Payne's, Memphis

[klflowers]

Based on several recommendations, I went to Paynes for the BBQ bologna sandwich. It isn't a fancy place, more of a neighborhood dive place. I went in about a half hour before they closed, and there were only a few people there, but the staff seemed to know everyone. They must have a regular clientele. On to the sandwich - excuse my language, but this was the best damn bologna sandwich I have ever had. Lives up to the hype. Perfectly charred, on soft white bread with a little sauce and that mustard/vinegar slaw. Sloppy as hell. I had a cup of that slaw on the side, but I didn't need sides.
I saw this on the counter when I was leaving. Explains the quality. I like that she hasn't moved downtown or somewhere. It is probably a rough neighborhood; i went in the gas station across the street and the clerk sold a guy a single cigarette. I haven't seen that in awhile

[LA Pork Butt]

I love fried bologna on white bread with mayo. I’ll bet smoked bologna fried off is even better. I always wanted to smoke a hunk bologna.

[klflowers]

I didn't ask because they were trying to close up, but I think it was smoked and grilled. It was a slice off a chub, because it wasn't a perfect slice. But Sonny I am not exaggerating. It was that good.

[LA Pork Butt]

klflowers Years ago I had a guy who was a salesman tell me that he always got the bologna sandwich whenever he was in Memphis. He said it was that good.

[Jfrosty27]

I like to take chub of ‘loney and cut slices of 1/4”-3/8”. Then smoke them on my pellet pooper on low/super smoke for about 45 minutes or so. I’ll move them to the preheated flattop griddle and fry them in a little butter for just a bit.

A couple of three slices served on a burger bun with sweet and sour slaw and yellow mustard. Oh my. So yummy.

[klflowers]

I have done it by smoking the entire chub then slicing and frying. But I don't know exactly what they did with this. It was heads and shoulders above anything I have ever made.

[Oak Smoke]

klflowers I have trouble getting the amount of char right. Was the whole slice charred? How thick was it? I would love to get this right just once.

[klflowers]

It was just charred on the edges. Not sure how thick; maybe a half inch? I was afraid to take the sandwich apart too much - it would have fell apart.

[Jerod Broussard]

Beef bologna fried up with mayo on both slices of bread.

[klflowers]

This was way beyond that, but I feel you. Mostar of the time that is what I do. White bread, none of that wheat or whole grain. Fried bologna on healthy bread? Oxymoron?

[fzxdoc]

I've made blooming bologna before, and it is so delicious.

Here are photos of my first cook. I sliced too close to the edges so had to use a steamer basket for an assist. It ate good though.




Basted with Fly by Jing Zhong sauce and MMD.

For those who are interested, the topic for blooming bologna cooks is here.

Kathryn

[au4stree]

I’m a big fan of Payne’s, they’re legit and her trophy is well deserved. Never had their bologna, can’t get away from the pork sammich. Will have the try next time I run through there.