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Bologna on the egg

First time trying this. Found this recipe online




Comments

  • 6baluts
    6baluts Posts: 270
    - I have smoked a chub of bologna or two in the past. Goes by many names Tulsa Tenderloin etc.
    - After Bologna is smoked, I typically cube it up and serve it.
    - Never have done individual slices (read too lazy) but will be interested in your results.

  • 6baluts said:
    - I have smoked a chub of bologna or two in the past. Goes by many names Tulsa Tenderloin etc.
    - After Bologna is smoked, I typically cube it up and serve it.
    - Never have done individual slices (read too lazy) but will be interested in your results.

    it was good, but the side on the grill was a little too burned for me. Not sure if that's normal or I need to turn down the heat. Plus, I didn't cook it as long as the directions after putting on the sauce, probably about 15 minutes as I didn't want it burnt further


  • RRP
    RRP Posts: 25,880
    years back a smoked chub of bologna then diced and chunked was not uncommon at some Eggfests. Oftentimes the chunks were first speared with a piece of pineapple and then the bologna.
    Re-gasketing America one yard at a time.
  • lousubcap
    lousubcap Posts: 32,170
    Grilled boloney from the past recipes on Greeneggers:
    This is so old even the baloney may be aged.

    Grilled baloney:

    INGREDIENTS:

    1-4 lbs Bologna, Chub 
    Marinade:
    1/3 cup Italian Salad Dressing
    1/3 cup favorite BBQ Sauce
    Add some favorite rub when ready to cook.
    Procedure:
    1 Score the chub down the sides about 1/4 inch deep and about 6 cuts. Cut the chub  into 3 pieces of about equal size across the diameter. Take a chop stick and pierce several holes to absorb the marinade. Marinate overnight in the refrigerator.
    2 Next day, take out of the refrigerator and sprinkle some rub. 

    3 Cook indirect, on a vertical axis, at 325° F. for about 1 & 1/2 hours. Add a few apple wood chunks for smoke. Pull at 170*F.

    4 Baste with marinade every 20-30 minutes. Serve with your favorite bbq sauce.

    That's all I've got from the boneyard.  

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Awesome looking results. Once a year I smoke 40 pounds for a golf league that my buddy runs. It is the most attended 19th hole of the season. 
    South Buffalo, New York
  • littlerascal56
    littlerascal56 Posts: 2,104
    edited October 2022
    I smoke a couple pound chunk, then grind it in the food processor with 8 hard boiled eggs, 4 TBS of pickle relish, and mayo. Awesome smoked ham salad sandwiches!
    Use lots of smoke wood to impart the flavor!
  • ksmyrl
    ksmyrl Posts: 1,050
    We smoke bologna a few times a year. I take the 5 lb chub and create 1 lb chunks. Use different rubs and sauces for each. Then freeze the 1lb chunks after smoking. Pull them out one at a time, slice and make bologna sandwiches. The kids are popular in the school cafeteria w their "homemade" bologna sandwiches. I like bologna burnt ends too for football games. 

    Yours looks perfect to me. 
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA