No Phony Bologna

[Gotbbq]

Hey,
Don't run away yet. I'm not one who eats a ton of bologna but I have smoked bologna a bunch of times and its great. I usually do it when I am smoking something else and have some extra space on the smoker. Here's the deal-

Buy a 2 or 3 inch thick chunk of bologna.
Put it on the smoker when you put on the ribs or butt or whatever. (usually needs 3-4 hrs)
Smoke at 225-250 degrees for about 3-4 hrs
The fat renders out and it shrinks in size. (shrinkage!)
Flavor intensifies.

Take off the smoker and either 1. Slice it thin and serve on Kings Hawaiian Buns/Sliders with Kimchi and your fav BBQ/hot sauce OR - 2. Cube it up and serve it with tooth picks and mustard while the rest of the food is finishing and folks are hanging outside with a cold one and an appetite. Something easy to make and fun to nibble.

Try it, its real low country BBQ.

 

[Devimik]

Sounds good to me. When I was young growing up in Louisiana - my mom used to fry bologna in a pan in bacon drippings - she'd cut slits in it to keep it from curling up. Used to make sandwiches with slices of fried bologna and melted cheese. So, I can imagine smoked, it would be great.

 

[Uncle Bob]

Anybody else old enough to have this running through their head about now?

 

[Gotbbq]

Anybody else old enough to have this running through their head about now?

I remember!

 

[Casadetrevino]

Anybody else old enough to have this running through their head about now?

Wow - that took me way back! Throughout my life I have been known to break out into that song for no reason and at random times. ?. To top it off I find out that my wife’s grandpa’s name was Oscar Myers. He got a lot of prank calls back in the day!

 

[Gotbbq]

Wow - that took me way back! Throughout my life I have been known to break out into that song for no reason and at random times. ?. To top it off I find out that my wife’s grandpa’s name was Oscar Myers. He got a lot of prank calls back in the day!

I’ll bet. You and Prince Albert. ?

 

[dsandersus]

Anybody else old enough to have this running through their head about now?

So... While the link page was loading, in my head I was singing, "my bologna has a first name, it's o.s.c.a.r, my bologna has a second name it's, m.a.y.e.r. oooooohhhh I love to eat it everyday and if you ask me why, I'll saaaaayyyyy...".

Thanks for the memory flash uncle! ??

 

[Wslayer]

Remember it well. Classic. . .

 

[BigButtSmoke]

Trying Bologna for the first time on the . Mayo binder, killer hogs hot on one, porkosaurus on the other. Brushed with Louisiana hot n spicy bbq sauce on one and Kc on the other. Just about to pull them off let them cool over night and slice in the morning!

 

[llbts1]

That's the way its suppose to look. Good eating right there.

 

[AlphaPapa]

Sounds good to me. When I was young growing up in Louisiana - my mom used to fry bologna in a pan in bacon drippings - she'd cut slits in it to keep it from curling up. Used to make sandwiches with slices of fried bologna and melted cheese. So, I can imagine smoked, it would be great.

My mom did the same. Except, no cheese, just lots of mayonnaise! Loved it!