By Tara Bench
In Memphis they're crazy for baby back ribs, chopped pork shoulder, and grilled bologna served on a sandwich with coleslaw and a sweet-and-spicy sauce. The city hosts one of the largest barbecue cookoffs in the country, Memphis in May, part of a monthlong festival you won't want to miss if you're heading to Tennessee.
Memphis Smoked-Bologna Sandwich
At your deli, ask that bologna be cut into thick pieces by hand rather than on a slicer, or get a large piece to cut yourself.
Work: 10 minutes
Total: 25 minutes
3 cups wood chips for smoking, soaked
2 to 2 1/2 pounds bologna, sliced thick (6 slices)
Memphis BBQ Sauce (recipe below)
1 1/2 cups coleslaw
6 soft buns or 12 slices bread
1. Heat grill to medium (300 degrees F.) for indirect cooking with a drip pan under the grate and arrange smoker box or wood chips in grill. Arrange bologna slices over drip pan and cover grill. Cook, turning once, 12 to 15 minutes just to heat and get a smoky flavor.
2. Brush with BBQ sauce and serve with coleslaw on buns. Serves 6.
Per serving: 665 calories, 40g total fat, 14.5g sat fat, 1812mg sodium, 47g carbs, 93mg chol, 28g protein, 2g fiber
Memphis BBQ Sauce
We kept this sweet, spiced sauce mild, but you can kick up the heat by adding a few more dashes of hot sauce.
Work: 10 minutes
Total: 20 minutes
1/4 cup minced onion
1 cup cider vinegar
11/3 cups ketchup
1 teaspoon hot sauce (we like Louisiana style)
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/8 teaspoon ground cinnamon
1/4 cup honey
2/3 cup cane syrup)
1. In a saucepan over medium-high heat, stir everything together. Bring to a simmer, reduce heat, and cook for 10 minutes; remove from heat.
2. Cool sauce before using and store in the refrigerator up to 3 months. Makes 3 1/4 cups
Per tablespoon: 20 calories, 0g total fat, 0g sat fat, 182mg sodium, 5g carbs, 0g chol, 0g protein, 0g fiber