Denny last edited by
If you are looking for a spring / summer item to BBQ. A fellow I worked with told me his uncle did the following when he was a kid. Well we tried it and it is great.
- Buy a full sized baloney from deli or make your own.
- Need a rotisserie for the grill
- peel the wrapper from the baloney and cut spiral cuts around the baloney this will allow for fat to drip out.
- run the spit rod through the middle of the baloney.
- set grill to lowest temp to maintain 170- 200 degrees. You may have to open grill lid to maintain low temp.
cook time 1.5-2 hours basting with your favorite BBQ Sause. It will get a thick saucy texture. A caramelly browned color also. remove and let stand 5-10 min rest then slice 3/8 to 1/2 thick serve on bun garnished as you wish or eat it as a baloney steak. Both ways are great.
@Denny Sounds interesting for sure, I think if we tried this I would use our Lebanon seasoning and add a little hot pepper to the mix first. I like the thought of spiral cutting it! If you do it again you know we would LOVE to see some pictures!
I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
Am I missing something?
Thanks. Will start small before going big
@RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.