Hot Smoked Bologna Sliders (Kentucky Style) | Arteflame

Introduction

There is a specific kind of magic that happens when aromatic hickory smoke meets the savory, rich scent of caramelized meat on an open fire. These Kentucky Hot Smoked Bologna Sliders transport me straight back to warm summer evenings and casual backyard cookouts where the food was unpretentious but completely unforgettable. The texture is the real star here: the scored exterior gets impossibly crisp and sticky with BBQ glaze, while the inside remains tender and juicy. It is comfort food elevated to an art form, perfect for feeding a hungry crowd without spending all day tending a fire.

Why This Recipe Wins

I love this dish because it proves you do not need expensive cuts of wagyu to create something legendary. It turns a budget-friendly chub of bologna into a savory masterpiece, often jokingly called "Kentucky Round Steak." The **Arteflame grill** is crucial here; the open fire infuses deep wood flavor, while the flat-top plancha provides a searing surface that a standard smoker just cannot match. It is the ultimate high-reward, low-stress meal.

Tips for Perfection

• Score Deeply: Do not be shy with your knife work. Cutting a diamond pattern allows the **BBQ rub** and smoke to penetrate deep into the meat, creating those coveted crispy edges known as "burnt ends."
• Watch the Sugar: Since most rubs and sauces contain sugar, the meat can go from caramelized to burnt quickly on the hot plancha. Keep the slices moving to cooler zones on the cooktop to get that golden crust without charring.

Easy Swaps

If you want a spicy kick, try using **jalapeño cheddar bologna** or swapping the yellow mustard binder for spicy brown mustard. No brioche buns? Classic **potato rolls** are a soft, pillowy alternative that holds up beautifully against the rich meat and pickles.

Ingredients

The Meat & Marinade

• 1 (3 to 5 lb) Chub of Bologna (casing removed)
• 1/4 cup Yellow Mustard (as a binder)
• 1/2 cup of your favorite BBQ Rub (sweet and savory blend recommended)
• 1 cup BBQ Sauce (Kansas City or Kentucky style preferred)

The Sliders

• 12 Slider Buns (Hawaiian Sweet Rolls or Brioche)
• 2 tbsp Unsalted Butter (melted, for brushing buns)
• 12 slices Sharp Cheddar Cheese
• 1 jar Dill Pickle Chips
• Optional: Coleslaw for topping

Instructions

Step 1: Prep and Score the Bologna

1. Remove the red wax casing from the bologna chub. Using a sharp knife, score the outside of the bologna in a diamond pattern about 1/4 inch deep. This increases the surface area for the smoke to penetrate and allows the fat to render out, creating crispy edges later.

Step 2: Season the Chub

1. Slather the entire chub with yellow mustard. This acts as a binder and won't impart a strong mustard flavor after cooking. Generously coat the bologna with your BBQ rub, ensuring it gets into all the scored crevices.

Step 3: Fire Up the Arteflame

1. Build a medium fire in the center of your Arteflame grill. You want to establish a good bed of coals with some aromatic wood chunks (like hickory or cherry) for smoke flavor. Aim for a temperature around 250°F to 300°F if you were measuring, but focus on a steady, clean smoke.

Step 4: Smoke the Bologna

1. Place the whole bologna chub directly on the center grill grate (or slightly off to the side on the flat top if the fire is too high) to smoke for about 1 to 1.5 hours. You are looking for the bologna to "bloom" and the cuts to open up.

Step 5: Slice and Sear

1. Remove the bologna from the direct heat. Slice the chub into thick, 1/2 inch to 3/4 inch rounds. Move these slices onto the hot flat-top plancha of the Arteflame. Sear them until they develop a dark, crispy crust on both sides.

Step 6: Glaze and Melt

1. Brush the seared slices with your BBQ sauce and let it caramelize for a minute. Top each slice with a piece of cheddar cheese and cover with a basting dome (if available) or wait until the cheese is bubbly and melted.

Step 7: Assemble the Sliders

1. Lightly toast your buttered slider buns on a cooler part of the cooktop. Place a cheesy bologna slice on the bottom bun, top with pickles and coleslaw (if using), and crown with the top bun. Serve immediately.

Tips

To master these Kentucky Hot Smoked Bologna Sliders, patience with the scoring process is key. The diamond pattern isn't just for aesthetics; it is the secret to getting that "burnt end" texture on the edges of the round. When smoking, try using fruit woods like apple or cherry mixed with hickory; bologna is a mild meat and absorbs smoke readily, so a lighter wood prevents it from becoming bitter. Additionally, watch your heat when searing the slices on the flat top. Because of the high sugar content in many BBQ rubs and sauces, the exterior can go from caramelized to burnt very quickly. Move the slices to the outer edge of the Arteflame cooktop if the center is too hot, ensuring a golden crust without charring the spices. Finally, don't skip the pickles—the acidity cuts through the richness of the fatty meat perfectly.

Variations

One of the best things about this recipe is how adaptable it is to different flavor profiles. While the classic Kentucky style is sweet and savory, you can easily tweak the ingredients to suit your mood. Here are a few popular variations to try on your Arteflame:

• The Breakfast Slider: Top the seared bologna slice with a fried egg and a dash of hot sauce for a hearty brunch option.
• Spicy Southwest: Use a jalapeño-cheddar bologna if you can find it, use Pepper Jack cheese, and top with pickled jalapeños instead of dill pickles.
• Bologna Burnt Ends: Instead of slicing into rounds, cube the smoked bologna, toss them in sauce and butter, and caramelize them on the plancha for bite-sized appetizers.
• The Memphis Melt: Add a scoop of creamy coleslaw directly onto the meat and cheese before adding the top bun for a texture crunch.
• Mustard & Onion: Skip the BBQ sauce glaze and instead grill caramelized onions on the plancha, topping the slider with spicy brown mustard.

Best pairings

These rich, smoky sliders are heavy on flavor, so they pair best with sides that offer texture and acidity to cleanse the palate. A crisp, vinegar-based coleslaw is the traditional accompaniment, as it cuts through the saltiness of the bologna and cheese. For a true Southern cookout vibe, serve these alongside warm German potato salad or a creamy mac and cheese smoked right on the Arteflame. Grilled corn on the cob, charred directly on the grate with a lime-chili butter, also adds a nice sweetness that complements the BBQ sauce. Beverage-wise, nothing beats an ice-cold American lager or a Pilsner; the carbonation helps wash down the rich meat. If you prefer cocktails, a Bourbon Sweet Tea is the ultimate Kentucky pairing to complete the theme.

Conclusion

The Kentucky Hot Smoked Bologna Slider is more than just a recipe; it is a testament to the versatility of the Arteflame grill. By taking an inexpensive ingredient and treating it with the respect usually reserved for brisket or ribs, you create a dish that is nostalgic, comforting, and undeniably delicious. The combination of the smoke-infused meat, the crispy sear from the flat top, and the gooey cheese makes for a bite that hits every pleasure point. Whether you are hosting a tailgate, a family reunion, or just a Tuesday night dinner, these sliders are a fun, low-stress meal that brings people together. Fire up your grill, grab a chub of bologna, and get ready to change the way you think about "mystery meat" forever.