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Posts: 6313 | Location: New Orleans...outside the levees, fishing in the Rigolets | Registered: October 11, 2009
Originally posted by lastmanstanding: I will buy a two to three pound bologna chub a couple times a year and smoke it. Wife thought I was crazy the first time I did it. Now she just asked me the other day when I was going to smoke another one. I put mustard and a couple of Clausen kosher dill pickle planks on mine.
I have done that a few times and it turned out pretty good. Last 15-20 minute I brushed it lightly with honey.
Posts: 1193 | Location: Upstate | Registered: January 11, 2013
My momma would sauté thin slices of bologna and allow the edges to curl up into cups. She'd fill the cups with peas and serve with mashed taters. Maybe not something Escoffier would have done, but as I recall it didn't suck.
When a thing is funny, search it carefully for a hidden truth. - George Bernard Shaw
Posts: 15529 | Location: Virginia | Registered: July 03, 2007
My father worked for a meat company when I was growing up and bologna was a staple in the house. Fried with onions with ketchup on a bun was ( and still is) a favorite of mine.
Posts: 3414 | Location: Finally free in AZ! | Registered: February 14, 2003
My mother and/or grandma couldn't be bothered with all that frying so would put the bologna on white bread on a cookie sheet and broil it. Did several at a time that way.
In the same vein if my mom was feeling fancy she'd broil a tuna, canned asparagus, and American cheese open faced sandwich. Canned asparagus bears no resemblance to fresh . Truly awful stuff.
Posts: 2558 | Location: Georgia | Registered: July 12, 2004
I honestly don't think I've had bologna since leaving the Syracuse NY area in the early '70s.
Used to get great sauerbraten, German sausages and the like, including butcher made bologna at the iconic Steigerwald meat market on the North side. Damned good stuff!
I eat a lot of bologna sandwiches, but never have fried it. I must give that a try. When I don't have bread in the house, I cut the bologna slices into quarters and eat them with mustard between saltines.
I typically use Spam for my fried pork sandwiches. One half-sized can makes 9 slices and 3 sandwiches.
