I didn't find any info on the site regarding Bologna so i'll post my own. It isn't really surprising that there isn't much, since fried bologna is generally a southern dish, but it is cheap and ends up pretty good. Several places around here put it on a sandwich with pulled pork and or hot links.
Bryan is the brand I grew up with, but the store didn't have any so I went with Bar S; can't really beat 5 pounds for $5.
A 5 pound chub looks like this:
Unwrap and then you need to crosshatch the meat with a knife using cuts about 1" deep. I cut all the way around at a slight angle across the meat, and did the same way the other direction, then I cut it in half for smoking. If you get your lines too close you will lose some pieces for the dog. Cut the bottom and top as well.
Since bologna has plenty of sodium, I figured i'd try MMD, turned out well.
I used 1 chimney of Kingsford in my PBC a smoked with cherry wood. I had never used less than a full coal load but it ran at ~270 for 4 hours. Here it is after about 3.5 hours, at this point I covered it with sauce and tossed it back on with the lid cracked for a half hour; temperatures reached 310.
Some people like it thick sliced, I typically fry mine so I sliced it a little thinner. Just like pulled pork, the crusty bottom was awesome.
Some people like it with mustard and onion, but I grew up with just mayo on white bread. Fry it in a pan over medium heat until you have plenty of burned spots, the crunchier the better.
Bryan is the brand I grew up with, but the store didn't have any so I went with Bar S; can't really beat 5 pounds for $5.
A 5 pound chub looks like this:
Unwrap and then you need to crosshatch the meat with a knife using cuts about 1" deep. I cut all the way around at a slight angle across the meat, and did the same way the other direction, then I cut it in half for smoking. If you get your lines too close you will lose some pieces for the dog. Cut the bottom and top as well.
Since bologna has plenty of sodium, I figured i'd try MMD, turned out well.
I used 1 chimney of Kingsford in my PBC a smoked with cherry wood. I had never used less than a full coal load but it ran at ~270 for 4 hours. Here it is after about 3.5 hours, at this point I covered it with sauce and tossed it back on with the lid cracked for a half hour; temperatures reached 310.
Some people like it thick sliced, I typically fry mine so I sliced it a little thinner. Just like pulled pork, the crusty bottom was awesome.
Some people like it with mustard and onion, but I grew up with just mayo on white bread. Fry it in a pan over medium heat until you have plenty of burned spots, the crunchier the better.
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