Smoked Bologna - AKA "Oklahoma Prime Rib"

I've loved to cook since I was about 11-years old.  Just like my bio says, "I've been cooking since I was knee-high to a stand mixer, and when my mom only used garlic salt, I was riding my bike to the store for fresh garlic."  Heck I've even made a croquembouche once.  That's a big French word for a cone-shaped tower make of profiteroles (cream puffs).  So yes, sometimes I am fancy.  Other times I run straight back to my Oklahoma roots at enjoy a good fish fry or some smoked bologna now and then.  I don't know why, but you'll see smoked bologna at almost every true Okie Christmas get-together.  Maybe that's where the Prime Rib nickname came to be.  It's fancy and revered enough we only bring it out for the holidays.  Right up there with a Fried Bologna Sandwich.  Which is deep-diving into my Oklahoma childhood.  Everyone I know around here appreciates a good smoked bologna.  Whether they admit it or not.  A couple of years ago I made a "redneck charcuterie board" for a friend's birthday party.  A big ol gathering of friends that grew up in Oklahoma and Texas.  I added Easy Cheese and Crackers, Fritos Chips and Bean Dip, Twinkies, Honey Buns, etc... All of the stereo-typical redneck treats.  The star of the platter was smoked bologna and it was literally gone in a flash.  You just know everyone at that party remembers having a delicious smoked bologna when they were younger.  When we recently had a Fish Fry to celebrate my dad's 88th birthday, I asked Mr. Devilish to smoke a bologna.  There is absolutely no reason to save this for the holidays.  It's such a tasty treat.  You can slice it and eat it hot off the plate, thin slice it for a sandwich or even cube it up like an appetizer.  It is truly a nostalgic Oklahoma treat, and I'm all for bringing it back in style!  I'll share Mr. DD's method so you can enjoy our version of "prime rib" - just don't wait for the holidays!

A true southern treat.

You'll need a full chub of whole bologna,
 yellow mustard for a binder, and your favorite 
barbecue seasoning.

Unwrap the bologna.

Score diagonally with a knife.

Rub with a light coating of yellow
mustard and sprinkle generously
with your favorite barbecue seasoning.

Place in your smoker at 250 degrees
and smoke at least 2 hours.

Now you can stop here and eat it, dice it up as 
an appetizer or slice and enjoy.
OR you can take it a step further:

Place on a lightly oiled griddle or hot skillet and
fry on both sides until lightly browned.

Enjoy!

Oklahoma Prime Rib at his finest!

Here's our Redneck Charcuterie Board.
Check out that Chopped Smoked 
Bologna there on the left.