A State-by-State Guide to the Most Iconic Foods in America

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Oklahoma: Smoked Bologna

In Oklahoma, a humble deli meat takes on new life in the smoker to become the state’s most iconic (and quirky) barbecue treat: smoked bologna, fondly nicknamed “Oklahoma prime rib”. Bologna sausage (usually the large tube kind, not the thin slices) might not sound gourmet, but Oklahomans have been smoking and savoring it for generations at backyard barbecues and roadside smokehouses. A whole bologna log is scored on the outside in a diamond pattern (to let the smoke penetrate) and slow-smoked over hickory or another wood until it develops a flavorful bark on the outside and an extra smoky depth. Pitmasters then slice it thick – sometimes like steak slabs or into hearty slices for sandwiches. The result is shockingly delicious: the smoking transforms the bologna, infusing it with barbecue flavor and a satisfying texture. Smoked bologna is often served like any other BBQ meat, with tangy sauce, white bread, and pickles/onions, or chopped and added to stews and gravies. It became popular as an inexpensive way to enjoy the flavors of barbecue (hence the tongue-in-cheek “prime rib” moniker) and stuck as a beloved tradition. To this day, you’ll find it on menus of Oklahoma barbecue joints, holding its own against ribs and brisket. It’s a perfect example of Oklahoma’s resourceful, no-pretense food culture – taking something ordinary and making it memorable with smoke, fire, and a whole lot of heart.