Smoked Bologna | Bonus: 2 Easy Spam Recipes |#Cooking with me

some of y'all been commenting that you think I'm full of boo no after this video you'll know what I'm full of baloney and spam smoke beef Bologna with a great flavor and a glaze and spam two ways you don't want to miss it folks we helping you stretch that dollar in these hard times [Music] hey thank y'all for stopping by the backyard on another great day it is we so glad to have you new viewers old viewers everybody we just glad you come by because what are we talking about today two of my favorites old-time classics something that you overlook at times something you think I don't know if I really want that or not these have been around forever and ever and they will get the job done they will feel your stomach they will taste good but you're thinking I don't know cowboy can't what can we do with baloney and spam well folks let me tell you a little story at first I was at a horse sale one time and they bring in this old grey horse winter hair was only about that long he looked bad he was cheap all he needed was a little grooming a little fine touching he come out looking like good enough to run the Kentucky Derby he did and folks we're gonna transform this baloney and this spam today two ways for the spam but we're gonna smoke that baloney to give it such a great flavor so folks before we go along any further I think you should know hey y'all always come in about my shirts and my boots you know they'll be looking good areata I am so glad they are a sponsor they clothed those well because folks sometimes I'm like that old gray horse that come through that ring I need a little gussy enough to make me look good but hey they know everybody's going through a tough time now and they know it's sort of hard on folks so they have decided they would team up with some of us and we are gonna have the opportunity to have $100 gift certificate from area comm and we're gonna have this information how you can enter and win this a little later in the video so be sure you don't quit as you want to stick around and hey folks I'm tipping my hat to the Ariat folks for helping out so stick around you don't want to miss it well folks let's talk about this beef Bologna now there's all kinds of Bologna when you go in the store it'll say Bologna made with chicken turkey tennis shoes horns basketballs stuff like that I want you to go on and look through that Bologna till you find the one that says all beef Bologna okay take this loaning out of the icebox about 30-40 minutes ahead of time just to let it warm up it's gonna cut our smoking time down it will when I was a small child we did eat a lot of Bologna at my house and my daddy always called it red rind steak big says I smell something good got some tail Waggin going on there big now there are certain things that you can do to this to even make this better and we have a lot of stuff that is missing as always when we feel I am going to call this right here the top of the Bologna okay and I am going to just take my knife and run in there about that deep and then I'm gonna come right over here and I'm gonna cut me a V cross-section out of this Bologna where it looks about like that now some of y'all may have seen our Christmas ham video where we put in some little diamonds in there well I want you to take that and just running our cross here halfway down come right back to it run across here halfway down one more time here just keep going till you get to the end of the Bologna or what we would call the Buddy end of the Bologna turn him around let's just do the same thing we'll start right here and come back up because if it ain't symmetrical the begin the Duke will be down on me now what this does as it cooks is it's going to let them juices get down in there and then we're gonna come back and diamond cut it to where this is prettier than any Christmas ham you ever saw in your life folks we're gonna take a vessel called a cast iron skillet something that you can throw on that old smoker or the drill that you don't mind getting smoked all over it's just gonna give more flavor anyway but I want to have a little moisture in here something that's going to help keep it and what's that gonna be folks lemon-lime soda pop it is it takes about a half a half a cup which is about nearly that much we're going to add just a which is be that half a cup sprite ready to go so let's just leave that right over here for just one moment and let's mix up this wonderful little robe that's gonna go on top what is it some brown sugar then we're gonna go some honey dijon mustard because I want a little of that sweetness in there and mustard is really good it's gonna help it sort of glaze over so we're gonna use about that much which is just right or maybe a little more than I had in mind but that's what it's gonna be some Worcestershire sauce which is about a tablespoon which is about that much some onion powder as Justin Wilson would say and some coarse ground black pepper now we're gonna mix all that up right here really well but you want it to be sort of like a peanut butter wipe this utensil off because it is very important at this time I want you to come right in here give him a little twist and we're gonna leave him in there and cook him like that it's one of them turkey Papa routers you'll know it's done you know what's gonna happen folks garlic cloves but I want you to push them down in there just come back and put you another all right folks guess what this proof is for anybody no it's to give it better ventilation as it comes out it'll be aerodynamic and be able to fly faster you know what it's for folks I don't it is for some Hal opinio and if some of that falls off down into the sprite that's in there it ain't gonna hurt a thing let's take this wonderful peanut butter rib and let's just go to smear and eating here try to get it in some of them cracks get your spatula cuz I want this stuff to be able to sit up there and get some good flavors go ahead and cover them little jalapeno up with it looks good enough to eat now let's just go ahead and slice it get some red will be good to go we'll come out here with us some hardwood lump oak and we are built as a fire we're gonna try to run about 250 to 65 long in there because folks we're just gonna let this cook for about three hours probably the word we can get good carmelization get some of that smoke in there we'll come back a little later on Addison Mesquite you can add fruit wood whatever hardwood you want to throw in there to give you some good smoke flavor we'll do that about 30 minutes in after it's been cooking well we got our ready to go we have I have built a fire in there like I said with them hardwood coats write them all to this end we're calling indirect heat now we are so we gonna put our lone int Bologna down here on this end and if you put this on the grill folks just directly over there that bottom side tends to burn so that's what this is it for and it's going to help create a little steaming effect so let's shut Tooley it let her go I got a vent open here about halfway I got one over here close that we're going to open about halfway and we are good to go about 30 minutes more we'll come back here go to adding some smoke to it about every 35 to 45 minutes so we get a lot of good smoke flavor laying over there coming up over that baloney make you won't do it abomination oh well while we letting that good beef Bologna smoke over and get some that great flavors to it let's go on to specimen number two spam yes a guy told me one time spam SP am something posing as me folks I don't believe that this stuff is good and we can transform it just like that Bologna to where you have so many things you can do with it now I took just a regular old grater and just graded that spam in a bowl and then I'll be adding me one of them cans of hatch green chilies some cheese some onion some mince garlic and we are good to go make sure you got that mayo in there mix it all up good because we want that consistency to make a nice little meatball but luck say folks you may have to adjust your mayonnaise content I think I started with a half a cup and that's all I needed but also remember what dude my it's the best folks it is now we've got us some peanut oil over here heating in this contraption I rigged up for y'all today we want to try to get that temperature of 350 degrees I'd be like him to take me which I just got two eggs beat up here and I just like to give them a little washing not though they'd be dirty no they just need a little extra help to get all this good paint go to stick on them because I want them to be crispy all the way around just drop them in there give them a good little rolling and patting now don't just drop them over in there folks they might you've seen we had a little mishap here on the filming of the episode but due to this good engineering we got it back don't just drop them in there I want you to displace them in there right gingerly so we don't lose none of that good coating and we're gonna cook them till they are good and brown we're gonna have to roll them around just a little wee look at them pretty little creatures now folks that's what you call dressing something up fit to go to the ball is ready to get on the good dudes and have a party now I'm telling you we have took this spam to a whole new level don't be thinking you're gonna pop one of them in your mouth right now burn the hair off what y'all know what I'm fitting to say a frog's but it sure wheel it I like them just like this and I like to listen to this sound as your teeth sink into that cheese is all melted and run through there and folks I'm a little legged today so we're gonna do the one-legged dance we are that's about it but hey stick with me cuz looking the other version of this out a spam breakfast hash well in about thirty minutes it has let's take a peek in there mm-hmm you can see things are beginning to spread out a little and it's time to add some smoke it is the folks I want you to take your knife and wide it now just take this stick it down in there it's going to let some of that get to the middle just stick her own down in there and let that sauce just run in there don't be wasting none of it like I said you can add any of your favorite hardwood to it at this time would it be hickory pecan fruit wood whatever you want to get just put some in there because we do want it to get some smoke well I promise you spam a second way in some spam breakfast hash who don't get no better than that folks and all you got to do to start this out with is a half a pound of your favorite pork sausage just take your wooden Mesquite spatula you ain't got one I bet Shane can fix you up her and Andy where you can have one go ahead and just chunk this up to where it can go to be breaking down and see this pop top lid well pop a top again we are and we're gonna get that spam out of there look at that folks and we're gonna chunk it this time so just get it chunked up best you can and we'll slice it again we have just begin to brown we have so we're gonna go ahead add onion then we're gonna add the jalapeno at this time I would recommend that you not scratch your button or your eyes after you get through handling these hot peppers and folks remember I was telling you that was gonna use some type of potato we sort in a hurry today and we have more blowing objects so we're gonna let it blow look out there tongueless or Atta diced hash brown potatoes got about two cups let's go ahead and chunk them own in there and we're just gonna let all that get to cook until then taters get brown and everything is right with the world if you got a lid you can cover this with for a little bit it'll help soften them onions a little quicker but me ain't got one with me today so we're gonna do it this method and at this time folks would be a good time to put some mesquite seasoning on it because it's got a little bit of that ancho chili in there which I need but also some of that good mesquite flavor well folks it didn't take but about maybe five to six minutes to get all this done stirring occasionally your you want to look when them potatoes are soft if you want to fry them separately and get them a little crispy and then throw them back in there you can but I like them this way we need to put some cheese on top of it because Dukey loves cheese and I do too and the folks in Wisconsin told me they did so now maybe y'all cut that video that we did on some fried eggs the perfect fried egg in fact I was going to fry one but Shannon said no I think we need to fry three so we got to have some butter in the skillet first and that is number three remember what I told you in that video and you can look it up a little water and we're gonna let them go till they are the perfect two fried egg and slide them right in there in the middle of that well now if I'd have been paying a little more attention that egg yolk with a run out of there so quick and easy but I guarantee you that rascal right there will still eat take me back to Tulsa time like Donna what's with the worn pretty dance because this one don't work it's about the goods he's gonna get to that you folks who fine dining it is fried up with that sausage them taters in there but really the spam and the onion Hal opinion they went out on this deal it is a course to finish the race [Music] well we've been on three and a half hours so let's get that beef off at their hasty bake we don't need no meat probe for this because like I say it was already a doing deal we just trying to enhance them flavors in there with that little spread we put on it plus them garlic cloves that are embedded down in there but I want you to leave it on about three and a half hours or until you see these diamonds become more pronounced and you get you some good smoke color all the way around this I mean mmm that is what I call a really pretty dish now I asked you to let this cool about ten minutes before you slice it and then you can slice it eat it put it on a sandwich serve it by itself and if you're gonna save this which I don't think you can eat all this at one time let it cool thoroughly before you place it in the icebox or you can slice it all individually and let it cool and then place it in there well folks I don't know about y'all but I know that is some fine dining for sure the smell you get off that that little sauce that we mixed up and put on there with that good mustard some of that Worcestershire and then you just get that garlic and jalapeno brown sugar just to glaze it all over there it is what you call the ultimate dining experience it is and I'm want y'all to know that it is probably 80 something degrees here today supposed to be 38 tomorrow and these two pups have worked hard out here today so I'd like to make sure they get the first sample Nuka says hey you're calling my number buddy there you go buddy boy all right good job I want to thank y'all so much because I know you got hot folks this is my favorite slice in this smoked Bologna because you get all that good carmelization that's run across there and it's got all that great flavor Dukey says hey I've been liking some of this as Colonel Sanders once said and he'd say it again if he has eaten some beef Bologna off that smoker this is finger licking good and make me want to do the whoa double owning with a bad knee that's got all you're gonna get today folks gather around that table thanks the Lord for the blessings you have and folks y'all can say it but hey I'm not full of boo I'm full of baloney folks we sure do want to thank the Ariat folks for giving someone a chance to win $100 gift certificate from Ariat calm and the rules and everything you need to know will be down there below we're gonna let this go a week and then we're gonna find some comment that we think is the very best you got to make a comment down there about what you liked about this and then area closed you be looking so good Ian well as always I tip my hat to all our servicemen and women and all the veterans who have kept this old flag flying over this country that we could keep it safe all the time we appreciate you each and every one but folks we have so much to be thankful for right now we do the doctors the EMTs all the nurses all the staff the cleaning people at hospital but also folks we owe a big debt of gratitude for all them folks that are keeping the lights on keeping us fed them truck drivers then people driving rail cars everybody that is making something to get America fed and we will survive this because we are Americans and that's what we do for all you people watching this all over the United States bond together even though we can't hold hands hold hands in your hearts hey give thanks to the glory of God for what we got and celebrate because it is a great day above the grace thank y'all so much for tuning in and I'll see you down the bologna in Spain this is a bunch of baloney know what you stupid I'm sorry I'll back up you need a muffler bad years ago frogs was going to peril me but [Music]

Channel: Cowboy Kent Rollins

Views: 812,590

Rating: 4.9569221 out of 5

Keywords: bologna, smoked bologna, how to smoke bologna, bologna sandwich, bologna recipe, smoked bologna recipe, smoked bologna oklahoma, spam, spam recipes, easy spam recipes, spam hash, spam hash recipe, fried spam, fried spam and eggs, fried bologna, grilled bologna, bbq bologna, barbecue bologna, kent rollins chopped, cast iron cooking, cast iron recipes, outdoor cooking videos, grilling, smoking bologna, cowboy cooking, cowboy recipes, cooking at home, Cooking with me

Id: T4Rk2G0JRXw

Length: 19min 43sec (1183 seconds)

Published: Wed Apr 15 2020

Reddit Comments

[u/pipelinemech]

Make bologna great again!

[u/Fubar36x]

Smoked Bologna is amazing. Really like it with a Carolina style mustard sauce.

[u/HowCanYouSlapBastard]

Love me some Cowboy Kent Rollins

[u/Free_Ivory]

We called this Panhandle State Prime Rib in college!