 Today on the menu a poor man's Berkshire ham. We're gonna actually take a cheap baloney and try and turn it into a holiday ham. Let's see how we do this. We're gonna start with just a regular baloney chub. It doesn't have to be expensive. This one if you can't find it in the chub ask at the deli counter and they can usually cut you off like an end piece of one of the deli meats there. Actually I will say deli. The deli meat baloney is it's an Italian meat so it's balona and I had struggled with what do I call it? Balona or baloney? Baloney is kind of the American slang term for balona. Here's how you make the glaze to start things out with some brown sugar you got some mustard dry mustard as hot as you like some soy sauce and some worcestershire sauce. That and the brown sugar it just makes it so the brown sugar in there makes it just great and it makes it a true glaze where it's gonna brown on there just a little bit mix it up and try and reserve a little bit you may want to make extra because you can dip anything in this really good. I do have the full recipe in my new book details on how to do up this baloney. Right in my new book smoking meat 101 I got a huge breakdown on brisket try and make it really easy and fun not just brisket but all sorts of different smoking meats as well. Check it out I'll put a link in the description here on YouTube. So once the glaze is done you got to carve this thing out this is kind of this is like the arts and crafts with whittling meat is what this is so I'll try to make it quick I just in order to score it I did the grooves about a quarter of an inch all along the length of it all around first and then I tried to spiral cut around in two two runs spiral down the length of it but in the end you end up with what looks like a little bit ham like the nooks and crannies in the in the chubb really help hold on to some of the glaze here and if you get your grill a little bit hotter it can you know chart a little bit up to so I used a little bit of the glaze that had left and topped it off there you can rub it in as much or as little as you like and then you're just letting it smoke at a low and slow temperature for a couple hours after about an hour I put a ham on there just to kind of have a comparison point to but I don't think we're gonna get quite like ham texture but smoked bologna just has a nice familiar taste with it so when you're shopping for the chubs I would suggest shopping for what you had as a kid and although like Oscar Meyer in my case wasn't there a good substitute for Oscar Meyer it was the boar's head premium bologna not beef but pork pork just tastes a little bit tastes a little bit better but it's amazing this familiar taste adding a little bit of smoke just ends up being so good I guess the origins of smoked bologna goes somewhere to Oklahoma because a lot of people call it Oklahoma prime rib or Oklahoma tenderloin but I couldn't locate the exact origins of it but that's it you're just putting it on there you're smoking it adding a little sauce maybe later on in the process a little glaze as you go and you end up with a beautiful tan loaf of bologna you can slice it you can actually fry it later you can put in the refrigerator overnight and actually continue to absorb some more of the smoke flavor overnight but I like to just serve it up sliced with yellow mustard or maybe some exotic mustard more the glaze or even a little bit of sauerkraut like I did with this one this weekend there it is smoked bologna a recipe from a new book I hope you like it I hope you try it a little way to take a $5 bologna job and turn it into close to a holiday and people love it and for more tips tricks other fun stuff and find out about smoking meat one-on-one my brand new book details at www.barbecutricks.com