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Unread 02-23-2013, 09:01 AM   #1
rnmedic45
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Default Smoking Bologna

I have read many ideas from just smoking the 5 lb bologna roll to filling the center with bbq sauce and rubbing the outside. Any suggestions. I really don't like bologna but have read this will taste nothing like the original when done.
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Unread 02-23-2013, 09:04 AM   #2
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I am doing some on Sunday. I cut shallow slits spiraling around the Bologna chub. I rub mustard all over it and cover with rub.
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Unread 02-23-2013, 09:54 AM   #3
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I cut the “tube” down the middle length ways – then I apply my BBQ rub and let it sit to reach room temp. Cutting it like this lets me get more rub on the meat. I put it on the smoker (230 degrees) for at least an hour. I bring it off the smoker and slice it into half inch pieces –put them into an aluminum pan and put a light coat of BBQ sauce on them and back into the smoker until the sauce sets – about 30 minutes or so.

I have also tossed some sautéed sweet onion and bell pepper in the coating part.

Last edited by John Bowen; 02-23-2013 at 09:55 AM.. Reason: pepper not peeper
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Unread 02-23-2013, 09:54 AM   #4
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I smoke the chubs in a manner very similar to the method MM stated.I rub it down with mustard,rub and lots of brown sugar,smoke on a rack over a pan full of beer for a few hours.
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Unread 02-23-2013, 09:57 AM   #5
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I saw Malcomb with "Killer Hogs" BBQ team do it that way one time and I have done it ever since.

ALways a winner IMHO.
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Unread 02-23-2013, 10:08 AM   #6
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Which rub would be better? I have different ones for Butt, Brisket and Ribs.
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Unread 02-23-2013, 10:18 AM   #7
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Which rub? the ones you like, there is really no wrong rub, if you like the end results go for it.
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Unread 02-23-2013, 10:22 AM   #8
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Personally I prefer a sweeter brown sugar based rub and a sauce that has a little heat to it. I make my own rubs most of the time but I have used the Plowboy’s Yard Bird and like it as well.

I have also used the Bob Gibson’s Habenaro BBQ Sauce and cut it with a little honey.
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Unread 02-23-2013, 11:48 PM   #9
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Quote:
Originally Posted by John Bowen View Post
I cut the “tube” down the middle length ways – then I apply my BBQ rub and let it sit to reach room temp. Cutting it like this lets me get more rub on the meat. I put it on the smoker (230 degrees) for at least an hour. I bring it off the smoker and slice it into half inch pieces –put them into an aluminum pan and put a light coat of BBQ sauce on them and back into the smoker until the sauce sets – about 30 minutes or so.

I have also tossed some sautéed sweet onion and bell pepper in the coating part.
Tupelo??? Howdy neighbor!
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Unread 02-24-2013, 12:09 AM   #10
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I'm not a huge bologna fan either but these were kind of tasty.
http://www.bbq-brethren.com/forum/sh...ad.php?t=60224

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Unread 02-24-2013, 12:11 AM   #11
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Quote:
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I'm not a huge bologna fan either but these were kind of tasty.
http://www.bbq-brethren.com/forum/sh...ad.php?t=60224

I have done the "bloom" but the other 2 take 'Loney to another level!!!
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Unread 02-24-2013, 12:25 AM   #12
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i core it. fill the core with chedder cheese. Plug the end with a chunk of what pulled out of cored. hatch the outside and put some rub on it. when the cheese melts, start saucing to glaze it until the sause sets.

then grill the core and thats your snack.
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Unread 02-25-2013, 10:43 AM   #13
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Quote:
Tupelo??? Howdy neighbor!
Good to meet you Mr. Hoss! Homeboys need to stick together.

I am wondering how the bolonga cook went ... if it did?
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Unread 02-25-2013, 11:19 AM   #14
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I read where someone smoked a bologna chub then sliced it either 1/2" - 3/4" thick and "iced" it with a cream cheese & bacon dip mixture between slices and around the outside like a layer cake. Maybe even bacon sprinkles on top of that.
The possibilities go on and on.
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Unread 02-25-2013, 11:41 PM   #15
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Quote:
Originally Posted by cowgirl View Post
I'm not a huge bologna fan either but these were kind of tasty.
http://www.bbq-brethren.com/forum/sh...ad.php?t=60224

My wife didn't think she liked Bologna, till I smoked one.
I scored it all over rubbed it down with mustard and then pork spices.
I later glazed it with Sweet Baby Rays cut with coffee.
It had about a 1/4" smoke ring inside...

This became a sandwich and breakfast favorite of hers.
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