The Texas BBQ Forum

I was wanting to know if anyone has had better luck with an all beef bologna or the ones with chicken, pork, and beef?

I was going to smoke it.

You musta read my mind, I have been wantin to smoke a chunk too!

I prefer the all beef, although the type I smoke comes from the small town of West just North of Waco. It's a ring Bologna with casing about the size of sasuage.

BAR "G" BBQ wrote:I prefer the all beef, although the type I smoke comes from the small town of West just North of Waco. It's a ring Bologna with casing about the size of sausage.

I have one around here like that, I was going to do a 5lb chub this weekend. I hadn't thought of the smaller chubs that would be a great idea to help with smoke penetration.

All I use when I smoke it is Beef!

I'm beef guy too. Not into chicken lips and curly tails when it comes to commercially made sausage.

ButcherBBQ wrote:

BAR "G" BBQ wrote:I prefer the all beef, although the type I smoke comes from the small town of West just North of Waco. It's a ring Bologna with casing about the size of sausage.

I have one around here like that, I was going to do a 5lb chub this weekend. I hadn't thought of the smaller chubs that would be a great idea to help with smoke penetration.

It is also excellent pickled; don't get no better than a cold beer, pickled ring bologna served along side some cheddar and crackers. I haven't frequented the bars in West for ni on 29 years but when I did most all of them sold Nemecek ring bologna pickled; heck of a lot better chow than them pickled pig knuckles.

Well I bought an all beef bologna tonight and have plans for Saturday to have it smoked and ready for some Big 12 football games.

You're in the right part of the country for my favorite bologna: Frick's. They're a small company out of Missouri that doesn't distribute south of OKC. I stock up when I'm in Tulsa. They do a beef/pork bologna both in the big chub size and a 4" size. Really good stuff, try some.

Gomeat wrote:You're in the right part of the country for my favorite bologna: Frick's. They're a small company out of Missouri that doesn't distribute south of OKC. I stock up when I'm in Tulsa. They do a beef/pork bologna both in the big chub size and a 4" size. Really good stuff, try some.

They make one of the best hams also. Well I smoked it for 3 hours on my FEC 500. Took it out and cut into ti. The wife and I got right into it. Made Smoke BBQ wraps for luch, later that day I gave half to my folks and Dad said they tore it up.