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.
Remove the plastic wrapping from half a loaf of beef bologna.
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.
Place the bologna in a baking pan.
Heat the charcoals until a white ash forms on top. Move the charcoals to one side of the grill.
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.
Place the beef bologna over the side of the grill without charcoals. Add wood chips or hardwood to the coals if you desire.
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.