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Smoked bologna

SaltySam
SaltySam Posts: 887
in EggHead Forum
I followed Meat Church’s method to the letter.  $6.00 Bar S bologna chub from Wal Mart, hickory smoke at 250 for a couple hours.  Rubbed down with mustard and Holy Gospel.  

My wife absolutely refuses to eat it, and I couldn’t push it into my gullet fast enough.  I had a couple friends stop by for leftovers.  It’s actually better the second day. 

I’ll smoke it a little longer next time. I might spring for better bologna too.  For $6.00, this was legit! 


LBGE since June 2012

Omaha, NE

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Comments

  • Legume
    Legume Posts: 15,430

    Love you bro!
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  • lkapigian
    lkapigian Posts: 11,251
    BUFFALOMOOSE said:
    I smoked 25 lb for a 40 man Golf League with 10 lbs of fried onions and 5 pounds of cheese. Individually wrapped 100 sandwiches in tin foil and put them in a cooler. 9 holes later they were all gone in 30 minutes. Flatulence at the 19th hole for sure. 


    Nice 
    Visalia, Ca @lkapigian
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  • dbCooper
    dbCooper Posts: 2,518
    From here, really good smoked, pan fried is somewhere behind that, but has it's place.
    Your results look great.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • stv8r
    stv8r Posts: 1,127
    Nice job.  That looks legit 
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  • Hotch
    Hotch Posts: 3,564
    Looks great. I like to use an all Beef chub from Boar's head.
     
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Webass
    Webass Posts: 259
    Smoked my first couple of weeks ago.  Followed same recipe, but following a suggestion on the internet, I kept it whole and refrigerated overnight to enhance the flavor.  It was really good!

    Lenoir City, TN -  Bama fan in Tenn Vol's backyard. 

    LBGE, Weber Spirit 

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  • SGH
    SGH Posts: 28,891
    @SaltySam
    It looks excellent to me my friend. And for the record, I love Bar S bologna. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 6baluts
    6baluts Posts: 292
    Have never done Smoked Bologna aka "Oklahoma Tenderloin" on the BGE's or Primo. However have done it multiple times on the Hasty Bake.
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  • loco_engr
    loco_engr Posts: 5,800
    Anyone remember Hoss from long ago?
    His technique for smoked "Loney" was a slather of mustard & Worcestershire sauce . . . don't recall if he applied any rub 
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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