Author Topic: Bologna  (Read 1669 times)

Grampy

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Bologna
« on: April 24, 2016, 07:02:39 PM »
Well, I decided to give smoked bologna a try for the first time. I started with a 5 lb chub of Wunderbar Bologna. Made crosshatch patterns with a knife slathered the bologna with yellow mustard and covered with my favorite bbq rub. Put it on my SI#2 at 225 with 2 ounces of hickory for 2 hours. At the 2 hour mark I pulled it out brushed the bologna with BBQ sauce and returned it to the smoker until the BBQ sauce
caramelized. (about 45 minutes) Made excellent sammiches, turned out great!
Jimmy from Arkadelphia, AR
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pargolfr2003

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Re: Bologna
« Reply #1 on: April 24, 2016, 07:44:41 PM »
Great job Jimmy. I make this a lot and it's amazing how tasty it is. Gives bologna a whole new dimension. I put it on a sammich with creamy horseradish sauce and it doesn't get much better.  I use the exact same technique as you.  Looks delicious!
Tim D
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DivotMaker

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Re: Bologna
« Reply #2 on: April 25, 2016, 09:55:06 PM »
Looks great, Jimmy!  I need to try this, but haven't yet.
Tony from NW Arkansas
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