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bologna

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Orio Kid
Orio Kid Posts: 87
edited November -1 in EggHead Forum
I am going to do a whole roll of bologna on the egg. I am going to put a hole through the middle and fill with bbq sauce. What temp and how long should i let it cook. I was thinking about 3-350 degrees for about 4 hours.
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  • JSlot
    JSlot Posts: 1,218
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    That sounds about right, maybe a little shorter on time. I did a chub of bologna that way at last year's Waldorf Eggfest. It's an interesting change of pace.[p]Jim
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    JSlot,[p]
    That was some real good stuff too Jim. I'll never forget the look on my wifes face when I told her I wanted to smoke the bologna. What was that teriyaki sauce you drizzled on that ?[p]Lord Beasely
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  • JSlot
    JSlot Posts: 1,218
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    That was Yoshida's Teriyaki, Stump. You should be able to find at Sam's, if'n you gots one of those up where circus folk live.[p]Jim
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  • sprinter
    sprinter Posts: 1,188
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    Orio Kid,[p]You darn near cant overcook that stuff. In fact I like mine done a bit more than the 3 or 4 hours. Its a real interesting change of pace. Try getting some of the garlic bologna or other "gourmet" bologna, if there actually is such a thing. I did some of the garlic bologna over the 4th of July this year and it disappeared as soon as it hit the plate.[p]Troy
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  • Steve-O
    Steve-O Posts: 302
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    Orio Kid,
    I'm guessing that is indirect at 300-350? How is the smoke penetration on bologna? I don't care for the 'Q sause, but I would like to try smoking some.
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  • BluesnBBQ
    BluesnBBQ Posts: 615
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    "I'll never forget the look on my wifes face when I told her I wanted to smoke the bologna."[p]Maybe she didn't think you were talking about cooking. :) (sorry, I just couldn't resist).[p]I don't remember trying smoked bologna at the EggFest. I must have missed out on it.
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  • JSlot
    JSlot Posts: 1,218
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    It was there! I used the garlic bologna. Pretty darn tasty stuff. I did about a 3 lb. piece.[p]Jim
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  • drbbq
    drbbq Posts: 1,152
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    Orio Kid,[p]I think that's too hot. You really can't undercook it and it's hard to overcook it but 4 hours at 350 might just do it.[p]I did one in Lynchburg for about 4 hours but below 300.[p]What's the point of the BBQ sauce? I just put a little Tony's on mine.
    Ray Lampe Dr. BBQ
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  • QBabe
    QBabe Posts: 2,275
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    BluesnBBQ,[p]It was the first thing that Jim pulled off the cooker that morning....and was VERY good![p]Here's a pic in my Eggfest 2003 pictoral...[p]Tonia
    :~)[p]

    [ul][li]Eggfest 2003 Pics[/ul]
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  • Unknown
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    BluesnBBQ,[p]"Maybe she didn't think you were talking about cooking"[p]That was my point exactly :)[p]Stump..uh..er..um..Lord Beasley
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    Orio Kid,[p]"Stogie" or Kevin Taylor has a webpage on the process you are considering and I will include the address. [p]Old Dave

    [ul][li]Stogies Bologna[/ul]
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    Orio Kid,
    You can basically smoke it as long as you want.. Get it as smokey as you want.. 4 hours is plenty of smoke for me..
    And again like everyone has said not that high,.. [p]When you cook it higher the outside tends to want to seperate from the rest of the chunk, as it cools..[p]Also nothing is better than slicing a 1/4 inch slice and frying it in butter for a sandwich, and if you poke holes in its not as nice a slice..[p]I just did a 4 pound chunk and next up... Mortadella..[p]
    Dylan

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