Smoked Jack Bologna

Name: Smoked Jack Bologna
Yield: serves 10 to 12
Ingredients: 1 6 1/2-pound good-quality bologna; 1 pound pepper jack cheese, cut into 1/2-inch cubes; 3 cups Jack’s Old South Hickory Sauce, or 1 recipe Basic Hickory Sauce (page 22); 1 large loaf crusty sourdough bread, sliced; Prepared mustard, to taste; Louisiana hot sauce, to taste; 1 Vidalia or other sweet onion, sliced

December 9, 2011

No, this dish was not inspired by my father, Jack. It gets its name from the pepper jack cheese that you use to stuff the bologna. Many Memphis in May competition teams cook this dish at the annual World Championship and snack on it during the weeklong celebration.

Recipe notes

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