SmokinAl
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The weather here has been just perfect for being outside & tending the smoker.
So 2 days ago I made a chub of bologna. Here is the link with the recipe.
http://www.smokingmeatforums.com/t/...g-fried-bologna-sandwiches-bologna-with-qview
Yesterday I got up at 2:30 AM to get the bologna in the smoker, good thing I did because this guy took 17 hours to get done.
So since I was up I went over to the 24 hour Walmart & grabbed a package of Tyson wings.
I coated them in oil & dusted them with Slap yo Mama seasoning. Put them in a bag & into the fridge until the afternoon.
Here's the MES with the bologna in it after it got light.
Here it's been on for about 8 hours & I think I'm the only person in the world who has a MES controller that is pretty accurate.
You can see the smoke is reading 174.2 & the MES is reading 175.
While the bologna is smoking away. I got the Lang fired up. I got one of those charcoal chimney stands from Jck Danls 07 at the Gathering.
This thing works really well. Thanks Keith!
Some Canola oil & Slap Ya Mama.
Into the Lang on the top shelf.
About 45 minutes in & they are getting some nice color.
I added a therm to the top grate, because it runs a little hotter up there.
She's running about 280 today.
Just about ready to come off.
Into a bowl for a little bath.
A stick of butter & about 1/2 bottle of Frank's wing sauce.
All coated nicely.
A little Blue cheese & celery.
They were super tender & juicy.
OK now back to the bologna. It is finally done. Into the sink for a cold shower, then into the fridge overnight.
Cut in half so it will fit on the slicer. I have a big 12" Torrey commercial slicer, but it's easier to cut it in half & use the little 8" Chef's Choice.
All sliced up & ready for vac sealing.
I just got this new sealer, it's really nice. It has a cooling motor so you don't have to wait for the machine to cool down.
You just keep cranking out the bags. It also has a 16" wide sealing bar so you can use the big 15" bags if you need to.
Had to have a sammie & make sure it was good. Just a little lettuce & mayo.
I think tomorrow it will be fried bologna sammies!!
This was a good day for me. I was able to spend the whole day messing with one smoker or the other & drinking a few beers along the way.
Thanks for looking folks!!
Al
So 2 days ago I made a chub of bologna. Here is the link with the recipe.
http://www.smokingmeatforums.com/t/...g-fried-bologna-sandwiches-bologna-with-qview
Yesterday I got up at 2:30 AM to get the bologna in the smoker, good thing I did because this guy took 17 hours to get done.
So since I was up I went over to the 24 hour Walmart & grabbed a package of Tyson wings.
I coated them in oil & dusted them with Slap yo Mama seasoning. Put them in a bag & into the fridge until the afternoon.
Here's the MES with the bologna in it after it got light.
Here it's been on for about 8 hours & I think I'm the only person in the world who has a MES controller that is pretty accurate.
You can see the smoke is reading 174.2 & the MES is reading 175.
While the bologna is smoking away. I got the Lang fired up. I got one of those charcoal chimney stands from Jck Danls 07 at the Gathering.
This thing works really well. Thanks Keith!
Some Canola oil & Slap Ya Mama.
Into the Lang on the top shelf.
About 45 minutes in & they are getting some nice color.
I added a therm to the top grate, because it runs a little hotter up there.
She's running about 280 today.
Just about ready to come off.
Into a bowl for a little bath.
A stick of butter & about 1/2 bottle of Frank's wing sauce.
All coated nicely.
A little Blue cheese & celery.
They were super tender & juicy.
OK now back to the bologna. It is finally done. Into the sink for a cold shower, then into the fridge overnight.
Cut in half so it will fit on the slicer. I have a big 12" Torrey commercial slicer, but it's easier to cut it in half & use the little 8" Chef's Choice.
All sliced up & ready for vac sealing.
I just got this new sealer, it's really nice. It has a cooling motor so you don't have to wait for the machine to cool down.
You just keep cranking out the bags. It also has a 16" wide sealing bar so you can use the big 15" bags if you need to.
Had to have a sammie & make sure it was good. Just a little lettuce & mayo.
I think tomorrow it will be fried bologna sammies!!
This was a good day for me. I was able to spend the whole day messing with one smoker or the other & drinking a few beers along the way.
Thanks for looking folks!!
Al
