Smoked Bologna

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

Moderator: TBBQF Deputies

butcherbbq USER_AVATAR
ButcherBBQ
Rustler
Posts: 114
Joined: Sun Dec 27, 2009 7:17 pm
Contact:

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?
Trust Your Butcher

www.ButcherBBQ.com
butcherbbq USER_AVATAR
ButcherBBQ
Rustler
Posts: 114
Joined: Sun Dec 27, 2009 7:17 pm
Contact:

Re: Smoked Bologna

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

I was going to smoke it.
Trust Your Butcher

www.ButcherBBQ.com
Rooster
Cowboy
Posts: 470
Joined: Sat Mar 06, 2010 9:30 pm
Location: Forney, Tx
Contact:

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!
BAR "G" BBQ
Outlaw
Posts: 1226
Joined: Fri Apr 04, 2008 9:54 am
Location: COMANCHE, TEXAS
Contact:

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.
BAR "G"
butcherbbq USER_AVATAR
ButcherBBQ
Rustler
Posts: 114
Joined: Sun Dec 27, 2009 7:17 pm
Contact:

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.
Trust Your Butcher

www.ButcherBBQ.com
3 star redneck USER_AVATAR
3 star redneck
Chuck Wagon
Posts: 2609
Joined: Wed Aug 06, 2008 8:29 am
Location: Glen Rose TX
Contact:

Re: Smoked Bologna

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

All I use when I smoke it is Beef!
R&O Custom Offset....It rocks!!!!
http://www.redneckcooker.com



Hook Em' Horns
datsbbq USER_AVATAR
DATsBBQ
Deputy
Posts: 8147
Joined: Sat Jan 13, 2007 11:15 am
Location: Yorktown, VA
Contact:

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.
Deputy Dave

“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
BAR "G" BBQ
Outlaw
Posts: 1226
Joined: Fri Apr 04, 2008 9:54 am
Location: COMANCHE, TEXAS
Contact:

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.
BAR "G"
butcherbbq USER_AVATAR
ButcherBBQ
Rustler
Posts: 114
Joined: Sun Dec 27, 2009 7:17 pm
Contact:

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.
Trust Your Butcher

www.ButcherBBQ.com
gomeat USER_AVATAR
Gomeat
Cowboy
Posts: 423
Joined: Tue Oct 13, 2009 3:58 pm
Location: Fort Worth, TX
Contact:

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.
http://timstailgatebbqteam.com/
Follow us on Facebook: http://www.facebook.com/home.php#!/page ... 4626257902" target="_blank
Hasty Bake Fiesta & Hastings
Klose Smoker
"Acta Non Verba; In Incendia Verum"
butcherbbq USER_AVATAR
ButcherBBQ
Rustler
Posts: 114
Joined: Sun Dec 27, 2009 7:17 pm
Contact:

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.
Trust Your Butcher

www.ButcherBBQ.com

Return to “Other Meat and Sausages”

Who is online

Users browsing this forum: No registered users and 11 guests