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
Smoked Bologna
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="OKRuss" data-source="post: 4236512" data-attributes="member: 41777"><p>Hell yeah! Big fan. So much better than the slices we had as kids where Mom would cut the sides with a fork when heating up on the skillet so wouldn't curl up. Never tried it like pictured - bloomin' onion style! First thought is that might be too smoky since looks like it penetrated almost the entire bologna chub. I'll score the chub but not that deep or just cut rings about 2"-3" thick.</p><p></p><p>Always thought a 'true' BBQ place had to have bologna on the menu.</p></blockquote><p></p>
[QUOTE="OKRuss, post: 4236512, member: 41777"] Hell yeah! Big fan. So much better than the slices we had as kids where Mom would cut the sides with a fork when heating up on the skillet so wouldn't curl up. Never tried it like pictured - bloomin' onion style! First thought is that might be too smoky since looks like it penetrated almost the entire bologna chub. I'll score the chub but not that deep or just cut rings about 2"-3" thick. Always thought a 'true' BBQ place had to have bologna on the menu. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Smoked Bologna
Search titles only
By:
Top
Bottom
