smoked bologna recipe without mustard

Otherwise cut the thick slices into bite size pieces and serve with toothpicks and an easy barbecue dipping sauce recipe follows. Remove bologna from packaging and peel off any outer casing if it has it.

Smoked Bologna Hasty Bake Grill Recipes The Outdoor Test Kitchenhasty Bake Grill Recipes The Outdoor Test Kitchen

Dont worry about an internal temperature because it.

. Move bologna slices to unlit side of grill. Cut into the chub about ¼ to score all over in a crisscross diamond-like pattern. Then mix the sugar and pepper together.

Smoke the blooming bologna for 2 hours at 225F using pecan or your favorite smoking wood. Rub the surface with mustard. Time is not super important on this cook as you are simply re-heating a cooked piece of meat and trying to impart some smoke flavor into it.

Fill a baking tray or water pan halfway with a mixture of your favorite beer or ale and water. It should be ½ ale and ½ water or all water. Smoke or grill over indirect heat for 2 hours.

Cook for 3-4 hours. Fire up a smoker or grill to 225F adding chunks of smoking wood chunks when at temperature. Take the bottom half of each roll and spread your mustard.

¼ cup honey dijon mustard. Coat the entire bologna with the mustard. Place bologna slices on cooking grate on lit side of grill and grill 2 to 3 minutes on each side or until grill marks appear.

Pour the bologna into a disposable aluminum pan and add the sauce. Some folks like to go longer. Smoke the bologna on the grate for about 100 minutes.

1 tablespoon Worcestershire sauce. Allow to cool for 10 minutes. Coat the bologna with the Bologna Binder and then coat the Bologna using.

Instructions Step Three. Cover with grill lid and smoke for 10 minutes. Set the smoker to 240 and smoke the bologna either directly on the rack or in an aluminum baking tray for 3-4 hours.

Seal the bag again and shake until the bologna is coated with the grill rub. 1 tablespoon coarse ground pepper. Remove the chub from the smoker.

Slather with the BBQ sauce and continue smoking another 30 minutes. Preheat your smoker to 230 degrees F. Serve as sandwiches recipe follows.

Cook the chub Place the chub in your smoker. Remove from smoker let cool for 5 to 10 minutes then slice and serve. Cook twelve eggs until your yolks are just a little bit runny but have started to set.

The dry rub should form a crust while the bologna smokes. Open the bag and add 1 tablespoon of grill rub. Place the bologna directly on the middle rack of the preheated smoker.

Step 2 Remove the bulb end of a turkey baster. Remove the bologna from the bag and place onto the grill. When its finished smoking slice into.

Score the outside of the bologna chub in a diamond pattern using a small knife cutting about 14-12 deep. If you prefer more char move the bologna closer to the fire bed. Smoke for at least 2 hours.

Slather the bologna with the mustard and sprinkle with the rub. Make slits in a cross cut pattern about every half inch on both sides of the bologna. Slice the bologna into 12 inch thick pieces resembling burgers.

5 pounds Beef Bologna. Remove the bologna from the grate. Smoke for about 4 hours refilling the wood chips every 45 minutes.

12 thick slices of smoked bologna. Place the bologna on the smoker rack and smoke for 2 to 3 hours. 1 tablespoon onion powder.

Rub the mixed ingredients all over the bologna. Smoked Bologna Directions. Feel free to adjust the amounts of either if you prefer a sweeter or more tangy result.

Repeat this step if one more tablespoon of grill rub is desired. Rotate the bologna a quarter turn every 25 minutes. Brush mustard on the bologna on all sides then season with bbq dry rub.

Sprinkle wood chips over lit charcoal. Cut the Smoked Bologna into one inch cubes. ½ cup light brown sugar.

Using the tip of a sharp knife score the entire bologna with a diamond pattern ¼ inch deep. For the kamado style add a plate setter. Your slices of smoked bologna go on top followed by your cheese slices and then your pickles.

Place the baking dish with the bologna on the grill grates. Sprinkle Jeffs original rub onto the bologna making sure to get it all over the top sides and bottom. Remove smoked bologna from the smoker or grill and allow it to cool.

½ - 1 cup lemon lime soda. Combine the jam and the BBQ sauce in a bowl and stir. Slice the bologna for sandwiches or cube the meat and serve it with toothpicks as an appetizer.

Place your eggs on top followed by the top of your rolls. For this recipe I used mesquite wood to smoke with. You probably dont even need to pat it down to get it to stick but if you do make sure to press gently.

When the wood is ignited and producing smoke place bologna in the smoker or grill and smoke until outside has darkened 2 to 3 hours. Next set the temperature of your smoker to 250 degrees or you could use a smoker thermometer to get a more reliable and accurate reading of the temperature. Place on smoker and smoke for 3 12 hours.

Remove the bologna from the smoker and let it rest for a full 5-10 minutes on a waiting cutting board. Close the lid and smoke for 3-4 hours basting the bologna with the sauce every hour if desired. Remove the bologna from the smoker and let cool.

Season with Plowboys BBQ Bovine Bold. Preheat your Yoder Smokers YS640 Pellet Grill to 250F set up for smoking. Slice this thin if you want.

12 Kaiser rolls sliced in half. For a gas grill turn off the center burners. Remove from the grill and let cool.

Rub the mixture all over the bologna getting into the grooves. Using the tip of a sharp knife cut into the bologna about 12 inch thick in a square pattern on all sides of the. 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.

Step 1 Heat a smoker to 250F. Blace bologna on the smoker set for 225 degrees F.

Smoked Bologna Recipe