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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 |

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

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Grilling Tips

Pellet Grill Tips and Tricks



If you're planning to use a pellet grill, you may be wondering how to prepare the meat. There are a few tips you should keep in mind, but the first step is to understand what you're smoking. The most important tip is to understand the composition of your meat. For instance, do you plan on smoky or dry meat? You also need to consider whether you'll be smoking white or dark meat?

If you've never used a pellet grill before, you should learn the basics and avoid sloppy cooking. Proper care is the key to making your grill last for many years. When it's time to replace the pellets, make sure you clean the grill thoroughly. Do not put the pellets on cement or 2X4s; they'll turn to cement. When they're smoky, they'll stick to the sides of the pellet rack and stick to the bottom.

You should also learn how to cook different types of food. While most pellet grills come with a digital display, you should read the owner's manual before using them. The temperature range for each type of food varies, so make sure you know your food well before you begin cooking. You should know that filet mignon beef requires 360 degrees Fahrenheit for three to 10 minutes, while pork belly needs 225-300°F for four hours. Before starting your cooking, it's important to research the ingredients. By doing so, you'll know how to use the right pellets for your specific recipe. Aside from ensuring that the temperature is appropriate, you'll also know how much wood pellets you need to use.

In addition to these tips, you should also know how to season your pellet grill. By properly seasoning your grill, you'll prevent food from sticking and ensuring that it cooks evenly. You should also make sure that the pellets are clean as possible. By doing this, you'll be able to prevent any flare-ups and uneven cooking. If you are a beginner, this may be the ideal option for you.

One of the most important pellet grill tips is to use a specialized water pan. It can be placed over the racks in the smoker. You can place the pans in the freezer to store the water and avoid the meat from drying out. Then, cover the entire grill with foil to prevent the heat from escaping. A good pellet smoker has a water vapor chamber, which is ideal for slow-cooking brisket.

When using a pellet grill, make sure you purchase hardwood pellets. Unlike home-heating pellets, hardwood pellets should be purchased specifically for use on a pellet grill. While not all types of foods are suited to smoke, most of them will do well with smoke added to them. Besides, if you want to smoke brisket for an extended period of time, you should buy a hardwood-pellet smoker with a water pan.

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Grilling Tips

How Do I Get More Smoke From My Traeger?



If you're wondering how to get more smoke from your Traeger, there are several options available to you. One of the easiest ways to increase the amount of smoke coming out of your smoker is to lower the temperature. If you cook at too high a temperature, you'll be cooking at too low a temperature. As a result, your meat will cook unevenly and you won't get the deep flavor and aroma of smoked meat you've been looking for.

The first option is to use low smoking temperatures during the first hour of cooking. This will ensure that your meat gets most of the nitrogen it needs, which is essential for a great smoke ring. You can also reduce the amount of fat on your meat and the temperature of the smoker itself. By doing so, you'll have more control over the amount of smoke your meat produces, which is important for achieving the perfect smoke ring.

You can also cook longer at a lower temperature to enhance the smoke in your food. In doing so, you will give your meat more time to absorb the flavors of the smoke. You should also cover the drip tray with aluminum foil to make cleaning easier. Another option is to add wood chips to the smoker. Finally, try adding more hardwood pellets. But remember that the longer you cook, the more smoke you'll get.

When preparing your next smoked meat, try using a Pellet Grill. This method will give you more smoke than you'd get from a charcoal grill. While wood pellets add a great flavor to your food, you can use other types of pellets, such as hickory and oak, for an even more authentic smoke flavor. If you want to smoke a whole pig, you can use alder, hickory, or even a wood blend.

Depending on the size of your food, you may have to smoke it for a longer period of time. A few minutes might do for salmon, while a large brisket might take several hours. The more smoke you get, the better, and the more flavorful your food will be. But, you should keep in mind that pellets can be expensive, so you should check if they will work for your specific needs.

If you have a Traeger smoker, you can choose to add a wood pellet to the fire. You can also use a shop-vac to clean the firepot, auger entry, and fans of the smoker. After cleaning the unit, turn it on and check the amount of smoke from the grill. It will emit a small amount of smoke by itself, but you can also add more if you want to.

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Grilling Tips

Are Propane Grills Safe?



The National Fire Protection Association has tips on grill safety. Make sure that the food you cook does not touch the heat source, or you risk cross contamination. You can prevent this by using disposable gloves to handle raw meat. You should wash your hands thoroughly before handling other ingredients or food. Before you start cooking, be sure to remove the gloves and wash your hands with soap and water. When you have finished grilling, clean the grates. After cleaning the grates, you should discard them.

Proper placement is critical. Make sure that the grill is not too close to structures. Ensure that you have a clear area around it. When using a gas grill, the hose should not be left out. The debris from the grill can fall onto the hose, causing a leak. You should also keep children away from the grill. Keeping kids out of reach is essential. Ideally, you should place the grill far enough from people and structures to keep children away.

Propane tanks should be stored in a dry, shady area. Do not store the cylinder in an enclosed garage or indoor. Ensure that there are no cracks or splits. You should also check the hose for cracks, and check for any evidence of critters or insects. If you find any of these signs, you should replace it. However, if you want to use gas grills outdoors, you should check with a local retailer or propane provider for the best advice.

Propane tanks should be kept upright while being transported. Never store propane tanks on their sides, as the valves may be open when you open them. If you find that your propane tank has a leak, the gas could spill onto the grill. This can be dangerous to you and your family. If you have a gas grill, always use one tank and never store an empty one. This is due to the fact that the fire risk is higher in a tank that is not connected to the main source of propane.

Propane tanks should not be used in confined spaces. The gas tanks are designed to be placed outside where children cannot easily reach them. They can be a flammable fire hazard. Having a propane tank indoors is not a good idea. It can be dangerous to your family. If it gets wet, it will explode into flames. So, it is important to have a safe space for your grill.

You can also avoid fire by grilling in a designated area. A barbecue grill should be placed on a level surface, which will prevent a grease fire. When cooking, it is important to keep the flames away from the fire by putting on a breathable cover. This will protect you and your guests from burns. If you use a charcoal grill, be sure to follow the manufacturer's instructions to avoid a grease spill.

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