West Virginia BBQ Bologna Logs on the Arteflame Grill

Introduction

Welcome to the delicious world of West Virginia BBQ Bologna Logs, grilled to perfection on the Arteflame. This smoky, tangy treat is the ultimate backyard favorite. Thick slices of bologna are reverse-seared for maximum flavor, bathed in your favorite barbecue sauce, and cooked right on the Arteflame's flat top until irresistibly caramelized. Using the Arteflame creates an unforgettable sear while locking in juices, delivering juicy, crispy edges and bold flavor in every bite. Perfect for cookouts, tailgates, or a rustic twist on comfort food!

Ingredients

• 1 lb thick-cut bologna slices, about 1-inch thick
• 1 cup tangy barbecue sauce (your favorite brand or homemade)
• 2 tbsp unsalted butter
• Fresh cracked black pepper (to taste)
• Toothpicks (optional, for securing the slices if you roll them)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place napkins in center of the Arteflame grill basin.
3. Stack firewood directly over the napkins in a criss-cross pattern.
4. Light the napkins and let the fire build for about 20 minutes.
5. The grill is ready when the center grate reaches 1,000°F for searing, and the flat cooktop is sizzling hot.

Step 2: Prep the Bologna

1. Score the edges of each slice of bologna to prevent curling on the grill.
2. Lightly crack black pepper over both sides of each slice.

Step 3: Sear the Bologna Logs

1. Place the bologna slices directly on the center grill grate for a steakhouse-quality sear, about 1 minute per side.
2. Look for those beautiful charred grill marks and crispy edges.

Step 4: Finish on the Flat Top

1. Move the seared bologna slices onto the hot flat top of the grill (closer to the center for more heat).
2. Add butter beside each slice on the flat top and let it sizzle around the edges.
3. Baste generously with barbecue sauce and cook each side for about 2–3 minutes until caramelized.

Step 5: Serve

1. Remove bologna from the grill when the internal temperature is 15°F below your target—carryover heat will finish the job.
2. Let the slices rest for a few minutes before serving.

Tips

• Use high-quality, thick-cut bologna from your butcher for best results.
• The center grill grate’s high heat locks in moisture with that seared crust—don’t skip that step!
• Use areas of the flat top that suit your heat preference: hotter near the center, cooler further out.
• You can add smoke wood chunks to the fire for an extra smoky flavor.
• Butter gives a better flavor than oil—don’t hold back!

Variations

1. Sweet Heat Logs: Use a spicy honey BBQ sauce and add a dash of cayenne pepper before searing.
2. Maple Glazed Bologna: Swap BBQ sauce for maple syrup and Dijon mustard for a sweet-savory finish.
3. Cheddar-Stuffed Logs: Make a pocket in each slice and stuff with sharp cheddar before grilling.
4. Smoky Bourbon Logs: Mix BBQ sauce with a splash of bourbon before basting for a deep, smoky sweetness.
5. West Virginia Pepper Logs: Add sautéed onions and bell peppers on the flat top and serve over the grilled bologna.

Best pairings

• Grilled corn on the cob with butter & smoked paprika
• Flat-top fried potatoes with rosemary and garlic
• Cold creamy coleslaw
• Pickles or pickled vegetables
• Crisp lager or a smoky bourbon cocktail

Conclusion

These West Virginia BBQ Bologna Logs are a celebration of rustic, smoky goodness with a tangy twist. The Arteflame grill transforms this humble ingredient into something bold and unforgettable. Whether served on their own, as a sandwich, or snack, this is comfort food at its finest.