Spam prep?

Mo-Dave · 11-19-2013, 04:12 PM

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

mbshop · 11-19-2013, 04:19 PM

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 · 11-19-2013, 04:30 PM

Let us know how yours turns out, Pics please.

retired trucker · 11-19-2013, 04:47 PM

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

IamMadMan · 11-19-2013, 05:36 PM

Quote:

Originally Posted by retired trucker

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

^ +1 .. Lol

gmag · 11-19-2013, 05:52 PM

IF you rub it, stay away from saltier rubs. Go sweet.

landarc · 11-19-2013, 05:57 PM

I don't think I have ever seen this question asked before. If all else escapes you, I suggest bacon wrap

Mo-Dave · 11-19-2013, 06:52 PM

Quote:

Originally Posted by retired trucker

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

I plan on sticking a chicken bone in the middle, so I can give it a wiggle test when I think its done.

Dave

Mo-Dave · 11-19-2013, 06:57 PM

Quote:

Originally Posted by landarc

I don't think I have ever seen this question asked before. If all else escapes you, I suggest bacon wrap

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

JLStout · 11-19-2013, 07:11 PM

Puree some chipotles in adobo and smear on. That's how I roll.

popeye · 11-19-2013, 08:39 PM

Quote:

Originally Posted by Mo-Dave

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

i don't se a big demand for spam

11-19-2013, 04:12 PM	#1
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Spam prep? 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 __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

11-19-2013, 04:19 PM	#2
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca	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 ! __________________ george spam, can't live without it

11-19-2013, 04:30 PM	#3
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Let us know how yours turns out, Pics please. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

11-19-2013, 04:47 PM	#4
retired trucker is One Chatty Farker Join Date: 09-28-11 Location: Dallas, Georgia	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 __________________ Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.

11-19-2013, 05:52 PM	#6
gmag Full Fledged Farker Join Date: 01-12-13 Location: Minnesota	IF you rub it, stay away from saltier rubs. Go sweet. __________________ KCBS CBJ - KJ Classic - Gateway Drum Smoker

11-19-2013, 05:57 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I don't think I have ever seen this question asked before. If all else escapes you, I suggest bacon wrap __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-19-2013, 07:11 PM	#10
JLStout Got Wood. Join Date: 05-18-12 Location: Redding Ca	Puree some chipotles in adobo and smear on. That's how I roll.