I've done this before on my website but I've never done a video of it what I want to show you today is how to do some barbeque baloney and this is something you can do at home most of the time when I'm doing barbecue baloney I'm feeding a big group of people so I've got 10 pound sticks but this is just a little 2 pound chunk you find it at your grocery store if you never tried barbecue belonging believe me it is really really good I mean people don't know what it is and don't say it's where they live eat Kalani will tear this stuff up it's not hard to do it all all you do is unwrap it and take a little red wrap the red skin off of it that comes packed with make looks like cut there and peel it on down once you get that off the goal is to score it because you want the Bologna to have a lot of little nooks and crannies to get this rub down in and as it cooks it will want to open up so I'm going to show you how how we score this Bologna all you do is you take a knife and you don't want to go too deep then you just start making cuts about every inch and 1/2 inch part something like that but go just kind of go on an angle and work your way all the way around the chunk then we're going to come back when I get all the way around we're gonna come back and go the opposite direction all the way around and as this Bologna smokes it'll open up so now we'll just start back this way see how it's kind of scoring there it's making a crisscross pattern on it you also want to do the tops and bottom and I'll throw it on the grill I've got some thing those cut ribs on there right now Jenna there we're already back now we're going to top a little bit so give it a few cuts here and come back this way and also hit the bottom it's a few cuts now that we've got all these cuts in there you see this baloney wants to open up what I'll do just come back seize it up with my rub I don't use a bond or anything on it because it's just baloney after all but telling you when you cut this stuff you get it get some smoking on it for about two hours I'm just going to put it on there's rivet 235 Blondie's we go to the same time I'll check it about two hours about time to wrap them ribs and it'll be done and I'm going to show you how to make one of my favorite sandwiches we call it the Mississippi peacemaker I've got some pulled pork left over from where we cook it at Memphis in May I'm going to show you what I do with this Bologna but now this chunk of Bologna is ready for the grill we'll go out there and get it on and I'll show you what it looks like when he gets done right it's ribs the same time as I have my Bologna on so I got them all fixing a wrapper but I wanted to show you the Barney see how it's opened up took some good smoke that's got starting to getting that kind of bark on the outside well now I want just take it to the next level I'm whipping up a quick little glaze here's some of the the barbecue sauce that we make mixed with a little bit of apple juice to thin it down a little and just a little bit of the barbecue rub that keeps them some flavors going and while I'm wrapping the ribs I'm going to let this caramelize oh and it won't take it long and this just creates a nice little flavor on the outside of this Bologna here tasted so good I know it I'm just going to let it go probably another 30 minutes I mean total cook time has been just a little over two hours on it so that's about what you want for a chunk of Bologna stick might take a little longer but this polanyi's opened up nice and let's go make up real good Bologna's came off the cooker it glazed the last part of the cooking but the whole thing is about a three-hour process and you can see how as it's cooked Lee scores where I made it have kind of opened up and let that sauce and glaze get down in there now comes the best part we're going to slice it and then all you do is get your knife and start making cuts with it and you can cut it thick or as thin as you want you see how it kind of just falls out and it's still regular baloney on the inside it's got some smoke penetration but these crevices is that that's scoring is caused is what makes it so good and what I like to do with it is just build sandwiches with it you can you can go ahead and put some more sauce on it put it back in the pan put it in there to get some more sauce covered it but like this I'll take it drizzle a little bit of barbecue sauce over and put it on serve it and that's people just go absolutely crazy over it that's all you need to do barbecue Bologna and this is like a portion size there's two pound chunk that you would make it home if you're doing something big reading by the big sticks but this is all you need to make a good little snack friends and family love it I'm gonna show you how to build a sandwich here in a second