Recipe from Lee Ann Whippen, chef/partner at Chicago q Restaurant and daughter of barbecue champion Jim “Trim” Tabb. For more about Lee Ann and Chicago q, visit chicagoqrestaurant.com.
“My dad and I are so close … for so many reasons. One of which is our love of BBQ, competitions and cooking. We also share a love of flying planes … he’s a retired captain for TWA and I flew Cessnas and Piper Cubs in high school.
This is our recipe for smoked bologna … we’ve have been making this for the past 19 years as a ‘munchie’ while we are competing! Brings back fond memories!” -Lee Ann
Ingredients
- 2-1 1⁄2 inch thick slices beef bologna
- Yellow mustard
- Dry rub (recipe below)
- BBQ Sauce
- Apple chips (1 handful soaked in water for 30 minutes)
Dry Rub Ingredients
- 1 tablespoon kosher salt
- 2 tablespoons dark brown sugar
- 1⁄4 cup chili powder
- 1 1⁄2 teaspoons freshly ground black pepper
- 1 1⁄2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon fresh grated nutmeg
- 1⁄8 teaspoon ground coriander
- 1⁄8 teaspoon ground cumin
- 1⁄2 cup granulated sugar
When the wood is ignited and producing smoke, place bologna in the smoker or grill, and smoke until outside has darkened, 2 to 3 hours.
In the end, I had way too much food, and while there were plenty of leftover ribs and chicken to go around, it was only this smoked bologna that almost disappeared.