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re: What's hitting the smoker today?
Posted on 11/13/23 at 10:21 am to bbqdawg
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)
2
Posted on 11/13/23 at 10:46 am to Dawgvet
quote:
This is more for "finger food" than for sandwiches.
I've seen it done this way before. The guy that did it had another one cut next to it and he stuffed pimento cheese in all the cuts had people cut and scoop onto crackers. It was good.
Posted on 11/16/23 at 4:38 pm to Dawgvet
Starting this some time tomorrow evening to be ready before the game Saturday
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