Bloomin' BBQ Bologna Burnt Ends - YouTube
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Totally Busted Meth-Head Burnt Ends
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Totally Busted Meth-Head Burnt Ends
If one makes Poor Man's Burnt Ends from chuck, then this must be a recipe for Totally Busted Meth-Head Burnt Ends. I love smoked bologna so I'm going to have to give this a try.
Bloomin' BBQ Bologna Burnt Ends - YouTubeLast edited by pkadare; October 17, 2021, 09:12 AM.Tags: None
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My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
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Club Member
- Mar 2020
- 2332
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Blackstone 17" griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
Argoboy I do mine in slices so the smoke has more surface to cling to. I use a yellow mustard binder for a pork rub. Smoke to about 160 IT. Then on a toasted bun with coleslaw and South Carolina mustard bbq sauce.
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I’m a recent convert to South Carolina mustard bbq sauce. I use it and coleslaw on my pulled pork sandwiches. I’ll be trying it soon on smoked bologna. Thank you!
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Argoboy Mebbe nobody online thought to try it sliced, but I will personally testify it is richer, an deeper flavour than a whole sliced roll. One an done I'd reckon means ya liked it? Next time, when ya goes Two An Done, might be worth yer time, to try it like this...gittin that smoke on exponentially more surface areareally elevates th experience, Amigo!
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