Smoked Bologna

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bbqking01

Smoke Blower
Original poster
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.
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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.
 
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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.
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.
 
This one came just like you see it. In the sealed plastic, with the red stuff around it.
 
I 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?
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 250
 
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 250
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 ring
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Nice lookin chub bud . SmokeFire puts some good smoke on it too .

I bet a slice from a smoked chub would be delicious fried.
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 take the chubs and make about 3/8 inch slices out of them. Coat with bbq sauce and put on the grill with smoke. Kinda a combination of smoking and grilling. Pull them off when it gets on the edge of krispy. Most every bite tastes the same rather than just the outside smokey as by doing a full chub all at once.
 
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