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#81 |
Adjusting to the Life
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I'd like to know that as well. I've seen a video of smoked bologna with BBQ sauce in the middle, but never with peppers, garlic, and butter.
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#82 | |
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Albert,thanks for the hookup,,,will try these guys in the coming week. More information on testicle donation to follow. ![]() |
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#83 |
It Just Doesn’t Matter!!!
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The Salt lick outside of Austin TX is the best I've have ever had hands down good.
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“Don’t talk to me about naval tradition. It’s nothing but rum, sodomy and the lash.” -Sir Winston Churchill |
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#84 | |
Simple Pleasures - 2oL
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#85 |
Mossy Hoosier
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![]() Take a full log of Bologna, I think it is a 5lb roll. At each end cut a hole about 1.5" in diameter. You don't want to completely hollow it out, but go at least 6" in on each cut. I use one whole bulb of garlic, around a cup of sliced peppers, and a half stick of butter. Split up all of that between the two ends. Now the two pieces that you cut out, slice off enough so that you can put a "cap" back on each end. Loosely roll in foil, it will expand as it cooks. Leave a little vent at the top so smoke can get in. At the halfway point, I will seal up the first vent, flip it over and make a good sized vent on that side. I leave it on the middle shelf or higher. It is pretty much impossible to over-cook, unless you get it too close to your heat source. 6-8 hours later you will have gold. It may sound ridiculous but it is fricking awesome chit. It is rich so most people only have a slice. I cut it into 1" slices. If anyone decides to try it let me know what you think. Everyone that I have had try it thinks it is great.
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#86 | |
Still Watching My Back
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There was this place in tampa...pink cinderblock building with a big ass picture of a pig in overalls and a quote bubble over it's head that reads "we be smokin'" ...best damn bbq ever. They run out of stuff if you go too late. |
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#87 | |
Simple Pleasures - 2oL
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#88 |
Shipmate!
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one of my first jobs was at champion BBQ in Lagrange ky. The pay was crap but the food was amazing. I eat BBQ when ever I see a new shop. My fav is Pierces in Williamsburg va. As far as smokin goes I don't see it mentioned here but I used some oak with a beef brisket a while back and it came out great. The ribs not so much I learned that meat can turn into jerky if smoked to much.
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#89 |
not wrapped too tight....
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Oak is popular in northern areas. I like it, but haven't actually used it.
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#90 | |
Still Watching My Back
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#91 |
Chief Wannastogie Lounge
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Here is the real deal...
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"I intend to smoke a good cigar to the glory of God..." ~ Charles H. Spurgeon, British Baptist preacher |
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#92 |
95% Banter 5% MMM Habanos
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That's pretty tasty lookin'
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"I don't feel that smoking makes me ashamed, and therefore I mean to smoke to the glory of God." -Charles Spurgeon. |
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#94 |
Simple Pleasures - 2oL
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![]() ![]() Joe, one thing that I enjoy that seems to be exclusive to Eastern NC is the yellow mustard slaw. Almost all of my relatives are located about an hour East of Raleigh and every time I visit I cannot stay away from the BBQ sandwiches and mustard slaw. And when you mix the Q and the slaw and throw it on the bun, well that might be the best sandwich ever. |
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#95 |
Simple Pleasures - 2oL
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Just give me a call. Saturday i should be free around lunchtime
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#96 |
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bbq is the best food in the world
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