Barbecue bologna, also called smoked bologna, is a barbecue dish from the US state of Oklahoma, where it has picked up nicknames such as Oklahoma tenderloin, Oklahoma prime rib and Oklahoma steak. A whole tube, or chub, of bologna sausage is scored in a square or diamond pattern and smoked, typically over pecan wood, sometimes basted with apple juice to keep it moist. The sausage can be made of beef, pork, chicken or a mix, and slices are often grilled afterwards and dressed in a tomato and mustard based barbecue sauce. It is usually eaten as a sandwich on a bun or white bread, or as part of a barbecue platter. It is thought to have become popular because bologna is cheap compared with other barbecue meats, and it is also served in Tennessee and Texas.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Connections
In Cuisine
Source Barbecue bologna (source article)
Prepared By Technique
Source Barbecue bologna (source article)
Uses Ingredient
Source Barbecue bologna (source article)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Barbecue bologna (source article)HistoryQuote, History
Barbecue bologna was created in Oklahoma.
Sources
1. Barbecue bologna (source article)
Description [dietary-suitability]
The bologna may be made of beef, pork, chicken, or any combination of those meats.
History
Barbecue bologna was created in Oklahoma.
In Group: North American Roasted, Grilled and Fried Dishes, Description
The dish is prepared by smoking a tube, or chub, of bologna sausage
In Cuisine: American Cuisine, Lead sentence
is a barbecue dish from the US state of Oklahoma
Uses Ingredient: Sausage, Description [uses-ingredient]
smoking a tube, or chub, of bologna sausage
Prepared By Technique: Smoking, Lead sentence
Barbecue bologna or smoked bologna is a barbecue dish from the US state of Oklahoma.
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