Smoked Bologna - BBQ Central

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Old 08-11-2006, 05:46 AM   #1
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Smoked Bologna


Coat of cheap mustard, Wolf rub, then painted with Stubs.
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Old 08-11-2006, 06:24 AM   #2
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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.
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Old 08-11-2006, 06:26 AM   #3
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That does look good Chris. How long did you cook it?? It almost looks like a ham!
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Old 08-11-2006, 06:29 AM   #4
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did you poke a hole through it?
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Old 08-11-2006, 06:44 AM   #5
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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
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Old 08-11-2006, 06:47 AM   #6
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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~
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Old 08-11-2006, 07:01 AM   #7
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Quote:
Originally Posted by Pigs On The Wing BBQ
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~

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Old 08-11-2006, 07:45 AM   #8
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Man that looks goooood! Where's the pickles?
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Old 08-11-2006, 07:56 AM   #9
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It do look very tasty :biggrin:
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Old 08-11-2006, 08:36 AM   #10
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Man that looked great! Love to see a picture of it sliced!
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Old 08-11-2006, 10:15 AM   #11
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French bread and wittdog dills.
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Old 08-11-2006, 10:28 AM   #12
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What was the the internal temp when you took it off the kettle?
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Old 08-11-2006, 10:52 AM   #13
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Quote:
Originally Posted by Bruce B
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.
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Old 08-11-2006, 11:47 AM   #14
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And we had to leave before the bologna was done #-o Oh well....I'm glad my kids left you those 2 pickles..
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Old 08-11-2006, 12:04 PM   #15
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WOW! I'd eat that!
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Old 08-11-2006, 12:05 PM   #16
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Dang, Now I am hawngry.
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Old 08-11-2006, 12:05 PM   #17
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WOW! I'd eat that!
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Old 08-11-2006, 12:47 PM   #18
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I only did it once (no hole) and I was real disappointed..just no smoke
flavor inside....but that looks dang good.
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Old 08-11-2006, 01:05 PM   #19
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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.
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Old 08-11-2006, 01:22 PM   #20
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That really looked tasty Pigs =P~
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