Oh yeah....this just happened!

[Goldeneagle]

Blooming Baloney!!!!!


Take a 2 inch hunk of baloney and cut slices down to about 1/4 from going through.


Drizzle with olive oil.

Sprinkle with rub of your choice. Get it down in the cuts.

Place in rack balancing on a metal coffee scoop.

Place in smoker at 275 degree's for an hour. Then drizzle BBQ sauce and leave for 15 more minutes.

BOOM!!!!! A blooming baloney!

[Gumbo Man]

Well kiss a fat man on the lips. That looks goooood. 👍👍

[Fishndude]

And BAM…it’s still bologna.

[Duane]

Thoughts and prayers

[Burntorange Bowhunter]

That's some Oklahoma stuff.

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[bowhunterhelm]

I bet you have a good javelina and aoudad recipe also.

[Goldeneagle]

And BAM…it’s still bologna.

But it's all beef baloney! And it is awesome!!!!!!!!!!

[Gumbo Man]

But it's all beef baloney! And it is awesome!!!!!!!!!!

Don’t let em punk ya Randy. BBQ sauce makes ANYTHING edible. I’m gonna try some Vienna Sausages with BBQ sauce to prove my point.👍👍

[wytex]

Looks great but I can't get past the bologna part.
Spouse would love it.

[Whale]

Heck yeah! Put in the smoker and it is great!

[BlessedVeteran0305]

Don’t let em punk ya Randy. BBQ sauce makes ANYTHING edible. I’m gonna try some Vienna Sausages with BBQ sauce to prove my point.👍👍

You won't be disappointed. Sweet baby rays is awesome on Vienna sausages. I also like to our chalula over them as well.

[ThisLadyHunts]

Bologna is #3 on my list, right behind organ meats and innards.


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[Geezy Rider]

Ain’t nothin wrong with some smoked bolo.

[hogslayer78]

and bam…it’s still bologna.

🤣🤣🤣

[Goldeneagle]

Dang! I wish I grew up rich like y'all. Grew up eating baloney and still like it. Probably my favorite sammich meat.