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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
![](https://imagizer.imageshack.com/v2/240x320q70/c/924/cWexTr.jpg)
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![](https://imagizer.imageshack.com/img924/2683/9oHACa.jpg)
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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)
![](https://i.postimg.cc/5NBSY9P8/Blooming-Bologna.jpg)
NOT MY PICTURE (just to get an idea of finished product)
![](https://i.postimg.cc/5NBSY9P8/Blooming-Bologna.jpg)
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