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Welcome to our newest member, SmokyOkie
Results 1 to 8 of 8
  1. #1
    SmokyOkie Guest

    Default Brisket, butt, spares, sausage, tater salad...

    cole slaw, bologna...and a few other things.

    Sorry, this is just a teaser I guess. I was up firing up Lucille around 5:30 this morning for the cook. The first time I got to sit down for more than 5 minutes was for the fireworks show which just ended about an hour ago.

    It was a heckuva day, a busy day and a good day to boot. In fact, we even beat the rain odds as well.

    I only got a few pix and I will share them, but right now, I'm just too tired.

    Happy 4th everybody. I hope all ya'all's was as good as ours.

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Ok, you've rested for 5 minutes. Now let's see some pics.

    Glad you had a great 4th!! We too had a great holiday.
    Jim

  3. #3
    Join Date
    Sep 2011
    Location
    Fort Worth, Texas, United States
    Posts
    396

    Default

    Hey SmokieOkie, I want to do some smoked bologna, and bought a turkey baster to core the bologna (which is what Myron says to do in his book). Do you have anything else that you use to core the bologna, or do you use a baster?

  4. #4
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Core the bologna? I've cooked lots of bologna, but never cored one, nor have I ever seen one. I gotta ask, why?
    Master Cabinetmaker,KCBS Certified Judge,Student of the smoking arts,All around gear head
    Ugly drum smoker,Chargriller,Custom Backwoods Chubby,Bellfab backyard model

    "I love what mine cause, whats mine is all mine. Gives me a reason to go get more"- John Popper, Blues Traveler.

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by Schmokin Party View Post
    Hey SmokieOkie, I want to do some smoked bologna, and bought a turkey baster to core the bologna (which is what Myron says to do in his book). Do you have anything else that you use to core the bologna, or do you use a baster?
    If you want to cook good stuff forget everything that dolt ever says or printed.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
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    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
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  6. #6
    Join Date
    Sep 2011
    Location
    Fort Worth, Texas, United States
    Posts
    396

    Default

    Quote Originally Posted by cabinetmaker View Post
    Core the bologna? I've cooked lots of bologna, but never cored one, nor have I ever seen one. I gotta ask, why?
    The core is to put pepper jack cheese in there, and then you cap it off with a couple of 2" pieces from the baster. Might not be for everyone, but it sounds good to me. Whether it works or not is another question I have to figure out I guess.

    Any recommendations on smoking bologna?

  7. #7
    Join Date
    Dec 2009
    Location
    Edmond, OK
    Posts
    2,034

    Default

    I've cored bologna and stuffed it with several things, my favorite was the cored out piece, chopped with some pepper-jack, and a little bit of spicy BBQ sauce. Capped as you described and smoked for a couple hours with some hickory.

    These days I just smoke it and have it with some pepper-jack. It's good but a lot of effort for a very similar taste in the final product.
    UDS Mini UDS Weber Performer Weber 18.5 OTG Smokey Joe Smokey Joe WSM mod Weber-Q 1200

  8. #8
    SmokyOkie Guest

    Default

    Must be a Georgia thing Mel. I have never seen it done, but I don't know what it would hurt. Onr thing I do know, don't buy gardenvariety bologna. Get some nice meaty stuff.

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