Smoked Baloney Bagel
Baloney is, in Belgium, usually used as charcuterie, but have you ever made a hamburger with it?
Precisely because it is often used as charcuterie, this piece is perfect for this!
- 1 Baloney, whole
- Lamb's lettuce
- Passendaele cheese
- 2 Bagels
- Your favorite BBQ rub
- Your favorite BBQ sauce
- Smokewood (Hickory)
- A skillet
Lunch, Kogel BBQ, Baloney, Hespenworst, Varken, Pork, Bagelµ
1. Prepare a BBQ for smoking at about 180°C. You do this by filling 1 side of your BBQ with coal and leaving the other side empty.
Place your skillet on the grid above the coals and let it warm up slowly.
2. Cut crosswise along the side of the baloney with a knife. Sprinkle generously with the BBQ rub.
3. Place a piece of smoking wood between the coals and place the baloney on the indirect side.
Let smoke until the wood has burnt. Because the baloney is already pre-cooked, it does not need long to become completely warm.
4. Meanwhile, fry the bacon in the skillet. Because the bacon is greasy, you don't have to add any fat.
5. Cut the bagels in half and brush with some olive oil. Grill them briefly over the coals.
6. When the smoking wood has been smoked, remove the baloney from the BBQ. Cut them into thick pieces and put a slice of cheese on each piece. Grill briefly over the coals.
7. Now we are going to put together the burger. Cover the bottom of the bagel with your favorite BBQ sauce (for me this is the Firefly Competition sauce). Place the lamb's lettuce on top and then the baloney with cheese.
Place the bacon on top of the cheese and finish with the top of the bagel.