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rewindme
09-23-2016, 02:59 PM
Hello guys... Ive been on here for a few years, just remaining in the shadows reading mostly... I have smoked several chubs of bolo over the years, and wondering what everyone uses for rubs? Just looking for a different idea....

1MoreFord
09-23-2016, 05:50 PM
I slice down the middle so I have two half moons and smoke nekkid w/o rub.

JackW
09-23-2016, 09:01 PM
Had to look up bolo to see what it is. I've never cooked bologna on the grill, will be doing that soon.

Jack

cholloway
09-24-2016, 07:43 AM
I've always thought bologna was meant to be pan fried.
Smoking sounds good.

minAL
09-25-2016, 09:29 PM
smoking chub then slicing and frying takes it to another level.I always smoke naked.

minAL
09-25-2016, 09:33 PM
Just a clarification: the bologna is naked.

Rocky Branch BBQ
09-25-2016, 09:43 PM
I would say that bolo's are just another type of sausage. I think most sausage is smoked nakid. I also would like to add if you'll notice only the people that have commented, at this point anyway, are from the south including this ole Carolina boy. Only someone with an educated palate would have the experience to chime in on this high end culinary offering.

SGH
09-25-2016, 09:49 PM
I take a piece of 1" diameter pipe and cut a round hole all the way through the bologna lengthwise and stuff it with Monterey Jack cheese. You talk about good.

dadsr4
09-25-2016, 10:03 PM
I would say that bolo's are just another type of sausage. I think most sausage is smoked nakid. I also would like to add if you'll notice only the people that have commented, at this point anyway, are from the south including this ole Carolina boy. Only someone with an educated palate would have the experience to chime in on this high end culinary offering.
I grew up with chubs of bologna. I am from Southern Michigan, though. Used to grind it up with sweet pickles for sandwiches.