A friend asked me to make a couple of baloneys for her to take to a cookout. I recall someone here asking about fried baloney that they saw on Food Netowrk so I thought I would share how I do it. I think it is about the easiest thing to do and I think the one on foodnetwork was a total disaster. I think it was Jim Neely, he barely gave it a chance to smoke, and then he deep fried it. That's just wrong, but hey, his kid thinks pork can be pulled at 165. 
First a mustard slather with soy & worcestershire...
Then a good coating of your favorite rub and on the cooker...
After about 3 hours you have this...
She took it to her cookout at this point, but I slice it really thick, direct grill it to get some grill marks and heat it through, and then finish the sandwich with cheese, bbq sauce, onion, and any other toppings you like. It makes a killer sandwich. I suppose it could just be chucked in a fryer if you like, but this is the only way for me.
I also did a whole brisket the next day...
working on the point for some burnt ends...
The flat...
I made a chocolate cheesecake for desert...
Thanks for looking...
Juju
First a mustard slather with soy & worcestershire...
Then a good coating of your favorite rub and on the cooker...
After about 3 hours you have this...
She took it to her cookout at this point, but I slice it really thick, direct grill it to get some grill marks and heat it through, and then finish the sandwich with cheese, bbq sauce, onion, and any other toppings you like. It makes a killer sandwich. I suppose it could just be chucked in a fryer if you like, but this is the only way for me.
I also did a whole brisket the next day...
working on the point for some burnt ends...
The flat...
I made a chocolate cheesecake for desert...
Thanks for looking...
Juju
