Anyone know who might stock these. Got a hankering for smoking one and was hoping to do it tomorrow but haven't found any of the normal places with it in stock.

Are you talking about a whole bologna like you find at a deli counter? A place like that would likely sell you one if you ordered it in advance.

Yeah, but haven't been able to find a deli that has it. Most of the Kroger and hebs aren't showing it.

Looking for 3-5lb range

Here's two ideas:

Costco Business Center: Costco offers a Halal Fresh Beef Bologna Chub (4 pounds) at their Houston Business Center. This is a good option for bulk purchases, though you'll need a Costco Business membership with a valid tobacco resale license due to their policies.

B&B Butchers & Restaurant: This Houston butcher shop sells bologna by the pound, which may include chubs. You'd need to contact them directly to confirm if they offer whole chubs and their pricing.

Found one heb that does have it. Would be nice if they had the option of showing in stock at nearby stores like other sites have.

Also doing a meatloaf, and backstrap poppers on the smoker. Tired of the normal stuff so decided to try some not so standard stuff.

I don't care how many times I scroll by this thread, for some reason my pea-sized brain keeps seeing "club" instead of "chub". It gives the thread a totally different meaning.

I read it as club when I clicked it. Was really curious about a bologna club.

Any HEB deli counter will have it. They won't list it because people order sliced bologna but go to the counter and ask for a chunk the size you want.

A bologna sized chub would be impressive

Got a boars head one. Excited for it tomorrow.

The person working behind the counter said that they stopped shipping the chubs for a while and they only recently got them back. They were also very curious/surprised when I asked for the whole thing.

I've found that our local Mexican grocery store keeps them in stock. We do one several times per summer. Best part is leftovers through the meat slicer at desired thickness then fried bologna sandwiches.

Last one I did my oldest was in college station for a 3 week leadership program. We sent him a couple of pics and he was pretty angry when he went to Sbisa for supper that night.

My heart skipped a beat reading Bologna on a pit. Ate Bologna as a kid and after high school could not eat it anymore. Sounds good but the grease still coats rhe top of my mouth. Lol I would definitely try this though just for nostalgia

B-1 83 said:

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I don't care how many times I scroll by this thread, for some reason my pea-sized brain keeps seeing "club" instead of "chub". It gives the thread a totally different meaning.

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#METOO

Guess I owe yall pics since I started this. Hoping I scored it deep enough. Saw 2 different levels.

How much does the bologna weigh? I may try one of these tomorrow.

The boars head one was just a bit over 3lbs and it was full sealed. They hadn't cut any for anyone else yet from it.

Well I found likely the same thing at H-E-B with about 1# already trimmed off. So 2# going on this afternoon.

Backstrap poppers up top, meatloaf is looking good as well and the bologna is just starting to open up. Might have needed to cut a little more into it. Probably should have done closer to a half inch to an inch would have been better.

Just doing the finishing now.

All of it was very good.

I am now stuck on the couch cause I'm stuffed.

OE_Ag11 said:

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All of it was very good.

I am now stuck on the couch cause I'm stuffed.

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Was your bologna the Lebanon style or was it just regular bologna? And how was it? I heard Lebanon bologna is OK but is not the best for this recipe.

Just regular style. It was good. Wish I scored it a little more though. Cut a little too thick of a slice as well, but cutting it then saucing and smoking for a little longer was good. I would probably just glaze it after cutting in the future as well VS glazing during the cook.

Put it on some Texas toast that I buttered and fried with tomato, lettuce mustard and mayo.

that really looks good, thanks.