Oklahoma BBQ Smoked and Grilled Bologna

Introduction

This Oklahoma-inspired BBQ bologna is an unforgettable crowd-pleaser. Thick slices of bologna are scored, smoked, and finished on the blazing hot center grill grate of the Arteflame for a seared, juicy finish. This recipe uses the power of reverse searing to pack in flavor and deliver true Oklahoma barbecue style without the need for pots, pans, or ovens. With minimal cleanup and maximum taste, the Arteflame makes it easy to grill everything at once, including your sides.

Ingredients

• 1 pound thick-cut bologna (at least 1” thick slices)
• 2 tablespoons yellow mustard
• 2 tablespoons BBQ dry rub seasoning
• 1 tablespoon butter (per slice for griddling)
• Optional: Pickles, onions, or jalapeños for topping
• Optional: Brioche buns for sandwiches

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame grill.
3. Stack lightweight firewood over the napkins and light the paper.
4. Allow the fire to establish and the cooktop to heat for 20 minutes.

Step 2: Prep the Bologna

1. Score the surface of each bologna slice in a crisscross pattern (about 1/4” deep).
2. Rub yellow mustard onto each slice as a binder.
3. Generously coat both sides with your favorite BBQ dry rub seasoning.

Step 3: Smoke the Bologna

1. Place the seasoned bologna slices on the outer edge of the flat cooktop griddle where it's warm but not scorching.
2. Let them smoke slowly for 20-30 minutes, rotating occasionally.

Step 4: Sear on the Center Grill Grate

1. Once the bologna is infused with smoky flavor, place each slice onto the center grill grate of the Arteflame at 1,000°F.
2. Sear for 1-2 minutes per side to develop a caramelized crust.
3. Use a meat thermometer—remove from grill when internal temperature is 15°F below your preferred doneness (carryover cooking will finish the job).

Step 5: Final Touch on the Flat Griddle

1. Move the seared bologna back to the hot griddle zone for a final butter baste.
2. Add 1 tablespoon of butter per slice and let it sizzle, flipping to coat both sides until golden and warmed through.

Step 6: Serve

1. Enjoy as is, or stack onto a toasted brioche bun with pickles, onions, or jalapeños.
2. Serve hot off the grill with classic BBQ sides cooked alongside on the Arteflame.

Tips

• Use thick-cut bologna from the deli counter for best results.
• The deeper you score the surface, the more smoke flavor gets in.
• Rotate the slices away from the center as needed to control cooking speed.
• Use a digital thermometer to avoid overcooking.
• Let your meat rest for 5-10 minutes after grilling for juicier bites.

Variations

• Sweet BBQ Kick: Brush with honey BBQ sauce during the last minute of searing for a caramelized glaze.
• Spicy Chipotle: Swap the BBQ rub with chipotle seasoning and add grilled jalapeños on top.
• Maple Mustard: Mix maple syrup with Dijon mustard for the binder, adding sweet tanginess.
• Smoky Cheddar Melt: Add slices of cheddar cheese during the final griddle step until melted over the top.
• Tex-Mex Style: Layer with grilled onions, pepper jack cheese, and salsa on a tortilla wrap.

Conclusion

Oklahoma BBQ Smoked and Grilled Bologna turns a humble meat into a flame-grilled flavor bomb. Using the Arteflame grill's smoking and searing capabilities elevates this dish to BBQ hero status—crispy edges, juicy inside, and a smoky punch in every bite. Cook it all outdoors, enjoy minimal cleanup, and transform simple ingredients into unforgettable meals.

Best pairings

• Grilled corn brushed with chipotle butter
• Cast iron-style griddle mac 'n cheese (made on the Arteflame flat top)
• Grilled coleslaw with apple cider vinaigrette
• Roasted sweet potato wedges with smoked paprika
• Iced sweet tea or a cold Oklahoma craft beer