Smoking my own bologna

kcult

kcult

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Figured I would give it a try.

I felt a little rushed, so instead of layers, I just mixed Frank's Red Hot Buffalo sauce with French's yellow mustard and then added about two tablespoons of Everglades Rub.

I poured that over a 6lb bologna (after scoring it) and set it on a 250° pit boss. The smoker was preheated to 350, then dialed back after it putting the loaf in it.

I'm thinking keep it on until it's 150 on the inside? Does that sound right?

Thanks!

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I took one look at the title and thought "well...it's not posted in a NSFW area..."
 
I've got my own bologna recipe.

Get a hunk of mesquite wood, 3/4" thick to 1" think, sized about twice the length and width of the bologna.

Float the mesquite overnight in a marinade of your choice. You only need to do this for one side, so don't bother flipping it. I like to use bourbon (3/4 cup), Worcestershire sauce (1/4 cup), soy sauce (1/3 cup), dark brown sugar (1/4 cup), and the juice from a whole lemon. Add a cup of water after mixing it all up.

Butter the other side of the mesquite (the non-marinaded side) and lay down a layer of your favorite dry rub on top of that. In the middle of the plank, spread some horseradish sauce. Use just enough so that when you lay the bologna down on top of it, it'll kind of squish out to the sides of the bologna and keep it from rolling off.

Now give the bologna a spicy mustard rubdown and you're ready.

Prep the grill to get the coals going. You want the coals spread out enough to get heat around the plank to the bologna, but also enough to heat the bottom (marinaded) side of the mesquite and start it smoking.

Close the grill and set the vents to maintain the temperature close to 350F.

After a half hour to 45 minutes (depending on the size of the bologna) you should have established a decent smoking char on the bottom of the mesquite and a pretty even browned skin on the bologna, which will act to seal the bologna.

At this time, remove the mesquite plank from the grill, scrape everything off the top into the garbage, and eat the plank.

Because bologna is disgusting.
 
RetiredUSNChief said:
I've got my own bologna recipe.

Get a hunk of mesquite wood, 3/4" thick to 1" think, sized about twice the length and width of the bologna.

Float the mesquite overnight in a marinade of your choice. You only need to do this for one side, so don't bother flipping it. I like to use bourbon (3/4 cup), Worcestershire sauce (1/4 cup), soy sauce (1/3 cup), dark brown sugar (1/4 cup), and the juice from a whole lemon. Add a cup of water after mixing it all up.

Butter the other side of the mesquite (the non-marinaded side) and lay down a layer of your favorite dry rub on top of that. In the middle of the plank, spread some horseradish sauce. Use just enough so that when you lay the bologna down on top of it, it'll kind of squish out to the sides of the bologna and keep it from rolling off.

Now give the bologna a spicy mustard rubdown and you're ready.

Prep the grill to get the coals going. You want the coals spread out enough to get heat around the plank to the bologna, but also enough to heat the bottom (marinaded) side of the mesquite and start it smoking.

Close the grill and set the vents to maintain the temperature close to 350F.

After a half hour to 45 minutes (depending on the size of the bologna) you should have established a decent smoking char on the bottom of the mesquite and a pretty even browned skin on the bologna, which will act to seal the bologna.

At this time, remove the mesquite plank from the grill, scrape everything off the top into the garbage, and eat the plank.

Because bologna is disgusting.
Click to expand...

Dammit.
 
RetiredUSNChief said:
I've got my own bologna recipe.

Get a hunk of mesquite wood, 3/4" thick to 1" think, sized about twice the length and width of the bologna.

Float the mesquite overnight in a marinade of your choice. You only need to do this for one side, so don't bother flipping it. I like to use bourbon (3/4 cup), Worcestershire sauce (1/4 cup), soy sauce (1/3 cup), dark brown sugar (1/4 cup), and the juice from a whole lemon. Add a cup of water after mixing it all up.

Butter the other side of the mesquite (the non-marinaded side) and lay down a layer of your favorite dry rub on top of that. In the middle of the plank, spread some horseradish sauce. Use just enough so that when you lay the bologna down on top of it, it'll kind of squish out to the sides of the bologna and keep it from rolling off.

Now give the bologna a spicy mustard rubdown and you're ready.

Prep the grill to get the coals going. You want the coals spread out enough to get heat around the plank to the bologna, but also enough to heat the bottom (marinaded) side of the mesquite and start it smoking.

Close the grill and set the vents to maintain the temperature close to 350F.

After a half hour to 45 minutes (depending on the size of the bologna) you should have established a decent smoking char on the bottom of the mesquite and a pretty even browned skin on the bologna, which will act to seal the bologna.

At this time, remove the mesquite plank from the grill, scrape everything off the top into the garbage, and eat the plank.

Because bologna is disgusting.
Click to expand...
I love bologna but that was funny as hell.
 
I have memories of a time in the early days of my first marriage where bologna was a mainstay.

Nope. Not doing the bologna thing ever again.
 
RetiredUSNChief said:
I've got my own bologna recipe.

Get a hunk of mesquite wood, 3/4" thick to 1" think, sized about twice the length and width of the bologna.

Float the mesquite overnight in a marinade of your choice. You only need to do this for one side, so don't bother flipping it. I like to use bourbon (3/4 cup), Worcestershire sauce (1/4 cup), soy sauce (1/3 cup), dark brown sugar (1/4 cup), and the juice from a whole lemon. Add a cup of water after mixing it all up.

Butter the other side of the mesquite (the non-marinaded side) and lay down a layer of your favorite dry rub on top of that. In the middle of the plank, spread some horseradish sauce. Use just enough so that when you lay the bologna down on top of it, it'll kind of squish out to the sides of the bologna and keep it from rolling off.

Now give the bologna a spicy mustard rubdown and you're ready.

Prep the grill to get the coals going. You want the coals spread out enough to get heat around the plank to the bologna, but also enough to heat the bottom (marinaded) side of the mesquite and start it smoking.

Close the grill and set the vents to maintain the temperature close to 350F.

After a half hour to 45 minutes (depending on the size of the bologna) you should have established a decent smoking char on the bottom of the mesquite and a pretty even browned skin on the bologna, which will act to seal the bologna.

At this time, remove the mesquite plank from the grill, scrape everything off the top into the garbage, and eat the plank.

Because bologna is disgusting.
Click to expand...


Dang it Chief, I was taking some notes in my to try recipe list.... until the end. Goodone!
 
We don’t score ours and smoke it for about 4 hours at between 225 and 250.

Bologna meat is like a sponge and just soaks the smoke all the way through it. You won’t usually get a smoke ring though.

We have done them without rub and Dijon mustard with rub on top.

Either way is delicious.
 
RetiredUSNChief said:
I've got my own bologna recipe.

Get a hunk of mesquite wood, 3/4" thick to 1" think, sized about twice the length and width of the bologna.

Float the mesquite overnight in a marinade of your choice. You only need to do this for one side, so don't bother flipping it. I like to use bourbon (3/4 cup), Worcestershire sauce (1/4 cup), soy sauce (1/3 cup), dark brown sugar (1/4 cup), and the juice from a whole lemon. Add a cup of water after mixing it all up.

Butter the other side of the mesquite (the non-marinaded side) and lay down a layer of your favorite dry rub on top of that. In the middle of the plank, spread some horseradish sauce. Use just enough so that when you lay the bologna down on top of it, it'll kind of squish out to the sides of the bologna and keep it from rolling off.

Now give the bologna a spicy mustard rubdown and you're ready.

Prep the grill to get the coals going. You want the coals spread out enough to get heat around the plank to the bologna, but also enough to heat the bottom (marinaded) side of the mesquite and start it smoking.

Close the grill and set the vents to maintain the temperature close to 350F.

After a half hour to 45 minutes (depending on the size of the bologna) you should have established a decent smoking char on the bottom of the mesquite and a pretty even browned skin on the bologna, which will act to seal the bologna.

At this time, remove the mesquite plank from the grill, scrape everything off the top into the garbage, and eat the plank.

Because bologna is disgusting.
Click to expand...

I think bologna is disgusting too. Except smoked. Damn that is good. I rolled my eyes at the jackass that wanted to throw that crap in my smoker.

Until we sliced it the next morning.
 
Chdamn said:
I think bologna is disgusting too. Except smoked. Damn that is good. I rolled my eyes at the jackass that wanted to throw that crap in my smoker.

Until we sliced it the next morning.
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I confess that I was really not looking to be impressed when I heard about it that day...….all of that changed when I grabbed that first hunk.
 
Brangus said:
I confess that I was really not looking to be impressed when I heard about it that day...….all of that changed when I grabbed that first hunk.
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I cannot describe to you the depths of my disdain when that SOB had the audacity to ask me if he could put a nasty ass bologna on my smoker next to all that brisket.

I had to go to ophthalmologist to get my eye put back in my socket I rolled them so hard.
 
Chdamn said:
We don’t score ours and smoke it for about 4 hours at between 225 and 250.

Bologna meat is like a sponge and just soaks the smoke all the way through it. You won’t usually get a smoke ring though.

We have done them without rub and Dijon mustard with rub on top.

Either way is delicious.
Click to expand...

The lady behind the counter asked if I wanted beef bologna. I was looking at a loaf of just regular. You know, the kind made from pig nipples, rooster beaks, and cow hooves.

The beef bologna had a German name, so I figured it was going to be expensive. I got the regular.
 
kcult said:
The lady behind the counter asked if I wanted beef bologna. I was looking at a loaf of just regular. You know, the kind made from pig nipples, rooster beaks, and cow hooves.

The beef bologna had a German name, so I figured it was going to be expensive. I got the regular.
Click to expand...

LMAO. I usually get bores head. One that’s pork and one that’s beef.

Really not a whole lot of difference between the taste.
 
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Brangus said:
I confess that I was really not looking to be impressed when I heard about it that day...….all of that changed when I grabbed that first hunk.
Click to expand...

Was there something special about the bologna or the smoker, because I'll confess, mine was just meh. It really just tasted like hot bologna.

It stayed on the smoker for 3 hours at 250.
 
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kcult said:
Was there something special about the bologna or the smoker, because I'll confess, mine was just meh. It really just tasted like hot bologna.

It stayed on the smoker for 3 hours at 250.
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If you come this year we’ll show you how to do it.
 
Fried bologna sandwiches have been had, but this smoking thing is new. Guess it was too cold up North for such experiments. But anything fried can be made better by a great smoker. I’d try it. I’d probably slice it into smaller chunks and smoke low for less time. But that is just a guess. Maybe try to get more smoke penetration. I’d do a dry rub a day ahead and skip the mustard and paste stuff. But then again, I’ve been considering smoked bologna for about 10 minutes so I could be horribly wrong.
 
kcult said:
Was there something special about the bologna or the smoker, because I'll confess, mine was just meh. It really just tasted like hot bologna.
It stayed on the smoker for 3 hours at 250.
Click to expand...

A couple of things stood out to me..... @Chdamn Once it was finished about a quarter of an inch of the outer texture was awesome and the smoke just really seemed to have taken the taste up a few notches.

I probably could have enjoyed it much more if I had not started picking up the scent of decaying corpses when I got within about a mile and a half from the residence.
 
kcult said:
The beef bologna had a German name, so I figured it was going to be expensive.
Click to expand...
In this case, Keister was not the brand, but the main ingredient. ;)
 
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