??smoking bologna

smokerdude · May 18, 2008

What are the do's and don'ts on smoking Bologna on UDS. ie, temp time, rub and stuffings.

thanks for any help.

BBQ Grail · May 18, 2008

This member did a great job!

http://www.bbq-brethren.com/forum/showthread.php?t=37441

Norcoredneck · May 18, 2008

N8man is the Emeril of Redneck Fillet Mignon.

BBQ Grail · May 18, 2008

Norcoredneck said:
N8man is the Emeril of Redneck Fillet Mignon.

I concur! N8man rocks it when it comes to smoke bologna.

Meat Burner · May 18, 2008

Smokerdude, I have some cherry wood if you wanted to follow what N8man did. It will cost you a cold beer!:biggrin:

N8man · May 18, 2008

All I can add is BAMMMM!!!

Rub with Olive Oil, Garlic Powder, Chili Powder, Fresh Cracked Black Pepper. Smoke @250* until internal temps reach 160*, Slice and Grill, Pan Fry or Straight off the Chub, Enjoy!!! Smoked Bologna Rocks!!!:-D

smokerdude · May 18, 2008

Thanks to all 2 morrow we will begin

Cabntmkr1 · May 19, 2008

Remember! No photos~~~didn't happen!:twisted::wink:

??smoking bologna

smokerdude

Knows what a fatty is.

BBQ Grail

somebody shut me the fark up.

Norcoredneck

somebody shut me the fark up.

BBQ Grail

somebody shut me the fark up.

Meat Burner

Quintessential Chatty Farker

N8man

Babbling Farker

smokerdude

Knows what a fatty is.

Cabntmkr1

is One Chatty Farker

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