I'm going to do a couple of Chuck roast in the morning and was thinking about putting some bologna on with it. I was just going to get the sliced bologna like Oscar Meyer or whatevers on sale. Has anyone ever tried this. I'm going to cook the roast at 250 so does anyone have an idea how long I should leave the bologna in there. Some of the sliced bologna I've seen still has the casing on it will it hurt to leave this on. I realize you probably can't hurt bologna but I thought maybe someone else had tried this and could give me a head start on it. Thanks for the help.
Bologna
- Thread starter Rod C
- Start date
Doug D
TVWBB Hall of Fame
There is a recipe in the Cooking section of the website for smoking a chunk of bologna (no casing), which features drilling out cores and filling with BBQ sauce. As to slices, the thin band of casing on each would have minimal impact on smoke absorption, far less than larger areas of the slices overlapping or touching eachother. You may want to only try a few slices as a test-- they may dry out on you.
I've never done the fancy, hole-drilling method from this site. What I have done is get a 2 or 3 pound, whole balogna, quarter or half it. Then, score the surface about 1/8-1/4" on all sides and smoke for about an hour on each side.
This may seriously be my favorite smoked meat. Bologna is like a sponge, waiting to soak up smoke flavor.
This may seriously be my favorite smoked meat. Bologna is like a sponge, waiting to soak up smoke flavor.