Love the whole cuts of bologna. Used to be a little country store we would go to when my dad and I were farming. He would cut you a big slice and put it between two slices of homemade bread. Definitely going to give this a try.
I have 3 kettles and an outdoor griddle - the one thing im dying to get my hands on is a WSM for easier long cooks and larger cuts. I ended up running into a brisket video you did 7 years ago just now, and it was excellent! Definitely following now, cool to see all these years later youre still on here grilling. cheers
It looks good!!! Nice backyard and pool! I’ve been sick for a while, so I haven’t been following the videos. Did you relocate? If so, Nice man! I’m glad for you. On your recommendation, I bought a mount smoky weber, 22 inch and I love it! Even learn how to control the temperature from you. Got it down the first time. So your word is gold with me thanks a lot.
@@craigwoods6762 I'm glad you are enjoying your WSM. It is a wonderful smoker. Yep, I did relocate to New Mexico and am still getting settled in, but all is great!!! Thanks for watching Craig and I'm glad you are feeling better. Cheers brother!
Hey John, great to see you in the comments my brother! I appreciate the years of support and I'll keep churning out some WSM videos because they are the best smoker for the money IMO. Cheers to ya!
I hum the theme song while doing the dishes! LOL Yeah, sad about Oakridge shutting down. I loved their seasonings and shirts! Thanks for checking out the video!!! Cheers brother!!!
I know it’s none of my business, but maybe a Q&A? Why the move? Where did you move to? Do you still have all of your equipment? Are you still in touch with your fellow RUclips stars? Any collaborations in the works?
Anybody who loves fried bologna sandwiches would definitely love this! Bologna is one thing I have never smoked. However, I will in the near future. Nice cook Troy! Cheers, health, and happiness to you, Karen and FiFi! Dave😎✌️
@@TROYCOOKS they did try to make it up to me. I got a sampler pack from them yesterday and this time everything was froze solid. Thought it was nice of them to send that out. Missing you being around I was up by your old house the other day.
I’ve smoked a lot of shake I’ve smoked some fine west coast “spice blends” I’ve smoked some fantastic beef and chicken I haint never smoked no baloney I love your enthusiasm… but… Maybe… ❤❤
OMG I have just made this but I used a Chicken Motadella Sausage with a Sweet Butt and Bones rub and it literally was to die for … lasted seconds… and bloomed like a flower on my WSM here in the UK
Look at this good looking devil! A little WCS and Steve’s sauce? How can you go wrong ? Troy, I’ll be right down for a swim and a snack ! Nicely done Sir !
Looks good... was it a little dry? You gave me an idea of doing something similar with Spam. Just thinking about it, smoked Spam sounds awesome. Plus it's a little more fatty, so prob retains moisture better. If you give it a shot, it would be an interesting throwdown!
It was very tasty, but there weren't any juices dripping down my chin. LOL Bologna doesn't have the "juicy" factor. I bet Spam would do great. That's an awesome idea! Cheers to ya!
I've never tried that but looks really good. By the way, I dig your shirt, sadly they went out of business at the end of last year. ☹ Keep on rockin' that mini WSM, it's awesome. Cheers!
Yep, I loved their rubs and really enjoyed their Santa Maria steak rub. They made great shirts also!!! Thanks for checking out the video! Cheers bro!!!
Look good! C‘mon T-Roy, bottom grate on the top?? That’s why you dropped your meat the last time. It’s just a smidge smaller than the top grate with the non wavy handles. Just lookin’ out for you bud, hate to see you drop food again.
Yeah, I know it's not the right grate, but I can't seem to find my other one since the move. LOL I appreciate you looking out for me! Cheers brother!!!
Keller's?? ..Are you living at high altitude now? ..You may already know, water boils at a much lower temperature at 5,000ft.(202°f) Briskets and other meats will dry out badly if you try to cook them the same as sea level elevations.
Elevation definitely makes a difference, especially with baking. But yes, I have noticed a difference when doing low & slow BBQ. I'm having to relearn!!!! It's all good. Cooking is fun! Thanks for watching and thanks for the comment Alex! Cheers brother!
@@TROYCOOKS No problem. I have learned a lot from your videos, always grateful. ...But I live at 5,000 ft altitude and a semi-arid region. 1st time I tried beef brisket and pork shoulder, I tried shooting for 205° - 210°f. Both turned out dry. Then I came across information about water boiling at lower temps with higher altitude. ...Last time I smoked those two cuts, I went with the feel probe test for tenderness. Both cuts ended up 195° - 200°f. Both turned out juicy and tender. Indeed, changes for baking. I use a little more moisture and decrease the leavening ingredient. And usually do an extra punch down and rise for pizza dough, etc.
Nice, and the pup cameos are a bonus
Love the whole cuts of bologna. Used to be a little country store we would go to when my dad and I were farming. He would cut you a big slice and put it between two slices of homemade bread. Definitely going to give this a try.
Lookin good brother Troy! About the only way to eat bologna right there! Cheers to ya! 🥃
Looking good!
What a great idea! One for to-do list, thanks!
Good to see you making more content Troy. Bologna looks good!
That looks killer
Great football snacking bites there T-Roy! Cheers y’all!
mmmm that looks simple and delicious!!!
I have 3 kettles and an outdoor griddle - the one thing im dying to get my hands on is a WSM for easier long cooks and larger cuts. I ended up running into a brisket video you did 7 years ago just now, and it was excellent! Definitely following now, cool to see all these years later youre still on here grilling. cheers
Thanks Nick! Cheers to ya brother!!!
Uncle Steve's Shakes and Sauce are absolutely the best! Delicious video T-Roy!
It looks good!!! Nice backyard and pool! I’ve been sick for a while, so I haven’t been following the videos. Did you relocate? If so, Nice man! I’m glad for you. On your recommendation, I bought a mount smoky weber, 22 inch and I love it! Even learn how to control the temperature from you. Got it down the first time. So your word is gold with me thanks a lot.
@@craigwoods6762 I'm glad you are enjoying your WSM. It is a wonderful smoker. Yep, I did relocate to New Mexico and am still getting settled in, but all is great!!! Thanks for watching Craig and I'm glad you are feeling better. Cheers brother!
I'm sitting here imagining that awesome taste! - Thanks! - Cheers!
Man that looked pretty darn good Troy. Might have to try that some day.
Hey Troy, Another meat shop to visit here in the ABQ is Nelson's Meat Market. This is truly a neighborhood market that's been around for ever.
Just did those recently on the channel man, they were fire! Good stuff man.
Awesome, I'll check it out!!! Thanks for watching!!! Cheers brother!!!!!!
@@TROYCOOKSthanks for coming by the spot, man! I got such a big kick out of your comment, I showed EVERYBODY, lol! Thanks for taking the time brother.
Okay this just sounds good, now I gotta watch the video.
Chefs snacks for the crew while you are cooking! Having something tasty to share keeps the party by the cooker!
That's some good looking bologna!👍😊
Bologna looks good, Good to see wsm at work, not many wsm channels out nowadays.
Hey John, great to see you in the comments my brother! I appreciate the years of support and I'll keep churning out some WSM videos because they are the best smoker for the money IMO. Cheers to ya!
That theme song gets me every time.. and sad about Oakridge too, that was an awesome company
I hum the theme song while doing the dishes! LOL Yeah, sad about Oakridge shutting down. I loved their seasonings and shirts! Thanks for checking out the video!!! Cheers brother!!!
That sure looks great. Nice bites of bologna burnt end goodness. Cheers, T-Roy! 👍🏻👍🏻✌️
Great job Troy. Appreciate the latest video. Thanks.
Looks fantastic TRoy! Trying this out. Cheers 🍻
Cheers!!!!
I know it’s none of my business, but maybe a Q&A? Why the move? Where did you move to? Do you still have all of your equipment? Are you still in touch with your fellow RUclips stars? Any collaborations in the works?
This 👆
I reckon I should do a Q&A for all of you. I'll see what I can do for ya! Cheers!!!
oh yes!!!
I’ve never tried this but now I need to, great cook!
Looks great Troy! I need to try that myself! Cheers brother!
Thanks for checking out the video Mitch! Cheers brother!!!!
Good one. Thanks, Troy. - Tim
Thanks for watching Tim!! Cheers bro!!!!!
Anybody who loves fried bologna sandwiches would definitely love this! Bologna is one thing I have never smoked. However, I will in the near future.
Nice cook Troy!
Cheers, health, and happiness to you, Karen and FiFi!
Dave😎✌️
Fried bologna is some good eats too!!!! The fam and pups are all good and enjoying our new digs. Hope all is well with you also! Cheers Dave!!!
Great looking bologna Troy
Thanks Chef Johnny!!! I miss ya my brother!!! Sorry to hear about your ordeal with 6666 meats. Steak looked fabulous though!!
@@TROYCOOKS they did try to make it up to me. I got a sampler pack from them yesterday and this time everything was froze solid. Thought it was nice of them to send that out. Missing you being around I was up by your old house the other day.
I’ve smoked a lot of shake
I’ve smoked some fine west coast “spice blends”
I’ve smoked some fantastic beef and chicken
I haint never smoked no baloney
I love your enthusiasm… but…
Maybe…
❤❤
OMG I have just made this but I used a Chicken Motadella Sausage with a Sweet Butt and Bones rub and it literally was to die for … lasted seconds… and bloomed like a flower on my WSM here in the UK
That sounds really tasty!!!! Cheers brother!
Look at this good looking devil! A little WCS and Steve’s sauce? How can you go wrong ? Troy, I’ll be right down for a swim and a snack ! Nicely done Sir !
Swing on by anytime my friend!!! I'm still driving my neighbors nuts with the smell of BBQ!!!! LOL Cheers Brother!!!
@TROYCOOKS glad to see ya back ! Praying all is well with y'all! Cheers brother! Take care !
I have seen people smoke bologna, but not like that man. COOL
Looks good... was it a little dry? You gave me an idea of doing something similar with Spam. Just thinking about it, smoked Spam sounds awesome. Plus it's a little more fatty, so prob retains moisture better. If you give it a shot, it would be an interesting throwdown!
It was very tasty, but there weren't any juices dripping down my chin. LOL Bologna doesn't have the "juicy" factor. I bet Spam would do great. That's an awesome idea! Cheers to ya!
This should work great on my El Cheapo Brinkmann!
I had a Brinkmann way back in the day. That's what I learned how to cook on! Cheers brother!!!!!
Man that looked good. New backyard looks awesome. How’s life in New Mexico?
I'm still settling in, but life is great and I'm diggin' the new place! I appreciate you watching. Cheers brother!!!!
I've never tried that but looks really good. By the way, I dig your shirt, sadly they went out of business at the end of last year. ☹ Keep on rockin' that mini WSM, it's awesome. Cheers!
Glad to see ya back! Looks like you moved?
Yep, I've moved to New Mexico and I'm loving the new area. I do miss having an HEB nearby though! LOL Cheers brother!
Man. I miss smoked bologna. Comforting like sitting next to mom and dad again.😢
I thought I was gonna see the old gang again before I watched the video
Me to
Me too! 😂😉
@@BabyBackManiacsame
I miss my friends and just wanted to see them again in the thumbnail image. It brings back some great memories!
@@BabyBackManiac We do need to get together again real soon Justin. I miss ya buddy!
T-Roy right on time. I smoke bologna all the time But wanted to try the finger thing. Looks like I am doing it T-Roy stye and I will be responsible.
Why did u move?
It’s too bad Oakridge BBQ went out of business. I sure did love their sweet rib rub and secret weapon. Cheers T Roy
Yep, I loved their rubs and really enjoyed their Santa Maria steak rub. They made great shirts also!!! Thanks for checking out the video! Cheers bro!!!
👍
is this bologna that 'identifies' as brisket?
Hell I’ve spent over 30$ for some Boars head. Just to smoke, looked like a pineapple when was done. Very good eaten! I must say!!!!!
354 thousand views in one hour 🍻
Yoooo T-Roy what up OG?!? ( it’s BBqWithRikRik )
Hey Rik!!!! I'm just chillin' Cheers brother!!!!
i think oakridge bbq shut down
Come on man! Smoked bologna! Sounds interesting. Not going to try it though. Thanks T-Roy
Hey T
Hey brother!! Cheers to ya!!!
Dad gummit! 😂
New house T roy?
New home .?
Yep, I moved to New Mexico.
@@TROYCOOKS very nice God bless
👌👍😊🙏
Looks as hard as beef jerky to cut.
I do like a crispy bark! Less time in the smoker if you don't want it that crispy. Cheers!!!
Look good! C‘mon T-Roy, bottom grate on the top?? That’s why you dropped your meat the last time. It’s just a smidge smaller than the top grate with the non wavy handles. Just lookin’ out for you bud, hate to see you drop food again.
Yeah, I know it's not the right grate, but I can't seem to find my other one since the move. LOL I appreciate you looking out for me! Cheers brother!!!
@@TROYCOOKS it happens. You don’t realize how much stuff you have till you move. 😖
Keller's??
..Are you living at high altitude now?
..You may already know, water boils at a much lower temperature at 5,000ft.(202°f) Briskets and other meats will dry out badly if you try to cook them the same as sea level elevations.
Elevation definitely makes a difference, especially with baking. But yes, I have noticed a difference when doing low & slow BBQ. I'm having to relearn!!!! It's all good. Cooking is fun! Thanks for watching and thanks for the comment Alex! Cheers brother!
@@TROYCOOKS No problem. I have learned a lot from your videos, always grateful.
...But I live at 5,000 ft altitude and a semi-arid region. 1st time I tried beef brisket and pork shoulder, I tried shooting for 205° - 210°f. Both turned out dry. Then I came across information about water boiling at lower temps with higher altitude.
...Last time I smoked those two cuts, I went with the feel probe test for tenderness. Both cuts ended up 195° - 200°f. Both turned out juicy and tender.
Indeed, changes for baking. I use a little more moisture and decrease the leavening ingredient. And usually do an extra punch down and rise for pizza dough, etc.
Interesting coock there Troy!
It was some mighty fine eating for sure! Hope you're doing well my friend!!! Great to see you commenting and I appreciate you watching! Cheers!!!!
@@TROYCOOKS I always watch your videos brother.. 👍
Looks super dry.
It's bologna? LOL