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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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08-25-2013, 07:04 PM | #1 |
On the road to being a farker
Join Date: 07-28-11
Location: Westminster, MD
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Bologna recipes & tips anyone??
I've got a comp coming up with a bologna contest after all the normal turn ins are over with. I'm planing on buying a chub to practice with, but since I've never done bologna before, I'm turning to the brethren for advice. Anyone ever do anything but score & smoke it? Rubs/Sauces/Glazes? Recipes? Tips? Ideas?
Thanks in advance
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08-25-2013, 07:29 PM | #2 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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I dry rub it, smoke it, and serve it on cheap white bread with hot sauce and cold beer. MMMmmmMMMmmm.....
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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08-25-2013, 07:43 PM | #3 |
is one Smokin' Farker
Join Date: 08-24-11
Location: Lansing KS
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Diamond score
Slather w/ mustard & worcestershire sauce & a rub low & slow until around app. 165° Some at this point slice and then grill If'n you are really brave, try to make a blooming chub! Good Luck!
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LRG & Mini BGE , super fast Kansas State purple Thermopen! |
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08-25-2013, 07:47 PM | #4 |
On the road to being a farker
Join Date: 05-27-13
Location: Brunswick, Ohio
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I score it, roll it in the rub forcing rub between the score marks and smoke it at 220 until it's IT is 150 degrees. When it's about 135-140 I mix apple juice and Sweet Baby Rays 50/50 and slowly pour it all over the bolo using the brush to get it in between the scores. By the time it's 150 the light glaze has formed and it's ready to cut and serve. I stuck it foiled in the cooler with the pork butt today and it was still hot when served 2 hours later.
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The early bird may get the worm, but the second mouse gets the cheese. |
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08-25-2013, 09:29 PM | #7 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Slice thin
Fry it till crispy around edges Stuff your bologna on to mustard layered white bread The only other vegetable allowed in sandwich is crushed Frito's
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 08-25-2013 at 10:00 PM.. |
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bologna, recipe, rub |
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