Smoked and Fried Bologna - BBQ Central

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Old 06-07-2013, 02:56 AM   #1

Join Date: Mar 2009
Location: Indiana
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Smoked and Fried Bologna

I started with a 4.78 pound chub of all beef bologna for this treat.

Next step was to remove all the wrappers.

I then quartered the chub to increase my surface area for the smoke.

I scored the surface area and added some SGH rub and it was ready to go on the cooker.

I fired up the Green Mountain cooker and set the temp to 150 degrees as at this very low temp I can get some smoke without a bunch of heat. The bologna is ready to eat as it is and by smoking at a higher temp will only dry it out. Fwiw, it is really better to just smoke it like you do cheese using no heat at all. Anyway, I had some other items ready for the cooker so I added the bologna.

I smoked the quarters about 100 minutes and pulled them off the cooker.

I wrapped 3 of them for the freezer and sliced up one of the pieces into about 1/2 to 3/4 wide slices.

Next step was to add a black iron griddle to the smoker and then some bacon.

Did a couple of rounds of bacon for the sandwiches.

I then fried my bologna slices in the bacon grease for some additional flavor.

I added a little mayo to my seeded bun and then some lettuce, a tomato slice, a couple slices of the bacon and about 3 of my slices of smoked and fried bologna.

Just so simple but oh so good!!

Served with a dill pickle spear and some of the pit beans off of this cook.

Old Dave
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Old 06-07-2013, 09:16 AM   #2
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"Holly crap" Dave that looks great! Super post.

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Old 06-07-2013, 01:56 PM   #3
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Heck yeah! Nice spread!! What about that beer though?? LOL
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Old 06-08-2013, 09:14 AM   #4
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Mighty yummy. Good job. Thanks for the low temp tips.
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Old 06-10-2013, 10:23 AM   #5
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Larry beer yes that is my thought!
Think outside the 9 x 9

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