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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Bologna log question.
MrCookingNurse
Posts: 4,665
How long do y’all smoke these things?
_______________________________________________
Comments
-
No idea on smoking time, but that's one helluva mortise-n-tenon joint there! Be sure to post cooked pics!
“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
-
Not really sure I was ready for that but it looks awesome.
-
Nice 'loney! I would guesstimate 275 for a couple of hours.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
I never did one that way. Just scored and smoked here. Ran 250 for 3 hours and that was pretty good.
-
Long time no see man. No help here, nice to see you posting.
-
I’d smoke indirect at 275 till the bacon is crisp. The bologna is just getting warmed up. I’m guessing about 2 hours,Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
This was super good. Big hit!
_______________________________________________XLBGE -
-
@MrCookingNurse - looks great. What temp/time did you end up cooking it?Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Ended up doing around 2 hours at 250. It was a huge hit with the guest. They wanted it over the smoked chicken. But I needed to take more time on my bacon wrapping and I could stuff it with more better next time. The cheese didn’t fall out though and was melted when we ate it. A lot of fun! I’d use thin sliced bacon next time._______________________________________________XLBGE
-
-
You are my hero
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
-
I love smoked bologna! I usually go 3 hours at 250/260*. That bacon wrap is taking it to another level!!!LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
Looks great and good to see you posting. I still can't forget about a post back in the day with a big tube of something😉theyolksonyou said:Long time no see man. No help here, nice to see you posting.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
-
-
-
Glad you have surfaced and are back here. That is a great cook. Bologna doesn't get near the respect it deserves.BTW- the bologna thing was quite a deal on the old forum for several years-there may be some worthwhile info thru the search function. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
I was hoping my comment would grease the wheels of someone’s memories.bigguy136 said:
Looks great and good to see you posting. I still can't forget about a post back in the day with a big tube of something😉theyolksonyou said:Long time no see man. No help here, nice to see you posting. -
A guy with the old forum nic of "Hoss" would send these buttons to anyone that cooked some "Loney"lousubcap said:Glad you have surfaced and are back here. That is a great cook. Bologna doesn't get near the respect it deserves.BTW- the bologna thing was quite a deal on the old forum for several years-there may be some worthwhile info thru the search function. FWIW-
Lrg 2008
Mini 2009 -
I love smoked Balogny ‼️ I call mine Memphis Madness Ribeye ‼️
Since i I got the Blackstone I’ve been frying it.
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
I did up some “Mississippi Prime Rib” last weekend.
I’ve made it before and it was good again, but I like it fried better. IMHO, the Blackstone is the proper tool to cook bologna.Flint, Michigan -
That looks like a delicious mess of bologna!dldawes1 said:I love smoked Balogny ‼️ I call mine Memphis Madness Ribeye ‼️
Since i I got the Blackstone I’ve been frying it.Flint, Michigan
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum