Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Old Dave on June 07, 2013, 03:53:32 AM
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I started with a 4.78 pound chub of all beef bologna for this treat.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01788.jpg)
Next step was to remove all the wrappers.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01789.jpg)
I then quartered the chub to increase my surface area for the smoke.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01790.jpg)
I scored the surface area and added some SGH rub and it was ready to go on the cooker.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01791.jpg)
I fired up the Green Mountain cooker and set the temp to 150 degrees as at this very low temp I can get some smoke without a bunch of heat. The bologna is ready to eat as it is and by smoking at a higher temp will only dry it out. Fwiw, it is really better to just smoke it like you do cheese using no heat at all. Anyway, I had some other items ready for the cooker so I added the bologna.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01792.jpg)
I smoked the quarters about 100 minutes and pulled them off the cooker.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01793.jpg)
I wrapped 3 of them for the freezer and sliced up one of the pieces into about 1/2” to 3/4” wide slices.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01795.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01794.jpg)
Next step was to add a black iron griddle to the smoker and then some bacon.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01797.jpg)
Did a couple of rounds of bacon for the sandwiches.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01798.jpg)
I then fried my bologna slices in the bacon grease for some additional flavor.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01800.jpg)
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01803.jpg)
I added a little mayo to my seeded bun and then some lettuce, a tomato slice, a couple slices of the bacon and about 3 of my slices of smoked and fried bologna.
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01805.jpg)
Just so simple but oh so good!!
(http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC01806.jpg)
Served with a dill pickle spear and some of the pit beans off of this cook.
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What a great idea, looks very good, I will have to give it a try, thanks for the post;)
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Sounds really good.
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Oh man! Bacon and baloney.... natures perfect food.
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Oh man! Bacon and baloney.... natures perfect food.
X2 a little spam included would have been off the charts..........
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My cholesterol spiked just looking at that!
Looks great OD ;)
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Oh man! Bacon and baloney.... natures perfect food.
X2 a little spam included would have been off the charts..........
You had to go to Spam... ::) That WOULD have been "perfect". ;)
But, even without the Spam, this is an excellent plate! Nice job, Dave!
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Looks great Dave!
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In Ohio..we call that turf & turf. Pam ; *))
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Boy that looks great OD!
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YUM 8)
My favorite fried boloney sandwich is made with fresh home-grown tomatoes and a thick slather of good mayo on plain ol' white bread. If you make it right you'll have to eat it over the sink or wear a big bib, cause it'll decorate your shirt in a heartbeat!
Hub
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Good looking sammich for sure. I am in the it needed SPAM to take it over the top group as well
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What a great meal....not only is it good to eat it's low calorie and low chlolesterol . You can't beat that. Dee
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That's a great looking sandwich and a big chub of Bologna :)
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I'll take a plate of that :P
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Oh man! Bacon and baloney.... natures perfect food.
X2 a little spam included would have been off the charts..........
You had to go to Spam... ::) That WOULD have been "perfect". ;)
But, even without the Spam, this is an excellent plate! Nice job, Dave!
I sometimes throuw a block of Spam in the smoker when I am doing ribs. My wife thinks it is gross but talk about a good sammie with lot's of mayo, cheese, lettuce and tomato. Yumm.
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Looks great Dave!
We were in Arkansas 'bout a month ago for a bit of R&R and in our travels we found a real good Smokehouse for meats and cheeses. What we tried was top-shelf. They had the usual, brisket, ribs, loins, bacon, and cheeses, but they said by far the best seller was smoked bologna. The locals ate it up. He smokes 50-75 lbs. per week and always runs out. This in a town of 2800 people.
Gene