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Just wondering if

edited 5:34AM in EggHead Forum
anyone has smoked bologna before?? I,ve done it a few times, but not on the BGE. Going to try it tommorrow.

Comments

  • BasselopeBasselope Posts: 102
    Yes I have. Found a recipe on the net somewhere (Didn't bookmark the URL)
    Take a chunk of bolbogna and core some holes in it. Save the cores. Break off a piece of a core and plug half the holes. Fill the holes with BBQ sauce and plug the other end with more pieces of plugs. I had to use some toothpicks to secure the plugs.
    Smoke for and hour or more, the slice into small pieces, serve with toothpicks.[p]My family made fun of this when I was doing the preperation, but when served it was all gone in about 10 minutes.

  • StogieStogie Posts: 279
    smokeapig,[p]Try the link below! It is the one Basselope is referring to.[p]I have been smoking bologna at our local rib cook-off for the past several years. It continues to be the most popular item amongst the crowd.[p]Stogie
    [ul][li]Stogie's Smoked Bologna[/ul]
  • MickeyTMickeyT Posts: 607
    Stogie,[p]That's why I spend time here. You just never know what you are gonna learn. Thanks for the link Stogie.[p]Mick

  • BasselopeBasselope Posts: 102
    Yep Stogie, that was the link I had read. Now one thing I did different was that I did not sharpen a piece of PVC pipe. I went out and bought an apple corer and used that to punch tunnels in the bologna.[p]
  • StogieStogie Posts: 279
    Basselope,[p]That's a good idea. I'll be the first to admit that I went a little overboard with my set-up. [p]But it makes for one Hell of a show!! LOL[p]Stogie
  • Yo Stogie![p]What happens to the sauce? Or does it just ooze all over the place when you start cutting into it?[p]Are you going to Shannon or Michigan? Hopefully you will have some of this at one of these fine contests![p]See ya![p]
  • StogieStogie Posts: 279
    Scottie,[p]The sauce gets absorbed into the meat. Matter of fact, you can keep filling those cored-out holes with more sauce.[p]I will be in Michigan....but without the bologna! I will instead feed the hungry masses with the best Jamabalaya north of the bayou. Be sure to stop by![p]Stogie
  • Stogie,[p]I'll stop by!!!

  • BordelloBordello Posts: 5,926
    Stogie,
    What temp. would we use to smoke the bologna in the egg and should we use wood chunks, if so, what kind, pecan,hickory?????
    Thanks,
    New Bob

  • StogieStogie Posts: 279
    New Bob,[p]I do mine at 225º grate but that is only because all my other meats are usuallly cooking at the same time.[p]Bologna is pretty forgiving..imagine that!...and I think about any temp would be OK.[p]As far as wood....I always follow this general rule of thumb........whatever is FREE![p]Stogie
  • BordelloBordello Posts: 5,926
    Stogie,
    Thanks, I picked up a 3+ lb. of boars head bologna today. At $5.99 a lb. I did not want to botch the cook.
    Cheers,
    New Bob[p]Does it matter if you serve it hot or cold?????? I would think either way would be fine.

  • StogieStogie Posts: 279
    New Bob,[p]Now you know why I no longer give the stuff away!!! I can make ribs and pork butt much cheaper than bologna!![p]Stogie
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