Bologna

Yes, and why did you ask your question in the "ribs" section? Not many will find this.

Use the find section above or on the main page and open forum. Just type in bologna.

Good luck!!!

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.

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?

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!

Thanks for the info Todd. We get the larger cut of Bologna also. I'll try smoking it since it seems I'm smoking everything I can now. Smoking extra and freezing makes sense. Don't have the vac seal yet, but the ease of reheating for dinner makes it look like I should head in that direction.

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.

The plastic wrap it comes wrapped in. I don't remove a casing. I think the wrap IS the casing for most bologna.

Ah, I will hafta try that. BTW, how deep do you cut the slits?

.5-1.0" Don't measure. Live dangerously.

Actually I really wanted to know if you just score it or cut into it, good info though mate.

score it like you would a ham

I'm new to smoking, food at least, I have no idea how to score a ham. Learning summink every time I come here. It's great!

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.

Practice on SPAM. It's cheaper and still tasty. Good for you too!

When ya get good with that Spam,Hormel's National Spam Day's,wants you.

You get two cans of Spam and carve your own creation.

If ya lose,slice it up,toss it on the grill,serve on light bread,a little cheap mustard,Duke's mayo,a slice of Velveta,and a leaf of good old iceberg lettuce

Now that's good eats..

3 lbs of bologna in the Elite as we speak. Tonight's dinner. Bologna sandwiches with onions, tomatoes, lettuce, mustard, chips, beer. Oh yea, and reheated smoked beans.

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?

quote:

Originally posted by Tom:
Duke's mayo, a slice of Velveta

Sounds like we grew up on the same food, but I've got a belly to prove that SPAM, velveta, and Dukes mayo are not as healthy for you as you might think.

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.

quote:

Originally posted by Pags:
Any other barbecue ideas?

You're kidding right?

Check out this thread, if you don't get enough ideas for smoking, let me know

The Ultimate List

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.

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?