On my way up to the lake on Thursday, I stopped at Carlie's Deli and got me a half a chub of "waldo bologna". For those not familiar with the famous bologna sandwiches from G & R tavern in Waldo, read more here-
http://www.roadfood.com/Restaurant/R...4793/gr-tavern
I scored the outside like you would a ham. Then I slathered it with some yellow mustard so the rub would stick better. Seasoned it with some "Dizzy Pig" rub, then onto the charcoal smoker. Smoked till internal of 150. Since the bologna is already cooked, I was just aiming to give it some smoke flavor.
I let it rest overnight in 'fridge then sliced. Had to grill me up a slice for lunch before freezing the rest. Only thing missing in last pic is a slice of melted pepper jack cheese.
http://www.roadfood.com/Restaurant/R...4793/gr-tavern
I scored the outside like you would a ham. Then I slathered it with some yellow mustard so the rub would stick better. Seasoned it with some "Dizzy Pig" rub, then onto the charcoal smoker. Smoked till internal of 150. Since the bologna is already cooked, I was just aiming to give it some smoke flavor.
I let it rest overnight in 'fridge then sliced. Had to grill me up a slice for lunch before freezing the rest. Only thing missing in last pic is a slice of melted pepper jack cheese.
