MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 04-01-2011, 09:06 AM   #1
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default need some help, smoking my first bologna

as a child, my grandfather, and later my uncle, owned a small delta grocery store. one of the big treats of the summer was going up and hanging out at the store all day and eating penny candy, drinking icees and eating bologna slices out the meat cooler. the fact that there was a pacman and space invaders machines that we had a key to didn't hurt for sure!

i haven't eaten bologna since then, but running through a small grocery store today, i came across a 3 lb. tube of bologna. this is about half the diameter of the stuff we used to eat in the grocery store. i'm wanting to smoke it on the small big green egg this weekend, but could use some tips on cook times and seasonings. i'm thinking i'll slice it it half and try two different ways. i'm also thinking that by doing that, i can actually get each half to stand flat on it's end. should i "score" it before i season it? after i season it? if is should score it, how deep should i penetrate?

thanks in advance.

here is what i'm dealing with.....

(for reference, that's a regular piece of paper it's sitting on, 8.5x11)


__________________
Out. Again.
deepsouth is offline   Reply With Quote




Old 04-01-2011, 09:24 AM   #2
1FUNVET
Babbling Farker
 
Join Date: 04-16-09
Location: Lake Charles La
Default

I scored mine about 1/4" and seasoned it. Get in touch with Cowgirl cause hers always looks prettier than mine.
1FUNVET is offline   Reply With Quote


Thanks from: --->
Old 04-01-2011, 09:44 AM   #3
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Yep, scoring makes it look pretty. Rub makes it even tastier. Just cook it and you will be oh so happy.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Old 04-01-2011, 10:01 AM   #4
Garyclaw
Babbling Farker
 
Join Date: 08-05-09
Location: NE OH-IO
Default

N8man did one a while back. You might check his out. It looked dang good!
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR]

"Nice talkin' to ya" :yo:
Garyclaw is offline   Reply With Quote


Thanks from:--->
Old 04-01-2011, 11:06 AM   #5
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

Smoke bolonga food of the Gods', only thing better is fried bolonga
jestridge is offline   Reply With Quote


Thanks from:--->
Old 04-01-2011, 11:21 AM   #6
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by Garyclaw View Post
N8man did one a while back. You might check his out. It looked dang good!

i'm searching, but not finding his thread....
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Old 04-01-2011, 11:23 AM   #7
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

Here's a couple blog posts on how I do mine. They're posted here somewhere already, but it's easier to just do it than search...

http://thebbqgrail.com/2010/childhoo...ed-up-a-notch/

http://thebbqgrail.com/2008/this-isn...thers-bologna/
__________________
Larry

Soon to be a Texafornian.

For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson.
Email me for details.
BBQ Grail is offline   Reply With Quote


Thanks from: --->
Old 04-01-2011, 11:39 AM   #8
Hunterman95
is one Smokin' Farker
 
Join Date: 02-08-11
Location: Springfield, MO
Default

Wow Larry, those look AWSOME! I'm gonna have to try that soon.
Hunterman95 is offline   Reply With Quote


Old 04-01-2011, 11:42 AM   #9
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by BBQ Grail View Post
Here's a couple blog posts on how I do mine. They're posted here somewhere already, but it's easier to just do it than search...

http://thebbqgrail.com/2010/childhoo...ed-up-a-notch/

http://thebbqgrail.com/2008/this-isn...thers-bologna/
word! looks great. i'm on that.
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Old 04-01-2011, 01:01 PM   #10
GrillinFool
Full Fledged Farker
 
Join Date: 05-08-09
Location: St. Louis
Default

I don't do the whole chub anymore. I cube it into bite size chunks, and smoke the chunks. Increases the rub to meat ratio as well as the smoke to meat ratio.

Here's the the link to the full recipe
.

Here are some pics. Chunked and rubbed:



On the grill with some ribs:



Done:

GrillinFool is offline   Reply With Quote


Thanks from: --->
Old 04-01-2011, 02:53 PM   #11
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Here's a couple more options.
I like them scored and seasoned
or stuffed and rolled, wrapped in bacon and smoked.

http://cowgirlscountry.blogspot.com/...d-bologna.html

http://www.bbq-brethren.com/forum/sh...ad.php?t=60224







__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from: --->
Old 04-01-2011, 02:58 PM   #12
J3
Knows what a fatty is.
 
J3's Avatar
 
Join Date: 10-02-10
Location: New York, NY
Default

Oh Wow... I guess I am going bologna shopping.
J3 is offline   Reply With Quote


Old 04-01-2011, 03:18 PM   #13
lionhrt
is one Smokin' Farker
 
lionhrt's Avatar
 
Join Date: 05-07-10
Location: Hamilton wa
Default

OMG!!! You guys are killing me I am only half way threw smoking some chunkies and now my gut is screaming for some bologna. Larry and Cowgirl as always your cooks look awesome but that stuffed Bologna is over the top I HAVE to try that
__________________
Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera

Last edited by lionhrt; 04-01-2011 at 05:46 PM..
lionhrt is offline   Reply With Quote


Thanks from:--->
Old 04-01-2011, 03:20 PM   #14
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

how does one slice a big piece of bologna to lay out like that to be stuffed?
__________________
Out. Again.
deepsouth is offline   Reply With Quote


Old 04-01-2011, 03:26 PM   #15
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

Quote:
Originally Posted by deepsouth View Post
how does one slice a big piece of bologna to lay out like that to be stuffed?
It's tricky! I butterflied it like a loin or backstrap. It doesn't lay completely flat.. it still has some curl to it.
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
I say bologna! Mufasa Q-talk 10 06-02-2011 10:33 AM
smoking bologna question chambersuac Q-talk 11 11-17-2010 03:19 PM
BOLOGNA - Help travis1985 Q-talk 12 05-01-2009 05:42 PM
More Bologna cowgirl Q-talk 51 04-17-2009 11:16 PM
??smoking bologna smokerdude Q-talk 7 05-19-2008 11:41 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:36 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts