Smoked Bologna

Added note: Here is a link for another smoked bologna method that I tried at a later date...I really liked the way it came out. :)


http://cowgirlscountry.blogspot.com/2009/04/smoked-bologna.html



I'm not real fond of bologna, but like it smoked or fried or both. :)
I used a 5lb chub of bologna and cut it in half to try two different recipes.




I poked holes in the bologna to help the bacon drippings and smoke penetrate into the meat.


I rubbed each with EVOO, covered one with cracked black pepper and garlic.
The second one was covered with Tony Chacheres Creole seasoning.



I covered both with bacon.



Smoked the bologna in my horizontal wood burner at 225 degrees for about 3 1/2 hours using mesquite.



Served with some fried potatoes and onions, slaw, twangy pickles and some spicy mustard.