Smoked bologna balonie baloney, etc.... - Page 2 - BBQ Central

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Old 09-21-2009, 04:17 PM   #11
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I knew you were a bologna smoker!!!

That looks very good Cappy!!
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Old 09-21-2009, 04:38 PM   #12
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bastard!
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Old 09-21-2009, 05:08 PM   #13
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Looks good Cappy.

Next time try slicing it into two half moon shaped pieces and then add the other scores you made too. Really soaks up smoke flavor that way.
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Old 09-21-2009, 05:45 PM   #14
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Well if a person want to go cutting on it I would just cut it into the thick slices like somebody else mentioned previously. Thats how my best old cooking buddy named Scorch aka Paul the Pilot does it. He just slices it about 1/2"-3/4" and lays it on the grates. Comes out mighty yummy. He cooks on a BWS on most occasions. In fact think that all he owns anymore. He got several in various sizes. Now the fella who peddles it for a living usually just throws half a chub on his Southern Pride and gives it a ride for a few hours at 190. That come out smokey enough for me.

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Old 09-21-2009, 06:29 PM   #15
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I had hoped for a little more smoke flavor....will chop it up more
next time.

I will say this....the morning after smell in the bathroom is
something we should keep from Iran...lest they use it against us.
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Old 09-21-2009, 06:55 PM   #16
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Quote:
Originally Posted by Captain Morgan
I had hoped for a little more smoke flavor....will chop it up more
next time.

I will say this....the morning after smell in the bathroom is
something we should keep from Iran...lest they use it against us.
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Old 09-22-2009, 09:27 AM   #17
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Nice... those are seriously tasty. Everyone looked at me crazy when I said I was making one. Then all I heard from them was muffled as they stuffed their face. I bet that one didn't last long!
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Old 09-22-2009, 10:01 AM   #18
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This is the last one I did. I use no water pan so that's why I think it has so much "bark" on it. What wood did you use Jim?


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Old 09-22-2009, 11:59 AM   #19
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I used oak, but I think next time I'll use some hickory with it.
Also, next time I'm gonna let go in the smoke longer and cut
the chub into thirds at least.

Used Lottabull rub, and it was fantastic on this meat.
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Old 09-22-2009, 02:51 PM   #20
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Looks good Jim.
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