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Question for the Bologna experts

Crimsongator
Crimsongator Posts: 5,797
edited November -0001 in EggHead Forum
Why is it necessary to cut a pattern in the top of the chub. It can't add more flavor. It seems like putting lipstick on a pig. All you do is ruin good lipstick and make the pig angry!
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Comments

  • Hoss
    Hoss Posts: 14,600
    It allows more of a Crust and more area for seasonings and spices.The slits widen as the 'Loney cooks and it looks cooler.If you fry a slice of it without cutting a few slits it will draw up into a cup.
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  • cookn biker
    cookn biker Posts: 13,407
    Adds more area for the smoke to kiss. ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Crimsongator
    Crimsongator Posts: 5,797
    It shrinks because it is full of fat. That is the same reason the cheap hamburger ends up the size of a quarter after cooking
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  • Crimsongator
    Crimsongator Posts: 5,797
    ...but smoke is good, a kiss is better and bologna is neither :evil:
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  • cookn biker
    cookn biker Posts: 13,407
    to each his own... :whistle:;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Crimsongator
    Crimsongator Posts: 5,797
    Maybe I will do spam bites for Atlanta this year. At least spam is real meat.
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  • TNmike
    TNmike Posts: 643
    You are correct. Cutting and smoking 'Loney' will not make it better, IF you don't like loney just plain, raw, ;) between a couple slices of white bread with a slice of mator', a slice of onion, and a little mustard. :laugh: :laugh: :laugh: :laugh: ;) Now I've not tried smoking Spam but may have the work on that one. Could be some interesting dishes there. :)

    IMG_0192.jpg
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  • Crimsongator
    Crimsongator Posts: 5,797
    We had lunch a few weeks ago at a small country kitchen. The waitress asked my buddy if he wanted a slice of tomato or onion and he asked...."on what"

    It was worth the laugh
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  • triehle98
    triehle98 Posts: 208
    I think ill try to do my famous potted meat stuffed pot stickers in atlanta with labomba dipping sauce ...
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    whether it's bologna or not, fat is necessary for flavor.

    a "cheap" hamburger of 80/20 lean/fat tastes better than a lean one.

    i think store bought bologna can be shady, but it's an emulsified sausage. hot dog, mortadella (with chunks of fat), etc. are all perfectly acceptable ypes of sausage when well made.

    makin fun is all well and good. i do it all the time. but saying a lean burger is better is just foolish. :laugh:

    any good traditional sausage will often have a 25% fat to lean ratio. the french, italians, and germans may not know how to win wars, but they can make damn food sausage

    like someone who loves meat loaf makin fun of pate. same damn thing, different name and tweaked ratios
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  • hornhonk
    hornhonk Posts: 3,841
    I still can't figure out why people insist on slicing it before smoking. I tried doing it that way once and all it did was dry it out. I rub it without slicing anything, ends or anything else, and smoke it over pecan wood until it reaches a nice mahogony color. Usually 275-300 for 3 hrs, or so. It doesn't shrink! If anything, it swells a little. It's a wonderful thing to behold! :P
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  • Buckethead
    Buckethead Posts: 285
    Nothing! Kind of like making diagnal cuts on you hot dogs before you grill. They just look cool. Nothing as far as flavor. My first job in the meat biz was selling bologna, sausage, and weiners off a route truck, shhhhh in 1974. Been at it ever since (Not on the truck).
    DMo
    PS Loney is real meat if you get the good stuff. Not the stuff with mechanically deboned chicken and turkey meat added.
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  • cookn biker
    cookn biker Posts: 13,407
    Steve, No one has ever accused me of serving dry loney....just saying :laugh: :whistle:;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Crimsongator
    Crimsongator Posts: 5,797
    I never said a lean burger was better. I said a fatty burger shrinks up more than a lean one. And dat, my friend is factual.
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  • hornhonk
    hornhonk Posts: 3,841
    Egads and little fishies! I would never accuse the Queen of serving dry Loney :ermm:
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  • Crimsongator
    Crimsongator Posts: 5,797
    Real bologna is real meat, cheap loney is "variety" meat. Might as well call it souse
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  • cookn biker
    cookn biker Posts: 13,407
    :laugh: :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hoss
    Hoss Posts: 14,600
    :laugh: :laugh: :laugh: :whistle: :S
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  • Hoss
    Hoss Posts: 14,600
    Souse is good too.Only the Hot souse.'Loney is like anything else.There are good brands and yucky brands.
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  • Hoss
    Hoss Posts: 14,600
    My FAVORITE way is,score,season, smoke a WHOLE chub.Then slice into 1/4 -1/2 inch slices and give it some grill marks.Better than some overcooked steak or burger!!! :blink:
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  • Crimsongator
    Crimsongator Posts: 5,797
    And ceramic cookers B)
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  • Hoss
    Hoss Posts: 14,600
    YESSIR! B):)
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