Ring Bologna

[Jeff_in_KC]

Smoking some ring bologna for the first time. I cut about a pound piece in four chuncks and poked some holes in it to help the smoke after taking off the paper casing. How long will I want to leave in the smoker?

 

[rbinms33]

A one lb piece cut into 4 chunks shouldn't take more than an hour if you're running 225-250. I usually get those 5 lbs chubs at Sam's and take a piece of PVC pipe and run it through to make "spokes" in the chub. Take a small piece of the cored bologna from each spoke for "plugs" and then core out the center about an inch above the bottom with an empty veggie can or something. Fill the whole thing up with sauce and put a nice dry rub on the outside. Cook on the smoker at 225 for a couple of hours. I've used spaghetti sauce instead of BBQ sauce too. It's ALL good. Serve with some saltines and you've got a nice little appetizer there.

My next experiment will be to stuff the chub with some good ole hoop cheese and smoke it for a couple of hours. That should turn into a nice gooey mess. I used to love fried bologna and hoop cheese sandwiches with a little mayo. Good Eats for sure!

 

[racer_81]

I usually get those 5 lbs chubs at Sam's and take a piece of PVC pipe and run it through to make "spokes" in the chub. Take a small piece of the cored bologna from each spoke for "plugs" and then core out the center about an inch above the bottom with an empty veggie can or something. Fill the whole thing up with sauce and put a nice dry rub on the outside. Cook on the smoker at 225 for a couple of hours.

I'd like to second this procedure, as I have done essentially the same thing and it turned out very well.

 

[Bill-Chicago]

I tried this.

I would skip the middle man

Dig a hole and bury it.

Save your fuel for real Q

 

[fivelombardis]

Bill,

what kind of wood do you usually use for something like this...and how do you serve it, or what do you eat it with later on?

 

[VitaminQ]

My next experiment will be to stuff the chub with some good ole hoop cheese and smoke it for a couple of hours. That should turn into a nice gooey mess. I used to love fried bologna and hoop cheese sandwiches with a little mayo. Good Eats for sure!

What's hoop cheese?

 

[rookiedad]

mmm! fried bologna with mayonaise. you just brought me back to my childhood. we used to make it on toasted english muffins with american cheese. sometimes we would put a scrambled egg on it. i would like to know what hoop cheese is also because i think i will be making a batch of those right up soon! thanks.
phil

 

[rbinms33]

What's hoop cheese?

Hoop cheese was something I remember as a kid. It was cheddar cheese I guess but it was wrapped in this thick red wax casing and was sliced at the store.

It brings back childhood memories though.....this little country grocery store is where we usually ate lunch on Saturdays when I was growing up. Saturdays were usually spent with my Dad doing stuff like gardening, cutting wood, baleing hay down around my Granddaddy's place in the country. Anyways, you'd go into this store and they had the little deli section with ham, bologna and a few other meats and this large (about as big around as a gallon coffee can) thing of hoop cheese in a red wax casing. You'd order a bologna/cheese sandwich and the owner, Mr. Russell was his name, would take out the bologna chub and the hoop cheese and slice it right there. He'd ask if you wanted it plain or cooked. I always wanted it cooked so he's put it on this little griddle for a couple of minutes and then put it on a slice of bread, put the cheese on top of that, a little mayo on the top slice of bread and then wrap it all in wax paper. By the time we got back to the truck and unwrapped it, the cheese had just started melting. Besides a regular tomato/cheese/mayo sandwich....a fried bologna sandwich is my favorite.

 

[rookiedad]

hey your speaking my language! tomato and mayonaise sandwiches on white bread are my favorites too. i grow them in my yard and i just about wait all year for the first one.
as for the childhood memories, my brothers and me would wake up early on saturdays to watch cartoons, in brooklyn. if we had bologna we would get out the frying pan, melt some butter and cover the bottom with slices. they were ready when they popped up in the middle and looked like half a spaulding ball. the heat from a toasted english muffin and the bologna would melt the american cheese. that had to be about nineteen seventy four and i can still remember how good they were. thanks for this post. it was fun thinking about those days!
phil