JPs first smoke - fatty & bologna with Q-view

Discussion in 'Sausage' started by jbpace, Apr 29, 2008.

  1. jbpace

    jbpace Fire Starter

    To inaugurate the newly customized and seasoned GOSM big block (, I decided to smoke a fatty and bologna chub for breakfast & lunch while tending a pork butt we were smoking for dinner with friends (

    The fatty was prepared with 1 lb of mild Tennessee Pride sausage, 2 scrambled eggs, 2 pre-cooked strips of bacon and a Kraft blend of Cheddar, Asadero, Queso Quesadilla & Monterey Jack shredded cheeses (labeled Mexican Style):

    and was wrapped in bacon strips after rolling:

    The 5 lb bologna chub was split lengthwise, scored to allow deeper rub penetration and covered with Jeff's Naked Rib Rub the prior evening.

    Both went into the 225 degree smoker with the pork butt. The bologna was placed above the butt since it wouldn't drip and the fatty was placed below because it would. I assumed a fatty could handle pork drippings ;-).

    The fatty came out after it hit 160 degrees with only the slightest hint of cheese leaking from each end:

    and was allowed to sit 20 minutes before slicing.

    The end result was worthy of a final meal, but was so clearly unhealthy I feared it just might be mine!! The smoke appeared to penetrate beautifully.

    I took the bologna chub out after 3 hours:

    and sliced it immediately:

    It was good, but I think it needed more smoke. Not sure if I let the smoke lag during that time or if it was too close to the top vent. I guess I'll have to experiment another time.

    Thanks again to all the SMF posters who made my first smoke such a pleasant experience.

    Last edited: Apr 26, 2017
  2. pduke216

    pduke216 Meat Mopper SMF Premier Member

    Fatty looks awsome. Glad to see someone else who likes Tennesee Pride. I like it better than JD and BE.
  3. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    wow !and i love bologna,what a great twist![​IMG][​IMG][​IMG]
  4. desertlites

    desertlites Master of the Pit OTBS Member

    those look fantastic jp-great job & q-view,points to u.
  5. gobbledot

    gobbledot Meat Mopper

    JB great lookin grub you have made... Looks like you dont a heck of a job, bologna looked sweet too. Say you think it need more smoke time? It looked very tasty.. Glad to see another VOL hard at work.. lol Great qview
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Excellent looking grub, Jon! Thanks for the Qview. It keeps me wondering what I'll smoke next [​IMG] .
  7. kookie

    kookie Master of the Pit OTBS Member

    It all looks mighty tasty.............Good job.................
  8. lcruzen

    lcruzen Master of the Pit OTBS Member

    Ahhhhhhhh! BBQ bologna. The King would be proud. "Thank you, thank you very much!
  9. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Fine lookin vittles indeed!
  10. tmw611

    tmw611 Smoke Blower SMF Premier Member

    Awesome looking grub. I'm going for my first butt this weekend and it looks like I'm gonna have to put a fatty on the menu too. Wonder what my cholesterol is going to be, then again who cares?
  11. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    jbpace, you have done us proud!

    Your pics are awsome and I am sure that the eatin' was better!


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