Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

That's a joke, right?

I mean, an intentional one?

the land thieves are the butt of many jokes

they've earned it, for the most part


finished product coming out of the Oklahoma Joe smoker
or maybe just warmed up.  I guess it gets blacker before it's done
smoke ring???

If/when I visit my brother, I think we'll try it with a case of Budweiser

and a couple football games on the boob tube

Overall though, I agree with OAM

Damn fool ya just had to go and trigger the Apocalypse,didn't cha?

Sorry CW,

Just joking with y'all

https://www.smoking-meat.com/january-31-2013-smoked-bologna-great-superbowl-food?fbclid=IwAR2LDPC2d4yUY7kZBX3D4TNI8990xWkfR2SiZtxHvXtgsU3fqWqd08thUik

Ingredients

5 lb chub of bologna
1/4 cup of Jeff's barbecue sauce (Purchase formula here | Purchase bottled sauce)
1/4 cup of yellow mustard (hotdog mustard)
Jeff's original rub (Purchase formula here | Purchase bottled rub)

Directions

Remove the wax or paper from the 5 lb chub. Cut the bottom off to give it a flat place to sit and keep it from rolling.


Using a sharp knife, make vertical cuts or slices in the bologna about 3/4 of the way through and at about 1/2 inch intervals.

Slather on some of the “Jeff's Mustard Sauce” (recipe shown above) making sure to get it down in between the slices as much as possible. Be generous with this stuff!
Sprinkle Jeff's original rub onto the outside of the chub, making sure to get it on the sides and ends as well.

Place the Oklahoma Prime Rib into a 225°F smoker for about 2 hours using pecan or your favorite smoking wood.

When it's done smoking, slice and serve.



Jeff Phillips here.. owner and originator of the smoking-meat.com website.

Probably a rich arrogant Texan

If you ever visit Hilton Head, the Jazz Corner is a don't miss.  Great food and great live performances.

Nice try, but that pig was once a fertilized egg. 

Resistance is futile. 

I had leftover Bolognese for breakfast. No eggs.