Smoked bologna

Smoked a chub of bologna last night to make sandwiches with. Started with 3 lb chunk, cut the slits about 1/4 inch deep, coated with spicy brown mustard and creole seasoning. I cooked it at about 250-275 for about 3 hours (until it got a good brown crust). We had it on a potato roll with some mayo and some cheese. It would be really good with a garden fresh tomato.

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That is good living there!

Goodness gracious. Yep, slice you up a homegrown mater and that's as good as it gets.

Me, not a big fan of bologna but my husband loves it. That looks tasty.

That's a great idea. Sounds really good.

I love it smoked. Smoke it all the time at my house

I'll pass on the tomato though.

Pairs better with onion and pickle something crisp not mushy.

I've had it before but this is the first one I've done. It turned out good. I sliced it and then put the slices back on the hot side of the grill to char the flat sides. I brought the left overs to work today and we sliced it and then seared the flat sides on an electric griddle. It was also good just slicing and eating it.

I'd have never thought to smoke bologna (says the guy who cans hot dogs and sausages!)...I'm like Maggie, not a big fan of bologna, but that looks good!

Sliced and chard a little then mustard a slice of purple onion on light bread. Mighty fine.

Saw this on the primo forum...looks great!!