Smoked bologna balonie baloney, etc....

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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
picked up an almost 3 lb german bologna at 2.99 a pound.
sliced out some triangles to get more smoke inside, spicy
mustard with Lotta Bull rub....using oak on about a 3/4 Weber
chimney with charcoal. More pics later.





 
Looking good Capt. Morgan. Can't wait to see more pics on your progress.
 
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.

bigwheel
 
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.
 
Captain Morgan said:
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.

4.gif
 
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! :)
 
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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