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Sunday, July 1, 2012

Smoked Bologna

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This adds a twist and a lot of flavor to ordinary bologna.

2lb Beef Bologna Ring (Ask for it in the Deli Dept of your local grocery store if you don't have a good Deli available)
Yellow Mustard
Wolfe Rub Bold or Wolfe Rub Original
Scored the bologna and rub with mustard and then a liberal coating of rub

Smoke indirect at 225* for approximately 2 hours or until a nice crust has formed on the outside. Cool, wrap in plastic wrap and refridgerate overnight for best results.

1 comment:

  1. This was the first thing my son ever smoked on his own and probably his favorite smoked dish.

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