Bologna

Anyone have an idea for a 100% Bologna that we can hand cut? Seems like everything has too much filler, or is extremely expensive. Thanks,

Brisket

I can't answer your question but I'm wondering if your going to smoke it. I've heard it's great smoked but I've never tried it.
Jack
PS If anyone has smoked a whole Bologna shoot me a step by step,including how you held it and how thick you sliced it, please.

I did this using a 2 pound hunk of Boars Head bologna (about $10) and smoked it for 3 hours using a hickory/oak mix. It was pretty good but not good enough to do it again. I'd rather use the money for ribs. The recipe comes from the Weber site. pb

Smoked Bologna

OK, let me warn you right now--this one is not for the faint of heart! It comes from Kevin Taylor. You'll need the following items:

A 2-4 pound "wheel" of bologna
A length of 3/4" PVC pipe
A length of 3/4" wooden dowel
Barbecue sauce
Barbecue rub
A large number of bologna lovers
Make a hole all the way through the side of the bologna using the PVC pipe. Remove the cored meat from the pipe using the wooden dowel. Make a second core 90* to the first one. The result is a "X" passing through the middle of the bologna, as shown in this picture.

Cut 4 plugs from the cored bologna and plug three of the holes. Fill the inside of the bologna with barbecue sauce and plug the last hole. Apply rub to the bologna and smoke at least 4 hours while cooking other barbecue meats.

http://www.virtualweberbullet.com/hotdog.html

I smoked a 4# chub (Smithfield) from Sav-A-Lot (cheap) for two hours in a Meco water smoker using hickory chunks. Cut it about 1/2" thick and grilled it lightly, top with hot sauce (you could use a light brushing of BBQ sauce) and a scoop of cole slaw and serve on soft hamburger bun. Outstanding (at least to me).

quote:

Originally posted by Dr of BBQ


I can't answer your question but I'm wondering if your going to smoke it. I've heard it's great smoked but I've never tried it.
Jack
PS If anyone has smoked a whole Bologna shoot me a step by step,including how you held it and how thick you sliced it, please.

X score it all over, stick cloves here and there, to your liking, slather Poupon Mustard all over, smoke 3 hrs to an internal of 145%
wrap in foil and let sit for 1/2 hr, remove cloves, slice, chew, smile!

quote:

Originally posted by lmb8439

Anyone have an idea for a 100% Bologna that we can hand cut? Seems like everything has too much filler, or is extremely expensive. Thanks,

Brisket

Esskay all beef. Decent price, good for fried bologna sandwiches.

An alternative to this somewhat laborious process:
Take a 2-lb. (or larger) Hebrew National salami, pour honey over it and bake at 375 degrees for 45-60 minutes, turning a few times.
Damned good!
Ron

You guys smoke balogna!!?? Where do you find cigarette papers big enough?

quote:

Originally posted by kensandyeggo

You guys smoke balogna!!?? Where do you find cigarette papers big enough?

I know it seems odd but the tastiest bologna I can find is the beef bologna at super walmart, its also rather inexpensive. IMHO it has a more bolgna taste than even D&W or Boarshead

quote:

Originally posted by rongmtek

An alternative to this somewhat laborious process:
Take a 2-lb. (or larger) Hebrew National salami, pour honey over it and bake at 375 degrees for 45-60 minutes, turning a few times.
Damned good!
Ron

As much as I love bologna, I got to give this one a try but I think I'll grill it...thanks ron.

Also, imo, a german bologna is the best for smoking/frying/grilling..

Hi, Larry-
I can't think of a single reason NOT to do this grilled. It's pretty much a slam-dunk either way. I think I would slice it lengthwise to get a flat surface on each half for honey coverage. I also think low & slow sounds about right.
Lemme know how it turns out. And what kind of mustard(s) you decide on. Lots of ways to go there.
Ron