deepsouth
somebody shut me the fark up.
as a child, my grandfather, and later my uncle, owned a small delta grocery store. one of the big treats of the summer was going up and hanging out at the store all day and eating penny candy, drinking icees and eating bologna slices out the meat cooler. the fact that there was a pacman and space invaders machines that we had a key to didn't hurt for sure!
i haven't eaten bologna since then, but running through a small grocery store today, i came across a 3 lb. tube of bologna. this is about half the diameter of the stuff we used to eat in the grocery store. i'm wanting to smoke it on the small big green egg this weekend, but could use some tips on cook times and seasonings. i'm thinking i'll slice it it half and try two different ways. i'm also thinking that by doing that, i can actually get each half to stand flat on it's end. should i "score" it before i season it? after i season it? if is should score it, how deep should i penetrate?
thanks in advance.
here is what i'm dealing with.....
(for reference, that's a regular piece of paper it's sitting on, 8.5x11)
i haven't eaten bologna since then, but running through a small grocery store today, i came across a 3 lb. tube of bologna. this is about half the diameter of the stuff we used to eat in the grocery store. i'm wanting to smoke it on the small big green egg this weekend, but could use some tips on cook times and seasonings. i'm thinking i'll slice it it half and try two different ways. i'm also thinking that by doing that, i can actually get each half to stand flat on it's end. should i "score" it before i season it? after i season it? if is should score it, how deep should i penetrate?
thanks in advance.
here is what i'm dealing with.....
(for reference, that's a regular piece of paper it's sitting on, 8.5x11)