Smoked Bologna

Lamb, goat, wild game, sausage, any other meats.

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Smoked Bologna

Postby ButcherBBQ » Wed Nov 17, 2010 5:43 pm

I was wanting to know if anyone has had better luck with an all beef bologna or the ones with chicken, pork, and beef?
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Re: Smoked Bologna

Postby ButcherBBQ » Wed Nov 17, 2010 5:44 pm

I was going to smoke it.
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Re: Smoked Bologna

Postby Rooster » Wed Nov 17, 2010 9:14 pm

You musta read my mind, I have been wantin to smoke a chunk too!
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Re: Smoked Bologna

Postby BAR "G" BBQ » Thu Nov 18, 2010 8:54 am

I prefer the all beef, although the type I smoke comes from the small town of West just North of Waco. It's a ring Bologna with casing about the size of sasuage.
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Re: Smoked Bologna

Postby ButcherBBQ » Thu Nov 18, 2010 9:29 am

BAR "G" BBQ wrote:I prefer the all beef, although the type I smoke comes from the small town of West just North of Waco. It's a ring Bologna with casing about the size of sausage.

I have one around here like that, I was going to do a 5lb chub this weekend. I hadn't thought of the smaller chubs that would be a great idea to help with smoke penetration.
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Re: Smoked Bologna

Postby 3 star redneck » Thu Nov 18, 2010 9:37 am

All I use when I smoke it is Beef!
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Re: Smoked Bologna

Postby DATsBBQ » Thu Nov 18, 2010 10:03 am

I'm beef guy too. Not into chicken lips and curly tails when it comes to commercially made sausage.
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Re: Smoked Bologna

Postby BAR "G" BBQ » Thu Nov 18, 2010 10:42 am

ButcherBBQ wrote:
BAR "G" BBQ wrote:I prefer the all beef, although the type I smoke comes from the small town of West just North of Waco. It's a ring Bologna with casing about the size of sausage.

I have one around here like that, I was going to do a 5lb chub this weekend. I hadn't thought of the smaller chubs that would be a great idea to help with smoke penetration.

It is also excellent pickled; don't get no better than a cold beer, pickled ring bologna served along side some cheddar and crackers. I haven't frequented the bars in West for ni on 29 years but when I did most all of them sold Nemecek ring bologna pickled; heck of a lot better chow than them pickled pig knuckles.
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Re: Smoked Bologna

Postby ButcherBBQ » Thu Nov 18, 2010 8:16 pm

Well I bought an all beef bologna tonight and have plans for Saturday to have it smoked and ready for some Big 12 football games.
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Re: Smoked Bologna

Postby Gomeat » Fri Nov 19, 2010 11:21 pm

You're in the right part of the country for my favorite bologna: Frick's. They're a small company out of Missouri that doesn't distribute south of OKC. I stock up when I'm in Tulsa. They do a beef/pork bologna both in the big chub size and a 4" size. Really good stuff, try some.
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Re: Smoked Bologna

Postby ButcherBBQ » Mon Nov 22, 2010 7:23 am

Gomeat wrote:You're in the right part of the country for my favorite bologna: Frick's. They're a small company out of Missouri that doesn't distribute south of OKC. I stock up when I'm in Tulsa. They do a beef/pork bologna both in the big chub size and a 4" size. Really good stuff, try some.

They make one of the best hams also. Well I smoked it for 3 hours on my FEC 500. Took it out and cut into ti. The wife and I got right into it. Made Smoke BBQ wraps for luch, later that day I gave half to my folks and Dad said they tore it up.
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