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We have been craving fried bologna sandwiches-Bologna with qview

SmokinAl

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Good bologna too!

Al
 

gearjammer

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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
 

SmokinAl

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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
Thanks Ed,

I appreciate it!

Al
 

chewmeister

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Nice looking stuff, Al. Love fried bologna and growing up ate a lot of fried liver sausage as well.
 

chewmeister

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Looks great! I get a great store brand locally but would like to learn to make one that tastes close for a future move out of the area.

Lettuce and Mayo? Never had it that way, but the last 50 years it's been Fried Bologna on a Kaiser Roll with a BIG pile of Fried ONIONS! 
 Dang now I got a Taste and none in the refer!...JJ
I have a good recipe for a Midwest style ring bologna. PM me if interested.
 

SmokinAl

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Nice looking stuff, Al. Love fried bologna and growing up ate a lot of fried liver sausage as well.
Thanks Jon,

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

Al
 

dzldawg

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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!!!
 

GaryHibbert

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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
 

SmokinAl

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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
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!  


Thanks for the point, Buddy!
 

SmokinAl

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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!!!
Glad I could bring back some good memories!!

Al
 

chopsaw

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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 . 
 

SmokinAl

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

Al
 

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