smoked bologna recipe youtube
Let rest for 10 minutes. Place the baking dish with the bologna on the grill grates.
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I like a good hickory or apple wood for smoke.
. Mix your black pepper and brown sugar together. Make sure your top vent is fully open and preheat your smoker to 225 degrees Fahrenheit. Rotate the bologna a quarter turn every 25 minutes.
Fill the open core with the pepper jack cubes. Place on a cutting board and cut into 1-inch slices. Place in shallow pan opposite the hot coals in a 225-300f grill.
Glaze the smoked bologna with your favorite BBQ sauce and then loosely wrap up the foil to create a. Arrange bologna slices over drip pan and cover grill. Score bologna in a cross hatch pattern on all sides about 18 thick.
We recommend a medium smoke wood or pellet for this cook such as hickory or pecan but any wood will do. Place the skillet on the indirect side of the heat or colas and regulate the temperature to around 250 degrees F. Cook turning once 12 to 15 minutes just to heat and get a smoky flavor.
Season chub generously in Texas Rodeo Rub. Remove the bologna from the grate. Preheat your smoker to 225 degrees F.
You will be preparing your smoked bologna while your smoker is getting hot. Add 2 cups of barbecue sauce to a sauce pan and add 2 heaping tablespoons of apricot preserves. Using the tip of a sharp knife cut into the bologna about 12 inch thick in a square pattern on all sides of the bologna.
The dry rub should form a crust while the bologna smokes. This will act as a binder to adhere the seasoning to the outside of the meat. If you prefer more char move the bologna closer to the fire bed.
Then mix the sugar and pepper together. Smoked Bologna Directions. Only taking minutes to prepare by scoring the bologna then slathering with mustard followed by a sprinkle of barbecue rub it took about two hours in a 255-degree smoker to form the nice dark crust I wanted.
Smoke approximately 1 hr. Fire up a smoker or grill to 225F adding. We recommend smoking pecan wood.
Fill a baking tray or water pan halfway with a mixture of your favorite beer or ale and water. Score entire bologna with a paring knife making 12-inch deep cuts about every inch horizontally and vertically. Slather on the mustard all over.
Once that sauce carmelizes you are good to go. Preheat grill or smoker to 250 F. Spread the brown sugar mixture generously all over the bologna with a spatula or spoon.
Prepare your smoker at a temperature of 250. Being an already cooked product the bologna couldnt absorb much smoke in the meat but the outside was transformed into an incredibly. Use a sharp knife to score your bologna.
Put bologna on smoker at 225 F. Use the wide end of the baster to core through the middle of the log of bologna and remove a long tube of the meat. Allow the preserves to reduce over medium-low heat.
Heat grill to medium 300ºF for indirect cooking with a drip pan under the grate and arrange smoker box or wood chips in grill. Smoke the bologna on the grate for about 100 minutes. Sprinkle on the rub.
Cooking with Brenda Gantt Andalusia AlabamaIts gonna be good yallMy first cookbook Its Gonna Be Good Yall is set for a November release. Follow the manufacturers specific start-up procedure preheat the smoker to 225F and add mesquite wood. Place the bologna standing up on end on a hot grill around 300-350 degrees over indirect heat.
In a small bowl whisk together brown sugar soy sauce Worcestershire and ground mustard. Per pound at 250. Coat the entire bologna with the mustard.
Coat the bologna with the Bologna Binder and then coat the Bologna using the BBQ Rub. Coat with prepared mustard soy sauce and brown sugar. Using a basting brush or clean paint brush coat entire chub in a layer of yellow mustard.
Reserve two 2-inch-long pieces. Grate the jalapeno into the V shaped notch. Smoke the bbq bologna chunk for about 45 minutes and then transfer it to a large sheet of heavy duty aluminum foil.
Score this chub with a boning or filet knife. Using the tip of a sharp knife score the bologna about 18th of an inch thick in a diamond pattern on all sides of the bologna. Add beer or water to bottom of pan for added moisture.
This will open up the bologna as it cooks giving more surface area for seasoning and smoke. Last 30 minutes hit it all over with a thick coating of sauce. Cut slits in top of the Bologna roll as shown to allow proper seasoning.
Brush bologna all over with mustard and sprinkle with barbecue rub. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern. For this recipe I used mesquite wood to smoke with.
Preheat your smoker to 230 degrees F. Close the lid and smoke for 3-4 hours basting the bologna with the sauce every hour if desired. Allow to smoke for 2 hours before checking.
Take off the plastic or wax wrapper on your bologna. Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub opening the slits slightly with. Begin prepping your barbecue sauce after you see the exterior of the bologna is to your liking.
Bologna is pre-cooked so all you are really doing is grabbing that smoky wonderfulness. Using the tip of a sharp knife score the entire bologna with a diamond pattern ¼ inch deep. It should be ½ ale and ½ water or all water.
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