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Smoked bologna is the star tonight...

EggHead_Bubba
EggHead_Bubba Posts: 566
edited May 2015 in EggHead Forum
Thought I'd try something I haven't done yet and decided to smoke some all-beef Boar's Head bologna for dinner tonight. Threw on an italian sausage and bratwurst too. After applying yellow mustard and honey... I seasoned the bologna with garlic powder, onion powder, turbinado, brown sugar, kosher salt, ground pepper and red pepper. BGE is setup indirect at 250° with drip pan and hickory chunks provide the smoke. Planning on smoking this until around 7:30 which would mean a 3-hour cook.


Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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