BBQ Baloney



  • Johnathon
    If you are looking for a spring / summer item to BBQ. A fellow I worked with told me his uncle did the following when he was a kid. Well we tried it and it is great.

    1. Buy a full sized baloney from deli or make your own.
    2. Need a rotisserie for the grill
    3. peel the wrapper from the baloney and cut spiral cuts around the baloney this will allow for fat to drip out.
    4. run the spit rod through the middle of the baloney.
    5. set grill to lowest temp to maintain 170- 200 degrees. You may have to open grill lid to maintain low temp.
      cook time 1.5-2 hours basting with your favorite BBQ Sause. It will get a thick saucy texture. A caramelly browned color also. remove and let stand 5-10 min rest then slice 3/8 to 1/2 thick serve on bun garnished as you wish or eat it as a baloney steak. Both ways are great.

  • Walton's Employee

    @Denny Sounds interesting for sure, I think if we tried this I would use our Lebanon seasoning and add a little hot pepper to the mix first. I like the thought of spiral cutting it! If you do it again you know we would LOVE to see some pictures!


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Recent Posts

  • D

    I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
    Am I missing something?

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  • R

    Thanks. Will start small before going big

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  • C

    @RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.

    read more

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