Smoked Pepper Jack–Stuffed Bologna Sandwiches
Serves 10 To 12
I first saw barbecue cooks making and eating this at competitions, and if you make it for yourself, you’ll see why it’s become so beloved in my house, too.
Ingrediënten
- 1 6½-pound good-quality whole unsliced bologna
- 1 pound pepper jack cheese cut into ½-inch cubes
- 3 cups Jack’s Old South Hickory Sauce or make your own see this page
- 1 large loaf of crusty sourdough bread sliced
- Favorite brand of mustard to taste
- Favorite brand of hot sauce to taste
- 1 sweet onion such as Vidalia, sliced
Instructies
- Prepare your smoker and heat it to 250°F.
- Remove the bulb end of a turkey baster.
- Use the opened end to core through the middle of the log of bologna.
- You will remove a long, thick tube of the meat.
- Reserve two 2-inch pieces of that tube and save the rest for another use.
- Fill the open core of the bologna with the pepper jack cubes, then use the two reserved pieces of bologna to plug the ends.
- Put the bologna in a large aluminum pan, place it in the smoker, and smoke for 1½ hours.
- Remove the pan from the smoker and glaze the bologna with the barbecue sauce.
- Return it to the smoker and smoke it for another 15 minutes, or until the sauce is thoroughly caramelized on the outside of the bologna.
- Remove the pan from the smoker.
- Let the bologna rest in the pan, loosely covered, for 10 minutes.
- Slice the bologna into ¾-inch slices.
- Place each slice on a piece of sourdough bread.
- Slather the meat with mustard, add a few drips of hot sauce, and top with slices of sweet onion.
- Cover with another slice of bread and serve immediately.
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