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Bologna Smoke

post #1 of 11
Thread Starter 
(This is my 3rd try at posting this, I hope it works...I'm gonna try 1 picture per post)

Last night I decided to smoke some of the poor man's steak. Started with 2lbs., cut in half...

Edited by Umphreys McGee - 8/9/14 at 7:14am
post #2 of 11
Thread Starter 
Pulled their clothes off and, left one stock but gave the other one a rub down after poking holes and scoring both.
post #3 of 11
Thread Starter 
Put them in the 'trusty' Brinkmann for a bit. This is before the sauce was applied...
post #4 of 11
Thread Starter 
...And when they came inside after a good smoking!
post #5 of 11
Thread Starter 

This was my first bologna but FOR SURE won't be the last!!

post #6 of 11

That sure looks good!!!  Great job.  Reinhard

post #7 of 11

Looks great - ya!!!

 

A full smoker is a happy smoker

 

DS

post #8 of 11
That looks lovely. How long did it take in the smoker?
post #9 of 11
That looks awesome ! icon14.gif
post #10 of 11
Thread Starter 
2 1/2 hrs at about 225°. Then slapped a coat of BBQ sauce on them and smoked for another 50 minutes or so. Maybe smoked a little too long after putting the BBQ sauce on but still good. Very good!
post #11 of 11

this looks like the mortadella without the fat. 

It looks really juicy!

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