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Bought my first Bologna, now what????

jstanford

Fire Starter
70
11
Joined Sep 9, 2010
Just your basic hunk of Bologna, would like a mild smoke on it, what temp and how long?? Do I put a rub on it or leave it alone? score it or not? Any suggestions will be appreciated
 

boatnut

Fire Starter
42
10
Joined Nov 16, 2009
I score mine like you would a ham.  I generally put a thin film of mustard on it then put a rub of choice on that.   rub doesn't stick to good if you don't put some kinda "glue" on it.   I do mine on the WSM at about 220.  I take to internal of around 140-145.   It's already cooked so , really, you are just "infusing' it with smoke.   I let mine cool, slice and either grill or fry up in a pan with a slice of hot pepper cheese on it.
 

jstanford

Fire Starter
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11
Joined Sep 9, 2010
Oh My GOD! That looks awesome, I love this site! Thanks for the pointers, that's exactly what I was looking for. You rock
 

jstanford

Fire Starter
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11
Joined Sep 9, 2010
hey Cowgirl, The cream cheese wrapped one, Looks fairly uncomplicated to try, did it taste half as good as it looks? If so, I'm trying that one tomorrow!
 

cowgirl

Legendary Pitmaster
OTBS Member
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Joined Oct 2, 2007
hey Cowgirl, The cream cheese wrapped one, Looks fairly uncomplicated to try, did it taste half as good as it looks? If so, I'm trying that one tomorrow!
It was really tasty.. I was going for an abt style filling. I could have left the meat out though.  It's easier to butterfly the bologna when it's not "straight out of the fridge" chilled... Hope you have good luck with it.  One thing about smoking bologna...it's all edible whether it looks pretty or not!
 

boatnut

Fire Starter
42
10
Joined Nov 16, 2009

cowgirl

Legendary Pitmaster
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Joined Oct 2, 2007
Jeanie, thanks for that link.  more stuff to try!   god bless bologna!!!  :)     As a matter of personal taste, I prefer a good german bologna over the "emulsified" oscar mayer type stuff.  I like that fact that it has little chunks of meat n stuff in it rather then just who knows what, LOL
I agree Mike.. wish I could find the good stuff around here!... need to make my own.
 
 

tom37

Master of the Pit
OTBS Member
SMF Premier Member
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Joined Sep 24, 2009
I score mine like you would a ham.  I generally put a thin film of mustard on it then put a rub of choice on that.   rub doesn't stick to good if you don't put some kinda "glue" on it.   I do mine on the WSM at about 220.  I take to internal of around 140-145.   It's already cooked so , really, you are just "infusing' it with smoke.   I let mine cool, slice and either grill or fry up in a pan with a slice of hot pepper cheese on it.
OK ya all. I gotta give this one  He!! Ya

Now thats the kinda stuff you can eat on for weeks.

 
 

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