- 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
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!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!
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, LOLLooks delicious Mike!! Here are a couple more options... http://www.smokingmeatforums.com/forum/thread/75772/smoked-bologna
I agree Mike.. wish I could find the good stuff around here!... need to make my own.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
OK ya all. I gotta give this one He!! YaI 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.
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