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Smoking beef bologna.

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  • DWCowles
    Founding Member
    • Jul 2014
    • 9703
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    Smoking beef bologna.

    More pics to come... Click image for larger version

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  • CaptainMike
    Club Member
    • Nov 2015
    • 2545
    • The Great State of Jefferson
    • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
      Old school big'ol Traeger w/Pro controller (Big Tex)
      2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
      20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
      20 x 30 Santa Maria grill (Maria, duh)
      Bradley cabinet smoker (Pepper Gomez)
      36" Blackstone griddle (The Black Beauty)
      Fireboard
      Thermoworks Smoke and Thermapen.

    #2
    Looks like a lot of baloney to me.

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      I’m going to slice all of it and take it on the road with us.

    • CaptainMike
      CaptainMike commented
      Editing a comment
      Well, DWCowles , if on the road brings you to Jefferson stop on by!
  • lonnie mac
    Club Member
    • Jul 2016
    • 1350
    • Bacliff, TX
    • Motovlogging for the freedom of old Hippies...

      https://www.youtube.com/c/LonnieMac

      Home of Brutus Ten!

      http://www.alenuts.com/Alenuts/Alenuts.html

      Pits:

      Weber Performer Deluxe W/ SNS, Craycort CI grates

      WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

      Texas Original Pits Offset Smoker

      RecTec 590

      WSM 18" W/ Upside-down door mod

      Camp Chief Flattop, The big one...

      Weber Genesis II S-335

      Texas Fire Pit

      Thermos:

      Maveric's Most all of em...
      FireBoard W/ Fan Control, GURU Fan
      ThermoWorks, most all of em...
      Meater

    #3
    O geez man I have been wanting to do this!!

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      You need to do it. You don’t know what you’re missing.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Me too. Like bad....
  • Dusty
    Club Member
    • Apr 2016
    • 109

    #4
    Never considered smoking the sandwich size. Looking great, please more pictures.

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Will do.
  • Troutman
    Club Member
    • Aug 2017
    • 7473
    • aka Troutman Taco - Hanging Free in Tejas

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    #5
    Ahhh bologna....no really....aaaaa bologna !!!!

    Comment

    • Dusty
      Club Member
      • Apr 2016
      • 109

      #6
      B-O-L-O-G-N-A, great now that jingle is stuck in my head.

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13148
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #7
        I do like a thick slice of bologna grilled over charcoal, but I have never smoked a large hunk ~ Ron
        Last edited by RonB; May 29, 2018, 08:10 PM.

        Comment


        • DWCowles
          DWCowles commented
          Editing a comment
          You should try it. It takes the bologna to a different level.
      • texastweeter
        Club Member
        • Jul 2017
        • 2938
        • Republic of Texas

        #8
        fried bologna... bet this is even better!

        Comment


        • DWCowles
          DWCowles commented
          Editing a comment
          Fried smoked bologna is delicious

        • CaptainMike
          CaptainMike commented
          Editing a comment
          Add a couple of hard cooked eggs and you got jail food. Or so I've heard....

        • texastweeter
          texastweeter commented
          Editing a comment
          CaptainMike I'm more of a prison cake fan myself. Some duplex cookies, a soda, and a couple of the little packets of butter are all it takes, unless you want strawberry, in which case a packet of Kool-Aid is required.
      • cgrover60
        Club Member
        • Mar 2016
        • 401
        • Albuquerque NM

        #9
        Man that does sound good.

        Comment

        • Steve R.
          Club Member
          • Jul 2016
          • 2427
          • Elizabethtown, KY
          • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

          #10
          We need more details about how to do this, DWCowles.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9703
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #11
            And through the miracle of time we have a masterpiece. Click image for larger version

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            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Something tells me you had some good tunes going and a Bud Lite open while this happened.....

            • DWCowles
              DWCowles commented
              Editing a comment
              Something told you right Huskee

            • CaptainMike
              CaptainMike commented
              Editing a comment
              Like Wile E. Coyote, you sir are a Sooooper Geeenius! Incredible.
          • DWCowles
            Founding Member
            • Jul 2014
            • 9703
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #12
            Ok, Steve R. this is what I did. (1) I mix about 1 tbs of soy sauce to 1/4 cup of spicy mustard to used as a binder. (2) Then I applied my favorite rub. (3) I used the Weber kettle set up for low n slow @ 250 F. (4) When the IT reaches 140 that’s when I applied the glaze. (5) Remove from pit when IT is 145-150. (6) Slice and enjoy.

            Comment


            • Rod
              Rod commented
              Editing a comment
              DWCowles Is the glaze the soy sauce and mustard or something else entirely? If something else, what? Also, at what point do you score the meat? Looks absolutely amazing!

            • DWCowles
              DWCowles commented
              Editing a comment
              I score it before putting the binder and rub on. The binder is spicy mustard, 1 tbs of soy sauce. Just brush it on and applied your favorite rub.

            • DWCowles
              DWCowles commented
              Editing a comment
              The glaze is your favorite bbq sauce mix with apple juice and some of your favorite rub.
          • boftx
            Founding Member
            • Jul 2014
            • 911
            • Las Vegas, NV
            • CharGriller Pro COS
              Oklahoma Joe COS
              Maverick 732 thermometer
              Red Thermapen
              Favorite beer: Scotch

              I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

            #13
            There has to be some joke in bad taste about SPAM here.

            Comment


            • customtrim
              customtrim commented
              Editing a comment
              Maybe this is where all of the recalled spam went to
          • LA Pork Butt
            Charter Member
            • Dec 2014
            • 5536
            • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

            #14
            I have been wanting to do that for a long time. I have great memories of fried bologna on white bread with mayo. I tried some smoked bologna in a BBQ joint a few months ago. It was a big let down. Looking at yours I am convinced there is no let down in yours. I have to do this soon.

            Comment

            • lonnie mac
              Club Member
              • Jul 2016
              • 1350
              • Bacliff, TX
              • Motovlogging for the freedom of old Hippies...

                https://www.youtube.com/c/LonnieMac

                Home of Brutus Ten!

                http://www.alenuts.com/Alenuts/Alenuts.html

                Pits:

                Weber Performer Deluxe W/ SNS, Craycort CI grates

                WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

                Texas Original Pits Offset Smoker

                RecTec 590

                WSM 18" W/ Upside-down door mod

                Camp Chief Flattop, The big one...

                Weber Genesis II S-335

                Texas Fire Pit

                Thermos:

                Maveric's Most all of em...
                FireBoard W/ Fan Control, GURU Fan
                ThermoWorks, most all of em...
                Meater

              #15
              I have been wanting to do this ever since I watched the ole BBQ Pit Boys do it about 10 years ago. Guess I need to buckle down and finally do it!



              Comment


              • DWCowles
                DWCowles commented
                Editing a comment
                I used some of the BBQ Pitboy’s recipe and part of Malcom Reed’s recipe.

            Announcement

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            Meat-Up in Memphis 2021

            SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
            Click here for details. (https://amazingribs.com/memphis)
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