Saucy Rossy BBQ
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Smoked Newfoundland Bologna Steaks

A scored Chris Brothers bologna chub smoked for three hours, sliced into thick steaks, and seared over charcoal for classic East Coast comfort food.

Time~3.5 hrs CategoryPork Watch4:11
Smoked Newfoundland Bologna Steaks — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Score the outside of the bologna in a crosshatch pattern so the seasoning and smoke penetrate deeper and there's extra surface area for bark.
  2. 2Coat the bologna with OG Hot Sauce as a binder, then season generously with O Porky dry rub.
  3. 3Smoke on the Traeger Woodridge Pro at 225°F for 3 hours, until it develops a beautiful bark and smoke ring.
  4. 4Slice the smoked bologna into thick steaks.
  5. 5Sear each steak over high heat on a bed of Kingsford charcoal briquettes to build delicious caramelization.
  6. 6Serve for breakfast with eggs, baked beans, and hashbrowns, or keep it simple with a generous amount of mustard.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Sausage
Sausages are a tasty protein but tend to be higher in sodium and saturated fat than whole cuts, and cured ones add nitrites. Making them from scratch lets you control the salt and fat ratio; either way, enjoy in moderation.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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