Anything you can do to Bologna?

Franco

Having a large group over tomorrow and along with everything else, my wife bought a large roll of Bologna for me to cook up.[p]We were at a party once where they had a large bolonga on the grill that people just carved off a piece and ate away.[p]Anything you should do to it or should you just throw it on the egg?[p]Thanks, Frank

BBQfan1

Franco,
Your favourite rub on the outside (brush with olive oil if it doesn't wanna stick, or put some basic yellow mustard on the outside for a rub glue....), indirect 'bout 250 for at least an hour and a half or two, some smoke (it takes it on like a sponge!) and there ya go! Real nice between 2 slices of super-soft white bread....the best that the trailer park has to offer!
Qfan

The Other Dave

Franco,[p]Emeril cooked one of those! Just heated it so the outside was quite black. Had to be HIGH heat, but I really don't recall. In my opinion I would cover with olive oil and blackening seasoning. The egg would be ideal for one of those.

Unknown

Franco,[p]I found this on the internet somewhere.
Take a piece of PVC pipe and push it through ( length way) the center of the Bologna. Then take cheese and fill the hole full leaving room at the end. Take the center punch of bologna and make two plugs. Smoke using rub and mustard on the outside until done. [p]

StumpBaby

Franco,[p]Somebody not long ago posted a recipe for bologna roll. It included cutting out plugs using pvs pipe, then pouring in bbq sauce, then plugging the holes back up, with the original plug. Sounded good to me. I couldn't find the recipe though. But a search on the web found this, which also sounds good...just do it int he egg instead of the oven....[p][p] Jack Daniels Glazed BBQ Bolognawith Slaw Topping[p] (Serves 10)[p] 6 pound chunk of bologna
4 strips bacon, minced
1/2 cup onion, chopped fine
3 cloves garlic, minced
2 cups ketchup
1/4 cup balsamic vinegar
3/4 cup molasses
1/2 cup brown sugar
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
2 tablespoons hot pepper sauce
1 cup Jack Daniels whiskey[p] For the slaw [p] 4 cups cabbage, shredded
1 1/2 cups cider vinegar
1/2 cup sugar
2/3 cup ketchup
2 teaspoons salt
1 1/2 teaspoons ground pepper
1 teaspoon hot sauce [p] Pre-heat oven to 350 degrees. Remove the plastic wrap from the bologna and lightly
score the top by making diagonal cuts about 1/4-inch deep. In a sauce pan, brown the
bacon and add the onions and garlic, cook for 10 minutes. [p] Add the remaining ingredients and simmer the glaze for 30 minutes on low heat. Place the
bologna in the oven and brush completely with the glaze. Retain some glaze for basting.
Bake the bologna for 45 minutes, basting until all the glaze is used. The internal
temperature should be 150 degrees. Let set for 10 minutes and slice. [p] In a bowl place the cabbage. And the remaining ingredients and use your hands to mix
the slaw. This is best made the night before. When ready to use, drain off some of the
liquid. Slice the bologna and place on a bulky roll and top with the slaw. Serve at once

WooDoggies

Franco,[p]Gawd, I love the whole idea of smoked baloney. This thread just gives me one big warm and fuzzy.[p]I printed out a post on this subject by Charcoal Charlie back in March. I couldn't find it in the archives so I will just paraphrase...[p]
Smoked Baloney by Charcoal Charlie:[p]"...just about any hunk of baloney will do. the only one I didn't care for was bar-s brand. It took on the smoke really great but was a loose grain meat and somewhat soft if you know what I mean. The last one I did I believe was frederick's. Try different ones and find one that you like. the ones I get run from $3.99 to $4.99 for the 5lb roll.[p]The rub I used this last time (the only time I've done this but will again) was ranchman's bunkhouse award winning west texas (I guess west texas is better than east?) chef baird's champion all purpose seasoning. geeze what a long name. but as you know everything is bigger in texas.[p]I usually smoke them for about 4 to 5 hrs. this last one didn't get real nice and brown like the other. the rub may have something to do with this. I really don't know. something may have been different with this one too, as I don't think it took on the smoke like the others, or I didn't use enough hickory.[p]If you grill after you slice, I did it for about 3-5 minutes per side. depending of course how hot your fire is."[p]A classic post if there ever was one. Man, I love this country. [p]WD

Nature Boy

Franco,
They are talking about bologna in the metal room as well. Check the link![p]Chris
[ul][li]Bologna in the metal room.[/ul]

Jethro

KT,[p]I believe what your looking for can be found on Stogie's web page. I would like to try this myself sometime.[p]Jethro[p]Scroll down a little once you access the link.
[ul][li]Stogie's Bologna[/ul]

Mop

BBQfan1, LOL
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