Need Some Ideas

Knauf · February 2009

My wife works for a law firm in Tampa. Every year the local bar gets together for a pig roast hosted by the judges. The lawyers have booths with appetizers, sides and desserts that are BBQ themed and need to feed about 350 people. I told my wife there is no better place to get some really great ideas than a bunch of BBQ degenerates on this forum. Booths are also judged for the "best pig sty". Any unique suggestions would be greatly appreciated. Thanks in advance.

Richard Fl · February 2009

Different, but great!

Pork, Bologna, Richard Fl

INGREDIENTS:
1 4 Lbs Bologna, Chub, I Used Smithfield pork/chicken
Marinade:
1/3 Cup Italian Salad Dressing
1/3 Cup Favorite BBQ Sauce
Add when placing on BGE
Some Favorite Rub

Procedure:
1 Score the chub down the sides about 1/4 inch deep and about 6 cuts. Cut the chub into 3 pieces of about equal size. Took a Chinese wooden chop stick and pierced several holes to absorb the marinade. Marinated overnight in the refrigerator.
2 Next day, took out of the refrigerator and sprinkled some rub & cooked indirect, on vertical axis, at 325°F for about 1 1/2 hours. Added a few apple wood chunks for smoke. Pulled at 170°F. Basted with marinade every 20-30 minutes. Serve with favorite BBQ sauce.
3 Also , when sliced, makes a great sandwich.

Recipe Type
Appetizer, Side Dish

Recipe Source
Source: BGE Eggtoberfest '08, Richard Fl

2008/07/03

Swibirun: Ken F over at the BBQN forum has an interesting trick he does with his. "The cheese recipe is using the rotel tomatoe, velveta, and hamburger dip recipe. I cut a piece of 3/4" pvc pipe about 10" long and bevel one end and the I cut a 3/4" wooden dowel long enough to push the plug out of the pvc. I make a vertical hole all the way through the chub bologna about middle ways. Save the plug for latter. Then I make horizontal holes in the center of the chub from each end to the hole in the middle. I then stuff the chub with cheese dip and plug each end using toothpicks to hold the plug in. Spray the bologna with pam for a binder to hold the rub on and the rest is done like the video." I haven't tried it yet, but it does sound wicked good.

Chris Knoxville TN

2008/08/12--Richard Fl-- Just did 2 chubs/ 4# each and cooked 225F indirect for 1 1/2 hours and pulled at 175F.Used a couple of rubs and the last 1/2 hour, basted with 1/2 cup favorite BBQ sauce and 1/2 cup Raspberry chipotle sauce mixed.

Jupiter Jim · February 2009

Richard where do you get the chubs and are they raw?
I thought that Bologna was cooked.
Thanks for your reply in advance.
Jim

Frank from Houma · February 2009

BBQ degenerates? I resemble that remark :laugh:

How about doing the bacon explosion that has been posted several times.

Richard Fl · February 2009

I buy them in Save-A-Lot here in Melbouring Fl and they are $4.39 for a 4 # chub. Mine are ready to slice, I just prefer to BBQ them.

Jupiter Jim · February 2009

Thanks I guess I need to find a save a lot and give it a go.
Jim

TheDirtyBurger · February 2009

DO some crazy bacon crust pizza. Was it the hoggzilla or whatever you guys called it? Bacon crust, top with cheese, and maybe various pork products

ask yourself WWHSD
What Would Homer Simpson Do?

Need Some Ideas

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