Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Bologna
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Mud Creek" data-source="post: 5682491" data-attributes="member: 13378"><p>Threw this on the smoker yesterday evening.</p><p></p><p>Slathered in mustard</p><p>Rubbed with Fire and Smoke Cherry Cola rub and a little brown sugar. Smoked about 275-300 for 3 hours using cherry wood with a small stick of hickory as well. Off the smoker, wrapped in foil for 1 hour and then sliced. At different thicknesses. Some thick for sandwiches, some thinner for bologna and crackers, or my personal favorite after I've cooked some bacon, throw a piece in the cast iron skillet and fry it in the bacon grease. On a biscuit with a little mustard. Sometimes I add a drop or 2 of syrup. </p><p></p><p>[ATTACH=full]188755[/ATTACH][ATTACH=full]188756[/ATTACH][ATTACH=full]188757[/ATTACH][ATTACH=full]188758[/ATTACH][ATTACH=full]188759[/ATTACH]</p></blockquote><p></p>
[QUOTE="Mud Creek, post: 5682491, member: 13378"] Threw this on the smoker yesterday evening. Slathered in mustard Rubbed with Fire and Smoke Cherry Cola rub and a little brown sugar. Smoked about 275-300 for 3 hours using cherry wood with a small stick of hickory as well. Off the smoker, wrapped in foil for 1 hour and then sliced. At different thicknesses. Some thick for sandwiches, some thinner for bologna and crackers, or my personal favorite after I've cooked some bacon, throw a piece in the cast iron skillet and fry it in the bacon grease. On a biscuit with a little mustard. Sometimes I add a drop or 2 of syrup. [ATTACH type="full"]188755[/ATTACH][ATTACH type="full"]188756[/ATTACH][ATTACH type="full"]188757[/ATTACH][ATTACH type="full"]188758[/ATTACH][ATTACH type="full"]188759[/ATTACH] [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Bologna
Top