Simple Smoked Baloney, an easy flavorful treat for the whole family. We took a 10-pound chub of baloney and placed it on a Bull Rack tray for easy handling then brushed it with Country Bob’s Hickory & Brown Sugar BBQ sauce.

We gave it a two hour “Kiss of Smoke” in our Green Mountain Davy Crockett Tailgater. Then slicing both thick and thin slices for delicious snacks and sandwiches.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Check Out All of Our Cookbooks
They are “How To” BBQ Picture Books

Simple Smoked Baloney
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 2 hours @ 150* (66c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Simple Smoked Baloney

• 10-pound chub of Baloney
• Country Bob’s Hickory & Brown Sugar BBQ Sauce

 

Simple Smoked Baloney
A Wood Pellet Grill Recipe

Cooking Directions: Simple Smoked Baloney

This is a super simple one to do. The Baloney is already cooked and we are just giving it a 2 hour “Kiss of Smoke”. Most things won’t pick up any more smoke flavor after 2 hours so it’s a little cook that’s big on flavor.

Preheat the grill to 150* (66c) and light your wedgie for a heavier “Kiss of Smoke”.

We used a Bull Rack tray for easy handling then brushed it with Country Bob’s Hickory & Brown Sugar BBQ sauce. Ready for the grill, give it about an our and sauce it again. About another hour or until the sauce is thick and gooey to your taste it’s done.

I ran it threw the slicer cutting both thick and thin slices…
Enjoy…

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Simple Smoked Baloney
A Wood Pellet Grill Recipe

 

 

 

Simple Smoked Baloney
A Wood Pellet Grill Recipe 

 

 

 

Simple Smoked Baloney
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”.

Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

https://datenightdoins.com
Become a Follower on Facebook 
Become a Follower on Twitter
Subscribe to my channel on YouTube
Become a Follower on Pintrest

---

If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

And Checking Out Our Store…
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat”
“Date Night Gourmet Steak Seasoning“
Check Out Our Cookbooks

Our Thanks To:

Our Cutlery Provided By: