This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Smoked Bologna-Don't knock it until you try it!

  • Filter
  • Time
  • Show
Clear All
new posts

    Smoked Bologna-Don't knock it until you try it!

    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:

    Click image for larger version

Name:	B1.jpg
Views:	59
Size:	119.9 KB
ID:	10192

    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.

    Click image for larger version

Name:	B2.jpg
Views:	63
Size:	145.7 KB
ID:	10193

    Since bologna has plenty of sodium, I figured i'd try MMD, turned out well.

    Click image for larger version

Name:	B3.jpg
Views:	51
Size:	214.1 KB
ID:	10194

    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.

    Click image for larger version

Name:	B4.jpg
Views:	61
Size:	212.7 KB
ID:	10195

    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.

    Click image for larger version

Name:	B6.jpg
Views:	49
Size:	247.0 KB
ID:	10196

    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.

    Click image for larger version

Name:	B7.jpg
Views:	79
Size:	51.9 KB
ID:	10197
    Attached Files

    That looks pretty tasty!


      Grew up with fried bologna sandwiches here in PA, but that was not the norm for our area. In central PA, smoked "Lebanon" or "Sweet" bologna is the standard. I don't care much for either one, very sweet - lots of molasses.

      I grew up with the pink "German Style" bologna like you show in your pics. Dad always used Miracle Whip on his fried bologna sandwiches, I like a slice of american cheese melted on mine - hold the mayo or whip.



      No announcement yet.


      These are not paid ads, they are a curated selection of products we love.

      All of the products below have been tested and are highly recommended. Click here to read more about our review process.

      Use Our Links To Help Keep Us Alive

      Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

      The Pit Barrel Cooker May Be Too Easy

      The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.

      GrillGrates Take Gas Grills To The Infrared Zone

      GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.

      A Propane Smoker That Performs Under Pressure

      The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

      BBQ And Grilling Gifts For Every Occasion

      Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.