Bologna on the Egg?

JimboBQ

I was just watching a Bobby Flay show on the Food Network. They were having bologna that had first been smoked for 3 hours then deep fried. It looked pretty good. I just wondered, Does anyone out there have any ideas or suggestions on how to do something with bologna on the egg?[p]Thanks,[p]Jimbo

Rumrunner

<p />JimboBQ, I don't smoke mine for three hours, but guess you could. The bologna in this pic was smoked approx 1½ hours at 225° and another ½ hour after eggs were removed from the smoker. I think I used hickory chunks for flavor. [p]I then slice the bologna about ½ inch thick, throw on a couple slices of American cheese, nuke for approx 20 seconds till cheese melts, throw the bolo and cheese onto an over sized hamburger bun that has been slathered with French dressing and top with coleslaw. We now have a "Poor Man's Reuben".[p]Smoked bologna makes an excellent appetizer while que'ing, too. Just a lil something to gnaw on while waiting for the good stuff to come out.

[ul][li]Meat & Poultry Questions?[/ul]

djm5x9

JimboBQ:[p]Occasionally I go down to the State Farmer's Market in Atlanta by Hartsfield (ATL) and pick up a whole stick of bologna.[p]Thin sliced and quick grilled is good for sandwiches. [p]Thicker sliced and smoked at 200º with your favorite wood for about an hour to an hour and a half then a short grilling is another method I have used. It can then be cut up into chunks for appetizers (maybe add an olive, some smoked gouda or both) or served with or without a sauce, mustard, or horseradish for a meal.[p]Bologna . . . So common that it has become frou-frou . . .

Unknown

JimboBQ,
Smoked Bologna[p] On a trip to world famous BBQ mecca, Memphis, TN, I was introduced to smoked bologna. It proved to be VERY good. After posting to the Forum, Buster Dunn...Chief Cook for The Boggy Pond BBQ Brigade...answered with a recipe that has been a show stopper. At the Fort Wayne RibFest, people came from afar to sample the smoked bologna![p] bologna_tools.jpg (27019 bytes)Start with a 2-4 pound "wheel" of bologna. Then, using a 3/4" PVC pipe and a 3/4" wooden dowel, core the bologna wheel as shown. Use the wooden dowel to push out the core......cut the ends of these cores...you will use these as plugs.bologna_cored.jpg (64420 bytes)[p] Place 3 of the plugs back into the bologna and in the remaining hole, pour your BBQ sauce. Insert the last plug, rub down with your favorite rub and smoke for at least 4 hours. You really can't hurt bologna by over cooking, so it makes an ideal snack to have around! Before serving add more sauce. 2 lbs of bologna (in one big chunk)
a tomato based BBQ sauce of your choice (I used Pickapeppa)
a bit of cider vinegar
some mayo
sliced American cheese
Toasted bread slices of your choice, Texas toast is nice.
chow-chow is a plus for those that like it
[p]Smoking the bologna:[p]prep the smoker - temp 200~225 deg
score all surfaces of the bologna 1/4 in. in a crossed pattern.[p]Cut your chosen BBQ sauce with a little cider vinegar to thin it some. Cover the surface of the bologna with the cut sauce and let sit at room temp for 30 mins or so.[p]Place bologna in the smoker and cook with your preference of wood at recommended temp for about 2 hours. The sauce will carmelize on the surface.[p]Making the sandwich:[p]Cut the bologna into slices (1/6th) which should be about 3/8~1/2 in thick. Apply a slice of cheese while it's warm. If you're rewarming this do it in a frying pan and melt the cheese on top of the slice.[p]Mix one tablespoon Mayo and one teaspoon of bbq sauce per sandwich. Stir it up good and spread on toasted bread.[p]Add chow-chow if yer a mind to.[p]This makes a killer sandwich and as an added bonus, if yer just figuring out yer smoker and blow it, you only ruined $5 worth of meat.
Preparation Time: hours and hours Serves: 6