Take one bologna stick you would pick up at your local butcher shop, core out the center with a 2" PVC pipe, fill cavity with pepperjack cheese. Then, take the core and cut two ends off to cap the two ends. Smoke on indirect heat at 250 degrees F for 3 hours. Optionally baste with sweet BBQ sauce. Serve sliced with crackers and pepper jelly. Enjoy!
You are shoving a 2" PVC pipe up a bologna stick big enough to do that? Wow!! That is a big bologna stick!! Just joking!! The other Forum topics are way too serious. We do something similar with a large Eye Round roast. Called Boliche by the Cubanos. Core the roast and stuff with smoked ham, sausage, peppers, cheese, etc. Details if interested. Mack
Absolutley! I advise going to local butcher shops as they tend to have the larger cuts of meat. I enjoy sharing my creations with the ones on this forum topic. By all means, share details!
how much stuff one can stir up with a post?? I was just trying to imagine a Bologna stick big enough to accept a 2" PVC pipe down the middle. Kinda' like trying to imagine the first guy to decide to eat an oyster??