Recipe archive
Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe archive
America's Melting Pot
Smoked Bologna hero image coming soon
1945-2000 - Barbecue enthusiasts and pitmasters of Southern and Midwestern United States.
Smoked Bologna is a beloved barbecue staple in Southern and Midwestern United States barbecue traditions. Thick slices of bologna sausage are smoked or grilled until flavorful charred edges develop, often served simply with bread or barbecue sides.
No featured photo yet. Upload a photo with your review. The highest-rated community photo may become this recipe's hero image.
Difficulty
Medium
Prep time
5 minutes
Cook time
1 hour
Total time
1 hour 5 minutes
Servings
6
Region
Oklahoma and Midwest barbecue joints
Era introduced
1945-2000
Introduced by
Barbecue enthusiasts and pitmasters of Southern and Midwestern United States.
Recipe tools
Log in to save this recipe to a collection.
Smoked Bologna holds a special place in barbecue traditions of the American South and Midwest. Often an inexpensive and flavorful choice, thick slices of bologna are slow smoked or grilled to develop a savory smoky crust while retaining moisture. This dish reflects the resourcefulness and flavor preferences of barbecue communities, traditionally served with simple bread or coleslaw. Smoked Bologna is a testament to barbecue's diverse set of ingredients and regional expression.
Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.
Log in to submit a community recipe.
No community recipes yet. Submitted recipes are published right away.
Rate this recipe and share how it worked at your table.
Log in to review this recipe.
No reviews yet. Be the first to rate this recipe.
Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.
Same era
America's Melting Pot
Chili and Cinnamon Rolls photo coming soon
1944/1940s-present
Chili and Cinnamon Rolls is a unique Midwestern comfort food pairing commonly found in school cafeterias and concession stands. Combining a warm bowl of chili with sweet, soft cinnamon rolls offers a blend of savory and sweet flavors reflecting regional preferences in informal or institutional American dining. This meal represents practical, hearty food designed for broad appeal and sustenance in communal eating contexts.
America's Melting Pot
Cinnamon Rolls with Chili photo coming soon
1944/1940s-present
A unique breakfast combining the sweet, soft cinnamon roll with a spicy chili twist, reflecting flavor fusions from the Great Plains region influenced by Mexican-American and Southwestern cuisines. This dish pairs the warming spices of cinnamon with hearty chili for a tasty and filling meal that honors regional culinary blending.
America's Melting Pot
Coffee Shop Scones photo coming soon
1980s-present
Coffee shop scones are tender, buttery pastries with a crisp exterior and soft crumb, popular in Pacific Northwest cafes. Typically served with coffee, these scones reflect regional preferences and European pastry influences adapted to local tastes across eras.
Same region
America's Melting Pot
BBQ Beef Sandwiches photo coming soon
1970-2026
This sandwich turns pot roast into crowd food: cook beef until it pulls apart, simmer it in barbecue sauce, and serve it from a slow cooker or Dutch oven. It fits the late-20th-century world of booster clubs, church suppers, and game-day tables, where economical roasts could feed a line of hungry fans.
America's Melting Pot
Beef and Noodles photo coming soon
1861-1900
Beef and noodles is plainspoken comfort food: slow-cooked beef, rich broth, and egg noodles served as a main dish or over mashed potatoes. It fits the railroad, boardinghouse, and settlement table because it stretches a roast into a filling meal and reflects German and Amish noodle traditions carried into the Midwest and Great Plains.
1800-2026
Beef stew is old-world pot cooking adapted to American beef country, boardinghouses, and family kitchens. Browning the meat, simmering it gently, and adding vegetables in stages turns inexpensive chuck into a cold-weather meal.
Same table
America's Melting Pot
Hawaiian Huli Huli Chicken photo coming soon
1955-present
Huli Huli chicken is a Hawaiian grilled chicken marinated in a sweet-savory teriyaki-style sauce, cooked on a spit or grill. It captures Hawaii's barbecue culture blending native and immigrant flavors and is a festive dish for outdoor gatherings.
America's Melting Pot
Lexington-Style Pork Shoulder photo coming soon
1919/1920s-present
Lexington-Style Pork Shoulder is a North Carolina barbecue dish featuring slow-cooked pork shoulder served with a tangy vinegar and tomato-based sauce. This distinct style is a regional barbecue tradition, emphasizing sharp, bright, and spicy flavors.
America's Melting Pot
Memphis Ribs photo coming soon
1950s-present
Memphis ribs are a hallmark of American barbecue tradition, featuring tender pork ribs seasoned with a dry rub or coated in tangy barbecue sauce and slow-cooked over indirect heat. This recipe highlights the deep smoky flavors and rich history of Tennessee barbecue.