The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 11-17-2010, 10:54 AM   #1
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default smoking bologna question

Okay, I'm about to smoke my first 5# of bologna. Any advice wrt: temps, etc.? Thanks.
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Unread 11-17-2010, 11:07 AM   #2
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Dan, they don't really benefit from a real low smoke (in my opinion) For me the main thing is getting the smoke to the middle of the chub. I've tried making holes into the bologna to get the smoke to the center.. My favorite way is to score the bologna..
http://www.bbq-brethren.com/forum/sh...ad.php?t=60224

slicing and smoking is another good way to get the smoke into the meat.
Dry rubs and Q sauce are good too.

hmmmm.... I'm not really any help at all! lol Have fun with it!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Unread 11-17-2010, 11:16 AM   #3
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Thanks, Jeanie, I'll try putting some scores across it.
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Unread 11-17-2010, 11:22 AM   #4
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Downloads: 0
Uploads: 0
Default

Dan I like to score it and rub it with Olive Oil and BBQ Rub....

Then Smoke it around 225-235 until it reaches 145* internal....
__________________
N8man
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is offline   Reply With Quote


Thanks from: --->
Unread 11-17-2010, 11:42 AM   #5
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Thanks, Nate, that looks great. I have already put it on. I did score it with several deep cuts just as if I were slicing it - stopping about half way through (only sliced through the top half) if that makes sense. I decided to try it this time without rub, as I wanted to try it "plain" - figuring I can add a bit of rub if/when I fry some of it.
Do you cook it to 165 internal, or does it really matter?
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Unread 11-17-2010, 11:55 AM   #6
Buster Dog BBQ
is One Chatty Farker
 
Join Date: 07-20-08
Location: Clive, IA
Downloads: 0
Uploads: 0
Default

It's already cooked so the temp is what you want. I liked to cube like burnt ends after smoking and put in a pan with more rub and some sauce or about an hour. Kind of bologna burnt ends. Great on a sammy.
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]
Buster Dog BBQ is offline   Reply With Quote


Thanks from:--->
Unread 11-17-2010, 11:57 AM   #7
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Buster Dog BBQ View Post
It's already cooked so the temp is what you want. I liked to cube like burnt ends after smoking and put in a pan with more rub and some sauce or about an hour. Kind of bologna burnt ends. Great on a sammy.
That sounds pretty tasty, I normally think along the lines of slices.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 11-17-2010, 12:01 PM   #8
Derrick D
On the road to being a farker
 
Join Date: 02-12-08
Location: Ft.Worth Tx.
Downloads: 0
Uploads: 0
Default

Chubs are big here in Tx we call em Bolo I usually score mine like Nate but I dont rub em, internal of about 150 and you got good eats.
__________________
New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.
Derrick D is offline   Reply With Quote


Thanks from:--->
Unread 11-17-2010, 12:06 PM   #9
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

Thanks everyone. I'm try the burnt end idea along with some slices. I appreciate all the input.
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Unread 11-17-2010, 12:55 PM   #10
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Downloads: 0
Uploads: 0
Default

Did one awhile back, about 3 lbs.



__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Unread 11-17-2010, 01:26 PM   #11
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Oooooooo! Thanks for the thread Dan! I just got a two pound chub a few days ago and was wondering myself on how to treat it. Great ideas all!
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Unread 11-17-2010, 03:19 PM   #12
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default Oh, heck yeah, it rocks!

Pulled the bologna after about three hours at 250 (did get up to 300 at the very first, before I shut airflow). Sliced the ends to make burnt ends. They are on now.

Took a slice and fried it in a frying pan until crisp, then a couple of over easy eggs. Excellent lunch! I give it two thumbs up. Thanks for all the help.

I wish I had our camera, because it turned out with nice smoke throughout - and sitting on the plate with over easy eggs was a good sight :)
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
need some help, smoking my first bologna deepsouth Q-talk 20 04-01-2011 07:40 PM
Smoking wood question Derek Q-talk 13 05-21-2010 10:29 PM
Bologna question/help hogwild284 Q-talk 10 12-22-2009 09:52 AM
Question about smoking CB Theboz1419 Q-talk 1 09-02-2009 10:30 PM
??smoking bologna smokerdude Q-talk 7 05-19-2008 11:41 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:15 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts