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Posted

@Dave the Cook

 

Ive had BBQ bologna.  a whole bologna ( they are actually quite large ) is rotisserie cooked ( or the like )

 

over coals .  takes quite some time.  in the South .  its probably very similar .  its quite tasty , beleive it or not.

Posted

At the same time, this article appears in today's NY Times:

 

Searching for the Real Thing on the North Carolina Barbecue Trail

 

I've visited family in North Carolina a number of times, but sadly never made it over to the eastern parts of the state.  I do remember some barbecue and I do remember liking it...

 

IMG_5604.thumb.JPG.50835b90a67c8ee23f1b6ba2b87b188d.JPG

 

 

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Mitch Weinstein aka "weinoo"

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Posted
1 hour ago, Dave the Cook said:

 

I do believe it.  It's a step up from the fried bologna sandwiches I made when I was a kid.


It’s actually a pretty great product.   Unlike almost any other kind of barbecue it’s almost impossible to screw up.    You can do a rub or not.   You can do a mop or not.   You can do a finishing sauce or not.   And after it’s done you can slice it thick like a burger patty or thin.

 

Thank you for the article Rotus.   I learned a ton from it

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Posted

its a shame BBQ ( slow cooked over embers ) bologna is so rare.

 

and yes,  bologna isnt the most healthy item on any menu .

 

but tons of ( regular ) bologna is sold , not just because its cheap 

 

but also because there is a taste profile to it , that's not bad.

 

BBQ whole bologna seriously amplifies that .

 

and just requires low and slow cooking for embers and smoke.

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