A few weeks ago I smoked two small but different chubs for a fried bologna sandwich. Smoked with oak and plum chunks on PK360 and dusted with Q-salt and one with Oakridge Beef and Pork rub.
Afterwards I cubed up the rest of both chubs and splashed them down into a mustard based bbq sauce and put them back on the PK for another hour or so until sticky. Served with white bread :becky:, pickles and asparagus.
They disappeared quickly, it was a very tasty treat!
Afterwards I cubed up the rest of both chubs and splashed them down into a mustard based bbq sauce and put them back on the PK for another hour or so until sticky. Served with white bread :becky:, pickles and asparagus.
They disappeared quickly, it was a very tasty treat!
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