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I love it and make it all the time, but yours is nicer looking than mine.
Looks like some good eats, we do bologna just about everytime we use the smoker....the family loves it!!
Ok here goes a dumb question but what in the world do you do with that much bologna! Will it freeze?
I love smoked bologna. I spiral slice mine like you did, and then cut it into several pieces. Soak it in BBQ Sauce overnight, and then in to the smoker. Smoke it for about 2 hours with the smoker just hot enough to keep the smoke rolling. Take it out, and cover it with more BBQ sauce, then back in the smoker for 1 to 2 hours more. The guy I learned this method from would put a pan of baked beans on the lower rack to catch any drippings.
Smoked bologna sandwichs with ripe tomato and onion slices. There is nothing better when you are on a fishing trip.
Yes it does freeze well, but it never lasts that long around here.
Smoked bologna sandwichs with ripe tomato and onion slices. There is nothing better when you are on a fishing trip.
Yes it does freeze well, but it never lasts that long around here.
I'm not really a big bologna eater but this was pretty tasty when I tried it today.
This was an experiment, the guys at work have been after me to smoke some and bring it to them, that's why I made so much. They'll kill that before lunch probably.
This was an experiment, the guys at work have been after me to smoke some and bring it to them, that's why I made so much. They'll kill that before lunch probably.
I always have friends requesting smoked bolo.i have to do 3 or 4, 5# chunks at a time.
I don't know if you can actually BE a bologna connoisseur, but I prefer Ekrich's garlic bologna for smoking. I haven't tried Bar-S garlic bologna yet (but I like their hot dogs and try to keep my money local).
Wal-Mart used to sell the Ekrich brand but doesn't anymore. You can buy any portion or a tube of the stuff. I don't slice mine thin, but more "chunks" like you'd put on an cheese tray or something. I use a mix of hard and fruit wood at 225-250 for about 2 hours (the thinner you slice it the less time you need).
On a side note, I have to believe this is an Oklahoma original thing because when i moved to Minnesota, people usually thought I was nuts for smoking lunchmeat...till they tried it.
And yes, you can freeze it quite easily (I vacuum seal it).
Wal-Mart used to sell the Ekrich brand but doesn't anymore. You can buy any portion or a tube of the stuff. I don't slice mine thin, but more "chunks" like you'd put on an cheese tray or something. I use a mix of hard and fruit wood at 225-250 for about 2 hours (the thinner you slice it the less time you need).
On a side note, I have to believe this is an Oklahoma original thing because when i moved to Minnesota, people usually thought I was nuts for smoking lunchmeat...till they tried it.
And yes, you can freeze it quite easily (I vacuum seal it).
I can remember as a kid when the pickins were slim for lunch or supper,Mom would tell us we were gonna have some hillbilly steaks!(fried bologna) They are still good today,might have to try the smoked bologna for sure!
we called it round steak, put a little syrup on it good eating
We called it "tube steak." Haven't eaten bologna in years.
As it turns out I'll be smoking some Bar S this weekend. I'll let you know how it stacks up against the other brands.
If you like Bologna at ALL, you need to smoke a chub of one sometime, it's really good.
But go with a good quality, same as any other BBQ you do, the quality of the finished product begins with the starting meat.
But go with a good quality, same as any other BBQ you do, the quality of the finished product begins with the starting meat.
You Guys do this to me all the time. Now I gotta run out and get a chunk of "Tube Steak" as I call it too.
Thanks for the tip!
Thanks for the tip!
I've had many a fried bologna sammich but smoked??? I have a lot of other stuff to smoke before I get to bologna, but I believe its good, cause a good garlic bologna sammich is hard to beat.