PDA

View Full Version : smoked bologna


padge31
08-27-2015, 08:28 PM
What is a good rub for smoked bologna. I want to try this.

Thanks

Eric

grantw
08-27-2015, 08:32 PM
Anything works really, Classic American dry rub thanks to Bbq pit boys

Recipe:
1/2 cup Brown Sugar
1/4 cup Paprika
4 T Coarse Salt
3 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
2 t Celery Seed
1 t Cayenne Pepper

IamMadMan
08-27-2015, 08:48 PM
Use what best suits you.

I use my everyday rub (OakRidge Competition Beef and Pork Rub), and I'll sprinkle some with some cayenne and make some spicy for myself.

Basically, whatever you like will work great!!!!

oifmarine2003
08-27-2015, 09:12 PM
Post some pics when you do it. Bologna is on my list but I haven't made it yet!

cowgirl
08-27-2015, 09:54 PM
Here's an old bologna cook. I did a stuffed one that turned out OK.
http://www.bbq-brethren.com/forum/showthread.php?t=60224&highlight=bologna

Radio
08-28-2015, 05:55 AM
Bologna is danged good on the smoker! I cooked a 3 pound chunk a while back by first slathering it with yellow mustard, then giving it a generous coating of my rib rub.
While I was impressed with the way it came out, the next time I will lightly score the whole chunk in a diamond pattern for better smoke penetration.

I would recommend a good quality all beef bologna and not the stuff made with chicken or turkey

Titch
08-28-2015, 06:09 AM
Anything works really, Classic American dry rub thanks to Bbq pit boys

Recipe:
1/2 cup Brown Sugar
1/4 cup Paprika
4 T Coarse Salt
3 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
2 t Celery Seed
1 t Cayenne Pepper



Does the Capital T stand for Tablespoon and the Small t stand for teaspoon?

Hotch
08-28-2015, 06:50 AM
I did a couple of these a while back, all beef, of course. They are called Blooming Bologna. You slice down, on 2 sides, to within an 1" or so of the bottom to make the flutes.
Apply the dry rub of choice to start, making sure it gets between the flutes. Then make a BBQ glaze by add a little water to your BBQ sauce until it is somewhat thin.
Then apply to the chub every 30-45 min.
Once done cut them off as you need to serve them. Great finger food item.
This is what you end up with.
http://i1291.photobucket.com/albums/b551/hotchvb/IMG_2988_zpsaq6njmhq.jpg

thirdeye
08-28-2015, 08:39 AM
Bologna is high in salt to begin with, so be mindful of that when choosing a rub. I like a base of garlic pepper (which does contain some salt by the way), and ground celery seed (not celery salt). Adding some brown sugar to this mix works well if you want a sweeter profile (but I do a sauce option at the end anyway). I mix a mustard slather (yellow mustard thinned with Wooster and dill pickle juice) and give it a coating of that too.

http://i.imgur.com/JFsJHNd.jpg

http://i.imgur.com/YaRcZP8.jpg

http://i.imgur.com/t5Nrhfa.jpg

http://i.imgur.com/dD3Gp1o.jpg

Fwismoker
08-28-2015, 08:41 AM
You can put it in a cold smoker too and keep it in cooked.

jgarcia
08-28-2015, 09:01 AM
will this work with Oscar Meyer bologna:mrgreen:

grantw
08-28-2015, 09:04 AM
Does the Capital T stand for Tablespoon and the Small t stand for teaspoon?

Yes it does