BBQue bologna

[smokingohiobutcher]

Hey all! I decided to try something my dad did years ago and make some bbq bologna! I invited some people I work with to come over to try it out but they all turned up their noses and said "Oh... I dont like bologna"
I just smoked the 2-4lb bologna chubs for 2 hrs @ 250 then started basting with Jeff's finishing saucefor the next hour. Awesome sauce!!! Here is some qview.
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Not exactally the same flavor my dad came up with but I bet he was watching over me that day with his mouth watering. I miss you Dad!

Thanks to all of you for checking out the view!

 

[cajunsmoke13]

Nice job Butcher. Looks like some good bologna....

 

[bigsteve]

Bologna is fine with me!

Confused..... Did you make the Bologna from scratch? Or was that ready to go, and you added smoke?

 

[tasunkawitko]

yep - did one of these myself today (see cheriyaki post in pork section). turned out great!

 

[morkdach]

oh yea them are good have done several thaks for sharing your qview yours look awsome

 

[cowgirl]

I'm a smoked bologna fan too! Looks mighty tasty SmokingOhioButcher!

 

[oldschoolbbq]

S.O.B.-this is probably not the right way some of the others do it,but when I do a chub of Bologna, I set it in the cooler part of my smoker and let it set there for as long as I will be cooking.Usually(when not cooking anything else, I let it stay in the smoke for 4 to 5 hrs. Get a good smoky cover on it and it will be more satisfying;in the cooler smoke you can baste more and get that double shot of smoke and spice...

 

[smokingohiobutcher]

The bolo was already done(deli style) Just wanted to add some flavor and heat it up for supper.

 

[smokingohiobutcher]

I set it in the cooler part of my smoker and let it set there for as long as I will be cooking. I let it stay in the smoke for 4 to 5 hrs. Get a good smoky cover on it and it will be more satisfying;in the cooler smoke you can baste more and get that double shot of smoke and spice...[/quote]

Thanks for the info...the bolo had awesome bbq flavor but could have used more smoke flavor. I wasn't sure if it would accept much smoke since it is already cooked. The cold smoking for a long time makes sense. Thanks!