"Friday Cook"

parkhostrob · 02-22-2008, 10:01 PM

Well here it is my first time smoking bolonga,on the smoker first,then the frying pan,and the finishing touch bbq sauce.

Bossmanbbq · 02-22-2008, 10:12 PM

Not to bad, I usually score mine and add some apple juice and rub to the chub before putting it on the smoker. Sometimes, like a Fatty I'll plug the middle with chedder cheese and green chile, Oh Yeah life is good !!

Wyatt · 02-22-2008, 10:13 PM

I sit burnt or is it that way?

bigabyte · 02-22-2008, 10:57 PM

Now there's a bunch of bolonga! I love smoked bologna. Try the scoring and rub next time and see what you think of the difference.

Samkat93 · 02-22-2008, 11:02 PM

I'm a rookie at this whole smoking thing, so I have to admit....I've never heard of smoking bologna. Nearly fell out of my chair! However, it looks really good. Oscar Mayer would love this.

biffleg · 02-22-2008, 11:40 PM

Might have to try one of those one day - I'm assuming you get the bologna chub from a grocery store?

Jack2u2 · 02-23-2008, 12:57 PM

Now. that's a meal. Like to have mine soaking in the sauce. Cheaper than brisket, but just as satisfying! I agree with scoring it! Good job!

Plowboy · 02-23-2008, 01:00 PM

Looks like smoked bubble gum.

BBQ Grail · 02-23-2008, 01:09 PM

Looks pretty good. I also scored mine so I could get more smoke penetration. And a rub with a little sugar gives it a nice bark along with a great flavor.

02-22-2008, 10:12 PM	#2
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado	Not to bad, I usually score mine and add some apple juice and rub to the chub before putting it on the smoker. Sometimes, like a Fatty I'll plug the middle with chedder cheese and green chile, Oh Yeah life is good !! __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

02-22-2008, 10:13 PM	#3
Wyatt Full Fledged Farker Join Date: 01-02-08 Location: Cozad, NE	I sit burnt or is it that way? __________________ Resident Cozad Drum King (According to Norco) -------------------------- [URL="http://www.youtube.com/watch?v=KZNL5l7EgNU"]MY BRISKET VIDEO[/URL] [B]Pit Master: Team Boy-B-Que[/B] [I][FONT=Franklin Gothic Medium]Grandpa's Griller[/FONT][/I] [I][FONT=Franklin Gothic Medium]1 new UDS (Big Tex)[/FONT][/I] [FONT=Franklin Gothic Medium][I]ECB (Smokin' Fox)[/I] Soon to be Modified.[/FONT] Also is only a 13 year old:bow:

02-22-2008, 10:57 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Now there's a bunch of bolonga! I love smoked bologna. Try the scoring and rub next time and see what you think of the difference. __________________ 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.

02-22-2008, 11:40 PM	#6
biffleg is One Chatty Farker Join Date: 12-16-05 Location: North Carolina	Might have to try one of those one day - I'm assuming you get the bologna chub from a grocery store? __________________ Transplanted Texan now living in North Cakalacky GOSM w/ SFB mod UDS Smoker 22.5" Weber Kettle /usr/bbq

02-23-2008, 12:57 PM	#7
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX.	Now. that's a meal. Like to have mine soaking in the sauce. Cheaper than brisket, but just as satisfying! I agree with scoring it! Good job! __________________ Jack -www.jrcsbbqandseasonings.com

02-22-2008, 11:02 PM	#5
Samkat93 Is lookin for wood to cook with. Join Date: 02-21-08 Location: Round Rock, Tx	I'm a rookie at this whole smoking thing, so I have to admit....I've never heard of smoking bologna. Nearly fell out of my chair! However, it looks really good. Oscar Mayer would love this.

02-23-2008, 01:00 PM	#8
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Looks like smoked bubble gum. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

02-23-2008, 01:09 PM	#9
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Looks pretty good. I also scored mine so I could get more smoke penetration. And a rub with a little sugar gives it a nice bark along with a great flavor. __________________ 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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