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Burnt End Bologna Bites



Some would argue that the only true burnt end is the beef brisket burnt end made from the point of the brisket. But I would counter that it’s not called burnt points. It’s called burnt ends. And near as I can tell, there is no rhyme or reason as to why they are called ends. So that leaves the burnt part. That takes its name from the fact that the brisket point is essentially cooked twice. Over cooked in fact to make them pillowy soft. Another word for overcooked is burnt. So basically, burnt ends are simply a meat that is over cooked to make them overly tender. Pillowy perfection, if you will. So people began using other cuts and proteins. Pork Belly Burnt Ends are positively addictive! And then there are poor man’s burnt ends made from chuck roast. I give you really poor man’s burnt ends that I made with bologna. Specifically pork bologna. We actually cooked these with pork and beef, but trust me on this one, pork is the only way to go. Also, some people prefer the word bologna and some baloney. I’ll be interchanging them throughout this post. 

Burnt End Bologna Bites Ingredients:
1/2 chub* of bologna, cubed into bite sized nuggets

Cheap ass yellow mustard

Your favorite low salt or no salt BBQ rub, divided

1-2 cups of your favorite BBQ sauce

1/2 stick of unsalted butter

1/2 cup honey


A dusting of BBQ rub for the end (hence the divided part above)

*A “chub” of bologna is actually a technical term that sounds made up. Sort of like a group of Rhinoceroses (Rhinoceri?) are called a “charge,” the whole tube of bologna the butcher slices from on that big spinning blade meat slicer is called a chub. 

For our inaugural run of this recipe, we tried both pork bologna and beef bologna:

The pork on the left is the cheap stuff my grocer makes and the beef on the right is a high end brand.
This is going to look a little unsettling side by side:

Beef on the left, pork on the right
Let’s start by cubing the bologna into bite size chunks, place them in an aluminum tray and hit them with some of the cheap ass yellow mustard:

You can go with a higher grade mustard, but the old saying about pigs and lipstick comes to mind
Then go over them with enough rub to coat, between a 1/4 – 1/2 cup. Work the mustard and rub around to coat all sides of the cubes:

I highly recommend some latex (nitrile) gloves for this
Now spark up the smoker to 250F degrees and place the baloney bites directly on the grill grates to maximize smoke penetration:

Leave the gloves on until after the grill is loaded
30 minutes in:

Despite the two different colors, they colored up nicely. Can you guess which side is the beef and which side is the pork?
About 45 minutes in:

Ready to to go into the sauce
We smoked these for about 45 minutes until they reached 160 degrees. Then we pulled them from the smoker, put the baloney into another aluminum pan with the BBQ sauce, salt free butter, honey, and a little rub (not pictured):

BBQ sauce, honey and butter. Does it get any better than that?
Time to sweeten thing up!
We are looking for a little pool of sauce at the bottom of the tray to simmer and steam the baloney bites
If you let the bologna bites cool, you can just use your fingers (again gloves are great here) to swirl baloney around to mix all the ingredients in or just use some tongs:

Work the sauce, butter and rub through
Cover the aluminum pan(s) with foil and place back into the smoker:

Foiled and back on the smoker
The Burnt End Bologna Bites are done when they are probe or toothpick tender. That means the temperature probe from a thermometer or a toothpick slide in and out of the majority of these with the greatest of ease. It should be about 30-40 minutes. When they are probe or toothpick tender, remove from the heat, place on a serving tray, stab each one with a toothpick and dust with a little rub. Serve and smile. 

Make sure to smoke more than you need. Trust me.
And then serve:

Bon appetit!
Sorry the amounts, times and directions are a little vague here. We aren’t making Beef Wellington. These things have a large window to get them right and are pretty simple to cook. Just make sure to limit any extra salt in this recipe. There’s puh-lenty in the chub itself. And as long as you cook them long enough to be probe/toothpick tender, they will be perfect.

If you have any questions or comments, feel free to leave them below or shoot me an email. 

Save Print Burnt End Bologna Bites Author: Scott Thomas Recipe type: Appetizer Cuisine: Barbecue Prep time:  20 mins Cook time:  100 mins Total time:  2 hours   Bologna bites, double smoked until pillowy tender and slathered in a buttery barbecue sauce Ingredients ½ chub* of bologna, cubed into bite sized nuggets Cheap ass yellow mustard Your favorite low salt or no salt BBQ rub, divided 1-2 cups of your favorite BBQ sauce ½ stick of unsalted butter ½ cup of honey Toothpicks A dusting of BBQ rub for the end Instructions Cube the bologna chub and slather the cubes with yellow mustard before dusting with salt free barbecue rub Once the cubes are coated all the way around, prep the smoker for 250 degrees and your choice of smoke wood Place the bologna bites an inch apart throughout the smoker Once they hit about 160F internal (about an 45 minutes later), remove from the grill and place in another aluminum pan with the sauce, unsalted butter, honey and some more rub Use tongs to work the sauce, rub and butter around all sides of the baloney bites and cover the top of the pan with aluminum foil Place the pan(s) back on the grill After another 30 minutes do a probe/toothpick test on a few of the bites. If the probe or toothpick slide in and out with ease, they are done. If the probe/toothpick does not, cook another 10 minutes and check again
Author informationScott ThomasScott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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Green Mountain Grills,Pellet Smoking,Pork,Baloney,Baloney Bites,Barbecue,Barbecue Sauce,BBQ Sauce,Bologna,Bologna Bites,Burnt End,Burnt Ends,Grill,Grilled,Smoked,Smoker

By: Scott Thomas
Title: Burnt End Bologna Bites
Sourced From:
Published Date: 04/06/21

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Grilling Tips

Nashville Hot Cauliflower



Say wha?
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:

The left side does show a bit more darkening, but not really worth the trouble.
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:

Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:

The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From:
Published Date: 06/06/21

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Grilling Tips

A brief caveman pic tutorial



For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  )

Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,

Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.

You will be justly rewarded.  Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)

EggHead Forum

By: lousubcap
Title: A brief caveman pic tutorial
Sourced From:
Published Date: 06/07/21

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Grilled Flatbread with Charred Shallots and Figs



Figs are something I have let fall to the wayside in recent years. There was a time when I eagerly awaited the short windows of time when I was able to walk into my local grocery and purchase tender and sweet figs, and over the years they've worked their way into dishes on this site and off. The shift to almost entirely home cooking during the pandemic reminded me of the virtues of figs and the additional fodder they provide for recipes that offer something different from my usual rotation. So I picked up a package back in the fall and used some pantry staples to put together these grilled flatbreads with charred shallots and figs, then I wrote it up and scheduled the post for seven months from that date to remind to eat more figs when their first season hits in early summer.

This recipe was really born out of finding something new to do with figs that I purchased on a whim, and a pizza making session the day before I made these flatbreads left me with a desire to keep rolling with grilling dough. I have made many variations of flatbread dough throughout the years, but they were all doughs specialized for a specific cuisine, so I was looking for a more all-purpose recipe here and decided to try one out I saw on Food52. The hallmark of this high hydration dough is the large amount of extra-virgin olive oil in it, which I hoped would make this a flavorful bread without the long fermentation time I normally use to achieve that goal.

The first rise for the dough to double in volume took just under and hour, and during that downtime, I put together a balsamic glaze to use as a finishing drizzle on the flatbreads. I had a very small bottle of balsamic vinegar in the cupboard, so I poured the entire contents into a saucepan and added a little brown sugar to it. I then let the mixture simmer over medium-low heat until it reduced by half and had a spoon-coating thickness. When done, I removed from the heat and set aside.

Once the initial rise was finished, I transferred the dough to a well floured cutting board (it was a very sticky dough), divided it into four, and then formed each of those pieces into a ball. I set the portioned dough on a parchment lined baking sheet, covered with a damp cloth, and let it start the second rise, which took about 30 minutes.

During this time, I got everything else together needed for the final flatbreads so I could assemble them very quickly while the bread was still hot and at its very best. After lighting the fire, I cut up my figs into somewhat thin slices and also halved and peeled six small shallots.

The grill was ready to go after twenty minutes of ignition time, and I began by grilled the shallots, which I did over direct heat, placing them cut side down and just letting them cook until well charred. At this point they were somewhat tender, but not fully, so to finish them off, I flipped them over and grilled them until second side was also charred, which took less time than the first since they were already more than partially cooked. Once done, I transferred the shallots to a cutting board, removed the root ends that were holding them together on the grill, and then cut them into thin slices.

The shallots cooked pretty quickly, which was a good thing because the fire was still blazing hot to grill the bread, and a hot fire makes for the best flatbreads. I've rolled out other flatbreads I've made before, but this dough was so soft and stretchy, I went with freeform hand stretching this time. I did as best I could to get the bread even throughout, but, like with pizza dough, it was hard not to have a little extra heft around the edges with the center being thinner.

Happy enough with my globular oval shape, I carefully put the dough over the fire and let it cook until it began to brown a bit. I then flipped it over and browned on the second side and by then the bread was mostly cooked through, so I just kept flipping and moving it as needed to get it across the finish line and add a little extra color too.

As soon as the bread was off the grill, I brushed it with olive oil and assembled the final dish. I started with a layer of arugula, which I ended up going heavier on with subsequent flatbreads for an increased peppery character. Next went on the slices of figs and strips of shallots followed by dollops of a soft goat cheese and a drizzle of balsamic glaze. After slicing it up, I dug in and ate it while still pretty hot.

My first taste was of the bread, which had a nice crunch and chew, although it was not as flavorful as dough I let ferment for many more hours at room temperature or days in the fridge. That lighter touch though meant the toppings were more prominent, and for me it was the sweet and fruity figs that served as the centerpiece. Although there wasn't one in every bite, their presence was lasting and was elevated by the tangy and sugary glaze and given savory contrasts by the cheese, arugula, and shallots. I consumed a couple slices of this first flatbread before moving on and cooking the rest—wanting each one to be as fresh as possible when served. All-in-all, this was a good reminder that I need to get figs back into the rotation more, and having written this post mainly as a nudge to myself, you may see at least one more recipe featuring this dual seasoned fruit on the site before the year is out.
Published on Thu Jun 3, 2021 by Joshua Bousel

Print Recipe

Yield 4 servings

Prep 15 Minutes
Inactive 1 Hour 30 Minutes
Cook 20 Minutes
Total 2 Hours 5 Minutes

For the Balsamic Glaze
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
For the Dough
3 cups bread flour (396 g)
1 teaspoon kosher salt (3.5 g)
1 teaspoon instant yeast (4 g)
1 1/4 cups warm water (292.5 g)
1/4 cup extra-virgin olive oil (43 g)
For the Flatbread
6 small shallots, peeled and halved lengthwise
1/4 cup extra-virgin olive oil
8oz fresh figs, thinly sliced
2 handfuls arugula (about 2 oz)
5oz soft goat cheese
To make the balsamic glaze: Whisk together vinegar and sugar in a small saucepan set over medium heat. Bring to a boil, reduce heat to medium-low, and let simmer until reduced by half and thickened, about 10 minutes. Remove from heat and set aside.
To make the dough: Whisk together flour, salt, and yeast in the bowl of a stand mixer. Add water and oil and knead with dough hook on low speed until dough comes together. Increase speed to medium and knead for 5 minutes. Remove bowl from mixer stand, cover with plastic wrap, and let dough rise at room temperature until roughly doubled in volume, about 1 hour. Turn dough out onto a lightly floured work surface and cut into 4 even pieces. Roll each piece into a ball, transfer to a baking sheet lined with parchment paper, and cover with a damp cloth. Let rise at room temperature for 30 minutes more.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals evenly across charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place shallots on grill, cut side down, and cook until well charred, about 5 minutes. Flip shallots over and continue to cook until well charred on second side, about 3 minutes more. Transfer shallots to a cutting board, remove root end, and cut into thin strips.
On a floured surface, stretch one piece of dough out into an oval roughly 1/8″ thick. Place dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to a cutting board and brush with olive oil. Place 1/4 of the arugula on top followed by slices of figs and shallots. Spoon on dollops of goat cheese and drizzle with balsamic glaze. Cut into slices and serve immediately. Repeat with remaining dough and toppings.
Dough recipe from Food52.

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barbecue,bbq,grilling,foodblogs,foodblog,nyc,new york city,meatwave,Grilling,Bread,Vegetarian

By: (Joshua Bousel)
Title: Grilled Flatbread with Charred Shallots and Figs
Sourced From:
Published Date: 06/03/21

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