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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-23-2016, 02:59 PM   #1
rewindme
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Default Smoked Bolo

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....
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Old 09-23-2016, 05:50 PM   #2
1MoreFord
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I slice down the middle so I have two half moons and smoke nekkid w/o rub.
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Old 09-23-2016, 09:01 PM   #3
JackW
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Had to look up bolo to see what it is. I've never cooked bologna on the grill, will be doing that soon.

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Old 09-24-2016, 07:43 AM   #4
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I've always thought bologna was meant to be pan fried.
Smoking sounds good.
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Old 09-25-2016, 09:29 PM   #5
minAL
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smoking chub then slicing and frying takes it to another level.I always smoke naked.
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Old 09-25-2016, 09:33 PM   #6
minAL
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Just a clarification: the bologna is naked.
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Old 09-25-2016, 09:43 PM   #7
Rocky Branch BBQ
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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.
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Old 09-25-2016, 09:49 PM   #8
SGH
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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.
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Old 09-25-2016, 10:03 PM   #9
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Quote:
Originally Posted by Rocky Branch BBQ View Post
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.
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