Baloney Porn

[peculiarmike]

A friend who has more money than he needs is going to Hot Springs, AR for three days to the horse races, taking his wife and another couple. He asked me if I would smoke some baloney for them to take along to snack on. (Bologna to some, baloney where I come from).
Couldn't pass up an opportunity to smoke something.
Tidied up the ECB and lit 1/3 pan of lump charcoal. I put the water pan in place but did not fill it with water, used it as a shield so the meat did not get direct heat. Installed the lower rack.
The baloney I use is Frick's (rhymes with "likes") chub bologna - www.frickmeats.com. It is poultry free and good stuff. I smoke the 1 lb. chubs.
Smoked three chubs plain, one gently coated with EVOO and rub, and one coated with mustard and a heavy coat of rub. I put two on the lower rack, installed the top rack and placed the other three there. Used apple and hickory and smoked the chubs 2 1/2 hours at 180 deg. F. They came out great!
The one with mustard and rub almost didn't make it to the house. I sliced some of it hot off the smoker, turned my back, and Jane grabbed the end piece, my favorite! We consumed half the chub with crackers and "something cool to drink" MOST EXCELLENT!

 

[deejaydebi]

Hey Mike I love your cutting board!

 

[peculiarmike]

Jane gave me that. She picked it up at one of those craft shows she goes to. A good, crafty wife is a good thing.

 

[up in smoke]

Thanks Mike, That looks mighty tasty! Now ya got me thinking, maybe some garlic ring bologna, that shouldn’t take too long, Slurp!

 

[peculiarmike]

Oh yeah, go for it! Garlic ring baloney would be outstanding. Maybe coat it with some hot mustard? Now you got me thinking.

 

[ultramag]

Looks good Mike! I need to try some smoked bologna. I've never seen it in the 1 lb. chubs like that. Looks like a good addition to the fatty for snacking on them long smokes.

 

[peculiarmike]

Chad, Country Market in Clinton carries Fricks products. If they do not stock the 1 lb. chubs I would bet they would if you asked them to. They might even call you when they came in.
Gotta say, it sure eats good. Some smoked cheese goes well with it. And of course "something cool to drink" ;)
The bologna is good cold, but better if warmed in the neucleator.

 

[ozark rt]

Peculiarmike tell your friend, of he isn't aware already, two things I never leave Oaklawn without are a ruben and a margarita. Also if he is in the mood for Q, McLard's on Albert Pike for the ribs and fries is another stop I always make when in Hot Springs.

 

[ultramag]

Thanks for the heads up Mike. I'll have to check for it in there. That is my store, I just haven't noticed them little chubs before.

 

[peculiarmike]

Thanks Ozark RT. I will pass along the Q info. They are long time Oaklawn attendees. We have gone down there with them several times, but not recently. Always a good time.

 

[ultramag]

Found the bologna chubs at Country Mart Mike. They are 1 ½ lb. I got my first one on the smoker right now. I just unwrapped it and smoked it plain for my first time trying it. Thanks for the info.

 

[shellbellc]

I would think you would need to take the skin off of it to get any smoke flavor...

 

[ultramag]

You do, or at least I did and Mike did too. That is just what they look like after smoking.

 

[peculiarmike]

Yep, skin em. You're gonna like it. Try some coated with mustard and rub.
It's best hot off the smoker, eats good cold too. I like it warm so I nuke it a bit. A hunk of smoked rat cheese kinda sets it off.

Wow, this is post no. 100!

 

[swalker]

Hi Mike,
Looks like something I want to try and I did the store locater so have found it close to me out in Bella Vista....I am guessing this baloney comes with a skin on it? If so, do you remove it before putting in the smoker? Just thinking a skin would hender the use of rubs, etc...thanks for the pics...
Steve

 

[peculiarmike]

Comes with a plastic covering, remove it and you have straight bologna with no skin. Smokes nice as is, or dry it with paper towels, coat with mustard and put rub on it for a tasty addition. I have not tried it yet, but plan next batch to use a spicy mustard and rub.
I smoke it about two hours at 225 deg. F. if I have something else on the ECB, if not then as above, it's already cooked, just adding the good smoky flavor. Great hot off the smoker with crackers and rat cheese.
Enjoy!