BedouinBob
New member
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....
The chicken was really juicy and the bologna is great! Success all around. Enjoy!
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....
The chicken was really juicy and the bologna is great! Success all around. Enjoy!
