Smoked bologna - anyone try it

ElkhornHusker

If so how was it.  I am skeptical but all the big boys rave about it

SaintJohnsEgger

I haven't tried it but got this in an email today - http://www.smoking-meat.com/january-31-2013-smoked-bologna-great-superbowl-food

ElkhornHusker

SaintJohnsEgger said:

I haven't tried it but got this in an email today - http://www.smoking-meat.com/january-31-2013-smoked-bologna-great-superbowl-food

Got the same one

GaBGE

I have tried it. Smoked at 250 for about 4 hours. Scored it and rubbed with mustard and butt rub prior to smoking. Sliced it thick and made sandwiches. It was very good and everyone that tried it liked it.

Lit

Grillmagic

I also have tried/finished it on my XL several times. It was fully cooked before I started and this is one example of what it looked like at the end ( Very good )

Grillmagic

Lit said:

Lit said:

This looks Great! I think it's the hillbilly in me, my mom made me fried bologna sandwiches as a kid all the time. White bread and mayo for me.

Lit

@grillmagic how is that boarshead balogna? Looks really good. Yes lots of fried balogna sandwiches and even a couple with an egg over easy on top. Really good drunk food.

Grillmagic

Lit said:

@grillmagic how is that boarshead balogna? Looks really good. Yes lots of fried balogna sandwiches and even a couple with an egg over easy on top. Really good drunk food.

Very good however at 6.99 a pound it better be.

Hawg Fan

Grillmagic said:

Lit said:

@grillmagic how is that boarshead balogna? Looks really good. Yes lots of fried balogna sandwiches and even a couple with an egg over easy on top. Really good drunk food.

Very good however at 6.99 a pound it better be.

On the positive side, it's gluten free.  I eat smoked Bologna occasionally at a BBQ restaurant, but I've  never smoked it myself.  I like @Lit. Idea to slice and then vacuum seal.

BUFFALOMOOSE

I did mine with German bologna.  Quartered the log and then cut into 3-4 inch chunks to maximize the smoke effect. Pretty awesome. 

OhioEgger

Never heard of smoked bologna until a few years ago I was a griller at an Eggfest and got assigned to do one.

Turned out to be one of the most popular items at the Fest, and I was pleasantly impressed. Made it a couple of times at home after that. Just made slashes all over the outside, about 3/4 inch deep and smoked it until internal temp got to about 150°F . Then cut it up any way you like to serve. Since the meat doesn't have any strong character of its own, I like to use a more aggressive smoking wood, usually mesquite.

SmokeyPitt

I am a fan.  I have done cheap 'loney and boars head, and I thought the BH was worth the cost.  



Pretzel bun with honey mustard slaw. This was just something I threw together- Ken's honey mustard and cider vin with some bagged slaw mix.   

SaintJohnsEgger

I wonder if you could take some Oscar Mayer thick cut bologna, skewer it together with a metal skewer and smoke that. anyone tried it. Should be cheaper than a whole loaf of Hogs Head.

Lit

SaintJohnsEgger said:

I wonder if you could take some Oscar Mayer thick cut bologna, skewer it together with a metal skewer and smoke that. anyone tried it. Should be cheaper than a whole loaf of Hogs Head.

That balogna log in my pic was like $12 from restaurant depot. 

gdenby

One of the local pits offers a bologna sandwich. Not very impressive. I tried slabs of some common varieties. Deep scoring and coating in mustard helped, but there wasn't a lot of flavor. Finally bought some 1" slabs of Boar's Head.  Pretty good.

I read around. It seems that many of the standard bologna brands have sugar in them. Don't know if that makes much dif., but the boar's head doesn't.

SaintJohnsEgger

Lit said:

SaintJohnsEgger said:

I wonder if you could take some Oscar Mayer thick cut bologna, skewer it together with a metal skewer and smoke that. anyone tried it. Should be cheaper than a whole loaf of Hogs Head.

That balogna log in my pic was like $12 from restaurant depot. 

Dang, that's very reasonable. I really thought it would cost more. forget my idea.

Grillmagic

SmokeyPitt said:

I am a fan.  I have done cheap 'loney and boars head, and I thought the BH was worth the cost.  



Pretzel bun with honey mustard slaw. This was just something I threw together- Ken's honey mustard and cider vin with some bagged slaw mix.   

That Looks Awesome!

Hotch

This makes for good finger food, peel one off and enjoy!!

fishlessman

SaintJohnsEgger said:

I wonder if you could take some Oscar Mayer thick cut bologna, skewer it together with a metal skewer and smoke that. anyone tried it. Should be cheaper than a whole loaf of Hogs Head.

you do know that one can walk right up to the deli counter and just ask for one slice 4 to 6 inches thick

NDG

My boars head chub is in the fridge, ready for smoke tmrw before Ohio State game.  Looked up a few things, here is the gameplan I will do - pics soon:

smoked bologna - buy large "chub" of BOARS HEAD 

Using a sharp knife, make vertical cuts or slices in the bologna about 3/4 of the way through and at about 1/2 inch intervals.
slather with yellow mustard then Dry Rub (bbq blend) . . get little in cracks too
250 indirect w/ cherry or pecan 2-5 hours (smoke indiriect with CAST IRON under as indirect piece - so final sear easy)
sear each slice on cast iron at end WHILE melt on a slice of America cheese
slather a bun with mustard barbecue sauce (below)
throw it on a potato roll. 
option . . cole slaw too?

http://www.meatwave.com/blog/smoked-bologna-sandwiches-recipe

South Carolina Mustard Barbecue Sauce

Adapted from Big Bob Gibson's BBQ Book by Chris Lilly

Ingredients

3/4 cup prepared yellow mustard
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce

NDG

Quick Note: I will have cast iron griddle on factory level grate, then use my raised grate 4" above, so bologna is sitting up high at gasket level.  

I do this same method for reverse sear steak . . nice as the cast iron griddle plays two roles: 1) serves to delfect heat to make cooking indirect 2) slowly heats up so final sear is that much faster

Carolina Q

Loney used to be mentioned frequently on the old forum. Fortunately, it seems to have faded. Until today.

I like an occasional Oscar Mayer beef bologna sandwich. Cold. White bread. Nothing else, maybe mayo. It turns green before I finish the package though.

Heated bologna is disgusting.

Ladeback69

I love it.  I have done it this way before, can't find my pictures of it.
http://www.smoking-meat.com/march-19-2015-smoked-sausage-and-peppers-with-bologna

I am wanting to try this.

http://www.smoking-meat.com/january-31-2013-smoked-bologna-great-superbowl-food

It is some good stuff.

NDG

turned out pretty good, served on buns w/ the mustard sauce & mayo based slaw. I think I cooked it for the wrong crowd . . probably should have called it Beef Sausage instead of the dreaded B word? Joke, kinda.  Served this early as slider snacks then 6 pizzas after . . what a saturday ! 

NDG