smoked bologna recipe youtube
Glaze the smoked bologna with your favorite BBQ sauce and then loosely wrap up the foil to create a. Coat the bologna with the Bologna Binder and then coat the Bologna using the BBQ Rub.
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Sprinkle on the rub.
. This will open up the bologna as it cooks giving more surface area for seasoning and smoke. Place the bologna standing up on end on a hot grill around 300-350 degrees over indirect heat. I like a good hickory or apple wood for smoke.
Prepare your smoker at a temperature of 250. Make sure your top vent is fully open and preheat your smoker to 225 degrees Fahrenheit. Use your mop to spread sauce all around the bologna and cubed pieces.
Put bologna on smoker at 225 F. Preheat your smoker to 230 degrees F. Bologna is pre-cooked so all you are really doing is grabbing that smoky wonderfulness.
We recommend smoking pecan wood. Slather yellow mustard all over top bottom and sides of bologna. For this smoked bologna recipe youll be grilling a bologna log at 225 F for 3-4 hours.
Preheat your smoker to 225 degrees F. Allow the preserves to reduce over medium-low heat. Mix your black pepper and brown sugar together.
Add 2 cups of barbecue sauce to a sauce pan and add 2 heaping tablespoons of apricot preserves. Allow to smoke for 2 hours before checking. Using a tongs gently transfer bologna to grill or smoker and smoke for 2 12-3 hours.
Place the baking dish with the bologna on the grill grates. Smoked Bologna - Cowboy Kent Rollins Prep Time 10 minutes Total Time 3 hours 10 minutes Servings 15 Ingredients ½ cup light brown sugar 1 tablespoon onion powder ¼ cup honey dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon coarse ground pepper 5 pounds Beef Bologna 1 grated jalapeno 6 garlic cloves ½ - 1 cup lemon lime soda Instructions. Let rest for 10 minutes.
Heat grill to medium 300ºF for indirect cooking with a drip pan under the grate and arrange smoker box or wood chips in grill. You have the option to place cubed bologna with half bologna in the same pan. Remove from smoker and let cool for.
Let smoke for 2-3 hours. Arrange bologna slices over drip pan and cover grill. Fill the open core with the pepper jack cubes.
Take off the plastic or wax wrapper on your bologna. Use a sharp knife to score your bologna. Set the EGG for indirect cooking with the convEGGtor at 225F107C.
Place on a cutting board and cut into 1-inch slices. Follow the manufacturers specific start-up procedure preheat the smoker to 225F and add mesquite wood. 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.
Drain apple chips and put directly on coals. Meat Church Smoked Bologna recipe. In a small bowl whisk together brown sugar soy sauce Worcestershire and ground mustard.
Remove the bologna from the grate. HttpsbitlymcsmokedbolognaMeat Church BBQ Supplies. Slather the bologna chub with the yellow mustard and then sprinkle all around with the sweet rub opening the slits slightly with.
Smoke approximately 1 hr. 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. To ensure your bologna doesnt sit at an unsafe temperature that breeds bacteria make sure the center of your smoked bologna reaches 145 F before serving.
Place bologna directly on grate or pan. Once that sauce carmelizes you are good to go. If you prefer more char move the bologna closer to the fire bed.
Begin prepping your barbecue sauce after you see the exterior of the bologna is to your liking. Slather on the mustard all over. 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.
For this recipe I used mesquite wood to smoke with. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern. Place bologna slice directly on the cooking grid and smoke with lid closed for 112 hours.
Smoke the bologna on the grate for about 100 minutes. Score this chub with a boning or filet knife. Rotate the bologna a quarter turn every 25 minutes.
Smoked Bologna Directions. Per pound at 250. Brush with BBQ sauce and serve with coleslaw on buns.
Add BBQ sauce once you see bologna darken and harden on the outside. You will be preparing your smoked bologna while your smoker is getting hot. The dry rub should form a crust while the bologna smokes.
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. Close the lid and smoke for 3-4 hours basting the bologna with the sauce every hour if desired. Being an already cooked product the bologna couldnt absorb much smoke in the meat but the outside was transformed into an incredibly.
We recommend a medium smoke wood or pellet for this cook such as hickory or pecan but any wood will do. As the bologna cooks the outer layer of the cross hatch will render down and open up allowing the seasoning to drip into the crevices. Let sit on the Pit Barrel or 15 minutes to allow caramelization.
Sprinkle dry rub on all sides until completely covered. Cook turning once 12 to 15 minutes just to heat and get a smoky flavor. Chef Tom takes a rather unremarkable piece of meat and turns it.
Last 30 minutes hit it all over with a thick coating of sauce. One of our most requested videos over the last year has been smoked bologna and here it is. Reserve two 2-inch-long pieces.
Brush with your favorite BBQ sauce in the last 20 - 30 minutes of smoking. Smoke the bbq bologna chunk for about 45 minutes and then transfer it to a large sheet of heavy duty aluminum foil.
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