This adds a twist and a lot of flavor to ordinary bologna.
2lb Beef Bologna Ring (Ask for it in the Deli Dept of your local grocery store if you don't have a good Deli available) Yellow Mustard Your favorite rub
Scored the bologna and rub with mustard and then a liberal coating of rub
Smoke indirect at 225* for approximately 2 hours or until a nice crust has formed on the outside. Cool, wrap in plastic wrap and refridgerate overnight for best results.
Larry Wolfe
Posts: 2438 | Location: Bealeton, Virginia | Registered: April 28, 2004
I'm confused. Are you saying if you can't find bologna like this to ask for ring? When I think of ring I'm thinking link style. Also this seems larger circumference then regular sandwich bologna. Any help would be great cause this looks awesome and I wanna make it soon.
Originally posted by Jason Ray: I'm confused. Are you saying if you can't find bologna like this to ask for ring? When I think of ring I'm thinking link style. Also this seems larger circumference then regular sandwich bologna. Any help would be great cause this looks awesome and I wanna make it soon.
Jason, Think Oscar Meyer B O L O G N A, unsliced. This might help. Scroll down to Smoked Bologna.
"When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
Posts: 6982 | Location: Lancaster, Pa | Registered: July 05, 2002
Originally posted by Jason Ray: I'm confused. Are you saying if you can't find bologna like this to ask for ring? When I think of ring I'm thinking link style. Also this seems larger circumference then regular sandwich bologna. Any help would be great cause this looks awesome and I wanna make it soon.
Jason it's the big piece that the deli's slice off of to get the slices.
Larry Wolfe
Posts: 2438 | Location: Bealeton, Virginia | Registered: April 28, 2004
Uhmmmm, I have never heard of or thought of smoked bologna. I have fried it and slapped it between two pieces of wonder bread, and that is tasty. Is this regional? What have I been missing?
Originally posted by Gary Bramley: Is this regional?
Gary, Not sure about regional, but Chris has had this posted in the other meats cat for several years now. I've never done it but always wanted too. I just always forget to do one when I have the WSM going. It's on the same lines as a fattie. Just something different to do while your cooking. I often sit there and think what can I put on there while that butt is cooking. Guess that's how the fattie and smoked bologna were born.
"When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
Posts: 6982 | Location: Lancaster, Pa | Registered: July 05, 2002
I made a 2.5 lb'er today. I cheated and tasted it after it came out. Tasted good can't wait to see tomorrow how it tastes. I'll be making more for sure!!!
I did a 2# chunk just last weekend. I quartered it and rub it all over. When done and cooled, sliced in 1/4" slices. GREAT with cheese & crackers, and an adult beverage of your choice !! Red-neck appetizers.
Smoke on !!! Brad ***WSM**22 1/2" BAR-B KETTLE**18 1/2" OTG*** Barbecue is a Journey, Cooking a Destination.
Posts: 69 | Location: Danville,Ohio | Registered: February 13, 2008
Originally posted by B. Kaylor: Red-neck appetizers.
When I saw the Red-Neck I though you were going to say, Red-Neck Steak. Been wanting to make this for years, and never have. I so have to do this one of these days.
"When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here.
Posts: 6982 | Location: Lancaster, Pa | Registered: July 05, 2002
