Bologna on a Goose neck

[Tailwagger]

I was invited to my banks new branch grand opening today. When my buddy @ the bank said they had a guy coming in from Memphis to smoke ribs, pork loin, & bologna, man he didn't know he was singin' my song did he :D :lol: !! Plus he said the guy had to haul his smoker with a semi :shock: :shock: So I went and checked it out today. The guy's name is Howard Blankenship (cooking team), and he had this massive goose neck trailer with a heckuva set up. Man, I only thought I had seen some big rigs. Anyway the ribs and loin was pretty good, but I loved the bologna. I tried to talk smack, I mean smoke with him but he wasn't real talkative :cry: My buddy said they don't even pay the guy, they make a donation to a charity and buy him a room for the night. But he supplies the meat, fuel, labor... I was impressed by that. Has anyone ever done any bologne, I would love to try some tonight while I smoke a Boston Butt. Anyway, if I knew how to get the pictures off my phone I would post some pic's of this rig. Ya'll have a good smoke filled weekend.

[TAR RIVER RAT]

Do a search for bologna. I think there are some good ones there. You can take a few pounder, put a couple of holes through it, put your favorite sauce or whatever in the holes and seal the holes up. Ribs is the only thing better than a fried bologna sammich, maybe. :lol:
Tarbologna

[txpgapro]

Ribs is the only thing better than a fried bologna sammich, maybe. :lol:
Tarbologna

Just be sure to add plenty of mayo! Love that fried bologna with cheese. :wink:

[Grumpy Gator]

TW,

This one comes from Kevin Taylor of Ft. Wayne, Indiana:

Smoked Bologna

OK, let me warn you right now--this one is not for the faint of heart! 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.

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.

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

[TexasBorn]

My dad was in the restaurant bidness in Texas when I was a kid and he was always cooking strange stuff at home in the oven (chocolate souffle, prime rib) including a bologna roast.

It was a big log slightly longer than it's diameter and he cooked it standing up. I belive some of the wrapper was left on it in the middle of the log, but maybe not. I do remember him scoring the top of the log with crosscuts about 1 or 2 inches deep. When it cooked, this thing spread out like a crown roast. He coated it with honey as he roasted it. 'Twas good.

I may smoke one in honor of Dad! You go pop!

TB

[Zeeman]

Get a whole chub of beef bolonga, score the top side at angle from end to end about 1/2 inch deep (diamond shape scoring), rub that baby with some brown sugar and slap it on your smoker for about 4-5 hours. Low & slow with your favorite wood.
Slice it thick, get a hunk of fresh Italian bread and some spicy musturd.
Ya got a good sammies.
Great tailgate food.
z

[TAR RIVER RAT]

Ribs is the only thing better than a fried bologna sammich, maybe. :lol:
Tarbologna

Just be sure to add plenty of mayo! Love that fried bologna with cheese. :wink:

And or mustard. Use to love to camp out in the boy scouts and fry that stuff over a camp fire and put it on fresh lite bread. MAN OH MAN. TOO good for poor folks :lol:
Tarlogna

[Tailwagger]

I knew you guys would come through :wink: . I just ate my fill of this stuff, and your ideas are making me want some more already :shock: !!!

[bigwheel]

It giving me the garlic powder burpies just thinking on it.

bigwheel

[kpigout]

In Memphis, we eat it either on a bun, like a pulled pork sandwich, with BBQ sauce and cole slaw on it. Or, I know of 1 place that uses Texas Toast in place of the bun.

[bigwheel]

Well I got an aquaintance who smokes about half a 5 lb chub of all beef Eckrich brand each day for making sanwiches in his deli. He peels off the plastic and puts it in the smoke for a couple of hours on a smallish offset. They slice it thick thick..and it just personal preference of coure..but it taste purty good on a bun with sauce..onyawns..sliced pickled japs and a slice of rat cheese. Just thinking out loud here of course. And also working up an appetite.

bigwheel