Tuesday Travis Tribute Cook...

hapster

Inspired by @travisstrick I am going to attempt his recent Oklahoma Rib Roast...

Picked up a 3.5lb piece of Hebrew National 100% Beef Baloney that I will be doing in a very similar fashion to what Travis made... Will coat with ground mustard, Bad Byrons, and a bbq sauce that I haven't decided on yet... Will be using oak for smoke at Travis's recommendation as well; only the best for what should be highly regarded as the Prime grade of cured tubed beef products. Picked up some dill relish and good rye bread for eating it later...

Pics to follow...

nolaegghead

This, of course, precedes the "Wednesday Angioplasty" thread tomorrow...

Looking forward to the end product, pun intended

Durangler

Hebrew National?? That IS prime grade!

Trying to out do Travis.... I can tell. 

)

yogi84

the new "travis style"  ">

SmokeyPitt

Loney....how I do it. 

SmokeyPitt

Might I suggest a pretzel bun if you can find them...

hapster

@SmokeyPitt‌
They were out of them while I was there. They would have been awesome

hapster

Okay... Here are some update pics. While visiting my local tobacconist this morning; in addition to a supply of cigars to see me thru to the new year, I picked up a pipe and some starter gear just to try it out. Always wanted to and figured a few days off would be a good time to start. Seems the pipe thing will likely be another $$$ vice to pursue as I get into it LOL

Here are the pics of the boneless beef roast...

The last pic is after about 2 hrs.

NPHuskerFL

Where's the "Bologna How I Do It" thread.
Looks good Hap. B-)

Scottborasjr

That looks really good Hap, I'm thinking of trying a Lebanon Bologna and doing it on the Egg but haven't figured out how I want to sauce/add to it.  An experiment soon...

travisstrick

Looks good. Mine was much better today when I cut a slice and fried it.

johnmitchell

Looks awesome so far..Was that a clean drip pan at start up, or something you picked up at Jiffy Lube..

Grillmagic

How thick are those slices, looks like 11 pieces, 1/3 pound each? I have done a 5 pounder but did not pre slice/hassle back potato style. Looks Great! All's it needs is 2 slices of wonder bread and some Hellmans Mayo.
What temp and how longs. Thanks in advance.

hapster

johnmitchell said:

Looks awesome so far..Was that a clean drip pan at start up, or something you picked up at Jiffy Lube..

LOL... That was the pan leftover from the bacon wrapped meatloaf

hapster

Grillmagic said:

How thick are those slices, looks like 11 pieces, 1/3 pound each? I have done a 5 pounder but did not pre slice/hassle back potato style. Looks Great! All's it needs is 2 slices of wonder bread and some Hellmans Mayo.
What temp and how longs. Thanks in advance.

Not sure of the per slice weight... It was smoked at about 275 for around 3 hours.

Grillmagic

hapster said:

Grillmagic said:

How thick are those slices, looks like 11 pieces, 1/3 pound each? I have done a 5 pounder but did not pre slice/hassle back potato style. Looks Great! All's it needs is 2 slices of wonder bread and some Hellmans Mayo.
What temp and how longs. Thanks in advance.

Not sure of the per slice weight... It was smoked at about 275 for around 3 hours.

Thanks

hapster

Here it is resting... And the sandwiches. My wife went from a doubter to a believer at first bite.

Philly35

Nice selfie Hap!

Grillmagic

Oh My! I'm going to play my Hillbilly Card, that's some good eats!!!

DMW

High class eatin right there.

boochsr71

My Bologna has a first name..... looks good!

AUCE

Oh sweet jesus....gonna have to run that someday.
Nuttin like the b meat

Jeepster47

I've seen it ... it looks good.  When we were first married, a BLT consisted of bologna, lettuce and tomato ... all we could afford. Somehow it just doesn't seem right to return to those days by cooking bologna on an egg. Maybe ...

Interesting cook none-the-less ... thanks for the write-up and pics.

Chubbs

I am going to have to try this. SWMBO probably wouldn't be amused but I that means more for me

anton

Just when I thought you could not look any more debonair, the pipe did it! My uncle used to smoke the greatest smelling tobacco in his pipe, great childhood memory. Pipe smoking seems to have gone away, glad you are bringing it back! Great bologna by the way.
:-bd

Chubbs

Love the pipe @Hapster. I used to smell my dad's pipe while I was on the soccer field in high school. Memories

cook861

nice  Bologna the sandwich looks good to

theyolksonyou

You and Travis are making me want to go full blown red neck. That's not a long trip from my norm. Fried bologna sammies were a staple growing up. This is just stepping it up a notch (or a few)

NPHuskerFL

So, this is how the how the high rollers dine. $-) Good stuff Hap!

SGH

Looks like a winner to me Hap. Bologna is one of my favorites. I especially like the pipe!!

bcsnave

Oh key-rist..does that look good