Of course we want to know how you did it.
The cuts in the photos by the OP and as mentioned by cdschoonie are the key to deep smoke flavor while balancing the crust/seasoning factor. A former work colleague judged all BBQ places we tried at lunch by their smoked bologna.
Making your own rub is easy. Plenty of recipes available online.I picked up some bologna and it’s on the grill now, cut and rubbed with mustard, but here’s a question for ya’ll.
I can’t eat black pepper due to Diverticulosis, and every rub I looked at had pepper in it. Does anyone know of a rub without pepper?
I may have to make my own if this comes out half as good as ya’ll make it sound.
Bologna is still inedible.I need to try this again. Last one I did i forgot about and it was practically unedible.
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