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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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04-01-2011, 09:06 AM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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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)
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04-01-2011, 09:44 AM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Yep, scoring makes it look pretty. Rub makes it even tastier. Just cook it and you will be oh so happy.
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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. |
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04-01-2011, 10:01 AM | #4 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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N8man did one a while back. You might check his out. It looked dang good!
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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: |
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04-01-2011, 11:21 AM | #6 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
i'm searching, but not finding his thread....
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04-01-2011, 11:23 AM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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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/
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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. |
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04-01-2011, 11:39 AM | #8 |
is one Smokin' Farker
Join Date: 02-08-11
Location: Springfield, MO
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Wow Larry, those look AWSOME! I'm gonna have to try that soon.
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04-01-2011, 11:42 AM | #9 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
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04-01-2011, 01:01 PM | #10 |
Full Fledged Farker
Join Date: 05-08-09
Location: St. Louis
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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: |
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04-01-2011, 02:53 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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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
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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/ |
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04-01-2011, 02:58 PM | #12 |
Knows what a fatty is.
Join Date: 10-02-10
Location: New York, NY
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Oh Wow... I guess I am going bologna shopping.
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04-01-2011, 03:18 PM | #13 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Hamilton wa
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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
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Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera Last edited by lionhrt; 04-01-2011 at 05:46 PM.. |
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04-01-2011, 03:20 PM | #14 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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how does one slice a big piece of bologna to lay out like that to be stuffed?
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04-01-2011, 03:26 PM | #15 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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It's tricky! I butterflied it like a loin or backstrap. It doesn't lay completely flat.. it still has some curl to it.
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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/ |
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