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.
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.
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