Smoked Bologna

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That looks great Pigs, I've never done one of those. Slice that puppy open and let's take a peek at it.
 
YummmmY! =P~ =P~

A fried bologna and cheese on white toast, Grilled bologna and cheddar, bologna and scrambled eggs...The list is endless.

Good Q!

Jack
 
It took about 5 hours, no smoke ring, did it on the kettle with hickory, that was a five pound chunk no hole, next time I do a chunk that big I think I'll cut it in half lengthwise. It is tasty I threw a slice in the cast iron skillet for a bologna egg and cheese Sammy for breakfast. =P~
 
Pigs On The Wing BBQ said:
It took about 5 hours, no smoke ring, did it on the kettle with hickory, that was a five pound chunk no hole, next time I do a chunk that big I think I'll cut it in half lengthwise. It is tasty I threw a slice in the cast iron skillet for a bologna egg and cheese Sammy for breakfast. =P~


Cardiologists must love us!!!! :lmao: :lmao: :lmao:
 
Bruce B said:
What was the the internal temp when you took it off the kettle?
I honestly don't know Bruce, I didn't use any thermometers, I just took it off when it looked good, It was too hot to handle with regular food service gloves, I would guess around 200. But I don't know for sure.
 
Smoked cabbage is on the bill of fair soon also, I did a few heads last fall, It was mighty tasty too. =P~
Thanks for all the comments, Now tell me what you really think in the blue room. :grin:
 

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