How do you fry your bologna/baloney?

How do you fry your bologna/baloney?

  • Just throw it in the pan and let the center stay less cooked

    Votes: 3 5.3%

  • Cut it in half and fry as two pieces

    Votes: 2 3.5%

  • Cut a slit in the center

    Votes: 10 17.5%

  • Cut slits around the edges

    Votes: 35 61.4%

  • Cut both the edges and the center

    Votes: 2 3.5%

  • Other

    Votes: 6 10.5%
  • Total voters
    57
Ferrisfan

Ferrisfan

Fast is fine but accurate is final. - W. Earp
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I hope there is not as much passion about this as Nanner Pudding, but as an ex-northerner my NC born wife had never seen anyone make cuts around the edges of the product before frying. How do you do it?
 
Prepackaged bologna, four cuts around the edge, through in hot pan.

Thick cut (like 3/8 inch thick) from the deli, throw a little butter in the pan. Fry bologna on med low until cooked all the way through. No need to make cuts on something that thick. It stays flat. Two pieces of good cheddar cheese (can sub in hoop cheese) melted on top of the bologna. Saute some onions in the pan until caramelized. Serve on a brioche bun with good brown mustard.
 
I don’t eat it.
Bologna has a strong non food, unnatural chemical smell. The old Slim Jim/ConAgra plant (that blew up) manufactured it. It didn’t matter what entrance you used, pungent odor was the first thing you’d notice. I asked several managers what it was, none of them had a clue.
 
Oh, THIS is a quick and easy process! Guaranteed to satisfy even the most picky of people!


Fire up the grill and get it nice and HOT. I mean, stoke those coals! A large grill works best, as you'll be doing up a ton of bologna at once.

On the center of the grill, toss a nice slab of steak. I like ribeye best, currently, but whatever suits you. Make sure of two things: the grill is HOT and the steak is THICK. What you're going for here isn't "rare"...it's "charred rare".

Now, you've got to be quick about this, because you've only got a short amount of time before you flip the steak:

Pull out the ENTIRE pack of bologna and start flipping them on the grill. Be quick about it, because the grill is HOT and the slices are THIN. This is why you get that steak on first. If you do it the other way around...no bueno.

As soon as the last of the bologna slices are on the grill, check the steak to see if it's ready to flip. DO NOT FLIP IT TO CHECK IT! Just look at the edges to see if the charring has taken. When it has, quickly flip the steak.

At this point, the bologna slices, being exposed to such high heat and not being pre-sliced along one side to keep them flat, have probably curled up quite a bit. Not a problem...this makes it easy to grab with tongs and flip them over. It's not necessary for them to be "flat" for this.

By the time you have the final bologna slice flipped, pull your steak off the grill and onto your plate. It should be nicely blackened with the fat sizzling (ah, what a nice sound!). If you poke it with a fork, juices will flood your plate!

Put the cover down on the grill and move over to the table, which should be positioned comfortably UP WIND of the grill.

Pop the top off a bottle of your favorite beer and carve into that glorious, charred rare steak while watching the black smoke billow from the grill vents and waft across the lawn towards your neighbor's house.

Bologna slices make an excellent timer for cooking charred rare steak.


BONUS THRILL:

When your wife comes out and pitches a fit about burning all the bologna on the grill, pause momentarily to wash your most recent bite of charred rare steak down, then look her calmly in the eye and say "If you ever bring bologna back in this house, I'll do it again."
 
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two fingers said:
Four slits at North, South, East, and West (in other words, 90 degrees from each other). That usually keeps it pretty flat.
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Yep, this is my method, too. Then fry it until it gets a dark brown crust, put it between two pieces of bread with some mustard and a slice of oinion. Son! A sandwich fit for a king.

The best fried baloney sammich I ever had was the Baloney Burger at South Boston Speedway.
 
It’s really good if you make cube size skits around a whole loaf, coat with mustard and rub, then smoke until those cubes open up. Then slice it thick and sear each side in a pan for a little crisp before making a sammich.




ask me how I got fat
 
I tried chdamn's smoked bologna at the last meet-n-greet and it was so good a regular old slice o' boloney won't do it for me anymore.


Hey! that didn't turn out near as filthy sounding as it could have...
 
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Sweet Lebanon Bologna I get from the Amish store does not need to be cut.
I can’t ever seem to get OscarMyers baloney to stay down.
 
SnowRooster said:
Sweet Lebanon Bologna I get from the Amish store does not need to be cut.
I can’t ever seem to get OscarMyers baloney to stay down.
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My first wife was from Lancaster, PA (pronounced "LANKS-ter" by the locals). Lebanon is just down the road a bit. That's where the stuff is from. Her grandmother could do things with that stuff that made a great meal out if it.
 
SimpleMan said:
No, but I do put bacon on my bologna sandwiches.
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You, sir, are a health nut!

I checked "other" in honor of my brother. My Mom asked me one day if I knew how he was cooking bologna, and proceeded to tell me how and how she found out. She noticed some grease in the pan under one of her gas burners, and she couldn't seem to keep it clean. It turns out my brother, needing speed, quantity and convenience over haute cuisine, was "frying" his bologna using a metal spatula over the open burner flame. She finally caught him in the act.

@marbell
 
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Get Off My Lawn said:
I don’t eat it.
Bologna has a strong non food, unnatural chemical smell. The old Slim Jim/ConAgra plant (that blew up) manufactured it. It didn’t matter what entrance you used, pungent odor was the first thing you’d notice. I asked several managers what it was, none of them had a clue.
Click to expand...

You, sir, are a health nut!
 
two fingers said:
My first wife was from Lancaster, PA (pronounced "LANKS-ter" by the locals). Lebanon is just down the road a bit. That's where the stuff is from. Her grandmother could do things with that stuff that made a great meal out if it.
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It’s my favorite for sure. So much flavor.
 
Put a little Crisco in the pan, heat until melted and hot. Fry two pieces, cut 1/4 deep slits at 3 and 9 o'clock, should only have about a quarter-size "bubble", they will look like hour-glasses. Cook until edges start to blacken, then flip and cook it until the edges are crispy. Put both pieces on plain white bread, turning one of them 90 degrees so that the slits aren't stacked. Put other slice of bread on top, flip the sandwich, and press until you feel moisture in the bread. Eat it as fast as your burning mouth will allow. Chase it with a freshly opened, almost frozen Dr. Pepper.
Breakfast of champ... well, you get the idea.
 
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dmarbell said:
You, sir, are a health nut!

I checked "other" in honor of my brother. My Mom told asked me one day if I knew how he was cooking bologna, and proceeded to tell me how and how she found out. She noticed some grease in the pan under one of her gas burners, and she couldn't seem to keep it clean. It turns out my brother, needing speed, quantity and convenience over haute cuisine, was "frying" his bologna using a metal spatula over the open burner flame. She finally caught him in the act.

@marbell
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Thats a fact i would cook it till the ends started curling up and i knew is was done, half a pack of meat and half loaf of bread and fat boy was fed lol.
 
This thread is taking me back. I absolutely loved it as a kid/teen but haven’t had it since i left the nest decades ago. Annnnnd now I’ve got a hankering for some....lol
 
I make this. Then fry up any leftovers till it's crispy, melt some cheddar on top of it when I flip the first side over. Throw it on a good hamburger bun, chili, little bit of mustard, ketchup and mayo.
kentrollins.com

Best Smoked Bologna - Kent Rollins

Seeing this title, y'all may think I'm full of bull. But you know what I'm full of? Bologna! Red Rind Steak This is one of those old time classics that
kentrollins.com kentrollins.com
 
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larryh1108 said:
Mayo on bologna?
Yuck!
Do you put mayo on your hot dog?
Same thing but different shape.
Blasphemy I say!
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Dude, Duke’s Mayo is southern GOLD!!! I put that [emoji2959] on errythang!! Heck, I’d put it on Shari if she’d let me!![emoji38][emoji38][emoji38]


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