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Southern Grilled Bologna Sandwich

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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

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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:

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BROILMASTER!!!
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.

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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.

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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 |

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By: Greg Thomas
Title: Southern Grilled Bologna Sandwich
Sourced From: grillinfools.com/blog/2021/01/21/southern-grilled-bologna-sandwich/
Published Date: 01/21/21

Did you miss our previous article…
http://amazinghamburger.com/outdoor-cooking/bacon-bourbon-chicken-kabobs/

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Cooking Tips

Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don’t need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn’t need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don’t have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you’re finished cooking your steak, you can move it to the cool side of the grill away from the coals. It’ll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You’ll need it for the final crust, which helps with the magic char. If you don’t like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you’re not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you’re looking for an easy way to prepare a steak with a crispy crust, you’ll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you’re using. It’s important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you’re looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you’ll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It’s best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai’i. Once you’ve cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It’s also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

Did you miss our previous article…
https://amazinghamburger.com/cooking-tips/pork-chop-with-mushroom-sauce-for-pork/

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