Bbq bologna

[Kemper Morris]

Smoked Bologna over Mesquite wood at 250 for 3 hours. Sliced & sauced. Cooked 1 more hour to caramelize sauce.

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[Kemper Morris]

Sprayed with Pam & applied rub.

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[Kemper Morris]

Used Mesquite wood today

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[Kemper Morris]

On smoker for 3 hours at 250

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[Kemper Morris]

Bologna sauced

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[Kemper Morris]

Added Jalapeno Sausage to smoker

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[Kemper Morris]

Will post plates pic when I get thru

 

[Kemper Morris]

Toasted Bun added mustard & Onions

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[Kemper Morris]

Homemade Carrot Cake for Dessert

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[Dustin Dorsey]

Cool post! I might have to try that at some point. It's a delicacy in my neck of the woods too.

 

[Frank H]

Love good Bologna , one of those foods that gets a bad rap . Done right , and in moderation, it is a very good meal now n then. Yours looks nice.

 

[Phil Perrin]

I would soooo eat some of that! Pammi, not so much. But me? You bet!! Nice job!

 

[Rich Dahl]

Never seen that before, but I'd give it a try.

 

[Barb D]

I've never had BBQ Bologna before looks interesting.

 

[Enrico Brandizzi]

Kemper You make me thinking about smoking bologna. Thanks for sharing your recipe.

 

[Dustin Dorsey]

It's also sometimes referred to as "Oklahoma Prime Rib"

 

[Craig Alumbaugh]

Looks like a winner Kemper

 

[Rusty James]

Never smoked bulk bologna before, but I have grilled quite a few slices. Very tasty!

Thanks for sharing!

 

[Bob H.]

Your sausage on the smoker next to your bologna gave me an idea for small batches of smoked bologna to try a ring bologna. Looks Great!

 

[Rusty James]

I was in the Memphis area last year, and they have a locally-produced bologna named Starling. It is a very good product, but I was unsuccessful in getting it shipped to our area Walmart stores. If you're in the Memphis area one day, give it a try.