Smoked Bologna

Hey pjw!!

Check out this link!!

http://members.home.net/ktaylor11/bbq_tips

I smoke bologna wherever I go....I use what ever sauce I have with me....my favotite is this one...It is the one Danny Gaulden uses to finish his ribs.

1 cup brown sugar
1/3 cup mustard
1/3 cup vinegar

Put this stuff on while hot and you will get a nice sheen on it.

Stogie

Hey Stogie,thanks for the post of Kevin's.I guess you saw he has taken all the defectors from Top Secret Recipes to www.recipegoldmine.com.He has certainly given that forum a Q perspective.

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Good Q 2 Ya,Tom.

Hey Stogie,

Cool graphic. Smokin's gonna have to "keep up with the Jones'!!"

Have a good'un.

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Happy Qin' - AAHH

Stogie- thanks for your quick reply, was busy and didn't get back on here till today.
I noted the sauce recipe that you posted, and also went to the link and want to try that method also.
I do have another question now, though.
If you use that sauce recipe, what time and temp do you use? I don't want it to burn, (was concerned with the sugar in there) so do I not put it on at the beginning? ?
I know that I am making this harder than it has to be. LOL
Thanks!


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pjw51

Hey pjw!!

I cook the bologna at the same temp as everything else...225� or so. What's nice about bologna is, it is almost impossible to overcook!

Did you notice how I cored the bologna wheel? I fill those with a different mustard sauce. Then just before serving, I will glaze each slice with the sugary sauce.

You are right about the burning! That has lots of sugar and it will surely burn...therefore I put it on at the very end.

Hey, we have to make this look very hard...that way others are in awe!!

You should have seen the crowd this smoked bologna drew at our first cook-off. It was here in Ft. Wayne and by the end of the day, I swear every person in attendance came and tasted. We went through several of these big wheels!