If you are ever offered Trail Bologna from Ohio, just say yes. It’s incredible!!!! When I first moved to Ohio 25 years ago I was given some "Swiss and Trail" and have been loving it ever since.
It’s all beef, has quite a firm texture and beautifully seasoned. Traditionally served here in Ohio with a baby Swiss cheese (crackers optional).
I love me some Loney. But seriously, smoked bologna is one of my favorite things. I also love it skillet fried with onions. Oh geez. Now I need to go buy some.
An one can do smoked, then skillet fried, with onion, as well.
At least, this one has...
Fried bologna is also purty danged fine with some breakfast tucker; slap a lil maple syrup all up on it...pancakes, eggses, taters, grits...it pairs well with all!
Last edited by Mr. Bones; November 25, 2021, 06:12 AM.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
My wife grew up in Dover and we have had a steady supply of Troyer’s since we have been together and I tried it for the first time. I like it with mustard, too. Love that stuff! There is a cheese house in New Philadelphia called Yaggi’s that shipped me cheese and trail while I was deployed to Iraq.
I’m not sure how to post a web link but if you search Walnut Creek Cheese you can buy it there along with bulk foods and spices. The actual store is 20 minutes from me and it’s one of my favorite stores of all time.
I grew up eating troyers trail bologna. Never questioned why it was called trail bologna. I just assumed trail bologna meant it was ring bologna instead of the wide sandwich sliced bologna. Greetings from Louisville
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
Troyers does a lot more than trail bologna, too. They have quite the deli, and the prices are ridiculously low (at least if you can get there in person). Not sure about shipping but their Cajun turkey is fantastic, as is most all of their sausage line. There is a reason that places all over the state (and actually region now) offer their products for sale.
For those of you in Iowa, the ring bologna from Kitts in Dedham (just south of Carroll) is worthy. Famous, they say. My mother grew up in the house next to it, the building was my grandfather's chicken hatchery way back. That might make me biased, but I don't recommend things lightly. It is a solid product.
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