How To Make Jack Daniels Bologna! | Whisky Bologna

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In this video I cooked up the famous bologna recipe from The Gralehaus restaurant in Louisville Kentucky! Got to do a little cold smoking on the Lone Star as well as some sous vide, then "copycat" The Gralehaus' fried bologna sandwich! Great times! Recipe below
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Recipe:
Ingredients
10 pounds beef top round
85 grams nonfat milk powder
66 grams kosher salt
36 grams dextrose
12 grams pink curing salt
7 grams ground black pepper
6 grams paprika
4 1/2 grams ground nutmeg
3 grams garlic powder
2 grams ground coriander
1 1/2 cups ice water
Directions
Special equipment: a meat grinder; 88-millimeter casing; a sausage stuffer; a cold-smoker; an immersion circulator
Grind the beef with a meat grinder fitted with a large grinding blade. Make a paste out of the milk powder, salt, dextrose, curing salt, black pepper, paprika, nutmeg, garlic powder, coriander and the ice water (strain out the ice cubes). Combine the spice paste with the ground meat and mix well. Refrigerate for at least 2 hours and preferably 12 to 24 hours.
Grind the meat again using the smaller grinder blade. Stuff the ground bologna into 88-millimeter casing using a sausage stuffer. Tie off both sides and poke holes in the casing to release any trapped air.
Cold-smoke the bologna at or under 100 degrees F for 45 minutes to 1 hour. Cool completely in an ice water bath, about 30 minutes.
Wrap the bologna liberally in plastic wrap and then in aluminum foil. Cook in an immersion circulator at 155 degrees F for 2 hours (or place a water bath in a cool oven with the bologna fully submerged and cook until it reaches an internal temperature of 150 degrees F). Slice the bologna to your preferred thickness.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. (Until now LOL)
Recipe courtesy of Gralehaus, Louisville, KY gralehaus.com
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offset smoker jack daniels homemade

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15 окт 2024

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Комментарии : 309

@BallisticBBQ 6 лет назад

For the record, I totally misspoke in calling JD bourbon. My bad! Sorry Kentucky!!! Cheers!

@Pdj79 6 лет назад

I was just coming to call you out on referring to Tennessee sour mash whiskey as bourbon but you corrected yourself. Very good video otherwise...now I want to make my own bologna

@BallisticBBQ 6 лет назад

The truth is, I had actually planned on using bourbon. Didn't have enough (except for a very expensive bottle) so I changed up to JD... I was can't believe I said that! This wasn't my first stupid mistake and believe me, there will be more!!! LOL!

@BallisticBBQ 6 лет назад

I actually have a bottle of Four Roses Single Barrel, but didn't want to use it on bologna! Now I wish I had!!! LOL! Cheers brother!

@Metal_Auditor 6 лет назад

To be fair, it's not bourbon because they chose not to label it as bourbon. It does technically meet the regulatory definition of bourbon whiskey, so they could call it bourbon if they wanted to. Kentuckians might not appreciate it though.

@dlfendel2844 6 лет назад

Thanks, but it is Tennessee you have to apologize to, not Kentucky (smile) Tennessee Whiskey is NOT Bourbon. Not legally, not factually, no way. Jack Daniels is MELLOWED through sugar-maple charcoal for DAYS and that's what makes Tennessee Whiskey NOT Bourbon. Now you know. :) ALSO, this looks great and I can't wait to try it, but may I suggest in future you get the amazingly great wood chips made from Jack barrels that are available all over--they add even more wonderful Jack-ness and a lovely vanilla-oak smokey quality to anything you smoke (I do Tri-Tips with them and have even done a garlic-clove-studded boneless leg of lamb to perfection with them, too!)

@SmokeyGoodness 6 лет назад

This is one "Dan" who has no intention of hitting the thumbs-down button. Matter of fact, I award your expertise as "Video-of-the-week", if not the entire friggin' year! Closest I'll ever get to something like this, is to just order it at a restaurant. Exceptional video, Greg!

@rpprt3 6 лет назад

You’re an artist. To put this amount of time and effort into your food and videos is an art. Beautiful.

@joeschmoe889 6 лет назад

Hi Greg, could you do a video tour of your backyard patio, the smokers, the grills you have, and lastly, what you like to use for all the different types of meat you cook? Thank you!

@phosph01 6 лет назад

That looks so delicious Greg!! Always enjoying your videos and all you post for me to follow within your instructions!! Awesome..Your taste after and your review means alot!!

@paulhughes3961 6 лет назад

I was salivating with each step of the bolongia. I must go get some.

@jamesbutler7172 4 года назад

My hats off to you! That part out outing ground meat onto the sheets and cutting into strips for the regains is freaking genius!!!!! I’ve watched 1000s of hours of sausage making videos and never have seen a handy tip like that.

@BallisticBBQ 4 года назад

Thank you for watching James!

@SmokyRibsBBQ 6 лет назад

Awesome video Greg! I enjoyed watching the entire process! Very good tip adding ice into the chamber to keep your temps where they should be. Great final product!

@yolandarivera5504 5 лет назад

This is mouth watering👍🏼👍🏼

@jtees03 4 года назад

You made a real informative video . The best I’ve seen good job plan on trying this recipe .

@dave234545 5 лет назад

I shall not watch another of your videos unless you bring enough for all of us to eat some with you. That looked amazing.

@ScottGaltbbq 6 лет назад

This cook is totally fascinating! Wow!

@shadwshad3877 4 года назад

Bologna sandwich with just yellow mustard 😍

@rafaelgarcia1401 6 лет назад

You see , all the effort paid off

@keithbrookshire 6 лет назад

Perfect timing for this video. I have been studying on making my own bologna and meat spread.

@TexasStyleCuisine 6 лет назад

Great looking bologna Greg. Thanks for sharing

@kevvids 6 лет назад

Great Vid mate! Cheers for the effort of that cook, that is a lot of effort without the av set up. Hats off!

@stanherbert3772 3 года назад

Thank you thank you thank you for listing all of your ingredients great job I will do my best to duplicate it I’ve been wanting some homemade bologna for a long time thanks again 👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾

@CookingWithRy 6 лет назад

This brings back memories of fried bologna sandwiches when I was a kid. Those bid ol' thick slabs call out for some grilling. Really nice video :)

@robbylake3784 6 лет назад

An old cast iron skillet I remember my dad used to show me... lot of good old grease.

@ChickenFriedBBQ 6 лет назад

wow!! what a great video!! you are a true craftsman!! i learned a lot - thank you!!

@calzadafamily6204 6 лет назад

Fantastic great job with the Sous Vide.

@Rie_Johnson 6 лет назад

That looked fantastic, Greg! Please never take for granted your wonderful craft beer scene in SD. You're spoiled with weather and excellent brew. CHEERS!

@willford8475 6 лет назад

Great video, it looks fantastic. Thanks.

@brianmoore5752 6 лет назад

Good looking bologna. A lot of thought went into it. Good job.

@Cookoutcoach 6 лет назад

Awesome video Greg! That was a lot of steps but ya did s great job taking us through the process. At the end of the day a fried bologna sandwich is something that I think resonates with everyone and that one looked phenomenal. Well done bud.

@mikemosley4865 6 лет назад

Man Greg you rock. !! I love the time and effort you put in doing these cooks and the video quality.. Cheers. !!

@tomsfoodfactory5086 6 лет назад

That had to have been the best bologna & egg sandwich I've seen. Nicely done!

@tomstestkitchen 6 лет назад

Great looking bologna Greg! Glad you clarified the whiskey/bourbon issue. I am sure that tasted better than any commercial brand. I would love to see how to make mortadella!

@grassburner 6 лет назад

Very, Very Nice Job on that Greg. Looks awesome! And that's no baloney! ---- -Someone had to say that.- :D

@craig721 6 лет назад

Looks great, Greg! I will be giving this a go, for sure. Nicely done! Cheers from Kentucky!

@joeniedert7155 6 лет назад

Wow...been thinking about smoking sausages and such for a while and never thought of the ice. Great idea! I will have to give this a try.

@ryanz76 6 лет назад

Wow....that looks great. 😁👍🏼

@jrod1995 5 лет назад

My hero! That looks awesome thank you!

@harsoo 6 лет назад

Greg, thanks for sharing how to make this. I have always loved adding bologna to my ramen as a poor college student so this brings back memories of days at Texas Tech. Now I know how to make it. Awesome!

@SomeBuddy777 5 лет назад

@harsoo Shout out to you from LaTech!

@johnyrangr 6 лет назад

I'm sitting here drooling all over myself. Great cook man!

@thehungryhussey 6 лет назад

Wow awesome Greg! That was a lengthy process but it appears to be well worth it. I love some poor man's round steak!

@Jesse8174life 6 лет назад

I love bologna, I've never made it but watched videos on it many times. I'm digging the added bourbon idea. That sandwich looked killer!!!

@WeekendWarriorBBQ 6 лет назад

This looks awesome!

@Jdcie 6 лет назад

Greg, i said it once and I'll say it again: you are the best channel on youtube. I wish I could show you pics, but I reverse seared a couple trip-tip and ribeye cuts perfectly per your instruction. You should try making knockwurst!

@craigluhr3034 4 года назад

Fried bologna with mustard, a fried egg, and american cheese on white bread is the classic.

@Everfriend1967 6 лет назад

This looks AWESOME! I agree with you about smoking it for the whole cooking time! I think the flavor would be unbeatable

@olliwi 6 лет назад

Awesome Greg! Simply awesome! I‘m hungry now...

@valcomm5 6 лет назад

Your demented brain is genius. The effort and thought process of your videos are second to none. Damn, Greg. This looks killer

@ericousleyjr9119 6 лет назад

Greg you are a genius!! Excellent cook brother.

@LassesFoodAndBarbecue 6 лет назад

Best bologna recipe ever Greg. Looks superb

@stevebridges42 6 лет назад

👀 I haven't even thought about bologna sandwiches for years. All of a sudden I'm craving one.

@ChezJohn 6 лет назад

THAT looks insanely delicious, Thanks Greg.

@LittleKitchenBigFood 6 лет назад

Great video. We grind our own meat as well and have never frozen our meat grinder parts.....which is brilliant. Very informative and love the different techniques taught. Looking forward to the next video! Keep crushin it.

@carlmyrick6866 4 года назад

I love bologna and would love to see a video of you doing a similar recipe and fully smoking it. If you have done one, I missed it. I'm also wondering if Wagyu could be substituted or if that would be a waste of great meat. You have inspired me to try several different things I never thought I was capable of doing at home. Thank you for posting great content!

@sneakeey1 6 лет назад

This was simply amazing. I am loving your smoker. I'll get one when I grow up. Great job Greg and a fantastic video and recipe! [Phil]

@dwaynewladyka577 6 лет назад

Decades ago, a school friend said I made great sandwiches. If I remember correctly, he paid me for them. I recall having bologna sandwiches, when I was a kid, but not on that level. I'd like to see your attempt at making kielbasa. You're like the coolest teacher. The way you explain everything in deatail and you make it all interesting and fun. Cheers Greg!

@BallisticBBQ 6 лет назад

Thank you Dwayne. I actually did a Kielbasa video about two years ago. I'd like to do one on this cooker though. Cheers!

@iwantosavemoney 4 года назад

Man I would buy that for sure looks great sir

@ryanharrison2135 6 лет назад

This is great. I enjoy making my own sausages and jerky but I haven’t tried bologna. Nice job

@briangleason5597 5 лет назад

Excellent video Sir, I am going to try this. God Bless

@bjbailey7895 6 лет назад

Bolognee Sandmiches yum.

@TJ-vv9dl 6 лет назад

Great video bud like always! would love to see more like it with different smoked sausage maybe. me and my dad make a smoke venison sausage with pork fat and it comes out killer!

@bizarrowxrld2089 6 лет назад

Now thats a real bologna sammich!!!!

@duncanjames914 5 лет назад

Greg, your videos are superb. I love the attention to detail in your instructions. I also appreciate the post cook critique. Whenever I work on a new recipe, I write "as-made" and then add suggestions for modifications for the next time. I am going to try this recipe over the weekend with your suggestions of additional JD and some allspice. In addition, I will cold and hot smoke it in my Bradley smoker until it reaches 155 Fahrenheit. Keep up the great work!

@hudencox3894 5 лет назад

like it .its easy to follow.will give it a try

@BolognaRingRanch 6 лет назад

Greg, this is awesome! As a conasour of Bologna, I'd say you got it going on! 20 thumbs up!

@charlescarlson8283 6 лет назад

I will have to try this. That's me pulling into your driveway. LOL 🍺

@heyitsmeshaz 6 лет назад

that would be an epic sunday morning hangover breakfast with a hash brown and coffee

@stump182 6 лет назад

WOW - This is a level 4 toys episode. Very impressed by the vacuum sealer and the sous vide temp probe. Spending that RU-vid money well!

@neurocosm 6 лет назад

Wow, dude. That's insane. I need some of this!!!

@BarbecueTricks 5 лет назад

Love this in depth process Greg! Do you think you could smoke in the end without the casing?

@ronin47-ThorstenFrank 6 лет назад

As always an awesome recipe. If you could get it you should try Turkish Pul Biber to spice up the eggs - gives it a nice taste. Pul Biber is something you could use for many things (try it with Al Pastor or (Döner) Kebab too)

@ChristysCookingLifestyle 6 лет назад

I’ve smoked bologna before but never cold smoked or made my own. Looked like it was well worth the extra work. That VacMaster😮Delicious looking sandwich, thanks for sharing😃

@xxhotelcrazyxx 6 лет назад

Great video Greg. I live here in Louisville and I'll say the food scene here is crazy. The Gralehaus is amazing as are all our other great restaurants in the area. My wife and I try to eat at a new restaurant once a week.... There's just too many great places here.

@MsBrett99 3 года назад

Looks amazing 👍

@EverydayBBQ 6 лет назад

Dude that sandwich was so damn delicious and tasty looking! That was a process but OMG 😮 it was worth it!

@rustykc 6 лет назад

Hi buddy, I won't lie. I had to eat bologna so much as a kid that I have a hate hate relationship with it now. BUT, this looks so good with the egg, smoked and fried with greens that it looks really dang good and I will be trying this! Thanks for sharing and I've gotten several compliments on the hat. I've made sure to tell everyone about your channel. Thank you again!!!

@BallisticBBQ 6 лет назад

Glad you're digging the hat. Thanks for stopping by Rusty!

@rustykc 6 лет назад

Hey Gregg, I just had to watch this video again. This is one if my all time favorite videos you've made. I'm wanting to try making my own sausage and I remembered this video. Anywho, with the cooler season comming and it being easier too get lower temps on your awesome new Lone Star Grillz pit (and since you said to keep suggestions comming in your video) how about more sausage making videos? I'm thinking about making some summer sausage with some of that high temp cheese in it. They have kits from LEM, which you have to buy the cheese separate, but it comes with the spices and casings. Also they have some other great flavors like Italian, bratwurst, breakfast etc. So if you need some ideas...how about a sausage making, curing(if the sausage your making requires curing), smoking, cooking etc videos? I would think it would be a fun series AND then with the left overs you can freeze em, then in the summer you can bring them out and make some killer sausage sandwiches too! Sorry for the long message. Cheers to ya brother!

@carrion4435 6 лет назад

So it’ll cost me $10,000 to make bologna?🤷‍♂️

@handcannon1388 6 лет назад

Actually, I have a Masterbuilt electric smoker that would likely do fine with this recipe - and it cost closer to $300.

@shantkhoshafian8698 5 лет назад

Lol

@SomeBuddy777 5 лет назад

Once you go homeground, you'll never go back. Or hungry 😌

@SomeBuddy777 5 лет назад

Worth every penny!

@bigsmokeybonesbbq3720 5 лет назад

Great video

@10181995hamza 6 лет назад

New camera? Video quality is amazing. Great video as always

@WhatYouSee 6 лет назад

Awesome. You're a BEAST, with your craft. BTW... RESPECT THE CAN. Beer is always good

@jamesryan6224 5 лет назад

Gonna make this. Thanks!

@patskanes5262 4 месяца назад

Thanks, great video. What is the meat to fat ratio? It only says "beef top round" and no mention as to the fat ratio. Thanks again for the video.

@coreyspencer6546 5 лет назад

I'm not even a fan of bologna, but now I want to try and make my own. Maybe it will convert me 👍

@sdega315 6 лет назад

Fascinating video! I wonder how you get the last bit of meat out of the sausage stuffer? It seem like there might be a lot lost using the large feeder tube.

@SomeBuddy777 5 лет назад

Usually run a few slices of light bread through it.

@ddskimmer 5 лет назад

Really nice job!

@BBQCrasher 6 лет назад

As always perfect my friend!

@georgecutting3952 6 лет назад

Bro that looked absolutely delicious can't wait till you do the next one since you're going to do things a little different would love to know what the results are of it when you redo it

@etherdog 6 лет назад

Great explainer, Greg! You know the old saying about not wanting to watch while industrial sausage is being made? Well, this ain't your Hormel bologna! It would be interesting to do a test of natural casing versus the synthetic casing you used here on the effectiveness of the smoke penetration. We really learn a lot from your well produced videos! I have to second the mortadella recommendation. We found a local shop that brings it in from Italy and it is pretty good, but I would like more pistachio nuts and peppercorns than you can usually find.

@tech1238 6 лет назад

Looks amazing

@sherieftravel8931 6 лет назад

great video. really helpful

@cdogvision 6 лет назад

Love your back yard. Any chance you could do a tour of the outside area?

@zipcheerleader 6 лет назад

Oh wow, delicious looking sandwich 👍🏻 BUT the whole process and stuff you need ... oh my goodness... 😅 Thank you, Greg for putting so much work to this video 😎

@Forevertrue 5 лет назад

OOO Man Greg that Bologna looks great! I love the curing and charcuterie stuff and Bologna is a great start. How about some ham or any of the cured meat with smoke. Another bacon would be good.

@kellyo8324 6 лет назад

Wow, looks really good! You should make this bologna & sell it thru mail order. I would definately buy it!

@steveeroh8259 6 лет назад

very interesting video I really like your smoker oven

@daddydutchbbq 6 лет назад

Good looking bologna Greg !

@christophershelton7272 6 лет назад

Great cook, and yes, smoke those bad boys all the way. As for wood I think a mix of Apple and Hickory would be a nice flavor.

@hardknox1917 6 лет назад

I don’t even eat or like bologna , but watching it being made was fun and educational and confirmed that yep not for me lol

@jerry-381 6 лет назад

Awesome!! Love this.

@eddie9784 6 лет назад

Good!!!

@foodpimpz9429 6 лет назад

Good stuff man.

@lx2nv 6 лет назад

Dang that's a bologna I could get into! Especially with more Jack and full smoke!

@cabulous36 6 лет назад

As a Kentuckian, I was really happy seeing you make a Kentucky bologna recipe.... until you used a Tennessee bourbon! Haha jk, great stuff Greg! Always love your videos. Much love from KY

@brian48williams 6 лет назад

I was thinking the same thing,,,blasphemy...lol,,,cool stuff though Greg!

@largeincharge1094 6 лет назад

Tennessee Whisky

@BallisticBBQ 6 лет назад

I really screwed that up, didn't I??? My bad brother and apologies to all the Great Kentuckians out there! Hope this faux pas doesn't make folks look past the three days of hard work I put into making this video. Cheers man!

@BallisticBBQ 6 лет назад

And I will take full accountably for that error. I hate it when I do something stupid that draws the attention away from the good work I did.