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It's a Memphis thing. A buddy from there turned me onto it when I was in town a couple years ago. Seriously one of the best Memphis specialties out there. I had a bottle of rub from my favorite spot in Memphis (The Bar-B-Q Shop), so I scored the bologna, slathered in a thin layer of mustard, and seasoned with the rub. Once it's done, traditionally you'd cut a 1/2-inch slice and fry it, serve with sauce on Texas toast with a scoop of cole slaw (optional). |
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I live in a condo now, with my smoker retired in the garage, so I will just be grilling a couple pork loins, marinated in mojo mostly, today. I smoke as much as I can in the community grills, which are actually pretty nice. It takes some experience to control the air correctly, but I start with charcoal, then throw in oak and apple wood, and just move the loins to the other side. |
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What smoker did you order? |
Look at this dudes new smoker from another forum I post in. Impressive and he doesnt competitive smoke or sell. Just goes to veterans groups and does it for free.
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I've got a buddy that is building smokers out of vintage refrigerators. They are pretty cool.
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That bacon turned out good. I'll have the bologna tonight. That chicken was easily some of the best I've made.
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Ribs with two hours in. Getting ready to wrap in foil for one hour then unwrap for one more hour and putting the sauce on.
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thanks for the memory lane!!! |
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Is hillbilly bacon bologna? |
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