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What a load of bologna!
NibbleMeThis
Posts: 2,295
I smoked my first chub of bologna today, (along with some country style ribs, a handful of ABT's, and a couple of triple cheese stuffed poblano peppers).
I started small, using a 2lb chub of bologna. I slathered some mustard and liberally applied some Billy Bones Competition rub. After scoring it, I put it on at 275f with a moderate amount of cherry wood smoke.
When it came off after about 2 hours, I glazed it with some honey and then sliced it up. Great stuff. It got rave reviews from our family and neighbors, with everyone asking for more.
I started small, using a 2lb chub of bologna. I slathered some mustard and liberally applied some Billy Bones Competition rub. After scoring it, I put it on at 275f with a moderate amount of cherry wood smoke.
When it came off after about 2 hours, I glazed it with some honey and then sliced it up. Great stuff. It got rave reviews from our family and neighbors, with everyone asking for more.
Knoxville, TN
Nibble Me This
Nibble Me This
Comments
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I have heard of this but never tried any....your's sure looks great, and I figure - it's bologna, and it's smoked, it's GOT to be good!
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Wow!!!
That looks really good.
Thanks for sharing.
BTW, was it beef or other bologna??
Greg -
All the needed ingredients seem to be there...and they look great......Felicidades!!! cooking several dishes at one time is something I still have to master. All the best
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Nice looking cook Chris. I have yet to do the chub but everytime I see one I get the urge to try.
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That looks great! I
love smoked bologna -
That's some fine looking round steak! :woohoo: I will be trying some of that in the near future.
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great lookin stuff swib!!...I'm especially interested in those triple cheese stuffed poblanos... how did you fix them??
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It was a beef/chicken/pork blend. That was the only kind that Food City had in an unsliced chub, so I didn't have a choice.Knoxville, TN
Nibble Me This -
It was just something I did to use up two poblanos that I had on hand. I didn't have a recipe or anything.
I roasted the poblanos over my gas range (although could have easily done on the egg if I had it going yet) until all sides were blistered/blackened and then tossed them into a plastic bag for 5 minutes so the humidity helps loosen the skin. Then I peeled them, cut a narrow slit in one side and cleaned out the seeds, ribs, etc.
Then I put in two 1/2" x 1/2" x 2" pieces of extra sharp cheddar in each pepper. After that, I finished stuffing them with the leftover filling I had from the ABT's (colby jack blend and cream cheese). I poured about a tablespoon or two of canned enchilada sauce into the peppers.
My wife and I both loved them but next time I would add some browned sausage or something to the stuffing.Knoxville, TN
Nibble Me This -
ugh
it is still bologna! LOL but every thing else looks great! Julie
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