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Sticking a Rub to a Chub

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    Sticking a Rub to a Chub

    Some years ago, at a BBQ restaurant about 60 miles from here, I had a few slices of smoked bologna with a thick & crusty rub applied. Since then, I have tried to replicate the effect, with little success. Oh, I can get some to stay on, but not much really.

    I'm looking for suggestions from other members here on how to accomplish this.

    I typically use Chef Paul Prudhomme's Poultry Magic for the rub.

    Thanks in advance...

    #2
    Have you try mixing the rub with some olive oil to form a paste?

    Comment


    • TheCountofQ
      TheCountofQ commented
      Editing a comment
      Not Olive, but vegetable. Usually rub the chub with the oil, then apply the rub. Slits cut in the bologna, of course.
      Last edited by TheCountofQ; May 14, 2015, 11:41 PM.

    • DWCowles
      DWCowles commented
      Editing a comment
      You can also use a sticky solution just as maple syrup. Brush the syrup all over the Bologna then sprinkle the rub on it.

    • TheCountofQ
      TheCountofQ commented
      Editing a comment
      Haven't tried the syrup, DWC. What are the temp/time limitations of syrups, or honey, before burning? That's got me wondering about Strawberry or Apricot preserves / jelly. Best ham I ever had used strawberry jelly.

    #3
    Not sure how thick and crusty you are going for, but when I do bologna I slice like you mention, put on a really thick layer of mustard and then heavy rub, making sure I get it all in the cracks. I cut the bottom square and stand them on end. The bottom layer gets really thick and good, but the rest is pretty good too.

    I think I applied another layer of rub just after this pic, but not much.
    Click image for larger version

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    This was after cooking for a bit, those deep cuts really open up. At this point you want to start saucing it, getting way down in the cracks. I know it doesn't look like a crust yet, but it will
    Click image for larger version

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    Started slicing once temp was reached, you can see it darkened up quite a bit.
    Click image for larger version

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    The ring is good, but look at those end pieces. Need to cube em, coat em with sauce and have some hillbilly burnt ends!
    Click image for larger version

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    Fried up a slice on the skillet for a test sandwich. If you aren't sure how to prepare, all you need is white bread, mayo, and bologna.
    Click image for larger version

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    A lot of people won't try it because they are too good for bologna somehow, but around Arkansas and Oklahoma this is a lot of folks favorite. I cooked 40 pounds of it for an event along with 30 pounds of pork shoulder, this was gone first. Speaking of which, a common sandwich around here is pulled pork with a slice of bologna.
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    • CandySueQ
      CandySueQ commented
      Editing a comment
      Those photos made me hungry for smoked, fried bologna!

    #4
    Very Nice, John!

    I would like to try that, but I fear I would have to eat it alone

    Comment


    • _John_
      _John_ commented
      Editing a comment
      A lot of people love it when they try it, the problem is getting them to try it, I cut little wedges with plenty of bark and just tell them it's all beef. I sometimes do just regular bologna, but I think these were 100% beef.

    • TheCountofQ
      TheCountofQ commented
      Editing a comment
      You mentioned saucing them. What type of sauce are you using?

    #5
    I'm not to good to eat bologna, heck I was raise up on fried bologna and still love it. I've never smoke any but I will now. Thanks John for the info & pics.

    Comment


      #6
      Fried bologna sandwiches are one of my favorite things from childhood. We were so poor growing up fried bologna was as good as steak to me.

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        I have always heard it called the "po man's steak"

      #7
      It should be no surprise that I'm an Okie then, John. Have had plenty of fried balogna /mayo sandwiches, although never with pulled pork. Will have to try it. I liked 'em best with melted Velveeta, as a child. Nowadays, just give me a fork and some "Knotty Pine" BBQ sauce though.

      I haven't tried a mustard, assuming the rub would just run off the sides as it does with the oil. Maybe setting it uncovered in the fridge for a while, so it gets a bit dry before it goes on the smoke would help?

      It looks like you did a large chub there. I usually do the ones about the width of a soda can, and cook them on their side, not end, with only three pretty deep slits lengthwise.

      I think I'm going for a bit more rub than you have there. Probably like those bottom pieces. What you have there is about like what I end up with (on a good day that is).

      Comment


        #8
        Mustard hangs on much better, put on a thick layer, then rub, then leave it uncovered in the fridge, the mustard will dry and harden a little and won't drip off.

        And I'm a Head Country guy myself.

        The Mississippi Peacemaker

        Comment


        • smarkley
          smarkley commented
          Editing a comment
          WOW!

        #9
        Yellow mustard works fine, so does the fancy brown mustard (I like Guldens). Any rub you'd use on pork works.

        My life got better when WalMart here in Pine Bluff, started carrying Head Country sauce.

        Comment


          #10
          Head Country is pretty popular around the nation now, so I am told. I'm not a fan personally, but there a very few sauces I really like. Knotty Pine now... for my sixth birthday, that was at the very top of my wish list, one container of their sauce. No meat, no sides, just the sauce. I love the stuff still. Too bad the original location burned two or three times. Was one of those joints that began as a bar, way back when and became a bbq spot. Anyway, if y'all ever get by Tulsa, check 'em out. Not the best quality meat, but good. I recommend the chopped beef sandwiches and balogna, beans, and slaw. And you will want some sauce to go....

          Comment


            #11
            We don't use Bologna but a similar German creation called Leberkase that we get at the local German sausage maker. There's nothing better and we serve sandwiches with Caramelized onions and some good mustard.
            Last edited by Don Jr; May 21, 2015, 09:16 PM.

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