Redneck ribeyes (bologna) and portobello mushrooms.

WilliamKY

WilliamKY

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I've been long overdue for some smoked bologna. I picked up 4lbs of Purnell's Old Fashioned Bologna "Cause It's Goooood!".

I rubbed with yellow mustard and gave a good coat of Oak Ridge SW and smoked with hickory.

Sammich is topped with tomato, sweet bbq sauce, mayo, and sport peppers.
Mushrooms were marinated in balsamic vinegar and olive oil and filled with Italian blend cheese, bacon bits, garden onions.

Gotta have a Keystone Light for this meal.
 

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chilidog said:
Do you cook it all the way through or just smoke it?
Click to expand...
Bologna is already cooked so I was just watching the outside for a good crusty skin. I checked the internal to make sure it was hot all the way through, it was 150 when I pulled it. The crust was more important than the internal. It took a bit over an hour.
 
I love bacon and sausage for breakfast but I must say smoked bologna fried in a skillet on a biscuit with egg is a legit heavy weight challenger.
 
Nice "chub" you got there.:becky:

I love round steak but it doesn't love me any longer...:drama:
 
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