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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-23-2013, 09:01 AM | #1 |
Is lookin for wood to cook with.
Join Date: 05-01-11
Location: everett, pa
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Smoking Bologna
I have read many ideas from just smoking the 5 lb bologna roll to filling the center with bbq sauce and rubbing the outside. Any suggestions. I really don't like bologna but have read this will taste nothing like the original when done.
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02-23-2013, 09:04 AM | #2 |
On the road to being a farker
Join Date: 07-14-12
Location: Orting Wa up on the hillside of a Volcano Mt. Rainier
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I am doing some on Sunday. I cut shallow slits spiraling around the Bologna chub. I rub mustard all over it and cover with rub.
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02-23-2013, 09:54 AM | #3 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I cut the “tube” down the middle length ways – then I apply my BBQ rub and let it sit to reach room temp. Cutting it like this lets me get more rub on the meat. I put it on the smoker (230 degrees) for at least an hour. I bring it off the smoker and slice it into half inch pieces –put them into an aluminum pan and put a light coat of BBQ sauce on them and back into the smoker until the sauce sets – about 30 minutes or so.
I have also tossed some sautéed sweet onion and bell pepper in the coating part. Last edited by John Bowen; 02-23-2013 at 09:55 AM.. Reason: pepper not peeper |
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02-23-2013, 09:54 AM | #4 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I smoke the chubs in a manner very similar to the method MM stated.I rub it down with mustard,rub and lots of brown sugar,smoke on a rack over a pan full of beer for a few hours.
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02-23-2013, 10:08 AM | #6 |
Is lookin for wood to cook with.
Join Date: 05-01-11
Location: everett, pa
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Which rub would be better? I have different ones for Butt, Brisket and Ribs.
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02-23-2013, 10:18 AM | #7 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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Which rub? the ones you like, there is really no wrong rub, if you like the end results go for it.
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02-23-2013, 10:22 AM | #8 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Personally I prefer a sweeter brown sugar based rub and a sauce that has a little heat to it. I make my own rubs most of the time but I have used the Plowboy’s Yard Bird and like it as well.
I have also used the Bob Gibson’s Habenaro BBQ Sauce and cut it with a little honey. |
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02-23-2013, 11:48 PM | #9 | |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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02-24-2013, 12:09 AM | #10 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I'm not a huge bologna fan either but these were kind of tasty.
http://www.bbq-brethren.com/forum/sh...ad.php?t=60224
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-24-2013, 12:11 AM | #11 | |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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02-24-2013, 12:25 AM | #12 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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i core it. fill the core with chedder cheese. Plug the end with a chunk of what pulled out of cored. hatch the outside and put some rub on it. when the cheese melts, start saucing to glaze it until the sause sets.
then grill the core and thats your snack.
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02-25-2013, 10:43 AM | #13 | |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I am wondering how the bolonga cook went ... if it did? |
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02-25-2013, 11:19 AM | #14 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I read where someone smoked a bologna chub then sliced it either 1/2" - 3/4" thick and "iced" it with a cream cheese & bacon dip mixture between slices and around the outside like a layer cake. Maybe even bacon sprinkles on top of that.
The possibilities go on and on.
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02-25-2013, 11:41 PM | #15 | |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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I scored it all over rubbed it down with mustard and then pork spices. I later glazed it with Sweet Baby Rays cut with coffee. It had about a 1/4" smoke ring inside... This became a sandwich and breakfast favorite of hers. |
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