Nick Prochilo
Chef Extraordinaire
smoked bologna that is! Been on the back burner for a while and I didn't have much to do today so I said, "Why not"? Gave it a good dose of Rev. Marvin and some Wolfe Rub Bold. Threw it on the smoker at 250* for 2 hours and it was ready. Mighty fine tasting but I can't wait to try it fried on bread as a sammie!
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