A hearty BBQ lentil burger topped with quick and easy creamy coleslaw is a perfect summer meal! Serve in a bun or over a crisp salad. (nut-free with gluten-free and soy-free options). This post was originally published May 6, 2013

Hello summer! It’s time for all things BBQ, and this BBQ lentil burger combines so many summer flavors in one delicious dish.

The patties have split red lentils, which cook really quickly, and they are loaded with BBQ sauce, inside and out! You can make them on the stovetop or in the oven.

These burgers are also absolutely loaded with veggies! Finely chopped cauliflower, carrots, garlic, ginger, and bell pepper give the patties bulk, texture, and flavor. These are veggie veggie burgers. Not trying to be meat anything. Just lentils and veggies and celebrating them. These veggie patties are delicious as is as well!

Serve these with a simple, creamy slaw or your favorite burger toppings on a bun, or use them to top a green salad for a lighter meal. I love adding fruit to the slaw. The original recipe was written with mango in the slaw. Mango add some juicy sweet to the creamy, tangy, crunchy slaw for amazing balance of flavor.

Why You’ll Love BBQ Lentil Burgers

• veggie-packed!
• easy to make in the oven or on the stovetop
• loaded with so much amazing BBQ sauce flavor!
• versatile – Serve on a bun with your favorite toppings or add the patties to a salad.
• nut-free with easy soy-free and gluten-free options

Continue reading: BBQ Lentil Burger

The post BBQ Lentil Burger appeared first on Vegan Richa.

No party is complete without food and drink. Lots of people choose to meet up by the beach for a day of fun in the sun but what sorts of food should people be eating? Read More ...

The post Beach Party Food Ideas: Snacks By The Sea first appeared on Give Me Some Spice!.

To come to New Orleans without eating a po’boy would be like visiting Paris and missing the Eifel Tower. What could be better than fried seafood on a soft pillowy French roll? There are oyster po’ boys and shrimp po’boys, of course, and even roast beef po’boys. And the best place to try one might well be NOLA Poboys on Bourbon St. in the heart of the French Quarter.

A Brief History of the Po’Boy

Local legend dates the po’boy to the 1929 streetcar strike in New Orleans. Two ex-streetcar conductors, Benjamin and Clovis Martin, opened a restaurant, Martin Brothers’ French Market and Coffee Stand, offering free sandwiches to the striking workers. The sandwiches harbored leftover roast beef with fried potatoes and gravy. (Seafood would come later.). The poor boys (striking workers) tasted. The poor boys liked, and the po’boy sandwich was born. While the Martin Brothers’ restaurant is now closed, Parkway Bakery and Tavern is a popular alternative known for its po-boys.

Rethinking the Classic: Grilled, Not Fried

Much as we love the traditional version, I find fried seafood rather heavy. In my recent blog on Italian beef, I reimagined Chicago’s classic sandwich using the flavor-blasting powers of a smoker.

I wondered how you could reinvent the shrimp po’boy using the fire power of—get ready for it—the grill.

Building a Better Po’Boy

The Raichlen po’boy gets a triple blast of flavor: first from Cajun seasoning, then from homemade remoulade sauce, and finally from the smoky char of the grill. For extra flavor, of course you’ll butter and grill the bread.

Grilled instead of fried, this Shrimp Po’Boy recipe keeps the spirit of the New Orleans classic but lightens things up without losing any flavor. It’s got heat, crunch, and just the right amount of sauce—all wrapped in a toasted roll. Give it a try next time you fire up the grill. You might never go back to the deep fryer.

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The post A Better Shrimp Po’Boy? Fire Up Your Grill! appeared first on Barbecuebible.com.

I love all things Buffalo chicken. You could say that Frank’s RedHot sauce flows in my veins, courtesy of my Western NY upbringing (or at least it’s right next to the barbecue sauce). So, I’m always looking for new ways to incorporate Buffalo chicken into my meals. This pulled Buffalo chicken sandwich is an easy way to do that.

The post Pulled Buffalo Chicken Sandwich appeared first on Angry BBQ.

I have been a BIG fan of In-N-Out Burger since the early 1990’s when the first In-N-Out opened in my hometown of San Diego. A double double cost around $2.20 then and now it costs around $5.89. Find out how to make this iconic classic at home on your flat top grill.

The post In-N-Out Burger Recipe appeared first on Angry BBQ.

Fast food is a guilty pleasure that we all like occasionally, and Arby’s beef and cheddar sandwich is a true classic that brings me back to a time when I could eat anything and not think twice about it.

The post Arby’s Beef and Cheddar Sandwich – Homemade appeared first on Angry BBQ.

Smoked bologna is easy to make and surprisingly flavourful. It makes an amazing lunch, dinner or snack.

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Childhood Memories of Bologna

Growing up bologna was a staple in our house. Lunches consisted of ‘baloney’ sandwiches with mustard or ketchup. Bologna sandwiches were fast and easy to make for a summer lunch by the lake.

We also had fried bologna for dinner. Served with mashed potatoes and creamed corn, this was not only a staple but a delicacy as far as I am concerned.

So when Mike told me he wanted to smoke bologna, I was all for it. A childhood favourite being transformed into something I had never tried. Of course, I wanted to try it.

Where to Buy a Whole Bologna

Before smoking bologna, I had never purchased the whole bologna and had no idea where to find one.

The best place to start when looking for whole bologna is at your local grocery store. Almost every in-store deli sells bologna. It is getting the whole piece that can be harder to find. You may have to ask the deli manager to order one for you if they don’t keep it in stock or it’s not a big seller.

You can also find whole bologna at some Costco locations or wholesale grocery stores. We almost always find it at Costco Business Centre and The Wholesale Club. Depending on where you live, you may have to ask around at different stores.

And if whole bologna is too much, you can always use a smaller piece, either a half or a quarter piece.

How to Smoke a Bologna

Smoking bologna is easy. Once you try it, you will want to make it again and again.

You can use a wood smoker, pellet smoker, charcoal BBQ or gas grill. We usually use our wood smoker but we have also used our Weber kettle and our Traeger pellet smoker.

Because bologna is already cooked, you won’t need to smoke it for a long period of time like you would a raw piece of meat. It will only take 2-3 hours of smoke time to make this recipe.

Scoring the Bologna

The bologna will need to be scored to allow the smoke to get inside. This is easily done by running a knife crosswise across the bologna in one direction and then the other, creating diamond shapes in the bologna. You don’t want to cut too deep, only about a ¼-½ inch deep.

Seasoning

After scoring the bologna, flavour is added by coating it in seasoning. We use different seasonings depending on our mood. You can make it spicy or mild with your choice of spices. One of our favourites is Slap Ya Mama Cajun Seasoning.

Smoking Wood

The choice of wood to smoke bologna is up to you. We prefer using apple wood or cherry wood. We like the flavours the fruit woods bring to the bologna. Hickory wood is also a good choice.

How to Serve Smoked Bologna

Smoked Bologna sandwiches are one of our favourites. We like to slice the bologna after smoking to make toasted bologna sandwiches.

We have used the smoked bologna to make Chuck-wagon Sandwiches, as well. We smoke the ham and salami alongside the bologna for these sandwiches.

We have also sliced the bologna and fried it to serve with eggs and toast for breakfast. And there is my all-time favourite: fried smoked bologna with mashed potatoes and corn.

Smoked Bologna Sandwiches

To make sandwiches with Smoked Bologna, start with two slices of toasted, thick-sliced bread. Add sliced Smoked Bologna, mustard, shredded lettuce and Salt and Vinegar chips.

An alternative to Salt and Vinegar chips is Hickory Sticks. These add even more smokiness to the sandwich. If you don’t like or can’t find Salt and Vinegar chips or Hickory Sticks, just use your favourite flavour of chips.

Breakfast Smoked Bologna

We love frying some slices of Smoked Bologna and serving it on the side of fried eggs, toast and hash-browned potatoes. A runny yolk on the bologna is so good. You can also turn this into a breakfast sandwich by adding the fried bologna, egg and some cheese to toast to create a sandwich.

Storing Smoked Bologna

Storing Smoked Bologna is easy. All you have to do is wrap it in plastic wrap after it is cooled and refrigerate it. You can slice it before storing it or wrap it up whole. Use it within 3 days.

It can also be frozen for up to one month. Slice and wrap in plastic wrap, then place in a freezer bag or air-tight container. Thaw in the fridge before using.

Print

Smoked Bologna

Course Meat

Cuisine American, Canadian

Author Stacy and Mike

Equipment

• Smoker
• Smoking wood, chips or pellets

Ingredients

• 1 whole bologna, uncut
• Cajun Seasoning or BBQ Seasoning

Instructions

• Soak wood or chips.
• Preheat Smoker to 225°F, add wood chips of choice for smoke
• Score whole bologna on all sides into diamond shapes, about ½ inch deep, using the tip of a sharp knife
• Coat bologna in seasoning, making sure the seasoning gets into the score marks in the bologna.
• Place bologna on smoke and allow to smoke for 2-3 hours, until outside of bologna is golden. Add more smoking wood as needed.
• Remove bologna from smoker and allow to rest for 10 minutes before slicing and serving.

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