I love bologna


 
Troy Lew

Troy Lew

TVWBB Super Fan
Recently had a hankerin for some thick bologna after watching a You Tube Video, had to give it a try. Oh it was good, scratched me where I itch.
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Going to do this again real soon,
 
Looks good...
Can we get more details?
What temp did you cook at and what temp were you shooting for to remove bologna? Any wood?
 
Tony R said:
Looks good...
Can we get more details?
What temp did you cook at and what temp were you shooting for to remove bologna? Any wood?
Click to expand...

Ditto what Lew asked! That looks great! Looks like you cooked it on a Weber kettle; not a smoker.
 
That looks really good. I'll be anxious get the details. I will definitely give that a try. Speaking of ghetto, I might have to try Spam on the grill, too. Occasionally, my wife will "cook" spam in a skillet, just browning it to a slight crisp. With a slice of pepper jack cheese, it makes a really good sandwich.
 
I was just at the butcher on Saturday looking at the price of rolls, I think I watched the same video you did :) Please do let us know the details so I can give it a shot this coming weekend. Thanks!
 
Troy, your pictures make me wonder about doing something similar with ring bologna.

Does your bologna have a first name?
 
"Does your bologna have a first name?".... What troubles me is I remember this!!! And Troy, looks good!
 
Ring & pickled bologna take on a whole new flavor when cooled on a grill or on a stick over a campfire.
 
Tony R said:
Looks good...
Can we get more details?
What temp did you cook at and what temp were you shooting for to remove bologna? Any wood?
Click to expand...

Yes sir, here yah go.
Check out these two videos, "hickory smoked BBQ Pit Boys bologna barbecue" at either their web site "barbecueweb.com" or search by title on You Tube and "barbeque bologna recipe-how to smoke bologna" by Malcom Reed, his website is "howtoBBQright.com", you can also find on You Tube. I used the Pit Boys recipe, but with the beer next time I will elevate meat on a rack so it's not in contact with the beer. Washed of the rub. Used Malcom's scoring technique, more and a bit deeper. Used Hickory on the kettle with indirect fire 225-250* for 2.5 hrs +\-.

They call those little fat boys Chubbs, will have pics of Sammie's next time.

P.S. to Darren, love spam too. It's in my bug out bag:)

Let me know if you have any more ???.

One last thought, pay attention to different spellings of BBQ

One more last thought, temp is not important the meat is cooked and ready to eat as is, I recall it was about 140-150*. Mainly want to give it time to absorb smoke, color and for crust to set.
 
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Very nice looking smoked bologna!!!

Larry Wolfe did a video a while back on smoke bologna, check out his youtube channel The Wolfe Pit. Man Cave Meals youtube channel also did a video recently too.
 
At first I thought " What kind of sick person would want to smoke bologna?" But now I want some! Then someone said SPAM, and now I've got to try that too. Ok, I'll do them both together and make some killer subs!
Thanks!!
 
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