Smoking Bologna

rnmedic45 · 02-23-2013, 09:01 AM

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.

Mammoth Mountain · 02-23-2013, 09:04 AM

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.

John Bowen · 02-23-2013, 09:54 AM

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.

Hoss · 02-23-2013, 09:54 AM

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.

John Bowen · 02-23-2013, 09:57 AM

I saw Malcomb with "Killer Hogs" BBQ team do it that way one time and I have done it ever since.

ALways a winner IMHO.

rnmedic45 · 02-23-2013, 10:08 AM

Which rub would be better? I have different ones for Butt, Brisket and Ribs.

Crazy Harry · 02-23-2013, 10:18 AM

Which rub? the ones you like, there is really no wrong rub, if you like the end results go for it.

John Bowen · 02-23-2013, 10:22 AM

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.

Hoss · 02-23-2013, 11:48 PM

Quote:

Originally Posted by John Bowen

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.

Tupelo??? Howdy neighbor!

cowgirl · 02-24-2013, 12:09 AM

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

Hoss · 02-24-2013, 12:11 AM

Quote:

Originally Posted by cowgirl

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

I have done the "bloom" but the other 2 take 'Loney to another level!!!

BBQchef33 · 02-24-2013, 12:25 AM

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.

John Bowen · 02-25-2013, 10:43 AM

Quote:

Tupelo??? Howdy neighbor!

Good to meet you Mr. Hoss! Homeboys need to stick together.

I am wondering how the bolonga cook went ... if it did?

cholloway · 02-25-2013, 11:19 AM

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.

Ole Man Dan · 02-25-2013, 11:41 PM

Quote:

Originally Posted by cowgirl

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

My wife didn't think she liked Bologna, till I smoked one.
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.

02-23-2013, 09:01 AM	#1
rnmedic45 Found some matches. Join Date: 05-01-11 Location: everett, pa Downloads: 0 Uploads: 0	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.

02-23-2013, 09:04 AM	#2
Mammoth Mountain Knows what a fatty is. Join Date: 07-14-12 Location: Orting Wa up on the hillside of a Volcano Mt. Rainier Downloads: 0 Uploads: 0	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. __________________ Lang Wide Body 84 Deluxe Modified & Brinkman Trailmaster offset

02-23-2013, 09:54 AM	#3
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	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

02-23-2013, 10:18 AM	#7
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	Which rub? the ones you like, there is really no wrong rub, if you like the end results go for it. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

02-24-2013, 12:09 AM	#10
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	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 __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

02-23-2013, 09:54 AM	#4
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	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.

02-23-2013, 09:57 AM	#5
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	I saw Malcomb with "Killer Hogs" BBQ team do it that way one time and I have done it ever since. ALways a winner IMHO.

02-23-2013, 10:08 AM	#6
rnmedic45 Found some matches. Join Date: 05-01-11 Location: everett, pa Downloads: 0 Uploads: 0	Which rub would be better? I have different ones for Butt, Brisket and Ribs.

02-23-2013, 10:22 AM	#8
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	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.

02-24-2013, 12:25 AM	#12
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

02-25-2013, 11:19 AM	#14
cholloway is One Chatty Farker Join Date: 05-10-11 Location: Atlanta, GA. Downloads: 0 Uploads: 0	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. __________________ Colin New Braunfels Hondo Offset New Braunfels Bandera (Refurbished, Modified & Improved) 32 year old Char-Broil 450 1996 Blue Weber SS Performer 2003 Black Weber SS Performer Weber 22.5 OTS converted to OTG with rotisserie & Smokenator Weber SJS & modified stock pot Mini-WSM STOK Island gasser