Is smoked bologna a real barbecue contender, or just a nostalgic novelty that locals defend out of stubbornness? In Oklahoma, you’ll start a heated debate if you suggest it’s anything less than sacred.
Thick-cut, heavily smoked, and sliced with the same care as brisket, barbecue bologna has carved out a legitimate place on pit menus across the state. Locals don’t order it as a backup plan or a quirky side experiment.
They order it because it’s what they grew up eating, what their parents ordered before them, and what they’ll defend in any barbecue argument. These seven spots treat smoked bologna with respect, smoke, and serious skill…