Oklahoma prime rib

travisstrick

2-3 lb bologna with the casing off.

Cut the bottom off so it sits flat-ish.

Cut slits as deep as you can while maintaining structural integrity.

Rub with dry mustard and a season all.
Coat with sauce getting plenty in the slits.

Smoke low and slow for a few hours.

I'll post the final pic when done.

blind99

Niiiice... Like the Bologna version of those haselhof potatoes. I have a feeling an ice cold beer would wash that down well. Spam might be good to try that with too.

GATraveller

Ohhhhhh brother.......now you're speaking my language!!!!!

P.S. - I hope you don't ever have to perform surgery on someone.

johnmitchell

Possible side...

johnmitchell

I think this post needs a bump..@travisstrick please temp and time I am thinking of doing for New Years party..Also are you gonna do some smoke??

bboulier

Very nice!  Can tell you are from Texas.

Scott805

Easy on the Oklahoma jokes!  Kidding!  Love me some bologna!

thetrim

Let's Go Clemson!!!

Jeremiah

thetrim said:

Let's Go Clemson!!!

They don't need much help tonight. 27-0. It's a close one.

Little Steven

Travis,

Did I ever tell you about when I worked in the meat industry?

YEMTrey

Little Steven said:

Travis,

Did I ever tell you about when I worked in the meat industry?

Shipping or Receiving?
)

Little Steven

Manufacturing :-&

travisstrick

180 for 2 hours then cranked it to 400 for a few min to crust it up and add color.

Steven, I know it's wrong but it tastes so right.

Wolfpack

Oh hell yes I would crush that

theyolksonyou

I gotta say, as a pure bred redneck, I'd eat the hell out of that. I went a long stretch eating fried bologna biscuits every workday.

Chubbs

I would dominate 8 of those. Did Mrs Michael Jackson eat any?

GrannyX4

@Travis I sent a picture of your OK prime rib roast to my brother in law for a giggle. I think he will find humor in it. Thanks for posting it. ;;)

SmokeyPitt

Loney loney!

hapster

Holy Christ... Now that I've seen this I'm going to have to try it. Gourmet baloney sammies for sure.

RickyBobby

The only thing I'd do different is lather it up with some grape jelly

Dobie

I have to dissent :-&

tarheelmatt

I'd hit that @travisstrick‌ ... mayo, lettuce, tomato, mustard.

theyolksonyou

tarheelmatt said:

I'd hit that @travisstrick‌ ... mayo, lettuce, tomato, mustard.

@tarheelmatt fork or no?

tarheelmatt

@theyolksonyou‌, tough call. I am leaning towards no fork for this one. However, for overall complexity of the shot, I'd have one in there.

travisstrick

It was super good. The jolly mustard was a but overpowering so I had to make a second with regular mustard. It was much better.

SGH

Awesome brother Strick. Bologna is one of my all time favorites. We some times core them and stuff it with cheese. You can take the core and cut 2 Bologna plugs to plug the ends after stuffing with cheese. They are fantastic done this way, Again, awesome job.

travisstrick

bboulier said:

Very nice!  Can tell you are from Texas.

I'm actualy from gulf breeze, fl. But my dad is a Texan, my wife is a texan and my son is a texan. I got here as fast as I could.

Jeepster47

SGH said:

... Bologna is one of my all time favorites. ...

  @SGH ... is there any food item that is not one of your favorites?

SGH

Jeepster47 said:

SGH said:

... Bologna is one of my all time favorites. ...

  @SGH ... is there any food item that is not one of your favorites?

Absolutely. I'm a very picky eater. If it doesn't have hooves or horns I do not eat it!!

theyolksonyou

SGH said:

Jeepster47 said:

SGH said:

... Bologna is one of my all time favorites. ...

  @SGH ... is there any food item that is not one of your favorites?

Absolutely. I'm a very picky eater. If it doesn't have hooves or horns I do not eat it!!

Unless it's a fish, bivalve, rabbit, gator, crustacean....

Mickey

:-?? Nice