smoked bologna
- Thread starter padge31
- Start date
grantw
is Blowin Smoke!
Anything works really, Classic American dry rub thanks to Bbq pit boys
Recipe:
1/2 cup Brown Sugar
1/4 cup Paprika
4 T Coarse Salt
3 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
2 t Celery Seed
1 t Cayenne Pepper
Recipe:
1/2 cup Brown Sugar
1/4 cup Paprika
4 T Coarse Salt
3 T Coarse Pepper
2 t Onion Powder
2 t Garlic Powder
2 t Celery Seed
1 t Cayenne Pepper
IamMadMan
somebody shut me the fark up.
Use what best suits you.
I use my everyday rub (OakRidge Competition Beef and Pork Rub), and I'll sprinkle some with some cayenne and make some spicy for myself.
Basically, whatever you like will work great!!!!
I use my everyday rub (OakRidge Competition Beef and Pork Rub), and I'll sprinkle some with some cayenne and make some spicy for myself.
Basically, whatever you like will work great!!!!
oifmarine2003
Babbling Farker
Post some pics when you do it. Bologna is on my list but I haven't made it yet!
Here's an old bologna cook. I did a stuffed one that turned out OK.
http://www.bbq-brethren.com/forum/showthread.php?t=60224&highlight=bologna
http://www.bbq-brethren.com/forum/showthread.php?t=60224&highlight=bologna
Radio
Knows what a fatty is.
Bologna is danged good on the smoker! I cooked a 3 pound chunk a while back by first slathering it with yellow mustard, then giving it a generous coating of my rib rub.
While I was impressed with the way it came out, the next time I will lightly score the whole chunk in a diamond pattern for better smoke penetration.
I would recommend a good quality all beef bologna and not the stuff made with chicken or turkey
While I was impressed with the way it came out, the next time I will lightly score the whole chunk in a diamond pattern for better smoke penetration.
I would recommend a good quality all beef bologna and not the stuff made with chicken or turkey
Titch
somebody shut me the fark up.
I did a couple of these a while back, all beef, of course. They are called Blooming Bologna. You slice down, on 2 sides, to within an 1" or so of the bottom to make the flutes.
Apply the dry rub of choice to start, making sure it gets between the flutes. Then make a BBQ glaze by add a little water to your BBQ sauce until it is somewhat thin.
Then apply to the chub every 30-45 min.
Once done cut them off as you need to serve them. Great finger food item.
This is what you end up with.
Apply the dry rub of choice to start, making sure it gets between the flutes. Then make a BBQ glaze by add a little water to your BBQ sauce until it is somewhat thin.
Then apply to the chub every 30-45 min.
Once done cut them off as you need to serve them. Great finger food item.
This is what you end up with.
Bologna is high in salt to begin with, so be mindful of that when choosing a rub. I like a base of garlic pepper (which does contain some salt by the way), and ground celery seed (not celery salt). Adding some brown sugar to this mix works well if you want a sweeter profile (but I do a sauce option at the end anyway). I mix a mustard slather (yellow mustard thinned with Wooster and dill pickle juice) and give it a coating of that too.
grantw
is Blowin Smoke!
Yes it does
