Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
My Smoked Bolonga
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="cdschoonie" data-source="post: 3602628" data-attributes="member: 43126"><p>His looks similar to mine, but I take the roll, make crisscross cuts, start from one end, roll it so you cut a spiral, in say a 45 degree angle, between 1/2” - 3/4” deep, when you get to the end, turn your knife and go the opposite direction until it is all crisscrossed. The form of cuts doesn’t matter, the point is to open it to get smoke in, plus it keeps it from splitting. I then slather it with a thin layer of mustard, I’ve tried olive oil too, but I prefer the extra salt and vinegar from the mustard, coat it with a generous coat of seasoning, I use Cajun or Blackened, but that’s your choice. Then smoke it for 2-3 hours at around 225. Super easy and will give you a new outlook on bologna.</p></blockquote><p></p>
[QUOTE="cdschoonie, post: 3602628, member: 43126"] His looks similar to mine, but I take the roll, make crisscross cuts, start from one end, roll it so you cut a spiral, in say a 45 degree angle, between 1/2” - 3/4” deep, when you get to the end, turn your knife and go the opposite direction until it is all crisscrossed. The form of cuts doesn’t matter, the point is to open it to get smoke in, plus it keeps it from splitting. I then slather it with a thin layer of mustard, I’ve tried olive oil too, but I prefer the extra salt and vinegar from the mustard, coat it with a generous coat of seasoning, I use Cajun or Blackened, but that’s your choice. Then smoke it for 2-3 hours at around 225. Super easy and will give you a new outlook on bologna. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
My Smoked Bolonga
Search titles only
By:
Top
Bottom