smokerdude
Knows what a fatty is.
- Joined
- Jul 1, 2007
- Location
- Springfield, MO
What are the do's and don'ts on smoking Bologna on UDS. ie, temp time, rub and stuffings.
thanks for any help.
thanks for any help.
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??smoking bologna
- Thread starter smokerdude
- Start date
- Joined
- Aug 11, 2003
- Location
- Rocklin, CA
Norcoredneck
somebody shut me the fark up.
- Joined
- Jul 11, 2006
- Location
- Norco, Ca.
N8man is the Emeril of Redneck Fillet Mignon.
- Joined
- Aug 11, 2003
- Location
- Rocklin, CA
I concur! N8man rocks it when it comes to smoke bologna.
Meat Burner
Quintessential Chatty Farker
- Joined
- Feb 22, 2007
- Location
- Springfield, MO
Smokerdude, I have some cherry wood if you wanted to follow what N8man did. It will cost you a cold beer!:biggrin:
N8man
Babbling Farker
- Joined
- May 9, 2007
- Location
- God's Country Ossipee-Osceola NC
All I can add is BAMMMM!!!
Rub with Olive Oil, Garlic Powder, Chili Powder, Fresh Cracked Black Pepper. Smoke @250* until internal temps reach 160*, Slice and Grill, Pan Fry or Straight off the Chub, Enjoy!!! Smoked Bologna Rocks!!!:-D
Rub with Olive Oil, Garlic Powder, Chili Powder, Fresh Cracked Black Pepper. Smoke @250* until internal temps reach 160*, Slice and Grill, Pan Fry or Straight off the Chub, Enjoy!!! Smoked Bologna Rocks!!!:-D
smokerdude
Knows what a fatty is.
- Joined
- Jul 1, 2007
- Location
- Springfield, MO
Thanks to all 2 morrow we will begin
Cabntmkr1
is One Chatty Farker
- Joined
- Aug 19, 2007
- Location
- Wichita, Ks.
Remember! No photos~~~didn't happen!:twisted::wink:
