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This isn’t your mother’s bologna!

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I’ve been reading about smoked bologna for a couple of months and thought I would give it a try yesterday.

First thing I did was take a 6 pound bologna chub and rubbed it down with olive oil and a good dose of Plowboys new beta beef rub.

Smoked the chub at 225 degrees with Wild Cherry wood until the internal temperature reached 165 degrees. Take a look at the “bark” on this bologna.

The smoke ring is just amazing.

The bologna is done and let me tell you, it tastes fantastic. I can’t wait to slice this up today and make myself a fried smoked bologna sammie!

Written by Larry

February 10th, 2008 at 9:10 am

Posted in Beef

Tagged with ,