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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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Old 11-15-2018, 10:22 AM   #16
cowgirl
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Quote:
Originally Posted by ModelMaker View Post
Girrrl is that some kind of deep fried smoked chunk bologna in that last picture?
Wow!!!!!!
Ed
Yep, chickenfried bologna.
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Old 11-15-2018, 05:17 PM   #17
Smoking Piney
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I only have access to Bar S. I'd love to try a better brand.

I buy 3 or 5lb chubs. Either score, season and smoke...

https://www.bbq-brethren.com/forum/s...ologna+cowgirl



or filet, stuff, roll, wrap in bacon then smoke.



Killing me, Jeanie.....
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Old 11-15-2018, 08:32 PM   #18
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Originally Posted by cowgirl View Post
I only have access to Bar S. I'd love to try a better brand.

I buy 3 or 5lb chubs. Either score, season and smoke...

https://www.bbq-brethren.com/forum/s...ologna+cowgirl



or filet, stuff, roll, wrap in bacon then smoke.



What part of oklahoma do you live in? The softer the bologna the better it smokes. Armour German bologna is about the best for smoking.
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Old 11-16-2018, 08:23 AM   #19
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I like to perforate the 3lb chub with a skewer and then soak in beer for a couple days. I think it adds a nice flavor. Then smoke a few hours at 225*. Slice a nice hunk off and throw it on the grill or in a cast iron pan. Damn, my mouth is watering!
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Old 11-16-2018, 10:17 AM   #20
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anyone have a good cajun rub they might suggest for the bologna?
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Old 11-16-2018, 10:53 AM   #21
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anyone have a good cajun rub they might suggest for the bologna?
Slap Ya Mamma or Tony C's. Slap Ya Mamma, is my favorite. Tony C's is a little on the salty side for me, but both are good, and they are both cheaper than you can make your own.
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Old 11-16-2018, 01:55 PM   #22
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Slap Ya Mamma or Tony C's. Slap Ya Mamma, is my favorite. Tony C's is a little on the salty side for me, but both are good, and they are both cheaper than you can make your own.
Got them both at the house - thank you

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Old 11-18-2018, 04:07 PM   #23
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Originally Posted by 4ever3 View Post
Bar S is the bottom of the barrel, I know, I’ve smoked a ton of it for my old man, but if you have access buy Wunderbar.... It’s literally the the prime rib of bologna...
Do you suggest the regular or the beef?
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Old 11-18-2018, 04:16 PM   #24
Westx
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Quote:
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anyone have a good cajun rub they might suggest for the bologna?
Sucklebusters has a good Cajun blend. Toy’s no slat is good if your worried about that.
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Old 11-18-2018, 05:06 PM   #25
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The best thing about bologna (aka Oklahoma prime rib) is that it's already cooked and ready to eat, you are just adding some smoky goodness to make it better.

Start off with scoring, rubbing and a slather with a thinned mustard and wooster mix to anchor the rub.




Smoke it for a couple of hours until you get a nice color, the internal might be 140° or so.


You can quit now if you will be saving the chub for sandwiches,.... or you can treat it like burnt ends. Cube it, add more rub to all sides of the cubes, add your favorite sauce and return to the pit for maybe 8 or 10 minutes.

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