Baloney Report

[Qcrew]

:shock: To my surprize, the balogna stick turned out pretty good. 15 people pretty much went through the 5 pounder. Rolled it in rub, and it cooked at about 230 for 5-6 hours before it split & I took it off. You do need to like balogna a little before smokin one. Good appetizer with jalepena & habenero cheese & butter crackers.

[dragonlad]

:)

Hi,

I'm new to the forum but thought I'd pass on my Bologna recipe...I cold smoke 6 lbs of sliced Bologna (Separated on the shelves) for about 2 hrs (Apple wood) in a home made smoker w/ Bradley machine attached...I then make what my Mom used to call "Ham Salad"...(Not much money when I was kid so Bologna turned into Ham in my house)

In Grinder:

Coarse grind all the Bologna into a large mixing bowl

Add Best Foods Mayonaise About 1/2 bottle
French yellow mustard.......4 TBs or to taste
Sweet pickle relish.............About a cup or to taste
White pepper and salt to taste...Doesn't take much salt!
You can add small diced onions and/or celery but you CAN'T keep this as long if you do...If you don't add that, you can keep for weeks in a closed bottle in the reefer...

If it gets a bit dry, just add a little mayo...Use for sandwiches or on crackers for snacks...I make large batches and always have friends calling wanting to know when I'll be making that Smoked Ham Salad again...

I really appreciate all the info that I'm gaining from this forum and thank all those that give their time to answer us Newbies!!!

Dutch

[redneck cooker]

Wecome to the jungle dragonlad! Hope you enjoy all the info.

[Texana]

sounds mm mmm good

[Woodman]

Dragonland, my gramdma used to call that "ham salad" too! Woodman

[dragonlad]

Hi All,

Thanx for the welcome to the Forum! Woodman, I'm from Up-State New York and STILL love that salad...I'm in Japan right now and have made fans out of MANY Japanese...Just difficult here to get block Bologna so I use sliced...

[Woodman]

oh, that's where the dragonland thing come from> where in upstate ny? wood

[Grumpy Gator]

Here's a good BBQ bologna recipe from Kevin Taylor of Ft Wayne, IN:

http://www.enrolldr.com/images/bologna.jpg

You'll need the following items:

A 2-4 pound "wheel" of bologna
A length of 3/4" PVC pipe
A length of 3/4" wooden dowel
Barbecue sauce
Barbecue rub
A large number of bologna lovers

Make a hole all the way through the side of the bologna using the PVC pipe. Remove the cored meat from the pipe using the wooden dowel. Make a second core 90* to the first one. The result is a "X" passing through the middle of the bologna, as shown in this picture.

Cut 4 plugs from the cored bologna and plug three of the holes. Fill the inside of the bologna with barbecue sauce and plug the last hole. Apply rub to the bologna and smoke at least 4 hours while cooking other barbecue meats.

[TAR RIVER RAT]

That is a great idea on fixing that "ham roast" Looks good,sounds good. Will try.

[herper]

welcome Dragonlad, you can learn a ton of info around here. just try to read all posts, sometimes we go a stray and good ideas can be overlooked. all these bologna ideas are making me hungry!!! since the wife is still sore from her tooth extraction this would be a good time to try these ideas out.
Herper

[dragonlad]

Hi Woodman,

Originally from Buffalo...East side on Delavan Ave...

[Woodman]

Just got back from a weekend in Rochester and Letchworth State Park myself! Nice country over there. Woodman

[dragonlad]

Yup,

Rochester is lovely area...I do funny things here in Japan like deep fried turkeys, drunken chickens, whole pigs etc...Japanese go ape to see that stuff...Have always done NC covered pit style hogs and this will be 1st time for an open rotesserie spit-roasted one...People really looking forward to it so I can't screw up... :D

[Woodman]

Can you get briskets over there? We're always envious of the Tejans payin $.69/lb when we're paying $ 2.99, but i'll bet you're in the $10 = range!! Man, i'll bet those Nipponese would love some good bbq'd beef brisket! They're nuts for beef! Woodman

[dragonlad]

Woodman,

I can get reasonable Brisket from friends here but screwed one up and want to wait until I'm more comfortable w/ my smoker (Smokin' Tex electric...Like a Cookshack Smokette) Yes, Japanese love their beef but not importing any US right now due Mad Cow crap...Should be resolved soon...

Do you do a lot of "Q"???

[Woodman]

Dragon, not as much as some of these guys, but I'm doing about three cooks a month right now. That'll change when December rolls in. I'm in Cleveland, enough said Mr Buffalo! I'm cooking on a log burning pit. Got abot 40 coming over for Butt , brisket and sausage this Saturday. Can you get firewood in Japan? I've often thought that the guy who is intuitive enough to put a Q shack in Japan, or Switzerland, or France....well, not France, or Germany, etc, is gonna make a killing! Do it Dragonland! Woody

[dragonlad]

Woody

Yes, I could probably get the wood but just doing things for friends and my joynts now in a small electric smoker...Some appetizers and cold smoked salmon pastrami...scallops ...People keep asking me to cater "Qs" so for friends, I try...A friend in Franklin PA does competition cooking and advises me...HE has a huge cooker that he tows around to cook-offs...

I'm pretty close to retiring and sons not much interested in this...I just smoked 200 hot dawgs for the next "Q"...They taste much better if smoked first, (220 1~1 1/2 Hrs w/ apple wood) rested and then finished on a grill...Make a dynamite Cajun Mustard to slather on them...NEVER any left...LOL

Dutch's Cajun Mustard

French's Yellow Mustard
Zatarain's Creole Seasoning
Cajun VERY HOT Seasoning (From Pensey's Spices)

I don't measure but about 3~1 Creole seasoning to Cajun very hot
Just add until you can't stand it and then let mellow at least a day in the reefer...Never any of that left either...

[jshively]

Just got back from a weekend in Rochester and Letchworth State Park myself! Nice country over there. Woodman

Wood scared me for a second when I first read that I thought you said lebenworh state penentituary.

Need to stop watching Law and Order reruns.

[redneck cooker]

Lebenworth??...he resembles that remark!!!


Little rocks outa big rocks!!!!

[Cal_BBQ Pit]

Welcome Dragon,

Good to have ya all the way from Japan. Thanks for the reciepe!!

[dragonlad]

Thank you for the welcome...I've learned more on this forum in a few days than all my searching on the net...People on this forum have been gracious and VERY helpful...I appreciate that NO end...

I'll be glad to post recipes that are relevant to a thread and answer any questions about them...

[Cal_BBQ Pit]

I see your up late too.........well wait, its like the afternoon over there huh? :shock: :D

Lookin forward to seeing more posts!!

I've learned lots myself.

[dragonlad]

Japan is 16Hrs ahead of CA...Greenwich +9 4:20pm Thursday now...Just finished doing some Drunken Chicken and Prociutto Wrapped Turkey Breast Pastrami in my Smokin' Tex smoker...Friends dropped by and grabbed it all...LOLOL

I sometimes have two smokers going at once in my driveway but give samples to neighbors on each side and they always say "Dutch, you no worry about that smell! Just bring some here"!!! LOLOL

Recipe for the Turkey Breast Pastrami is available for anyone that wants it...

[Dieselmh]

Another plan for bologna is to rub it generously, smoke it for a few hours, then slice it up, cut a couple of slits in it, and fry it. It makes awesome sandwiches, and even though it's fried, you can still taste the smoke! YUMMY!

[texasbill]

Hi Dragonlad:

Welcome to the forum and thanks for the recipes and ideas. You may be the member that is farthest away form here but that is what makes the darn computers so neat.

I have spent some time in Japan back a few years ago and the people there really do like beef and good food. You should have a good group following you around with that smoker.

Bill Cannon
Texas BBQ Rub

[dragonlad]

Thanx for the welcome TexasBill! Yes, I's be LOST w/o my computers...I can find most anything on the Net that I need and guys here at the forum have been very helpful in giving me advice and special URLs for equipment...

Yes, Japanese LOVE "Q", that's the main reason I like to do whole Hogs...Not MANY of THOSE getting done here...I also use my smokers to make special items for the clubs that they can't get anywhere else...

One of my best friend/competitors is willing to buy a smoker if I will show him how to do ribs...Said that I would...We have Tony Romas and TGIFridays here but I can make ribs just as good and beat their prices...

Keep it low and slow...

[dragonlad]

BTW TexasBill,


I JUST ordered the gloves a few days ago and have some of your rub...GREAT stuff!!!