smoked bologna recipe without mustard

For a normal salt taste add the optional 1 teaspoon of salt. Place your eggs on top followed by the top of your rolls.

Bbq Bologna Recipe

¼ cup sweet BBQ rub see Recipe Notes for recipe ½ cup BBQ sauce see Recipe Notes for recipe Instructions.

. Seal the bag again and shake until the bologna is coated with the grill rub. Add two fistfuls of dry smoking wood chips every hour. When all charcoal is lit and covered with gray ash pour out and spread the coals evenly over entire surface of coal grate.

Mix the Bradley Sugar Cure seasoning water and the powdered milk in a large bowl until the ingredients are uniform. We recommend a medium smoke wood or pellet for this cook such as hickory or pecan but any wood will do. It shouldnt take more than 15 minutes tops.

Light one chimney full of charcoal. Ingredients 1 chub of bologna Meat Church The Gospel All Purpose BBQ Seasoning 1 t yellow mustard Sandwiches Slices of white bread Mayo Prep your smoker Prepare your smoker at a temperature of 250. Remove the torch and turn on the BBQ Guru close the firebox door and bottom vents and adjust the stack to 14 inch open.

To make crispy smoked bologna sandwiches. Repeat this step if one more tablespoon of grill rub is desired. Leave the firebox door and stack vent open and the torch on medium to low flame until the bottom smoker thermometer nears 155 degrees.

Cook for 3-4 hours. Rub the mixed ingredients all over the bologna. 12 thick slices of smoked bologna.

When the wood is ignited and producing smoke place bologna in the smoker or grill and smoke until outside has darkened 2 to 3 hours. Serve as sandwiches recipe follows. 1 tablespoon Worcestershire sauce.

Combine the jam and the BBQ sauce in a bowl and stir. 12 Kaiser rolls sliced in half. Remove the bologna from the smoker and let it rest for a full 5-10 minutes on a waiting cutting board.

Otherwise cut the thick slices into bite size pieces and serve with toothpicks and an easy barbecue dipping sauce recipe follows. Preheat the smoker to 225 degrees F. Slice the bologna into 12 inch thick pieces resembling burgers.

Open the bag and add 1 tablespoon of grill rub. 1 tablespoon onion powder. 5 pounds Beef Bologna.

Set the smoker to 240 and smoke the bologna either directly on the rack or in an aluminum baking tray for 3-4 hours. Slice the bologna for sandwiches or cube the meat and serve it with toothpicks as an appetizer. Cook twelve eggs until your yolks are just a little bit runny but have started to set.

Smoke or grill over indirect heat for 2 hours. Your slices of smoked bologna go on top followed by your cheese slices and then your pickles. 3 lbs whole bologna chub.

¼ cup honey dijon mustard. Take the bottom half of each roll and spread your mustard. Remove smoked bologna from the smoker or grill and allow it to cool.

Remove from smoker let cool for 5 to 10 minutes then slice and serve. Next set the temperature of your smoker to 250 degrees or you could use a smoker thermometer to get a more reliable and accurate reading of the temperature. For a gas grill turn off the center burners.

Instructions Step Three. Monkey meat is a streamlined version of bologna salad that uses only three ingredients. 1 tablespoon coarse ground pepper.

½ - 1 cup lemon lime soda. Pour the bologna into a disposable aluminum pan and add the sauce. You probably dont even need to pat it down to get it to stick but if you do make sure to press gently.

For the kamado style add a plate setter. Feel free to adjust the amounts of either if you prefer a sweeter or more tangy result. Using the tip of a sharp knife score the bologna about ⅛ of 1-inch thick in a diamond pattern on all sides of the bologna.

Simply dice the solids in a food processor and mix them with the mayo. ½ cup light brown sugar. Bologna mayo and baby dill pickles.

Set cooking grate in place cover grill and allow to preheat for 5 minutes. Cut the Smoked Bologna into one inch cubes. Clean and oil the grilling grate.

Remove the bologna from the bag and place onto the grill. For a mild salt taste omit the salt Add the meat to the seasoning mixture and blend well by kneading for about 3 minutes. ¼ cup yellow mustard.

Place bologna slices on grill and cook until browned. Fire up smoker or grill to 225 degrees adding chunks of smoking wood chunks when at temperature. Slice this thin if you want.

Smoked Bologna Over The Fire Cooking