Chubby Fries

SirPorkaLot · Aug 11, 2018

Sometimes inspiration hits when you are least expecting it.

Picked up a 5 pound chub of German Beef Bologna

Quartered it

Seasoned it with Naturiffic’s new Competition BBQ Rub

Smoked the 1/4 chubs with Hickory & Cherry

Once they achieved a nice bark, I pulled them and cut into “fries” and hit them with a little more rub.

Then back into the smoke

Sauced

Ready to dip into some good spicy mustard

Don’t snooze on this one!

Joshw · Aug 11, 2018

Excellent. I love smoked bologna, but the down side is, that you don't get much smoke penetration. I will have to try this. I am thinking these would make great pigs in the blanket.

Smoking Piney · Aug 11, 2018

Killing me slowly..................:-D

Looks great!

Stingerhook · Aug 11, 2018

Looks fantastic John.

SirPorkaLot · Aug 11, 2018

Stingerhook said:
Looks fantastic John.

Thanks!

Wait until you see the Meatloaf

sickhick · Aug 12, 2018

I've never smoked bologna, I might just have to change that now. Looks good.

Gringoloco · Aug 12, 2018

Looks Delish!!!

jermoQ · Aug 12, 2018

Wow! I am sold. Great idea and God job cooking.

SirPorkaLot · Aug 12, 2018

jermoQ said:
Wow! I am sold. Great idea and God job cooking.

They were spectacular.
Even better dipped in a spicy coarse grained mustard....with a beer

Garyclaw · Aug 12, 2018

John! What a great idea! Gotta do this now.

Thingfish · Aug 12, 2018

Football season is close at hand. The chubby fries look perfect for game time! Thanks!

KevinJ · Aug 13, 2018

Looks great John, what's this Competition BBQ Rub you speak of?

SirPorkaLot · Aug 13, 2018

KevinJ said:
Looks great John, what's this Competition BBQ Rub you speak of?

Currently in development....

Smoking Piney · Aug 13, 2018

John,

How long did the final slices sit in the smoke? I just read this thread again, and I'm hungry again. :-D

jasonjax · Aug 13, 2018

SirPorkaLot said:
Currently in development....

If you are in need of refined palates for testing this new rub I'm available!

SirPorkaLot · Aug 13, 2018

Smoking Piney said:
John,

How long did the final slices sit in the smoke? I just read this thread again, and I'm hungry again. :-D

Just long enough to get some color and set the sauce. Probably 30 min before sauce and 15 min after

Smoking Piney · Aug 13, 2018

Thanks!

BigThicket · Aug 13, 2018

I bet it's tasty!

BillN · Aug 13, 2018

That looks delicious, thanks for sharing.

BruceB · Aug 14, 2018

Looks great.....I was worried you were going to call these Bologna Burnt Ends.

Chubby Fries

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Full Fledged Farker

Knows what a fatty is.

Babbling Farker

somebody shut me the fark up.

Babbling Farker

is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

Full Fledged Farker

somebody shut me the fark up.

is one Smokin' Farker

Similar threads