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-   -   Smoked bologna question (http://www.bbq-4-u.com/forum/f9/smoked-bologna-question-17076.html)

Captain Morgan 09-17-2009 01:58 PM

Smoked bologna question
 
I want to do a big hunk all at once....if I vac-pack the leftovers
and freeze them, will it mess em up?

seems like no one freezes luncheon meat...I'm assuming that's
because the texture suffers.

any thoughts?

Puff 09-17-2009 05:07 PM

I freeze lunchmeat all the time. Doesn't seem to affect texture at all.

Div 09-17-2009 05:20 PM

Doesnt usally last here lol

Captain Morgan 09-17-2009 05:30 PM

well I'm feeding one, and I like to cook large amounts at once.

Puff, ever done bologna? did it get mushy? I want to fry it
after thawing, I was hoping that would firm it up some.

Larry Wolfe 09-17-2009 05:48 PM

Cappy, it freezes fine, just make sure it's cold before you vac seal it. I firms back up once it's chilled. I ate some of this right off the smoker and it was like warm liverwurst and very greasy. However, after sitting in the fridge overnight it was great!

http://www.bbq-4-u.com/attachments/p...f1999a09cb.jpg http://www.bbq-4-u.com/attachments/p...2b77874590.jpg http://www.bbq-4-u.com/attachments/p...3266205f8a.jpg http://www.bbq-4-u.com/attachments/p...26ce5ff908.jpg http://www.bbq-4-u.com/attachments/p...0e5a1ee0b6.jpg http://www.bbq-4-u.com/attachments/p...ea18d0ea58.jpg http://www.bbq-4-u.com/attachments/p...0ba9caa8cf.jpg http://www.bbq-4-u.com/attachments/p...45b7283f8d.jpg http://www.bbq-4-u.com/attachments/p...7c88dba7bf.jpg

Larry Wolfe 09-17-2009 05:51 PM

And here are smofried bologna sammiches the next day.

http://www.bbq-4-u.com/attachments/p...a5c1c1595c.jpg http://www.bbq-4-u.com/attachments/p...66d56b84b2.jpg http://www.bbq-4-u.com/attachments/p...611ff3f433.jpg http://www.bbq-4-u.com/attachments/p...f346a1a578.jpg

Captain Morgan 09-17-2009 06:05 PM

those last 3 pics are what I'm looking for...I'll fridge it
before I vac it.

john pen 09-17-2009 06:43 PM

We also freeze lunch meats all the time..

Puff 09-17-2009 06:50 PM

Quote:

Originally Posted by Captain Morgan
well I'm feeding one, and I like to cook large amounts at once.

Puff, ever done bologna? did it get mushy? I want to fry it
after thawing, I was hoping that would firm it up some.

Yep, nope, and It stayed the same as far as firmness.
Tell ya' what. One round trip ticket to MB on bologna fry day and I'll give it my undivided attention. Man that sounds good.

Captain Morgan 09-17-2009 07:19 PM

hop on the bike ya cheap bastard. I ended the poker game and am
getting ready to turn the poker room into a guest bedroom.


omg, did I just post that in public??? :shock:

Puff 09-17-2009 07:24 PM

Quote:

Originally Posted by Captain Morgan
hop on the bike ya cheap bastard. I ended the poker game and am
getting ready to turn the poker room into a guest bedroom.


omg, did I just post that in public??? :shock:

The cheap bastard part or the turning a perfectly good poker room into a guest bedroom? :?
I can sleep under the poker table.....no worries.

john pen 09-17-2009 07:37 PM

Puff, swing by here. We'll throw the bike on the bus and head down there. Oh, and could you bring beer, food and some $$$ for fuel ?

BluzQue 09-17-2009 08:30 PM

Larry I have a friend who prides himself with his smoked bologna...which I have never cared much for...but yours looks Great! Gonna have to try smokin' some myself after seein' yours :D
8)

Steve78412 09-17-2009 09:11 PM

One of the thing we get every time we go to Memphis is the Bologna sandwich at Interstate BBQ. they slice a hunk of smoked Bologna and nip the edges so it does not curl, deep fry it then serve it on toast with Cole Slaw.

Wowzers.

Steve

DJ 09-17-2009 09:54 PM

How long do ya'll leave it on the smoker? What temp?
dj

007bond-jb 09-18-2009 10:37 AM

We must not have good bologna down here, all i see has chicken & turkey mixed in it. Yuck

bigwheel 09-18-2009 12:22 PM

Fella around here who peddles the stuff uses Eckrich All Beef in the 5 pound chubs. Gets it from Sysco I think. Very good stuff.

bigwheel

dmtky 09-20-2009 11:12 AM

looks great, I did a whole chub yesterday and cubbed it up at the Elks Lodge and they really liked it, we dip it in how mustard and it goes good with cold beer. If you want something really good, slice it kinda thick and deep fry it, just a bit hard on the arteries, lol.

Captain Morgan 09-20-2009 11:22 AM

if it quits raining, I'll do a little 3 pounder this afternoon, with pics
of course.

Griff 09-20-2009 06:04 PM

Man, those fried baloney sandwiches looked great.


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