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That's a bunch of baloney

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  • SteveHecker
    Founding Member
    • Jul 2014
    • 2
    • DeWitt, MI

    That's a bunch of baloney

    Who knew smoked bologna was a thing? The que community, that's who.

    Ingredients:

    2 to 10 lbs. of meat. Size does not matter.

    Your fave rub. I use Billy Bones Competition and Regular, depending on what I have the most of in the cabinet.

    Recipe:

    1. Quarter your clod o' meat
    2. Score your quarter (s) for the presentation factor
    3. Rub your clod
    4. Use indirect and heat to 140 to 160 (the meat is edible cold, fer cryin' out loud)
    5. Use direct heat for bark & mark if you desire

    When I Google 'smoked bologna' I'm told this is an Oklahoma thing, served as a side all over the state.

    https://www.tulsaworld.com/lifestyle...afa1657dd.html
    Attached Files
  • RonB
    Club Member
    • Apr 2016
    • 11045
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    And I thought you were talkin' about Spinaker

    Comment

    • IowaGirl
      Club Member
      • Dec 2018
      • 442
      • Northeast Iowa, USA

      #3
      I was reading somebody's blog post recently and the pitmaster/author was carving names into the side of the bologna. Like if it was a wedding 'que, he'd carve the bride's name into one sausage and groom's name into another. Plus more diamond scored ones without names. Looked like making smoked bologna was a big deal for his biz.

      Comment

      • LA Pork Butt
        Charter Member
        • Dec 2014
        • 4523
        • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

        #4
        I have meaning to smoke some bologna. I need to come up with a plan. Years ago in my hometown they used to sell garlic bologna. It was great on crackers. I’ll bet it would have been off the charts smoked.

        Comment

        • Jim White
          Club Member
          • Sep 2019
          • 122
          • Gainesville, FL

          #5
          When I was a young tyke, my dad would fire up his vintage Hasty Bake to to cook meats for the whole family. My grandfather had issues chewing some meats, so he always got a pound or so of bologna. I usually added some to my plate just because with a touch of smoke and some sauce, this was always tasty.

          Comment

          • texastweeter
            Club Member
            • Jul 2017
            • 2238
            • Republic of Texas

            #6
            I smoke ring bologna from Slovacks

            Comment

            • Cheef
              Club Member
              • Oct 2015
              • 451

              #7
              Smoked and then fried on a baloney sandwich is hard to beat.

              Comment


              • Bkhuna
                Bkhuna commented
                Editing a comment
                Smoked, fried, sauces and served with mustard slaw on a squishy white bun.
            • Troutman
              Club Member
              • Aug 2017
              • 6511
              • Republic of Texallence

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              #8
              What a bunch of bologna

              (couldn’t help myself)

              Comment

              • smokin fool
                Club Member
                • Apr 2019
                • 853
                • Mississauga, Ont

                #9
                From the Newfoundlander's on here Bologna would be a Newfie steak.
                Not always smoked but cut thick and fried.

                Comment

                • Oak Smoke
                  Club Member
                  • Aug 2018
                  • 255
                  • Comanche, TX

                  #10
                  Good smoked bologna is as easy as falling off a log. Get Boars Head bologna then slice it in half lengthwise. Score it then apply Memphis dust, smoke at 250 over a little apple wood to an internal of about 165. I like to sauce mine near the end of the cook with a Carolina mustard sauce (I use Heinz) and leave it on the smoker to set much like you would on ribs. It's simple and good. This stuff was made to go with cold beer.

                  Comment

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                  Meat-Up in Memphis 2020

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