Smoked bologna is the underdog of all bbq meats. The fat content and smoke absorption of this protein is unique!
Original Grills SUGGESTIONS...
- Grab a full tube of bologna. Unwrap the exterior casing, if packaged. They usually come in 5 to 10 pound tubes.
- Coat the exterior with yellow mustard, then pat the mustard coated meat with a rib rub around the entire circumference of the meat cylinder.
- Let it rest and congeal to create a sweet crust.
- Get your smoker to optimum temperature (325 degrees or below).
- Smoke for at least 3 hours until the exterior skin will crack.
- Pull meat from cooking surface and allow to rest for 8 minutes.
- Slice and quarter for serving. Plate your finished product in a fun layered design like a deck of cards sprawled out on game table.
Now watch as your guests devour this crunchy, smokey, sweet crusted delicacy with vigor. No matter how often they ask, do not tell them what kind of meat they are consuming until it is gone. It will be gone. They will be astonished at how good bologna can taste.
Another fun tip: place finished product on a small potato roll slider with a healthy dollop of pimento cheese. OR, if you want to chef it up, top it with a bacon jam or some other sweet jam and this will take your slider to a new level.
- Pete Kindem of Original Grills
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