Skip to main content

Replies sorted oldest to newest

I do it all the time. Get a 3# or larger cut of bologna, about 4-5" in diameter. Unwrap, then cut about 4-5 slits length wise in the bologna and smoke at low temp for a couple of hours. Then slice and fry in skillet for sandwiches. Lettuce, tomato, mayo, thinly sliced onion and Stubbs Original Sauce works for me.

Be aware that all bologna is not created equal. Some will come out mealy, so try different brands to see which one you prefer.
quote:
Originally posted by Pags:
OK. My wife and I love Bologna sandwiches and typically get deli cut. The smoked version will probably go great with the beans you've got me doing. Any brand of bologna you'd recommend?


I've been getting mine at Harris Teeter's. They have two varieties, one is larger in diameter than the other. That's the one I get. Sorry, but I don't know the brand, but it's not Boars Head.

I've tried 5-6 different brands though, and only one had the mealy taste and texture I was talking about, so your odds are pretty good you'll get a good one. It also freezes better than almost anything you'll ever freeze, so make extra and vac seal.

BTW, baked beans freeze great too. If you have vac bags of BBQ and beans, you can reheat both at the same time in boiling water. Dinner is served in 15 min flat!
Go with a full "chub" as large as you need. Cut the skin/casing off to expose it to the smoke.

It is actually on the menu at many Q places around here, has been for years.

It's cooked, so you just want to smoke it to add the flavor. I'll rub it down with some rub, sometimes sauce it.
quote:
Originally posted by Todd G.:
I do it all the time. Get a 3# or larger cut of bologna, about 4-5" in diameter. Unwrap, then cut about 4-5 slits length wise in the bologna and smoke at low temp for a couple of hours. Then slice and fry in skillet for sandwiches. Lettuce, tomato, mayo, thinly sliced onion and Stubbs Original Sauce works for me.

Be aware that all bologna is not created equal. Some will come out mealy, so try different brands to see which one you prefer.



When you say 'unwrap' do you mean to remove the casing as Smokin stated? All the best.
quote:
Originally posted by doogster:
... I have no idea how to score a ham.


First, remove the rind and trim away fat, leaving about a 1/4" layer of fat. Using a sharp knife, slice 1" to 2" squares in the remaining surface fat, about 1/4" to 1/2" deep, creating a diamond pattern.
3 lbs of bologna in the Elite as we speak. Tonight's dinner. Bologna sandwiches with onions, tomatoes, lettuce, mustard, chips, beer. Cool Oh yea, and reheated smoked beans. Big Grin

Invited over to a friend's house for dinner Sunday. I bet he's grilling leg of lamb. I'm bringing some smoked beans.

Any other barbecue ideas?
Last edited by pags
quote:
Originally posted by SmokinOkie:
quote:
Originally posted by doogster:
... I have no idea how to score a ham.


First, remove the rind and trim away fat, leaving about a 1/4" layer of fat. Using a sharp knife, slice 1" to 2" squares in the remaining surface fat, about 1/4" to 1/2" deep, creating a diamond pattern.


I see whatcha mean, another in the growing list I want to try. Not sure about smoked Spam though, that being said it would be interesting to see what it does. Maybe one of every type. Score it as described. Wonder how long it would take? As for mustard I like Coleman's English mustard. Inglehoffer's coarse is also nice.
Oh Oh. Forgot The Ultimate List. I was really looking for out of the norm ideas, but if it isn't here, it doesn't exist. Wink

Back to the smoked Bologna. It turned out pretty good, but it tasted a little like a smoked hot dog. I guess they're fairly similar, and whatever makes them different may have dissipated along the way.

I smoked the bologna at 225* for 3 hrs using 6 oz of wild cherry. Come to think of it, the wood didn't get too charred. Would that have made a difference?
Last edited by pags

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×