Why score bologna?

[Charles Howse]

Almost every thread about smoking bologna indicates that you should score it, as much as 1/4".

That's not gonna help the rub or sauce stick, so the only thing I can imagine it does is prevent splitting as the bologna swells during cooking.

Am I correct? Any other opinions?

 

[Dave from Denver]

smoke flavor can penetrate deeper that way I would imagine.

 

[Matt B.]

Preventing the splitting, or at least letting it happen in a controlled way would probably be the primary reason, but it also gives you a pattern by which to stud it with cloves if you choose.

 

[Charles Howse]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt B.:
Preventing the splitting, or at least letting it happen in a controlled way would probably be the primary reason, but it also gives you a pattern by which to stud it with cloves if you choose. </div></BLOCKQUOTE>

Matt......Matt, Matt, Matt...are you serious? The cloves probably cost more than the bologna!

Just kidding, thanks for the reply!

 

[Paul H]

Charlie, LOL !!!