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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 10-23-2008, 02:13 PM   #1
BruceB
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Default First Time Smokin' a Chubby

I've always wanted to try smoking bologna and the other day I was at Restaurant Depot and saw this 10lb chub of all beef bologna on the shelf and I couldn't resist.

Cut it in half and then cut one-half into two 2 1/2lb chubs, criss-cross cut the chubs and then slathered both in mustard and rubbed with Plowboys Bovine Bold Rub.

Royal Oak lump in the WSM with a couple of pecan chunks. Taking it up to 150º or so. Here's some early pics.





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Unread 10-23-2008, 02:33 PM   #2
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Now I'm hungry.
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Unread 10-23-2008, 03:02 PM   #3
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I'll be over in 15......
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Unread 10-23-2008, 03:18 PM   #4
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Those chubs are looking real good. I'm guessing baloney sammies???
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Unread 10-23-2008, 03:21 PM   #5
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Baloney sammies with caramelized onions, some Big Bob Gibson Mustard Sauce on some Texas Toast, haven't quite convinced myself to put cheese on 'em yet.
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Unread 10-23-2008, 03:36 PM   #6
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Toasted bun with mustard relish......MmmmmMmmmm
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Unread 10-23-2008, 04:15 PM   #7
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Man, now I'm really hungry...
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Unread 10-23-2008, 04:17 PM   #8
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I haven't had lunch yet...your killin' me...
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Unread 10-23-2008, 04:17 PM   #9
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Smoke that chub...

Slice it thick and fry it...

Some good old white bread and mayo.

YUMMO
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Unread 10-23-2008, 04:19 PM   #10
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ROAD TRIP!!!!!!....MI here we come, who's coming?
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Unread 10-23-2008, 05:21 PM   #11
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I'll bring the beer!
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Unread 10-23-2008, 05:25 PM   #12
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I like to score mine a little.

Here's what it looks like.
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Unread 10-23-2008, 05:35 PM   #13
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Bruce, that is awesome, and Larry, loved what you did too. Gotta have cheese!!
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Unread 10-23-2008, 06:21 PM   #14
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Well, Friday is National Bologna Day. Last time I did one I cubed it up like burnt ends and re-seasoned and sauced then put on a toasted bun with some cheese. mmm.
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Unread 10-23-2008, 06:23 PM   #15
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Quote:
Originally Posted by Buster Dog BBQ View Post
Well, Friday is National Bologna Day. Last time I did one I cubed it up like burnt ends and re-seasoned and sauced then put on a toasted bun with some cheese. mmm.
Okay! Now that sounds pretty darn good.
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