How to Barbecue Bologna on a Charcoal Grill

by Angela LaFollette ; Updated September 28, 2017

Items you will need

  • Knife
  • Baking pan
  • Yellow mustard
  • Soy Sauce
  • Basting brush
  • Brown sugar
  • 1/2 cup water or beer
  • Wood chips or hardwood

Instead of enjoying cold cut bologna on a sandwich, barbecue it on a charcoal grill to infuse it with flavor. You can purchase bologna in a loaf at the store instead of buying it cut. Once you season the bologna with your preferred marinade or barbecue sauce, you can cook it slowly over indirect heat on a charcoal grill. Once the bologna finishes cooking on the grill, you can remove it, slice the meat and serve it on bread to create a sandwich.

Step 1

Remove the plastic wrapping from half a loaf of beef bologna.

Step 2

Score one of the sides of the bologna with four or five 1/4-inch-deep slits that are 2 to 3 inches in length.

Step 3

Place the bologna in a baking pan.

Step 4

Heat the charcoals until a white ash forms on top. Move the charcoals to one side of the grill.

Step 5

Baste the beef bologna with your preferred rub. Combine 2 to 3 tbsp. of mustard with 1 tbsp. of soy sauce and brush it over the bologna for a simple rub. Rub brown sugar over the bologna, and add 1/2 cup of water or beer to the bottom of the pan.

Step 6

Place the beef bologna over the side of the grill without charcoals. Add wood chips or hardwood to the coals if you desire.

Step 7

Cook the beef bologna at 275 degrees Fahrenheit for two to three hours. The bologna will have a crisp and dark outer texture. Since bologna is precooked, it does not have to reach a safe internal temperature.


  • Slice the bologna into the desired thickness. Place the slices onto the hot grill for 2 to 3 minutes to char the meat more if you want crispy bologna.


  • Never leave bologna sitting out longer than two hours at room temperature to prevent the growth of harmful bacteria.

About the Author

Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.