Took a 5# Bar S bologna chub, scored about 3/8" deep vertically and horizontally, slathered with Dijon, seasoned with Blackened Saskatchewan from Traeger, smoked for about an hour, pulled it and put a sugar free mustard based bbq sauce on it with Meat Church Honey Bacon, smoked for 2 more hours. I just turned Traeger off but Amaz n smokin tube still has some pellets left so essentially cold smoking another hour. Looked good though when I cut off heat! Will refrigerate 24 hrs and slice tomorrow.
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Smoked bologna chub!
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Originally posted by Dale Moser View PostWhy is everyone tryin to fancy up bologna lately?
Mustard, mayo, cheese, bread.
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Originally posted by ctom87 View PostFor the nostalgia of it all! I plan on bringing my superman tin lunch box tomorrow and opening it up to find a sandwich with a bag of cheetohs, a pickle, and a capri sun!
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Originally posted by ctom87 View PostFunny enough, I broke out in hives when I drank Hi-C, haha.Last edited by Radar; 03-30-2023, 09:00 AM.
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