby? It fit the bun!) Garden tomato sliced Butter lettuce Fresh restaurant sized buns (we went with cornmeal dusted ‘cuz it’s sorta Southern) Spray oil Your favorite condiment(s). We used mustard however mayo was the original from the coach. We thought comeback sauce would work and be truly Southern. For the Chips: 3 Idaho russet potatoes-they crisp up the best. Frying oil Your favorite BBQ rub OR salt (suggest you don't do both together as most rubs already contain significant sodium) Instructions Sando Instructions Slice the bologna into three half inch thick slices Grill the slices to put cross hatch grill marks on each side Give the buns a quick spritz of the spray oil and toast quickly on the grill (don't walk away as these will brown quickly) Apply your favorite condiments and stack that sando Chips Instructions: Slice the potatoes ⅛ of an inch thick Soak the potato slices in water for 30 minutes then drain in a colander and pat dry Deep fry until the chips float and remove from the oil and season with salt OR your favorite BBQ rub (not both) Serve
Author informationGreg Thomas | Twitter | Facebook | Google+ | Pinterest |

Broilmaster,Grilling,Pork,Baloney,Baloney Sandwich,Bologna,Bologna Sandwich,Fried Potato Chips,Grilled,Grilled Baloney,Grilled Baloney Sandwich,Grilled Bologna,Grilled Bologna Sandwich,Potato Chips,Sammich,Sando,Sandwich,Southern,Southern Grilled

By: Greg Thomas
Title: Southern Grilled Bologna Sandwich
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Published Date: 01/21/21

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Bacon-Bourbon Chicken Kabobs



I was going to try Birria Tacos next, but this recipe was on my pile (I can't remember where it's from), it sounded good, and I had some new wood-handled skewers to try out.
2 lbs boneless skinless cheekun thighs, cut into 1" squares
Thick-sliced bacon, cut into 1" squares (one slice per thigh worked perfectly)
For the Baste:
1.5 cups commercial BBQ sauce 
1/3 cup Blanton's* bourbon
3 Tbl dark brown sugar
2 Tbl sriracha
1.5 Tbl yellow moostard
1 Tbl neutral oil
1/2 Tbl garlic powder
1 tsp salt
1 tsp pecker
* in honor of YukonRon  
Alternate the cheekun and bacon on the skewers, grill over a hot fire, basting top each time you turn (~every 3 minutes).  

Next time I'll leave out the oil, all it did was pool up on top of the baste and coat my basting brush.  I really like the new skewers; I had been using Weber's but while flat they were only about 1/8" wide, and some foods would spin on them, plus I would always forget and grab the metal handle and burn the &$^%! out of my hand.  These have nice bamboo handles, are wide, and a set of 8 came in a zippered folder covered with Capitol-Camo™, $9!  I will be sharpening the tips on my diamond stones, though.  

I didn't get quite the crispy edges I wanted, but I have an idea I'm going to try tomorrow.  Tasty, this was a keeper.  

EggHead Forum

By: Botch
Title: Bacon-Bourbon Chicken Kabobs
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Published Date: 01/19/21

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Kudos to Kebabs



Meat grilled on a stick, sometimes supported on the rails of a grateless grill called a mangal, was the first great technological leap forward in the evolution of the art of grilling. Today, the popularity of kebabs around Planet Barbecue attests to their universal appeal.

After all, they’re economical, versatile, infinitely customizable, and quick-cooking, making them ideal for frugal winter grillers who want to limit their exposure to frigid weather and high prices. Kebabs are also perfect for small intimate get-togethers in the era of Covid and social distancing; each guest can cook their own food according to taste. If weather permits, you could even move the party outdoors. My wife and I like to set up a hibachi on a heatproof surface so each guest can cook their own food. A variety of meats and vegetables give them the ability to assemble their own combination of ingredients.

13 Skewer and Kebabs from Around the World
Below is a guide to many of the world’s skewered foods as well as tips for enjoying “stick meat.”

1. Anticuchos

No visit to Lima would be complete without sampling a kebab that’s both an everyday snack and a Peruvian national obsession—anticuchos. The traditional meat is beef heart. But feel free to use rib eye or sirloin. Don’t skip the fiery yellow chile sauce.

Get the Recipe »

2. Brochette
A French kebab, a brochette can feature beef, pork, chicken, seafood, or vegetables. The term is also used in former French colonies such as Morocco and Mauritius Island.

3. Espetada
Literally “sword meat,” these kebabs—typically beef—are grilled on bay leaf branches and are a specialty of the Portuguese island of Madeira.

4. Kofta

Ground lamb kebabs popular in the Middle East. 

5. Lula or Lyulya
The ground lamb kebabs of the Caucasus Mountain region and the central Asian republics of the Soviet Union.

6. Pinchos
Small Spanish kebabs, often made with pork, served in tapas bars. Pinchos is also a general term for tapas.

7. Sates or Satays
Tiny kebabs of chicken, pork, beef, or other meats grilled on bamboo skewers over a charcoal fire and commonly served with a peanut sauce.

Get the Recipe »

8. Shashlik
The Russian and Baltic version of shish kebab, commonly made with pork, beef, or lamb and marinated in breath-wilting doses of onion.

9. Shish Kebab
The most famous of the world’s kebabs and a specialty of Turkey. Lamb is the most common meat, sometimes cut into chunks or minced and molded onto a flat skewer.

10. Souvlaki
A traditional Greek dish featuring lamb and often served on pita with a yogurt and cucumber sauce called tzatziki.

11. Spiedini
Italian kebabs made with everything from pork to sausage to exotic game birds. Often pre-skewered and pre-marinated at Italian butcher shops.

12. Suya
West African kebabs flavored with ground peanuts and hot peppers. Usually made with beef, but other meats are used, too.

13. Yakitori

Very small chicken kebabs, glazed with a sweet soy dipping sauce, are popular in Japan, my birthplace. Japanese grill masters use every imaginable cut of chicken, from white and dark meat, wings, and skin, to liver, gizzard, and even embryonic eggs.

Get the Recipe »


The Best Skewers for BBQ and Grilling
My favorite skewers are flat metal ones. The metal conducts heat to the center of the meat or vegetables, and the flat shape keeps the ingredients from spinning as they are turned. (Never eat from a hot metal skewer.) To protect their hands from the heat, some cultures use flatbreads to remove the foods from the skewers—think of the bread as an edible potholder. In the absence of flat skewers, thread each kebab on two parallel bamboo skewers. (Some recipes—including some of mine—call for soaking the skewers first. I no longer bother. I do, however, position a foil grill shield under the exposed handles of the skewers. Make one by folding a large sheet of heavy duty foil into thirds, like a business letter.)

I also like to use sugarcane as a skewer (see my recipe for Shrimp on Sugarcane with a Dark Rum Glaze here), sprigs of fresh rosemary, long cinnamon sticks, or fresh lemongrass.

Though many people thread meat and vegetables on the same skewers (mushrooms with cherry tomatoes and/or cubes of beef, for example), I prefer to give them separate skewers to accommodate different grilling times. Also make sure the food is cut to a uniform size.

For more kebab recipes, check out my book Planet Barbecue.


What’s your favorite kebab or skewer? Share them with us on Facebook, Twitter, Reddit, or Instagram!

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By: Cialina TH
Title: Kudos to Kebabs
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Published Date: 01/23/21

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Super Bowl Sunday at Home: Kickass Recipes for Kick-Off



On Sunday, February 7, the Kansas City Chiefs will meet the Tampa Bay Buccaneers for the much-anticipated battle between the champions of the National and American Football Conferences.

We had no idea, in 1967, when the phenomenon started, that this annual sporting contest would engage millions of Americans, football fans or not, or become the second biggest eating day behind Thanksgiving. Just as we had no idea that the 55th Super Bowl would look so different from the 54th.

For starters, only 14,500 fans and 7,500 healthcare workers will attend the game at Raymond James Stadium in Tampa, Florida. (For the record, the stadium can accommodate up to 75,000 fans.) At least one ticket broker is selling tickets for $407,000 each, with customers buying tickets in socially-distanced pods of six to eight preferred. Yup. We don’t want to do the math, either.

The current situation just affirms what we’ve always said, and that is, the best place to enjoy Super Bowl Sunday is in your own home where there is comfortable seating (and convivial seatmates), fewer distractions, cheaper parking, shorter lines to the bathroom, and above all—better food, preferably hot off the grill.

What to Grill If You’re Rooting for the Kansas City Chiefs
In honor of the Chiefs, we’ll be making Kansas City-style burnt ends. Though they have an unfortunate name and were once considered scrap by KC pit masters, these crusty, smoky, irregularly-shaped nuggets of the fatty brisket point are one of this city’s greatest contributions to barbecue and are a great choice for game day. Renowned journalist and Kansas City native Calvin Trillin immortalized them in live-fire circles in 1972 when he wrote in Playboy magazine:

I dream of those burned edges. Sometimes, when I’m in some awful overpriced restaurant in some strange town—all of my restaurant-finding techniques having failed, so that I’m left to choke down something that costs $7 and tastes like a medium-rare sponge—a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free.

Today, you can find recipes for burnt ends featuring chuck roast or pork belly, and both are delectable. But the Chiefs, defending champions from Super Bowl LIV, deserve authenticity. (For more on burnt ends, click here.) Last year, we made Kansas City-style ribs for our guests; there was nary a bone left. Find the recipe here.

What to Grill If You’re Rooting for the Tampa Bay Buccaneers
Now, if you’re a Tampa Bay fan, we have a couple of suggestions for you, too.

First up is Sugar Cane Shrimp with Spiced Rum Glaze. This recipe, long one of our favorites, makes the most of bounty from Florida and the Caribbean. Succulent jumbo shrimp are skewered on lengths of fresh sugar cane (we use sugar cane swizzle sticks from, available at many supermarkets or online), then grilled over high heat and brushed with a glaze that summons Floridian vibes. And like the burnt ends above, these skewers are perfect party fare, easily eaten even while fist-pumping. You can even deputize a party-goer that doesn’t know what a Hail Mary pass is to help you grill so you don’t miss a play. (The kebabs only take 2 to 4 minutes to cook, meaning they can be easily replenished.)

If you’re watching alone or with a small group, here’s another option—one you may not be familiar with: Cuban-Style Steak with Mojo, also known as bistec de palomilla.

Thin sirloin steaks are soaked in a citrusy marinade with chips of fried garlic, then grilled with slices of sweet onion. If desired, you could easily turn this dish into kebabs. Simply soak cubes of beefsteak in the marinade, then thread with pieces of onion on bamboo skewers. Garnish with chopped cilantro.


For Other Super Bowl-Worthy Recipes… 

Just In Time For Super Bowl LV: How To Cook Brats Like A Pro
10 Super Bowl-Worthy Recipes For Your Party At Home
Bring Your Best Rib Game To Super Bowl Sunday


Who are you rooting for on Super Bowl Sunday? Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post Super Bowl Sunday at Home: Kickass Recipes for Kick-Off appeared first on

Homepage Feature,Hot Stuff,Recipes,Tailgating,Super Bowl

By: Cialina TH
Title: Super Bowl Sunday at Home: Kickass Recipes for Kick-Off
Sourced From:
Published Date: 01/26/21

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