Author Topic: Smoked Bologne and Chicken Quarters  (Read 274 times)

BedouinBob

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Smoked Bologne and Chicken Quarters
« on: July 27, 2017, 11:55:31 AM »
For our culinary paring today we have smoked bologna and chicken quarters.  8) I brined the chicken in a standard poultry brine for about 4 hours. Rinsed them off and then put a little olive oil and a pretty standard season salt on them to get them ready for smoke. I also scored a chub of bologna and did the olive oil treatment and added some Berbere (Ethiopian) spice for a little heat.

Into the smoker at 250 for 3 hours. At the end of that the chicken was at 165 and so I pulled it all. Sorry I didn't get a money shot of the bologna chub but you get slices....  :o  The chicken was really juicy and the bologna is great! Success all around. Enjoy!
« Last Edit: July 27, 2017, 12:05:22 PM by BedouinBob »
Bob - Colorado Springs
NRA & USN

old sarge

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Re: Smoked Bologne and Chicken Quarters
« Reply #1 on: July 27, 2017, 11:20:46 PM »
Looking mighty good Bob!
David from Arizona
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