That looks awesome! And me being from Newfoundland, not only does it hit home for me, it's something new to try to my newfie-steak! 2 questions before I try it though (cause I wanna nail it!), How long did you leave it in for? And 2, did you stuff the hole with cheese or just one strip and it melts to fill it out? Thanks for the video, I'm fairly new to BBQing and I love you stuff! You got me hooked when I saw you in pitmasters! 🤘
![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
Damn That's Looks Good King Of BBQ
Man that looks delicious. For sure gonna try this ASAP. Thanks for posting.
You bet
I’ve got to try this. Looks great. Thank you once again my teacher of bbq.
Hope you enjoy
That looks so good! I'll have to try it. Good to see you Myron.
My momma always told me not to paint my baloney! But now that I’m grown up I paint my baloney!!!
oh man. on some texas toast with a slice of cheese and some mustard. talk about heaven. thank you for an awesome recipe to try
This does look good. 😀
Did I miss him saying how long he had it on the smoker at 325 degrees?
That looks awesome! And me being from Newfoundland, not only does it hit home for me, it's something new to try to my newfie-steak! 2 questions before I try it though (cause I wanna nail it!), How long did you leave it in for? And 2, did you stuff the hole with cheese or just one strip and it melts to fill it out? Thanks for the video, I'm fairly new to BBQing and I love you stuff! You got me hooked when I saw you in pitmasters! 🤘
damn that looks good
How long did you cook it for. Is there a temp we are looking for? Should have made this is class, this looks awesome!!!
The best way to snoke bologna is on a rotisserie, and with cheese even more.
00:01:38
Don't blush
The only thing sad about this is that log of Bologna isn’t bigger!
Myron, you look really like Darren John, a British TH-camr who does food reviews and lives in London th-cam.com/users/DarrenJohn