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Oklahoma Tube Steak | Smoked Bologna

Oklahoma Tube Steak | Smoked Bologna

We have our own way of doing just about everything here in Oklahoma - and that includes smoked bologna! This was too good NOT to become a sandwich!

You Will need

The Prep

Now some might tell you, "bologna is already cooked, what do you need a smoker for?" Well, yes, you technically can eat it right out of the packaging - but where's the fun in that? We're going to transform this $6.50 piece of processed meat into a $65 fancy, smoke-kissed delicacy.

So, while your cooker is coming up to 250ºF (121ºC), go ahead and score the bologna lightly with the sharpest knife you have. We did some rings along the length, about one inch apart, then straight lines perpendicular to the log. But you can do any pattern you like.

Rub the scored bologna with yellow mustard, and season with Dirty Bird hot (or your favorite blend of spices). That's it, you're all set!

The Cook

Once the cooker is up to temp, get the bologna over indirect heat. It's going to sit there for about 2 hours, or until the outside turns a deep mahogany color.

In the meantime, you can go ahead and prepare all of your fixings for the sandwich. Smoke the hot links, get some onion rings from your favorite place, and get that Texas Toast ready.

When the bologna is ready, pull it off the smoker, and slice it into thick, round slices. Crank the heat up to 400ºF (204ºC), and throw them on there to get some grill mark action going! Give the bread a quick toast as well.

The Payoff

All that's left is assembling the sandwich! Squirt some yellow mustard on the bottom bread slice, followed by bologna, hot links, a big onion ring or two, sliced pickles, and to seal the deal, some of that Sweet Smoke BBQ sauce. Yeah baby...

Think you've got what it takes to take on this bad boy of a sandwich? Well, if you do, make sure to snap a photo and send it our way on our social media, or as a comment on this recipe. In any case, we hope you had fun!

See you on the next recipe!


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