Smokin' Bologna

[jocosa]

I did a search on this, but didn't really what I was looking for. Feel free to point out what I may have missed!

We've got a smoke going on now, a couple of fatties for the weekend medieval event... and as an afterthought, we've tossed on a small stick of bologna... since it's fully cooked, what kind of result should I be looking for?

Figure I'll get a bit of a glaze and a slight change of color...

Any help is appreciated!

 

[gypsyseagod]

i did a 4lb chub a while back & it took ona slight color change& smoke ring w/ a little hickory flavor.i rubbed it w/ a rib rub & spritzed w/ apple/cran juice. everyone else liked it but i'm not much on balogna. here's a pic if it helps. thats it on the top rack.

 

[squeezy]

My first thiought was ... you can't hurt baloney!
Second thought was why bother?
Third thought was ... heck! ... if ya like the stuff, smokin' just has to make it better ... I mean gosh ... ppl fry the stuff all the time just like Spam ... so give'er!
I think once the ideal color has been reached ... enjoy!

 

[jocosa]

It was about an hour into our smoke when we decided to add this, and we only left it on for an hour or so - it was a small stick of bologna - no rub, just naked.

It ended up with a nice color and a mellow smoke taste... gonna be good on crackers w/some stone ground mustard.

 

[pigcicles]

jocosa next time try cooking it long enough that the outside gets slightly crispy. It really adds to the taste and texture. I'm not a big baloney fan, but it's good like that. Like Squeezy said.. "You can't hurt baloney!"

 

[crewdawg52]

Places in FTW, Tx (Angelo's and Railhead are two) have bbq'd smoked bolonga sammies. They are Par Excellente'!

 

[deejaydebi]

I love bologna smoked. I think Dacdots is the Bologna king he has made some awsome looking chubs!