Smoked Bologna

QSis

Grill Master
Staff member
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This is what I make when I'm serving guests in the back yard, while we're waiting for the smoker to be done with the main event.

Always a favorite! Just score the skin, sprinkle on a rub if you want, and put it on the smoker for maybe 2 hours, or just enough to get it warmed up, browned and get some smoke on the thing. Cut that into chunks, trying to get some of the outside on each piece.

The picture isn’t mine, but that’s what mine looks like. I’m thinking of cutting it into quarters next time, to increase the surface area of smoke and spice, so it’s easier to get both on each chunk.

I serve a couple of mustards and horseradish sauce for dipping.

Lee

 

GrillinFool

New member
I disregarded this thread for a while because it just didn't sound all that good to me. Then I saw the pic. Holy CRAP does that look good!!!

Good call on increasing the surface area....

The reason I came in here was to talk about smoked salami. A couple summers ago I was smoking a chicken and planned on putting strips of bacon over the breasts to baste them while it cooked to keep them from drying out. I go to the fridge, pull out the bacon and it's got mold on it. Well, I wasn't going to go to the grocer for bacon. The chicken was already on the grill. But I wanted to baste it with some sort of pork fat. We had some salami for sammiches in the fridge. So I put that on the breasts. They dried out in 30 minutes or so, but that crispy smoked salami was just incredible. I think I ate about a half pound of the stuff before the chicken was even done!?!?!
 

QSis

Grill Master
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LOL, GF - YUMM! I will try that.

So, you recommend slicing the salami before smoking? Maybe I'll try that with the bologna, too.

Lee
 

GrillinFool

New member
LOL, GF - YUMM! I will try that.

So, you recommend slicing the salami before smoking? Maybe I'll try that with the bologna, too.

Lee

The deal with the salami was that it was in the fridge for sammiches. So it was sliced. I wanted to use the fat in it to baste the chicken. With much less fat than bacon it rendered out most of the fat pretty quickly leaving a tasty treat. I would recommend it be sliced otherwise you will be waiting hours for it to smoke it.

Next time you are smoking something, throw on some salami on the meat you are smoking or just on the grill for a snack....

The OP talked about chunking up the bologna to make more surface area. I agreed that it sounded like a great idea...
 

buckytom

Grill Master
oh, man, that looks good! i love bologna, especially fried. i'll bet smoked would be even better.

great idea, lee. :chef:
 

BamsBBQ

Ni pedo
Site Supporter
very good job posting this...

i have making this for along time and didnt even think about posting it
 

GrillinFool

New member
very good job posting this...

i have making this for along time and didnt even think about posting it


See, this is why I come to sites like this. There are things people are doing all over the country that other people have never heard of. I would've never thought to smoke bologna. But I'm doing it the next time I smoke something. Maybe not a whole one like that as I like to test it on myself before unleashing it on family and friends. Maybe a quarter one of those just to see how it goes....

Sorta like Pork Steaks. Go to the coasts and no one has ever heard of them. Here in St. Louis and throughout the midwest they are common. And try to find pig snoots on the coasts....
 

GrillinFool

New member
I just sent the picture of from the OP to my dad in an email titled "What is this?"

In the email I said, three guesses as to what this is other than what we are throwing on the grill the next time we smoke something
 

AllenOK

New member
Smoked Bolonga is common around here. Pretty good stuff, as well. I like to make it into a sandwich, with a little BBQ sauce.

Has anyone ever thought of smoking a whole Mortadella?
 

UncleRalph

Quo Fata Ferunt
Site Supporter
Any thoughts on glazing it with like mustard and brown sugar or something? At first I though this was going to be a bad food porno, but I must say, I am intrigued by this thing a ma bob.
 

Keltin

New member
Gold Site Supporter
Any thoughts on glazing it with like mustard and brown sugar or something? At first I though this was going to be a bad food porno, but I must say, I am intrigued by this thing a ma bob.

It's actually rather popular....think it is called a "Chub" or something like that. Rolls of sausage that are smoked are called a "Fattie".
 

Maverick2272

Stewed Monkey
Super Site Supporter
I disregarded this thread for a while because it just didn't sound all that good to me. Then I saw the pic. Holy CRAP does that look good!!!

Good call on increasing the surface area....

The reason I came in here was to talk about smoked salami. A couple summers ago I was smoking a chicken and planned on putting strips of bacon over the breasts to baste them while it cooked to keep them from drying out. I go to the fridge, pull out the bacon and it's got mold on it. Well, I wasn't going to go to the grocer for bacon. The chicken was already on the grill. But I wanted to baste it with some sort of pork fat. We had some salami for sammiches in the fridge. So I put that on the breasts. They dried out in 30 minutes or so, but that crispy smoked salami was just incredible. I think I ate about a half pound of the stuff before the chicken was even done!?!?!

Same here! I kept thinking, "I don't like bologna, smoked or otherwise!" so I didn't come in here. But then curiosity got the better of me and I saw the pic....WOW certainly not what I expected.
Very nice!
 

GrillinFool

New member
Same here! I kept thinking, "I don't like bologna, smoked or otherwise!" so I didn't come in here. But then curiosity got the better of me and I saw the pic....WOW certainly not what I expected.
Very nice!

What's nuts is I sent the pic to my dad asking him what it was and he knew exactly what it was. He said, "that's a chub of bologna."

I'm so doing this in a few weeks...
 

QSis

Grill Master
Staff member
Gold Site Supporter
Okay, this past Sunday was so beautiful that I HAD to smoke something in the backyard while listening to the Sox trounce the Blue Jays.

QBro bought a 3 1/2 pound chub of bologna, so we fired up the Weber kettle to smoke it. Used apple chips.

I sliced off a good-sized piece, to chunk it up and put in an aluminum pie plate, to get smoke all over the chunks for appetizers. That worked well. Served them on toothpicks with a two-mustard dip.

I had the fire too hot, so the bologna got more charred than it does on the WSM smoker, and the apple chips burned too quickly, but what the heck - it smelled good and tastes good, and it was the first outside cook of the season, so it was all good!

Lee




 

joec

New member
Gold Site Supporter
I have never thought of smoked bologna as I not a fan of bologna with the exception of the small Hebrew National. Now those I can just cut up and eat like a summer sausage but I might smoke it next time and see if I get a buzz from it. :huh:
 

RobsanX

Potato peeler
Super Site Supporter
I have never thought of smoked bologna as I not a fan of bologna with the exception of the small Hebrew National. Now those I can just cut up and eat like a summer sausage but I might smoke it next time and see if I get a buzz from it. :huh:

In my hometown of Tulsa there are several Middle Eastern style steak houses, and all of them serve smoked ribs and bologna as a free appetizer. It's really delicious. Most of the BBQ joints there have bologna too.
 

chowhound

New member
I see no reason it wouldn't work, Rob. At least the only variety bologna I buy would, which is Smiths. Their sandwich style and ring bologna might just be the same thing in different packages it's so similar.
 

lesley

New member
We don't have Bologna here...but my friend has a smoker...been hidden behind the shed for 5 yrs...I'll have to see what we can come up with...I'd love to try this, if I can't get Bologna, is there an alternative?
 

RobsanX

Potato peeler
Super Site Supporter
We don't have Bologna here...but my friend has a smoker...been hidden behind the shed for 5 yrs...I'll have to see what we can come up with...I'd love to try this, if I can't get Bologna, is there an alternative?

Yes, Italian Mortadella is very similar to bologna. You might be able to find it in a deli, or specialty market.

Edit From Wiki: It is also known as polony in the United Kingdom.
 
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QSis

Grill Master
Staff member
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Yes, sure, Rob, any bologna would be fine. Smoked mortadella is EXCELLENT!!

Lee
 

chowhound

New member
I bought 3 lbs of Smith's Bologna today and gave this a whirl. Pretty damn good, even plain. Saving the mustard, crackers and stuff for the weekend munchies.

I hadn't noticed, but the deli girl must have ripped the skin off, not just the casing, so I rubbed it with mustard before putting my rib rub on. 2-1/2 hours at various temps, as I'm fighting with the wind, rain and 36 degree temps. Average 235 I'd say. And it tasted hot/spicy, which kind of surprised me as my rib rub isn't hot... weird. Not too hot though. Not like Italian ham. Same texture as baloney, but that's where it ends. No ring either. Don't ask me why. It tasted smokey. I used maple and cherry.

Thanks for bringing this recipe to my attention, Lee. :clap: Sure beats a Hickory Farms beef stick or summer sausage.

ETA: I just put this in the fridge and the reason I am not seeing a moke ring is because the whole chub is tinged with smoke... you can't see it in the pic, but this thing is permeated. Cool beans!
 

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Cooksie

Well-known member
Site Supporter
I bought 3 lbs of Smith's Bologna today and gave this a whirl. Pretty damn good, even plain. Saving the mustard, crackers and stuff for the weekend munchies.

I hadn't noticed, but the deli girl must have ripped the skin off, not just the casing, so I rubbed it with mustard before putting my rib rub on. 2-1/2 hours at various temps, as I'm fighting with the wind, rain and 36 degree temps. Average 235 I'd say. And it tasted hot/spicy, which kind of surprised me as my rib rub isn't hot... weird. Not too hot though. Not like Italian ham. Same texture as baloney, but that's where it ends. No ring either. Don't ask me why. It tasted smokey. I used maple and cherry.

Thanks for bringing this recipe to my attention, Lee. :clap: Sure beats a Hickory Farms beef stick or summer sausage.

ETA: I just put this in the fridge and the reason I am not seeing a moke ring is because the whole chub is tinged with smoke... you can't see it in the pic, but this thing is permeated. Cool beans!

That looks really good :clap:. I'll take a big ol' hunk of outside piece :brows:. I absolutely love Hickory Farms summer sausage.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Great job, Chow! That looks perfect!

It makes a great snack, too!

Lee
 

chowhound

New member
Oh I'm not putting down HF, Cooksie. They have some good stuff.
But this is better :wink:
Thanks. You'll have to try it sometime.

And thanks, Lee. Good call. Can't wait to pull out the Triscuit and mustard tomorrow and Sunday.
 
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