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Smoking beef bologna.

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    Smoking beef bologna.

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

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    #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!

    #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....

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

    Comment


    • DWCowles
      DWCowles commented
      Editing a comment
      Will do.

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

    Comment


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

      Comment


        #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.

        #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.

        #9
        Man that does sound good.

        Comment


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

          Comment


            #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.

            #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.

            #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

            #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


              #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.

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