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Printable recipe below! Learn how to make poor man's ribeye using a simple bologna roll. This smoked bologna recipe delivers sweet and spicy flavor easily. If you want to elevate your backyard barbecue, this hot honey bologna is the answer.
Used in this video:
Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f
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Smokey Woods Smoking Wood: https://smokeywoodsbbq.com/
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DJI Mic 2 https://amzn.to/4ewAHAw
Cowboy Hat: Chazhatz.com
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Printable Recipe: https://kentrollins.com/blogs/beef/hot-honey-glazed-smoked-bologna
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0:01
[music]
0:05
This ain't your ordinary boring slice
0:07
baloney. This is smoked up to
0:09
perfection. The poor man's ribeye. This
0:12
hot honey roll of baloney is smoked up
0:15
sweet and spicy. And I'm going to show
0:17
you how to fix it today.
0:20
[music]
0:23
See it? Poor man's ribeye. Best steak
0:27
you're ever going to eat in your life.
0:29
I'm talking about when I went to the
0:30
store today. I was hungry and I was just
0:33
looking around going down aisles. Went
0:35
by the lunch meat. You know, it comes in
0:36
them little packages. Looked like this.
0:38
Ain't no telling how long it's lived in
0:40
there. I ain't going to eat it. So, I go
0:42
around there to the brisket and I look,
0:45
oh, there's a nice looking brisket. $147
0:48
for that brisket. Had two gold bars
0:51
stuffed in it somewhere. It did. So, I
0:52
just kept right on walking. Went around
0:54
there to the deli and I said, "I'll take
0:55
some baloney." She said, "How much do
0:57
you want?" I said, "I want two rolls,
0:59
ma'am, if you ain't got none of them big
1:00
rolls." And she said, "What are you
1:02
going to do with two rolls of baloney?"
1:04
I said, "Ma'am, I'm going to put them on
1:06
the smoker. I'm going to make a hot
1:07
honey glaze that goes on them. It is
1:09
going to be the best thing ever." I
1:11
said, "Y'all want to start selling it
1:12
right here in your store." Now, when
1:14
you're buying baloney, look on that
1:16
package and see that it says all beef
1:20
baloney, not chicken, pork, tennis
1:23
shoes, rubber tires, water hoses, none
1:25
of that. All right. So, we're going to
1:27
carve on these a little, do a little
1:29
cosmetic surgery to them. But before
1:31
that, I done put me some smoky woods
1:33
hardwood lump in there all on one end.
1:36
Started my fire so it can be preheating
1:38
my grill. So, the first thing I want you
1:40
to do, sharp knife, and just come in
1:43
here and we're going to make an
1:45
incision. That is the correct doctor's
1:47
term that they would use.
1:49
>> Do you have a degree to do this?
1:50
>> Yes. And then I want you to turn it this
1:52
way and slice over there to meet that
1:56
one.
1:57
Now we have what I call a feed trough.
2:00
Don't think this will go to waste. This
2:02
will be in me and the pup's appetizer.
2:05
Now I want you to come back, start up
2:07
here at the front and go about half
2:10
inch, but we're just going to go about a
2:13
fourth of the way down which is about.
2:16
So
2:17
why are we doing that? It's going to let
2:20
more smoke penetrate in there, more
2:22
flavor get in there, and everything's
2:25
going to be better. Mage will give his
2:27
approval. I am sure
2:38
more flavor is coming your way. I have
2:41
minced me up some garlic cloves. Turn
2:43
her over here on the side. get below
2:46
where you were and just poke you some
2:49
holes in [music] there with whatever you
2:50
got that's wooden that you can get it
2:52
open a little. And I think while we got
2:54
it open, we better try to get some of
2:56
this in there cuz I don't think it's one
2:58
I'm going to go if we don't tamper down
3:00
in there just like loading a muzzle
3:02
loader. Get about three in there.
3:09
Now, you could use whole garlic cloves
3:11
and just stick them down in there, but I
3:13
don't think they bring about as much
3:14
flavor that way. This way, it's sort of
3:16
going to incorporate as everything gets
3:19
hot. We're going to make about six holes
3:21
[music] per each roll of baloney and get
3:23
the garlic shoved in them. More flavor
3:26
is headed our way.
3:30
[music]
3:36
If you're going to have a poor man's
3:38
ribeye and you're going to call it the
3:39
best thing ever, you got to have three
3:41
of my favorite peppers. Serrano,
3:44
pablano, and jalapeno. They are all kin
3:48
folks. And they want to partake in the
3:49
cosmetic surgery. This is like a
3:51
chemical peel that women puts on their
3:53
face because we put this on there. All
3:56
of it is going to be oh so good. It's
3:57
going to be tender, going to be juicy.
3:59
But we can't just do this. I mean I mean
4:02
that'd make I guess for a pretty good
4:04
show, but it wouldn't give us the flavor
4:06
we want. So, one of these and one of
4:10
these and just go to grating.
4:15
If you're subject to you think it's too
4:16
much hot, turn the video off cuz you
4:18
ain't going to make it.
4:28
Now, all these little pieces that don't
4:29
want me to get in there and get all
4:31
parts of my fingers with them, I'm just
4:32
going to chop up with a knife. But
4:34
remember, do not rub your eyeballs.
4:36
Don't scratch your butt. Nothing.
4:38
Because it's hot.
4:42
[music]
4:51
[music]
4:53
Time to get them on some smoke and some
4:55
love.
4:58
got an apparatus in here. It is another
5:00
surgical piece of equipment that we need
5:02
for this operation. A 12 or a 14inch
5:05
skillet wire rack on top. The reason is
5:08
that when we go to baste in this, if
5:10
some of this juices run down in there
5:12
because there's going to be another
5:13
secret ingredient that goes in there
5:15
with it that's going to make some good
5:16
stuff. That way we can dip it back up on
5:19
top if we need to. So, let's get them
5:22
placed in here. And one right there. the
5:25
magic other ingredient,
5:29
band-aids, because he's got a big
5:31
incision. So, we're going to need to put
5:32
him in there. So, you can drape them on
5:35
there however you want. We're just going
5:37
to lay some across here. I'm just going
5:39
to cut these in half right here, and
5:41
we'll see what happens.
5:43
One right up here. Mage, this one here's
5:46
feeling a little left out. We're hoping
5:48
that some of this good bacon grease
5:50
renders down. Trying to stand that back
5:52
up there where he goes, where he's
5:54
level. You may have to put a shim on him
5:59
because I don't want him rolling over
6:00
during the process. And if you think you
6:02
need to do that, cut you a half onion,
6:05
wedge it under there so it don't be
6:07
rolling around. He maybe don't have
6:10
enough anesthesia in him or he wouldn't
6:12
be doing that. And don't think we're not
6:14
going to use all the bacon because we
6:16
going to use every bit of it that was
6:18
laid out here. We're cooking indirect,
6:20
which means all the heat is down here,
6:23
nothing here. This way, when we shut
6:25
that lid, we'll get that flow going
6:27
round and round. Now, it is good and
6:30
wide hot down in there. We're going to
6:31
try to target a temperature of about
6:33
250°.
6:34
And we're going to add one little old
6:36
piece of mosquite to it and let the
6:38
smoking begin. We're going to come back
6:40
in about 30 to 45 minutes and we're
6:42
going to mix up some base and go to
6:44
basting.
6:47
>> [music]
6:53
>> While that's smoking along and we're
6:55
nearly to the point to where it's going
6:57
to need some glazing, so let's get it
6:59
mixed up. First, we going to have some
7:02
honey.
7:03
And it's a little chilly out here today.
7:06
Honey ain't real warm. To that,
7:10
some of our sweet and spicy green chili
7:13
mustard.
7:15
If you ain't got that, get you some
7:16
Dijon, something like that. It'll work
7:19
just fine. Japanese barbecue sauce. I
7:22
fell in love with this stuff. I put it
7:23
on a lot of things. Give it some of
7:26
that. Some of Juston Wilson's favorite
7:28
stuff to use, the W sauce.
7:33
And to that, some garlic cloves. Give it
7:36
a good stirring. Try to get all that
7:38
honey mixed up well.
7:46
Hey, don't y'all forget now there is a
7:48
new podcast of ours comes out every
7:51
Sunday, the Cowboy Coffee Hour. And we'd
7:53
like nothing better than you to pour a
7:55
cup of coffee, drag up a chair, join us.
7:57
We're going to share a little faith, a
7:59
little behind the scenes, some laughter,
8:01
maybe even shed a tear or two. Y'all
8:03
tune in. We'll be counting on you. Ain't
8:05
that a beautiful sight? Now, you can
8:07
tell, remember when we cut these this
8:09
way, I wanted them sort of spread open
8:11
to where they could absorb all that
8:12
flavor. But [snorts] we're going to move
8:14
these bacons for just a minute. But
8:16
we're going to put them back. Don't you
8:18
worry. But I want that glaze to be able
8:20
to get down in there. So, we'll do this
8:22
one first.
8:25
Try to get down in them cracks. Get some
8:28
on the sides.
8:38
So, this bacon that we're putting back
8:40
on there, put the ones that are most
8:42
done on there first, and then we'll lay
8:45
those back on there
8:48
that are like this. That way, we can get
8:49
some more of that bacon grease rendered
8:51
down in there.
8:55
This is about a 2hour smoke process,
8:57
[music]
8:57
and we're going to baste about every 30
8:59
minutes. So, let me get that oven
9:01
basted, shut the lid, and let her go to
9:02
cooking.
9:19
>> [music]
9:25
>> While that there baloney is over there
9:27
in the smoker doing its thing, I don't
9:28
want to just leave y'all hanging out
9:29
thinking, "What are we going to do now?"
9:32
We are going to make the premier dip of
9:35
the summertime to go with that and
9:36
everything else that you're going to do.
9:38
Started out with some sour cream. I did
9:41
one of these little packets of ranch
9:43
dressing. We're just going to dump it in
9:46
there.
9:48
And there's a secret ingredient that
9:50
goes in there and it is what? Candied
9:53
jalapenos. Now, I go to the store and I
9:57
buy them diced pickled jalapenos. Drain
10:00
a little bit of the juice off of them,
10:02
put them in a pan, add some sugar, let
10:04
them cook down till they thicken, then
10:06
let them cool. It's the best thing ever.
10:08
This is what we call cowboy candy and it
10:11
goes on everything. So, let me get this
10:13
stirred up first right here.
10:18
Now, add them jalapenos.
10:28
So, all you got to do now, cover it with
10:31
some saran wrap, slide her in the
10:33
fridge. It needs to set at least 30
10:35
minutes, but if you'll let it set and
10:38
let it just go overnight, it gets better
10:40
every day. And then it will be what?
10:42
Chip and dip time.
10:50
[music]
11:05
>> [music]
11:12
>> I'm going to go ahead and dance now
11:13
because I know what's happening.
11:17
I love me some baloney. This stuff is so
11:19
good. Now, when you're cooking this,
11:21
really remember this bologna is already
11:24
cooked. We're infusing more flavor in
11:26
it, giving it smoke taste. takes about a
11:29
little over two hours. I see a bite I
11:32
want right here,
11:44
folks. Blows my mind. It does. This is
11:47
transforming what you ever thought
11:49
baloney could ever be. It'll be your
11:51
special dish now that you use on
11:53
holidays and when you want to make an
11:55
impression on somebody. Try it out. It's
11:57
easy. Let me know what you think. Leave
11:59
us a comment down there. Don't forget to
12:01
give us a like because it helps our
12:03
channel. And make sure you're
12:04
subscribed. But it is with pride,
12:07
privilege, and honor that I tip my hat
12:09
to all our servicemen and women and all
12:11
the vets that have kept that old flag of
12:13
flying. No matter where you're at, we
12:15
commend you all we do. And we lift you
12:16
up in prayer daily. Rest of you, get on
12:19
up in here close. I'm going to get you
12:20
close enough you going to get some of
12:21
that baloney on you.
12:24
God bless you each and every one. and
12:26
I'll see you down the spicy and sweet
12:28
smoked baloney trail.
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