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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-01-2011, 09:06 AM   #1
deepsouth
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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)


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Unread 04-01-2011, 09:24 AM   #2
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I scored mine about 1/4" and seasoned it. Get in touch with Cowgirl cause hers always looks prettier than mine.
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Unread 04-01-2011, 09:44 AM   #3
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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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Duh.
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Unread 04-01-2011, 10:01 AM   #4
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N8man did one a while back. You might check his out. It looked dang good!
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Unread 04-01-2011, 11:06 AM   #5
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Smoke bolonga food of the Gods', only thing better is fried bolonga
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Unread 04-01-2011, 11:21 AM   #6
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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....
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Unread 04-01-2011, 11:23 AM   #7
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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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Unread 04-01-2011, 11:39 AM   #8
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Wow Larry, those look AWSOME! I'm gonna have to try that soon.
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Unread 04-01-2011, 11:42 AM   #9
deepsouth
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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.
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Unread 04-01-2011, 01:01 PM   #10
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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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Unread 04-01-2011, 02:53 PM   #11
cowgirl
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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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Unread 04-01-2011, 02:58 PM   #12
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Oh Wow... I guess I am going bologna shopping.
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Unread 04-01-2011, 03:18 PM   #13
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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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Unread 04-01-2011, 03:20 PM   #14
deepsouth
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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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Unread 04-01-2011, 03:26 PM   #15
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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.
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