- Dec 29, 2021
- 141
- 402
Used a mustard binder. KH the BBQ Rub, a light dusting of MC the Gospel. In my SmokeFire at 250 for 2 hours. Then another 30 minutes at 300. Toasted some buns and made a sammich.
Same here, love fried bologna sandwiches ever since I was a kid. I bet a slice from a smoked chub would be delicious fried.Oh! That looks so good! I just have to smoke one soon. I grew up on bologna and this would sure bring back some memories. But we fried, not smoked, ours.
Same here, love fried bologna sandwiches ever since I was a kid. I bet a slice from a smoked chub would be delicious fried.
LoL Couple weeks back I told the deli clerk I wanted three slices around 3" thick. She gave me a puzzled look and said "sir I can't do that our machine doesn't go that thick". I smiled and said just let me have whole chub.Looks great as usual. I always get funny looks when I ask the deli clerk to cut off a 3# hunk and give it to me unsliced.
It didn’t seem like it was as done as I was wanting it. Like the score marks weren’t really showing…I probably could have just left it at 250I am a big bologna and specifically smoked bologna fan. My wife isn't a big fan so I haven't done one yet. Was there a specific reason you bumped the heat up for the last hour?
You have to score it a little deeper for it to open up. I do all mine at 225 for around 4hr. The deeper scoring will also help with smoke penetration and a nice smoke ringIt didn’t seem like it was as done as I was wanting it. Like the score marks weren’t really showing…I probably could have just left it at 250
That's the way I saw it on Food network . I think it was Neely's . Took a slice off a smoked chub and through it in the deep fryer . Then sauce and coleslaw on a bun .I bet a slice from a smoked chub would be delicious fried.
That is pretty!!You have to score it a little deeper for it to open up. I do all mine at 225 for around 4hr. The deeper scoring will also help with smoke penetration and a nice smoke ringView attachment 641249