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Full ‘o Baloney
TWags15
Posts: 71
Relatively speaking, I’m a newbie in this space, so apologies if this recipe/technique has been recently discussed ‘n dissected. But I grabbed a 3.8-lb bologna chub from a local meat market and got to work by basically using the blueprint from name-your-YouTube video:
1. Scored it (diagonal crisscross, top to bottom)
2. Slathered it (yellow mustard)
3. Seasoned it (Killer Hogs THE BBQ Rub)
4. Smoked it (at 250 for 3 hours over a cherry/pecan combo)
5. Sauced it (with Blues Hog Original and let it tack for 30 minutes)
6. Sliced it
7. Served it
Awesome for sandwiches (throw those “steaks” on a hot grill or flattop for a minute or two), but I had a big crowd out back, so I kept reloading a butcher block of “Adult Lunchables.” Balogna, crackers, couple kinds of cheese, fire-roasted red bells, sweet ‘n spicy pickles and mustard options.
You’re really working flavors here and not at all worried about temp, though 140 is a general target. You can get there in about 3 hours at 250. Last half hour gets the glaze.
Super fun cook.
Tim
1. Scored it (diagonal crisscross, top to bottom)
2. Slathered it (yellow mustard)
3. Seasoned it (Killer Hogs THE BBQ Rub)
4. Smoked it (at 250 for 3 hours over a cherry/pecan combo)
5. Sauced it (with Blues Hog Original and let it tack for 30 minutes)
6. Sliced it
7. Served it
Awesome for sandwiches (throw those “steaks” on a hot grill or flattop for a minute or two), but I had a big crowd out back, so I kept reloading a butcher block of “Adult Lunchables.” Balogna, crackers, couple kinds of cheese, fire-roasted red bells, sweet ‘n spicy pickles and mustard options.
You’re really working flavors here and not at all worried about temp, though 140 is a general target. You can get there in about 3 hours at 250. Last half hour gets the glaze.
Super fun cook.
Tim
Tim
Large BGE (2020), Outdoor Kitchen (Summer 2021)
Aurora, IL
Large BGE (2020), Outdoor Kitchen (Summer 2021)
Aurora, IL
Comments
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I’d smash that. Great job~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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Smoked bologna is super underrated. Yours is first class!
If you get a chance, give hot dog burnt ends a shot. It’s in that same “Gourmet hillbilly” vein.LBGE since June 2012
Omaha, NE
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I’d hit it!!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I tasted smoked bologna aka "Tulsa Tenderloin" at Elmers in Tulsa years ago. Pretty darn good.
Have never cooked it but have wanted to try it. Will have to up it on the priority list.
I don't do facebook, however on the Tulsa Grill Store/Hastybake page smoked bologna makes a regular appearance.
Nice job on that cook, I am sure I could help you mow that down. -
6baluts said:I tasted smoked bologna aka "Tulsa Tenderloin" at Elmers in Tulsa years ago. Pretty darn good.
Have never cooked it but have wanted to try it. Will have to up it on the priority list.
I don't do facebook, however on the Tulsa Grill Store/Hastybake page smoked bologna makes a regular appearance.
Nice job on that cook, I am sure I could help you mow that down.Tim
Large BGE (2020), Outdoor Kitchen (Summer 2021)
Aurora, IL -
TWags15 said:
Awesome for sandwiches (throw those “steaks” on a hot grill or flattop for a minute or two), but I had a big crowd out back, so I kept reloading a butcher block of “Adult Lunchables.” Balogna, crackers, couple kinds of cheese, fire-roasted red bells, sweet ‘n spicy pickles and mustard options. -
JohnfromKentucky said:TWags15 said:
Awesome for sandwiches (throw those “steaks” on a hot grill or flattop for a minute or two), but I had a big crowd out back, so I kept reloading a butcher block of “Adult Lunchables.” Balogna, crackers, couple kinds of cheese, fire-roasted red bells, sweet ‘n spicy pickles and mustard options.Tim
Large BGE (2020), Outdoor Kitchen (Summer 2021)
Aurora, IL -
we love those pickles, have a jar here myself
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