It's Like Bloomin' Onion Meets Smoked Bologna Meets Burnt Ends!
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- Опубликовано: 20 май 2023
- People are raving about this new twist on the traditional Smoked Bologna Chub we all love. Think Bloomin' Onion meets Smoked Bologna Meets Burnt Ends. And it's SUPER EASY! In this video I made the traditional Smoked Bologna Chub. Then with the other end I made Bloomin' Smoked Bologna Burnt Ends. You gotta see this!
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OMG, you showed me up brother!!!! That was some fantastic looking bologna!!!! I loved the slices in the skillet and the burnt ends looked perfect on camera!!! Dude, you ROCK!!!! Very Nice!!! Cheers to ya brother!!!
Thanks so much man! Dude that means a lot. Been a sub of yours for a long time brother. I’ve always appreciated your whole vibe. Thanks for coming through!
I love the concept and I have never smoked bologna before. But I think I might give it a shot this summer
You gotta try it man, that one is downright fun to make. And you get smoke all the way from tip to center because it’s open like that.
It turned out very very delicious babe!
Thanks baby!
We still have not got around to smoking bologna. We have to change that soon. Great job Ron!
Man, do the blooming burnt ends first. They’re fantastic and a cheap easy, very unique appetizer. Perfect for dipping.
I heard about Bologna done this way but never knew how to do it. Thanks Ron!!
Thanks B, good to see ya! Yeah super easy man. Really good too, because the smoke penetrates all the way through that way.
Looks great!
Thanks!
That looks amazing brother!
Thanks man!
Amazing twin looks delicious 😋🤤. Another banger 🔥🔥🔥🔥💪🏽🙌🏽
I appreciate cha big homie! Feels like it's been a minute. Hope you're doing well man.
@@RonOnTheGrill all is well my brother. One day at a time.
Your the one who gave me the genius idea to rub down meats in mustard! Holy S---!!!!
Really? How cool! Good to see you Krista.
@@RonOnTheGrill I think I saw it once from Sam the Cooking Guy, but your technique made it stick (puns haha)
Wow. Great cook. Looks terrific. And fun video! What temp are you cooking that at? And what kind of wood are you using for the smoke flavor?
Hey, thanks! I was smoking somewhere between 230 and 250, using Apple Wood chunks.
That's no bologna. lol
It's definitely not mom's Bologna, lol!