Lunch - Smoked & Fried!

[HogGrog]

I smoked two chubs of bologna, one beef and one pork, that I picked up at the local international food market.

Rubbed and on to the PK 360 cooked indirect for a couple hours at 250ish with Fogo lump and pecan wood chunks.

Then sliced and fried in butter in a #8 Martin Stove & Range stylized “hamburger” logo cast iron pan. Served on thinly sliced homemade bread and slathered in Oakland Gold Mustard BBQ Sauce.

Going in for seconds after the post!

[ssv3]

It's lunchtime! I'll take a sammich please. I'll gladly pay you Tuesday. :becky:

[HogGrog]

I’d gladly serve you gratis, Sako!

It might begin to payoff all I’ve learned/discovered through you. :thumb:

[ssv3]

I’d gladly serve you gratis, Sako!

It might begin to payoff all I’ve learned/discovered through you. :thumb:

Thanks for the kind words brother! We all learn from each other here. Beauty and comradery of this place.

[Stingerhook]

Where is my cheese an onion?

[HogGrog]

My pleasure. Special order coming up, Marty!

[Shiz-Nit]

That would be great with a big ole fresh garden mater on it.

[KClandcruiser]

That just looks outstanding. I want to try doing that, but cubing it at the end and glazing a mustard sauce to do bologna "burnt ends"

[HogGrog]

Thanks, Erik!

Great idea about the bologna burnt ends!

[thirdeye]

:thumb: For frying in butter and having a mustard sauce.

I drove home one night from Dickinson North Dakota and for 300 miles listened to a talk AM radio station where the discussion was the finer points of cooking spam and bologna.

[MFL]

looks awesome!

[Hoss]

One of my all time favorite cooks! Outstanding! :thumb:

[KevinJ]

You're killing it Greg, wish I could find some chubs in my neck of the woods. Never smoked bologna but it's on the list.

[HogGrog]

You're killing it Greg, wish I could find some chubs in my neck of the woods. Never smoked bologna but it's on the list.

Thanks, Kevin. With early spring here I have been lighting fires daily!

Too bad you can’t find chubs locally but at least you have The Butcher Shoppe in the neighborhood and fresh fish! :-D

[ronbrad62]

You certainly piqued my interest with those, and I just finished dinner. I have found that I prefer bologna that has pork over an all-beef type. Which one did you like better?

[HogGrog]

You certainly piqued my interest with those, and I just finished dinner. I have found that I prefer bologna that has pork over an all-beef type. Which one did you like better?

Thanks, Ron.

I liked the beef better, but that is not always the case. The market often does not carry all the same brands from week to week so sometimes the pork is better. The veal based bologna is a very tasty treat.

But that beef bologna today was really good. It tasted similar to a very high quality all beef hot dog but with an amped up pepper flavor and a soft texture!

[Big George's BBQ]

Nice looking lunch

[Biscuit30165]

You're killing it Greg, wish I could find some chubs in my neck of the woods. Never smoked bologna but it's on the list.


Haven’t seen the cracker size but you can get the chubs at any of the grocery outlets stores there in the area.


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[ShadowDriver]

This looks great! I still need to jump on the smoked bologna band wagon.

Also curious about the bologna burnt ends in mustard sauce option.

[4ever3]

yes, Yes, and YES!!!

[jzadski]

Lookin good Greg, still need to try myself. We have some really good bologna here but, no chubs. Might have to just get a hand cut from the deli. We do have ring bologna but don't think the smoke would penetrate the casing very good

[cowgirl]

Heck yeah!
I'm not a bologna fan unless it's smoked and fried. lol Yours looks fantastic, Greg! Delicious!!