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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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06-28-2013, 01:31 PM
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#1 |
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is one Smokin' Farker
Join Date: 03-21-12
Location: Arkansas
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Smoking Bologna
May try smoking a chunk of bologna tonight or tomorrow. I've not done this before so looking for tips.
How long do you smoke it and at what temperature? Seems the most difficult task will be removing the outside casing. Any suggestions for rub or whatever is handy and plentiful? Probably toss some ABTs on with the bologna........
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OK Joe Vertical Smoker, UDS, Komado Acorn, Weber Kettle Ranch, Weber Kettle, Stok Kettle |
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06-28-2013, 01:53 PM
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#2 |
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Full Fledged Farker
Join Date: 09-03-10
Location: Monroe, Ga
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Malcom Reed with Killer Hogs posted a while back on his site how to smoke bologna.
Here is the link: http://howtobbqright.com/blog/?p=1507 -Eric |
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06-28-2013, 02:16 PM
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#3 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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| Thanks from:---> |
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06-28-2013, 03:46 PM
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#4 |
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is one Smokin' Farker
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
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I've done it once, and used a hot and spicy rub I had in the cabinet (gates extra hot), and my thoughts were I wished I used a sweeter rub. It was insanely good, though. I did it according g to the Malcolm reed video.
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Meat Rushmore BBQ Team |
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06-28-2013, 05:30 PM
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#5 |
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is one Smokin' Farker
Join Date: 08-24-11
Location: Lansing KS
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Diamond slice the chub.
I use a slather of mustard & worcestershire along with a rub of choice. Smoke until desired doneness, app 160° Some then slice and grill/fry for extra goodness. Some one on greeneggers.com did a "loney" bloom, but I can't find the pic. :-( Smoked some Lebanon "Loney", but too new to this forum to figure out how to post pics. :-( |
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06-28-2013, 07:18 PM
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#6 |
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Full Fledged Farker
  Join Date: 07-31-12
Location: Blanchard, Louisiana
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I would love to smoke bologna but I burp it for three days. Same gig with burpless cucumbers to all that can digest it Cheers!!!
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Mrs. Hogwollop up and r-u-n-n-o-f-t, future cold smoker, 18.5 WSM Maverick ET-732 |
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06-28-2013, 10:00 PM
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#7 |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Love Smoked Bolo!!!
 Score it, oil it, rub it, smoke it, eat it up.... Good luck with your cook.... |
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How I Fire Up That Ugly DrumPit Smoker!!!!