smoked bologna recipe youtube

Coat the entire bologna with the mustard. In a small bowl whisk together brown sugar soy sauce Worcestershire and ground mustard.

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Add beer or water to bottom of pan for added moisture.

. Coat the bologna with the Bologna Binder and then coat the Bologna using the BBQ Rub. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern. Grate the jalapeno into the V shaped notch.

Follow the manufacturers specific start-up procedure preheat the smoker to 225F and add mesquite wood. This easy recipe that we did on the Big Green Egg can be done on any grill or smoker with ease. Once that sauce carmelizes you are good to go.

Reserve two 2-inch-long pieces. Brush bologna all over with mustard and sprinkle with barbecue rub. Smoked Bologna Directions.

Score bologna in a cross hatch pattern on all sides about 18 thick. Smoke approximately 1 hr. Rotate the bologna a quarter turn every 25 minutes.

Bologna is pre-cooked so all you are really doing is grabbing that smoky wonderfulness. Smoke the bbq bologna chunk for about 45 minutes and then transfer it to a large sheet of heavy duty aluminum foil. Begin prepping your barbecue sauce after you see the exterior of the bologna is to your liking.

Spread the brown sugar mixture generously all over the bologna with a spatula or spoon. This will open up the bologna as it cooks giving more surface area for seasoning and smoke. Make sure your top vent is fully open and preheat your smoker to 225 degrees Fahrenheit.

If you have never had smoked bologna you are missing out. Glaze the smoked bologna with your favorite BBQ sauce and then loosely wrap up the foil to create a. 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. Arrange bologna slices over drip pan and cover grill. Fill the open core with the pepper jack cubes.

Use a sharp knife to score your bologna. Add 2 cups of barbecue sauce to a sauce pan and add 2 heaping tablespoons of apricot preserves. Prepare your smoker at a temperature of 250.

The dry rub should form a crust while the bologna smokes. Preheat your smoker to 230 degrees F. For this recipe I used mesquite wood to smoke with.

Let rest for 10 minutes. Remove the bologna from the grate. Allow the preserves to reduce over medium-low heat.

We recommend smoking pecan wood. If you prefer more char move the bologna closer to the fire bed. 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. 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.

Score this chub with a boning or filet knife. I like a good hickory or apple wood for smoke. Sprinkle on the rub.

This will act as a binder to adhere the seasoning to the outside of the meat. Put bologna on smoker at 225 F. You will be preparing your smoked bologna while your smoker is getting hot.

Preheat grill or smoker to 250 F. Heat grill to medium 300ºF for indirect cooking with a drip pan under the grate and arrange smoker box or wood chips in grill. Take off the plastic or wax wrapper on your bologna.

It should be ½ ale and ½ water or all water. Fire up a smoker or grill to 225F adding. Place the bologna standing up on end on a hot grill around 300-350 degrees over indirect heat.

Slather on the mustard all over. Cut slits in top of the Bologna roll as shown to allow proper seasoning. Smoke the bologna on the grate for about 100 minutes.

Place in shallow pan opposite the hot coals in a 225-300f grill. 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. Place on a cutting board and cut into 1-inch slices.

Using the tip of a sharp knife score the entire bologna with a diamond pattern ¼ inch deep. We recommend a medium smoke wood or pellet for this cook such as hickory or pecan but any wood will do. Then mix the sugar and pepper together.

Season chub generously in Texas Rodeo Rub. Cook turning once 12 to 15 minutes just to heat and get a smoky flavor. Using the tip of a sharp knife score the bologna about 18th of an inch thick in a.

Per pound at 250. Place the baking dish with the bologna on the grill grates. Being an already cooked product the bologna couldnt absorb much smoke in the meat but the outside was transformed into an incredibly.

Preheat your smoker to 225 degrees F. Mix your black pepper and brown sugar together. Place the skillet on the indirect side of the heat or colas and regulate the temperature to around 250 degrees 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. 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. Last 30 minutes hit it all over with a thick coating of sauce.

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