Looking for suggestions, recipes and techniques please.
I'm interested in trying smoking some bologna. I've seen Myron cut out a plus and stuff it w/ paper jack. I've see others just smoke, slice and make sandwiches, what looks best to me is burnt ends, as it allow more smoke, bark and caramelized sauce.
Have any of you done this? If so, how did it turn out? What are your recipes, techniques and suggestions?
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Down at Cozy Corner in Memphis, they put sauce on their BBQ bologna, and I actually preferred their method to mine. If I were to do this again I'd sauce each slice before serving. Good luck!
Last edited by mrteddyprincess; September 18, 2022, 03:09 PM.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I e done burnt ends a couple times now. What’s worked best for me was to cut them into bite sized chunks and coat with favorite rub, smoke low at 220 for an hour, then rotate each piece and go another hour, adjust times to your liking. When they get a nice amount of smoke and the rub is set, I glaze with a sweet glaze made with a fruit jam and bbq sauce mixture of 50/50. Keep glazing and turning until each piece is starting to brown and the glaze is set. This is what my daughter wanted served at her graduation party……out of everything she could have chosen she picks bologna burnt ends….😂😂😂
I e done burnt ends a couple times now. What’s worked best for me was to cut them into bite sized chunks and coat with favorite rub, smoke low at 220 for an hour, then rotate each piece and go another hour, adjust times to your liking. When they get a nice amount of smoke and the rub is set, I glaze with a sweet glaze made with a fruit jam and bbq sauce mixture of 50/50. Keep glazing and turning until each piece is starting to brown and the glaze is set. This is what my daughter wanted served at her graduation party……out of everything she could have chosen she picks bologna burnt ends….😂😂😂
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