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re: What's hitting the smoker today?
Posted on 11/12/23 at 9:53 am to bbqdawg
Posted on 11/12/23 at 9:53 am to bbqdawg
Didn't get a pic of the finished ribs, but they turned out good. Bologna was awesome with the white bread, dukes, and slice of cheese. Queso...really good. And a little kicker board at the end just to keep it healthy!
PIC HEAVY
PIC HEAVY
2
Posted on 11/12/23 at 10:35 am to bbqdawg
Bologna looks dope!
Cream of mush in your queso? What's that about?
Cream of mush in your queso? What's that about?
Posted on 11/13/23 at 10:21 am to bbqdawg
I do a "Blooming Bologna" version of what you did. I have the deli cut about a 4 to 5 inch thick "slice" and then slice into it about 2/3s down the bologna chunk. Sprinkle it with BBQ rub of choice and put it on the smoker (250F). The key is to put a small foil ball under the center so it "opens up" as it smokes. After about 45 mins to 1 hour in the smoker I remove it to add a little BBQ sauce and put it back in the smoker for about 10-15 more minutes. This is more for "finger food" than for sandwiches.
NOT MY PICTURE (just to get an idea of finished product)
NOT MY PICTURE (just to get an idea of finished product)
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