Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

smoked bologna

felix45acp
felix45acp Posts: 9
edited November -0001 in EggHead Forum
not much info,any tips?
· Share on FacebookShare on Twitter

Comments

  • cookn biker
    cookn biker Posts: 13,407
    Get yourself a chub of bologna. Score the sides, kind of deep, but keeping it whole. Douse it with your favorite rub. Set up your egg with your favorite flavored smoke and lump. 275ish. Smoke for 3 hours or so. That's all I do, cut up into size you want.
    Others will slice and fry in a pan, and or sauce.
    You will figure yout what you like.
    People go nuts over this. (except a certain short Canadian)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    I bet a certain canuck would like to be in the court. :woohoo: :whistle:
    · Share on FacebookShare on Twitter
  • loco_engr
    loco_engr Posts: 5,818
    Score the sides, slather with a mix of mustard,worchestershire sauce & touch of br sugar and a rub of choice.

    If dat don't work for ya, then I didn't post this! :woohoo:
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    Well the upside is that it's ready to eat right out of the package, so it can be flavor smoked then pan fried, or cooked a little longer, then cubed and served on toothpicks. Like all things, start with a good quality name brand of bologna (or baloney if you prefer)

    There is a very involved method that requires a piece of copper pipe to cut plugs out of the chub, then sauce is added and a short piece of the plug is replaced and the chub is smoked.

    The standard method is a better place to start and gives you a chance to see how you like it. Score the chub. Rub with olive oil, then sprinkle on garlic powder, toasted onion powder, chili powder, fresh cracked pepper. Or whatever you like. Smoke @250° until internal temps reach 160°. This takes several hours. I prefer cherry wood. Slice and grill, pan fry or cube and serve it up. Serve with some sauce.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    I do baste it (here he goes again....) with a mix of water, cider vinegar, wooster, peanut oil, granulated garlic and a pepper blend.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    Do you use the "good" cherry wood? :laugh: :laugh:
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    Hehehee. I had forgotten about that. I hope you hoarded it.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    I haven't found a store that has granulated garlic on the shelf. Not looking very hard but, I need some for a steak rub I'm gunna make some time. :unsure:
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    I split it with Tim,, thanks a bunch. I'm going to try it with ribs this weekend
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    Look through the selections of spices at Penzey's. They have good quality garlic and I really like the granulated toasted onion.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    Not sure what your talking about exactly but, I got some cherry wood curing as we speak. It has a very thin and loose bark. I have two limbs 8 foot long and 4 inches across. It got down in a storm somehow and my neighbor gave it to me. I need to cut it up and split it. Hope I get some good smoke flavor from it. I don't use a lot of cherry wood. I think it's kinda strong.
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    will do thanks ;)
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    cherry and apple are my 2 favorites
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    I don't have much apple but like it very much. I use a lot of hickory but, go with out a lot cause I recently got a bunch of wicked good and I mix in RO to help lite the big chunks of WG and I like that smoke flavor.

    What do you smoke with cherry everything?
    · Share on FacebookShare on Twitter
  • FlaPoolman
    FlaPoolman Posts: 11,677
    chicken and pork,,, most times I'll mix the 2. I rarely use hickory. Pecan is a nice mild one but harder to find
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    You mean this fella?
    Little Steven, Sir LONEY Canuck, (Potential Nominee)
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Tips? Yeah, I have one... Don't do it man! Cook something else. ANYTHING else. Brussels sprouts, calves liver, romaine.......... anything.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • asianflava
    asianflava Posts: 313
    During the Jack's Old South class, I asked Myron if he smoked bologna. He actually stopped his demonstration to tell us how he does it. He said that he cores out the center and fills it with pepper jack cheese.
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    Yes that's the friendly canuck I was referring to. :)
    Only a matter of time.
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    Could be your missing something Michael. Bologna not liver or green stuff not that it's bad but, low knee is what it's about. You'll see someday. ;)
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    Tim: you have mail.
    · Share on FacebookShare on Twitter
  • 2Fategghead
    2Fategghead Posts: 9,624
    Right back atcha. You have mail. :)
    · Share on FacebookShare on Twitter
  • Firetruck
    Firetruck Posts: 2,679
    I like slicing it about 1/2 to 5/8 inch thick before smoking. I smear it with mustard and sprinkle with bad byrons. I usually smoke it with hickory standing up in a rib rack. It don't take that long and you can over smoke if not careful.
    · Share on FacebookShare on Twitter

Categories