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Smokin' Bologona

post #1 of 9
Thread Starter 
Hello all...

I am planning on smoking some pork tenderloin Saturday & was also considering doing a bologna. I have done tenderloin quite some time back, but I have never done a bologna. Any tips on the bologna?

Thanks in advance for the best Q advice on the net!!!
post #2 of 9
I did a ring bologna about a year ago and wish I would of done it at a slightly lower (than 225*) temp, it didn't take long to get a bit crispy on the skin good flavor though. Maybe put some small plugs of garlic in it. That sounds good or japs. a whole new inside out ABT.
post #3 of 9
I did one a while back and just put a little mustard on it with rub.....took it to work and it was pretty much gone. I think I did it at about 225 but don't remember now how long or what temp I yanked it.....someone's going to mention that I should have my notebook and write these things down....and they would be correct. I didn't and now sorry....don't you guys make the same mistake...write everything down then you won't have to guess.
post #4 of 9
Thread Starter 
Thanks for your input...much appreciated. I was planning on smoking around 225, but I will either lower it or I may put it in an area which runs a little cooler in my smoker. I will be putting mustard on it with my rub.

I haven't seen any rings around here, so I will be using a chub.
post #5 of 9
I was planning on doing one this weekend ... and someone mentions scoring it like a ham, so it will get more smoke. When I read, it doesn't absorb smoke very well ... but like I said, I haven't do my first one yet.
post #6 of 9
Post me some q-view of that bologna.
post #7 of 9
I've scored bologna, then used a mustard base, and then just a good layer of brown sugar. Beyond that is your imagination...
post #8 of 9
A really cool book is Peace, Love, and BBQ by Mike Mills. In it he describes doing a whole 'torpedo" just like Richoso described. Great book...I'd recommend it just for the entertainment... but the DOZENS of recipes make it a must read!
post #9 of 9
I have done bolgna a bunch of times. it's poor mans steak. there are lots of ways to do it. the mustard and brown sugar is good. I usually do the garlic and score method also. whatever rub you like. it doesn't matter, lemon pepper, old bay, naked, I just put it on the same time I do anything else but in the cooler part of the box. watch for splitting (tends not to happen when scored, but then it rips at the scores. if you think it's done, wrap it in foil and then put it back on (put some moisture in there if a little dry) will be good. my .02, I've never done the 2lb torpedos. but do prefer the 5lb belly bomb. great fried up with eggs for breakfast. mmmmmmm.
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