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Smoked bologna
#2099174
04/27/17 04:29 AM
04/27/17 04:29 AM
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Joined: Jul 2007
Posts: 3,185
Moulton
ts1979flh
OP
10 point
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OP
10 point
Joined: Jul 2007
Posts: 3,185
Moulton
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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. Click the link [img] http://primogrillforum.com/forums/dbtgal...y&type=full[/img]
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