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We have been craving fried bologna sandwiches-Bologna with qview

Discussion in 'Sausage' started by SmokinAl, Feb 28, 2016.

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  1. smokinpapist

    smokinpapist Smoke Blower

    It somehow seems completely appropriate that you quote Dante's Inferno on a BBQ forum. :)
     
  2. smokeymose

    smokeymose Master of the Pit SMF Premier Member

    And I'd bet Dante appreciated a good Pastrami !
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good bologna too!

    Al
     
  4. gearjammer

    gearjammer Master of the Pit

    So many things and recipes, so little time.

        I've got to get up my nerve and try sausages.

    Great looking stuff Sir, my compliments on your work.

    Keep on smokin'                     Ed
     
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Ed,

    I appreciate it!

    Al
     
  6. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Nice looking stuff, Al. Love fried bologna and growing up ate a lot of fried liver sausage as well. [​IMG]
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I have a good recipe for a Midwest style ring bologna. PM me if interested.
     
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Jon,

    I ate a lot of fried liver & onions growing up, but never liver sausage.

    Al
     
  9. WaterinHoleBrew

    WaterinHoleBrew Legendary Pitmaster OTBS Member

    Looks tasty Al, very nice ! Thumbs Up
     
  10. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thank-you my friend!

    And thank-you for the point!

    Al
     
  11. dzldawg

    dzldawg Fire Starter

    Al this post reminded me of my childhood of hauling hay till late at night when my uncle would pull up with fried bologna sandwiches. The were hand sliced off the "tube" so they were good and thick. Now you have led me down another wormhole on this forum!!!
     
  12. GaryHibbert

    GaryHibbert Legendary Pitmaster OTBS Member ★ Lifetime Premier ★

    Al, I've just got to say that that bologna looks sooooooo much better than any you can buy in a store.  Beautiful.  Seems like everyone grew up eating fried bologna.  I like mine fried a LOT longer than that--get some of that good char on it.

    POIMTS!!!!!

    Gary
     
  13. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Gary!

    I usually cook it a little longer too, as I like the char also.

    Judy & I were sooo hungry I just took it off, and we ate!  [​IMG]

    Thanks for the point, Buddy!
     
  14. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Glad I could bring back some good memories!!

    Al
     
  15. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    My Dad used to slice it about a 1/2 " thick and throw it on the grill . Char it up and hit it with some sauce and Falstaff . So good . Did the same thing with spam . 
     
  16. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like a great idea, never tried it on the grill. Boy does Falstaff bring back memories!

    Al