Meadow Creek Grilled Bologna

Discussion in 'Grilling Beef' started by nepas, Mar 19, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Today i have this 2 lb (store bought) chub of German beef bologna going to be done on my Meadow Creek Pit.

    Scored the top (So it will look perty)

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    Rubbed all sides with PYM

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    Adding a season rub.

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    Got my Pit MasterIQ all hooked and ready, Set for 225* using lump charcoal.

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    The probe fits perfectly between the fold top/bottom so there is no pinch in the cable.

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    Now let r go. Holding steady.

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  2. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    I did bologna like that once. I think it is more of a table decoration than for consuming, butt I could be wrong?
     
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    This is my 3rd time doing this kind. So far everyone likes it.

    Added a pan of hickory pellets.

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    Not to bad

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  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure looks good Nepas. Never had smoked bologna, but anything that I have smoked was good. I'll have to give it a try sometime.
     
  5. rp ribking

    rp ribking Smoking Fanatic OTBS Member


    Al, it is because of the WSM!!
     
  6. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks good to me.  Kind of like a SPAM the way it starts to open like a flower as it heats up.
     
  7. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Nepas, I did not mean to disrespect the bologna!! It is good!! Butt is is also a nice decoration for the table!!
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    I love fried bologna, so I would imagine I would love smoked bologna.

    I've been frying or flaming bologna, ever since I was about 5 years old, and my Mommy whacked my butt, when she caught me standing on a chair, holding a piece of ring bologna over the gas stove, on the end of a fork.

    I guess that's really where my addiction started.

    Bad Bear
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Hey as they say No worries my friend.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    [​IMG]   Bad Bear

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  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That final photo makes me want to cut a slice right now. Like Bear I grew up on fried bologna sammies.
     
  12. smokey mo

    smokey mo Smoking Fanatic OTBS Member

    or the old lunch stand by bologna boats, slice of bologna topped with mashed taters and cheese then baked till yummy. Can't imagine how much better it would be smoked....hmmmm. Lightbulb! [​IMG]
     
    Last edited: Mar 21, 2011

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