Bologna Burnt Ends

[CMTiger]

I’m having some folks over this weekend. Just some hamburgers and hot dogs while the kids swim, but wanted a good appetizer to snack on as people arrive and ran across a recipe for these. Anyone ever attempted this? It’s basically just cubed bologna smoked over the grill for a bit, pulled, then put in a pan and coated with bbq sauce and honey mixture then back on until desired temp

 

[Timmy]

I do smoked injected brats all the time, I don’t see why this wouldn’t work and be GOOD!
If you do it lets us know how the came out.

Don’t forget the pics!

 

[CMTiger]

I do smoked injected brats all the time, I don’t see why this wouldn’t work and be GOOD!
If you do it lets us know how the came out.

Don’t forget the pics!

I’m thinking it may could make a decent snack until the burgers are done. If I do it I’ll definitely take abs post pictures

 

[traeger860]

They sound good. Looking forward to some pictures.

https://www.meatchurch.com/blogs/recipes/17979368-jalapeno-poppers these are very good too and easy to make if you want to mix things up.

 

[CMTiger]

Here we go.

 

[CMTiger]

Rolling along

 

[CMTiger]

Solid. 165 for 30 minutes or so after mustard/gospel, jacked it up to 250 then for another 30 minutes. Pulled and out in pan with half a stick of butter, sweet baby Ray’s and honey. Covered and back on did another 45 minutes to an hour.

 

[JamesB]

https://www.meatchurch.com/blogs/recipes/17979368-jalapeno-poppers these are very good too and easy to make if you want to mix things up.

My wife can’t get enough of those poppers. I usually make them with spicy pork sausage instead of chorizo, but both are great

 

[This Charring Man]

They sound good. Looking forward to some pictures.

https://www.meatchurch.com/blogs/recipes/17979368-jalapeno-poppers these are very good too and easy to make if you want to mix things up.

Assuming that is Mexican chorizo, not Spanish. That bugs the sh!t out of me when recipes aren't specific about ingredients. Immediately instills doubt in my mind about their cooking prowess.

 

[JamesB]

Assuming that is Mexican chorizo, not Spanish. That bugs the sh!t out of me when recipes aren't specific about ingredients. Immediately instills doubt in my mind about their cooking prowess.

I definitely wouldn’t have doubts about Matt’s cooking prowess. And since I’m pretty sure he shops at the H-E-B in Waxahachie Texas, I would bet that it is Mexican chorizo. Don’t think I’ve ever seen any Spanish Chorizo here.

 

[This Charring Man]

Well, I'm on the the other side of the country. We primarily use Spanish, but both are available.

As far as doubts, he's new to me. He may be the *GOAT, but don't be vague about ingredients. It makes me think he's not even aware that there are other types of chorizo.

*No one said that I'm just making a point.

 

[traeger860]

Assuming that is Mexican chorizo, not Spanish. That bugs the sh!t out of me when recipes aren't specific about ingredients. Immediately instills doubt in my mind about their cooking prowess.

I'm sure you could use whatever kind you like better. I've tried it with Mexican chorizo, a beef/pork blend, and ground chicken.

Those bologna burnt ends look like they came out good. Were they a hit at the party? Would you make them again?

 

[CMTiger]

Yes, they went over well. I think I should've cubed them smaller though. My wife doesn't like bologna, so I don't know when or if I'll do it again. It won't be the bolognas fault though if I don't.

 

[Murphy's Law]

I ate so many bolognas sammy's while in college that I am not sure I could ever try this! Just the thought of "boloney" makes me queasy!

 

[CMTiger]

I ate so many bolognas sammy's while in college that I am not sure I could ever try this! Just the thought of "boloney" makes me queasy!

LoL I had one for breakfast today. First time I've had one in years since we never buy it cause Mrs.CMTiger doesn't care for it.