Mo-Dave
Quintessential Chatty Farker
I have some spam I bought for the smoker, and need to know if I need to prep it in someway with seasoning, sauces, or just go naked? I am thinking naked.
Dave
Dave
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working on DNS.. links may break temporarily.
Spam prep?
- Thread starter Mo-Dave
- Start date
mbshop
Babbling Farker
I cross cut mine, kinda like you would do on a ham. but don't cut to deep. I also put some kind of rub on it. so just use what you like but not to heavy. might take a fer tries to find what you like. I like pecan for smoke. I cook mine to an internal temp of 155-165. now yer ready to eat !
dport7
is One Chatty Farker
Let us know how yours turns out, Pics please.
retired trucker
is Blowin Smoke!
If you will brine in for about 3 hours it will be much more tender and juicy. Also it works better when smoked hot 'n fast. Cherry wood gives it a special taste in my opinion. I give mine the "nibble test" to ascertain when it is done. Remember, "no pics, it didn't happen".
Blessings,
Omar
Blessings,
Omar
IamMadMan
somebody shut me the fark up.
^ +1 .. Lol
landarc
somebody shut me the fark up.
I don't think I have ever seen this question asked before. If all else escapes you, I suggest bacon wrap
Mo-Dave
Quintessential Chatty Farker
I plan on sticking a chicken bone in the middle, so I can give it a wiggle test when I think its done. :roll:
Dave
Mo-Dave
Quintessential Chatty Farker
Well thanks, now everyone will want to try it, and we all know what that means, the price of bacon, and spam will sky rocket, because of the increased demand.
Dave
:becky:
JLStout
Got Wood.
Puree some chipotles in adobo and smear on. That's how I roll.
popeye
is one Smokin' Farker
Well thanks, now everyone will want to try it, and we all know what that means, the price of bacon, and spam will sky rocket, because of the increased demand.
Dave
:becky:
i don't se a big demand for spam
