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Old 10-23-2008, 04:03 PM   #11
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Not like you haven't seen it before.
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Old 10-23-2008, 04:44 PM   #12
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Thanks for the brand broadcast Bruce. Know I have tole this story a million times and I hate to be overly redundant yet again...but got a chum who does about half a big chub each day in his sandwich deli. He used a small custom built offset logburner sitting out in front of the place for many moons..smell drove the yups flat crazy and triggered a feeding frenzy... but he recently acquired a big Southern Pride...so now he just tosses it in there. Can't say it tastes any mo betta or worser. Still makes the air smell purty good. He uses Eckrick all beef. Makes a mighty fine sandwich for lunch. I always get mine on a whole wheat bun..with bbq sauce...hot sauce (been using Siriachi here lately but he used to have some high dollar Iguana brand Hab sauce from Costa Rica which was mighty good too..has a pic of a big green lizzard on the label..lable?) raw onywans...sliced pickled japs and a thick slice of rat cheese. Yum yum. Take half a roll of paper towels to clean up afterwards. Shower would actually be mo betta.

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Old 10-23-2008, 04:54 PM   #13
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I wish you'd call it something else. That's weirding me out.
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Old 10-23-2008, 05:07 PM   #14
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I did one a while back Bruce, your gonna love it!
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Old 10-23-2008, 08:16 PM   #15
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Ok I've seen several of you do this. Gotta give it a try. What wood would yall recommend smoking it with? Bruce can't wait to see your results.
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Old 10-23-2008, 11:18 PM   #16
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Here's the final pics:


Took the chubs to 152, brought them inside and foiled them because dinner was still about an hour away.


Sliced up and plated with some caramelized onions, on a grilled onion roll with Big Bob's Mustard Sauce and some fresh store bought potato salad.

Final review: the flavor of the meat is great, some smokiness but you know how that goes eating your product right after smoking it all day. I'll see if I detect more smokiness tomorrow. As far as the Bovine Rub, VERY GOOD, nice bark on the bologna, you get an initial sweetness followed by some salt flavor and ending with some heat, not a lot of heat, just enough to let you know it's there.

Smoked Bologna...I'd give it a 7.5; easy smoke, will make great sammies for a day or two, cheap, would be great to chunk up and eat with some crackers and spicy mustard during a football game.
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Old 10-24-2008, 07:09 AM   #17
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Looks like a fine meal, Plenty for lunch's later too.

Anybody ever deep fry bologna? sliced thick?
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Old 10-24-2008, 08:29 AM   #18
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that looks better than my few attempts Bruce...I never
got the smokiness I wanted, but I think I wasn't cooking
it long enough....give a final report after you de-smoke
yourself.
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Old 10-24-2008, 11:44 AM   #19
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Lookin' good from here Mr. B.
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