Bologna on the egg

JohnfromKentucky

First time trying this. Found this recipe online

6baluts

- 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.

JohnfromKentucky

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

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.

lousubcap

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.  

BUFFALOMOOSE

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. 

littlerascal56

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

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.