Meadow Creek Grilled Bologna

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Today i have this 2 lb (store bought) chub of German beef bologna going to be done on my Meadow Creek Pit.

Scored the top (So it will look perty)

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Rubbed all sides with PYM

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Adding a season rub.

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Got my Pit MasterIQ all hooked and ready, Set for 225* using lump charcoal.

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The probe fits perfectly between the fold top/bottom so there is no pinch in the cable.

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Now let r go. Holding steady.

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This is my 3rd time doing this kind. So far everyone likes it.

Added a pan of hickory pellets.

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Not to bad

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It sure looks good Nepas. Never had smoked bologna, but anything that I have smoked was good. I'll have to give it a try sometime.
 
I love fried bologna, so I would imagine I would love smoked bologna.

I've been frying or flaming bologna, ever since I was about 5 years old, and my Mommy whacked my butt, when she caught me standing on a chair, holding a piece of ring bologna over the gas stove, on the end of a fork.

I guess that's really where my addiction started.

Bad Bear
 
I love fried bologna, so I would imagine I would love smoked bologna.

I've been frying or flaming bologna, ever since I was about 5 years old, and my Mommy whacked my butt, when she caught me standing on a chair, holding a piece of ring bologna over the gas stove, on the end of a fork.

I guess that's really where my addiction started.

Bad Bear
wife.gif
  Bad Bear

9da81d0d_BOL.jpg

 
 
That final photo makes me want to cut a slice right now. Like Bear I grew up on fried bologna sammies.
 
or the old lunch stand by bologna boats, slice of bologna topped with mashed taters and cheese then baked till yummy. Can't imagine how much better it would be smoked....hmmmm. Lightbulb! 
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