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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 06-05-2011, 10:43 PM   #1
Mister Bob
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Default Balogna and Cheese with Mustard

This was fun and easy and really tasty!

The ingredients:

1 five pound balogna
6 cheddar cheese sticks
Yellow mustard
Spice rub



Poke some holes with a honing steel and insert the cheese sticks. It's easier if you stick half in from each end.



Score the outside and slather with mustard.




Hit it with your favorite spice rub and get it on the cooker.




Oops! One more ingredient, after one hour, baste with some pickle juice.


Another hour later, and it's done. It has a nice smoky flavor and the spice goes great with the balogna and cheese. I can't wait to fry a couple of those slices and put them on a sandwich!

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Old 06-05-2011, 10:47 PM   #2
deguerre
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OK, now that's waaaay cool. The pickle juice baste is a very interesting touch.
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Old 06-05-2011, 10:49 PM   #3
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Cool idea, looks great!
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Old 06-05-2011, 10:57 PM   #4
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Finally! Another 'Loney lover!!! Looks GREAT!!!!
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Old 06-06-2011, 08:37 AM   #5
chad
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Old 06-06-2011, 08:51 AM   #6
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I want the end piece! That's pretty cool right there!
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Old 06-07-2011, 02:05 AM   #7
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that looks wicked<what temp and how long was it on the cooker for?
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Old 06-07-2011, 03:29 AM   #8
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Old 06-07-2011, 08:23 AM   #9
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Good one
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Old 06-07-2011, 10:40 AM   #10
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Very creative, love it!
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Old 06-07-2011, 10:41 AM   #11
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Love the idea. Thanks for sharing.
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Old 06-07-2011, 01:15 PM   #12
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Looks beautiful Mister Bob! I'm not a huge fan of bologna but I'd hit that for sure!
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Old 06-07-2011, 03:50 PM   #13
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Haven't had a bologna sammie for years. Seems like that is about to change.
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Old 06-07-2011, 05:59 PM   #14
Mister Bob
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Quote:
Originally Posted by JasonBB View Post
that looks wicked<what temp and how long was it on the cooker for?
About two hours at 210 degrees. I wanted to keep it low, so the cheese didn't all melt out, and the balogna is already cooked anyway. It really picked up a nice smoky flavor, I'll do it again when the leftovers are gone. In fact, I'm going to fry a few slices as soon as I'm done typing here!
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Old 06-07-2011, 06:11 PM   #15
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That is a great idea
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