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    Home » Kitchen Laughter Recipes Blog » Beef

    Smoked Bologna Burnt Ends {20 Minutes}

    Published: Jul 20, 2021 · Modified: Jan 17, 2023 by Jason C · This post may contain affiliate links ·

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    It will only take one small bite of these Smoked Bologna Burnt Ends to have you insisting they are on every game day spread. These are sticky caramelized bites of heaven ready for you to wow all your guests.

    disposable pan on the grill filled with smoked bologna burnt ends.
    Insanely Delicious Smoked Bologna Burnt Ends
    Contents hide
    1 🍽️ Why This Works
    2 🥩 Ingredients
    3 🔥 Instructions
    4 ❗ Expert Tips
    5 Recipe FAQ
    6 Smoked Bologna Burnt Ends

    🍽️ Why This Works

    WOW Your Guests | When you need a simple recipe to simply get the “wow” factor your guests, this is a “go-to” one for you to reach every single time.

    Simple | Even if you haven’t made Smoked Bologna before, you are going to love the simplicity of how easy it is to make and how delicious the dish is. We used three ingredients in this whole recipe. It can’t get easier than that.

    Dump and Stir | This is a rare recipe that is put on the grill in a disposable aluminum pan that is a dump, stir and serve recipe.

    Flexible | You can use the sauce combo we chose here or use your favorite sauce. Next on my list is to try the simple Cranberry Chili Sauce and the Pumpkin Bourbon BBQ Sauce. If you have summer cherries, make sure to make the Cherry Bourbon BBQ Sauce.

    🥩 Ingredients

    ingredient photo showing the smoked bologna chub, apricot preserves, and BBQ sauce with labels.
    Just Three Ingredients

    Smoked Bologna – We smoked a five pound bologna chub which was a blast! If you haven’t tried that, give it a shot – it was so easy, made a lot and tasted so good.

    Fruit Spread – I love a nice rich and tangy BBQ sauce, but sometimes it needs to be softened with a bit of a sweet flavor. A bit of apricot fruit spread worked perfectly to temper the BBQ sauce.

    🔥 Instructions

    six provess photos showing how to make the sauce, slice and season the bologna, grill and serve.
    As Simple as Slicing, Mixing, and Grilling

    Step One: Combine the jam and the BBQ sauce in a bowl and stir. Feel free to adjust the amounts of either if you prefer a sweeter or more tangy result.

    Step Two: Cut the Smoked Bologna into one inch cubes.

    Step Three: Pour the bologna into a disposable aluminum pan and add the sauce. Stir to combine. I found it easier to just use my hands. You are looking for the bologna to be lightly covered in the sauce. You don’t want too much here as it will turn into a goopy mess.

    Step Four: Heat the grill up to 350 degrees and place the aluminum pan on the grill grate and cook for 15 minutes, stirring every couple of minutes.

    Note: The bologna is precooked, so you are just looking for the outside to darken and the BBQ sauce/jam mixture to caramelize a bit. It will almost look burnt. Make sure to stir well from the bottom of the pan.

    ❗ Expert Tips

    Stir, stir and stir. They will want to stick to the bottom of the pan with all the ooey, gooey sugars, so make sure to keep stirring and stay close by.

    Don’t use any pans that you care about for this recipe. This is best used with a disposable pan that you can toss away at the end.

    Serve these for pot lucks, game days and tailgating with toothpicks for each one.

    closeup of the thick and sticky sauce on the burnt ends.
    Sticky and Delicious!

    Recipe FAQ

    Do I need to spray the pan?

    It is a good idea. You are dealing with a lot of sugars here with the jam and sauce that lead to burning and sticking.

    How do I store leftovers?

    Keep the leftovers in the refrigerator for up to three days in a sealed container.

    Can I freeze leftovers?

    Yes, just put them in a sealed container and store for 4-6 weeks in the freezer.

    Related Recipes

    • Grilled Cranberry Chili Sauce Beer Brats
    • Amazing Grilled Beer Brats {50 Minutes}
    • Honey Mustard Beer Brat Bites
    • How to Smoke Cheese on the Grill {20 Minutes}

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    disposable pan on the grill filled with smoked bologna burnt ends.

    Smoked Bologna Burnt Ends

    Take your next party, cookout or tailgate to a whole new level with these easy Smoked Bologna Burnt Ends. Get ready to start sharing this recipe!
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    Course: Appetizer
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 20
    Calories: 349kcal
    Author: Jason

    Equipment

    • Smoker

    Ingredients

    • 5 lb Smoked Bologna Chub cubed
    • 1 jar BBQ sauce
    • 1 jar Apricot Jam

    Instructions

    • Combine the jam and the BBQ sauce in a bowl and stir.
    • Using the Smoked Bologna, cut into one inch cubes.
    • Combine the bologna chunks and the BBQ sauce mixture together, using your hands to make sure everything is lightly covered.
    • Heat smoker up to 350 degrees and place aluminum pan over the grill grate and cook for 15 minutes, stirring every couple of minutes.
    • Remove when the sugars have caramelized and the bologna has darkened nicely.

    Notes

    Keep Stirring: Stir, stir and stir. They will want to stick to the bottom of the pan with all the ooey, gooey sugars so make sure to keep stirring and stay close by. 
    Pan Choice: Don’t use any pans that you care about for this recipe. This is best used with a disposable pan that you can toss away at the end. 
    Serving: Serve these for pot lucks, game days and tailgating with toothpicks for each one.
    Storage: Keep the leftovers in the refrigerator for up to 3 days in a sealed container. 
    Freezer: Put them in a sealed container and store for 4-6 weeks in the freezer. 

    Nutrition

    Serving: 1g | Calories: 349kcal | Carbohydrates: 6g | Protein: 17g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 1089mg | Potassium: 357mg | Fiber: 1g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Smoked Bologna Burnt Ends {20 Minutes}Smoked Bologna Burnt Ends {20 Minutes}
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    « Grilled Patty Pan Squash {10 Minutes}
    Grilled Sweet Onions {30 Minutes} »

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