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jestridge
01-08-2008, 05:34 PM
Has anyone tried a roll of bologna on a smoker? I would like to try this.

The_Kapn
01-08-2008, 05:39 PM
Has anyone tried a roll of bologna on a smoker? I would like to try this.

I have heard good things.

Take a look here:
http://www.bbq-brethren.com/forum/showthread.php?t=27954&highlight=bologna

TIM

Greendriver
01-08-2008, 05:47 PM
here's a couple more posts...

http://www.bbq-brethren.com/forum/showthread.php?t=35039&highlight=bolo (http://www.bbq-brethren.com/forum/showthread.php?t=35039&highlight=bolo)

http://www.bbq-brethren.com/forum/showthread.php?t=34242&highlight=bolo (http://www.bbq-brethren.com/forum/showthread.php?t=34242&highlight=bolo)

ZILLA
01-08-2008, 06:10 PM
I've had it a few times. It's good when it's hot. I like it rubbed in Texas Pepper Jelly.

Jack2u2
01-08-2008, 06:41 PM
I've smoked a roll for about 21/2 hours, fried and/or grilled it sliced, then put it in a pan with my favorite sauce. Let it simmer for a while and slap it between and couple slices of bread.

Mitch
01-08-2008, 08:07 PM
It's great. Get a 3-5 # chub and take it to 160 intenal. Slice and eat with anything you like. I do it for breakfast with eggs and sammies. Makes an awesome addition to grilled chees sammie!

boatnut
01-08-2008, 09:17 PM
Has anyone tried a roll of bologna on a smoker? I would like to try this.

i think it would depend on the type or quality of the bologna. i'm not a big fan of your "average" deli bologna..the stuff that looks like a big hotdog..but a good german bologna might be good.

JW
01-08-2008, 09:42 PM
Hey jestridge, I usually throw a few short sticks of bologna on the smoker when I have room :lol:. On most all of my cookouts or catered picinics the BBQ bologna is one of my most requested items.

This photo was from a small outting June 2007.

http://usera.imagecave.com/TNroadrider/picnic010-copy.jpg

Give it a try the smoke really changes the flavor.

bigabyte
01-08-2008, 09:59 PM
Are we talking pre-cooked bologna, or a freshly ground and stuffed chub? I've done the fresh ones and love them. I smoke them at 225-250 until they hit 165 internal, then let rest before slicing. Makes the best bologna there is.