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4-6
10 + 60 minutes (for the marinade)
60 minutes

As delicious as it looks and easy to prepare to boot! This bologna roast will be the talk of the table! Familiar, yet elegant, versatile and simply delicious we are ready to bet that you will want to make it again and again and your family will definitely ask for more! We strongly suggest you make 2 to make sure you have some left over to make sandwiches with the next morning!

Ingredients

  • 1 whole small grilling bologna (675 g)
  • 2/3 cups Smokey BBQ sauce
  • 1 tablespoon Montreal Steak Spices
  • 1 teaspoon Cajun seasoning

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Preparation

  1. Slice the bologna lengthwise and across (like you would a ham). Spread the BBQ on the bologna roast and sprinkle with both Montreal steak and Cajun spice mixes let the roast marinate overnight (ideally or if you don’t have the time, at least one hour).
  2. Heat the BBQ on medium heat and cook the roast in indirect heat, turning often for 45 minutes to 1 hour (when it bubbles up and starts to char). You can also put in the smoker, if you have one, or even bake it in the oven preheated to 350⁰F for 1 hour.
  3. Serve it as is with creamy potato salad or coleslaw or put it in burgers, sandwiches, serve it with breakfast and brunch alongside eggs and beans. Serve with some 15 minute pickles.

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Lesters’ Tips and Tricks

The Sandwich after the night before!

You still have a bit of the bologna roast left? This is great news, because this sandwich from the night before is totally tasty! Cook a sunny side up or easy over egg, heat slices of the roast. Toast a hamburger bun and on the bottom put the cooked egg, the roast slices, a few drops of Tabasco, top with 2 slices of Brie cheese and a few spinach leaves (for color), cover with the top of the bun on which you will have spread some mayonnaise and eat. I bet you next time you’ll cook a second roast just so there’s more leftovers!

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