Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
02-01-2008, 05:42 PM | #1 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Mad Science Experiment - Spam
Since I started down the road of BBQ, I have come to appreciate a great number of delicious foods which previously I never even dreamed possible. Pulled Pork was an entirely new thing to me and is now an all time favorite. Then I heard about people ccoking up Bologna in their smokers and it is now included among my favorites. Among other favorite food items I have only discovered because of BBQ are ABT's, Armadillo Eggs, Pig Candy and Fatties. Yes, BBQ has truly expanded my exposure to good food, perhaps more than any other thing I have ever encountered.
Recently some talk on these forums went to the subject of Spam. It was not the first time I had heard about Spam. Who hasn't heard of Spam? However, when I tried to picture it in the context of true low and slow smokey BBQ then it went into unknown territory. Considering the wonderful transformations other meats went through when smoked up into BBQ (briskets for example) it made me wonder what kind of tasty, moist and tender product could be created with Spam in low and slow BBQ? So I picked up a package of four Spam (plural form of Spam is Spam according to Hormel) at Sams Club. I figured with four of them I could try a few different techniques to explore the potential of Spam in the BBQ pit. The total weight of all four Spam was 48oz, and the price for the package of four was $7.76. This works out to roughly $2.59 per pound. Each Spam came pre-packaged in a can with each can being the exact same size. Opening the cans revealed that they each contained exactly 12oz of Spam. I never get that kind of luck when buying butts or briskets, but Spam appears to be much more predictable. The first Spam will be the control group, and will simply get a coating of salt-free rub and then cooked in the smoker until it is ready. I chose to use a salt-free rub because Spam comes ready-flavored with salt and is a little high in sodium. I am concerned that adding more salt could perhaps jeapordize the entire piece of meat. As for target cooking temperature I wasn't sure initially what that could be since none of my meat thermometers have any indicators for what the safe cooking temperature of Spam is. So I looked thoroughly over the Spam packaging and saw the following, "FULLY COOKED, READY TO EAT-COLD OR HOT". Unfortunately it did not say HOW hot. I decided that if 165 is good enough for a chicken, then it should be good enough for Spam. After cooking I will let it rest to redistribute the juices throughout the meat and then make up my mind whether to slice or chop at serving time. The second Spam will also get the salt-free rub but I will foil it after a couple hours in the smoker. I know foiling can be a very controversial subject, and I am not necessarily indicating my general approval or disapproval on the subject of foiling in BBQ. Instead I am doing this to provide a side-by-side taste comparison. I am strictly doing both foiled and non-foiled Spams in the name of science and food progress. I will foil similar to foiling ribs by adding a little brown sugar, apple juice and butter. After the foiling I plan to let this Spam finish unfoiled in the smoker for the last 30 minutes in order to firm up the bark. The third Spam will be cooked the same as the first Spam, but after cooking it I will chop it up into small cubes, sprinkle with some more rub, and then put back in the smoker for about another 4 hours to make Burnt Ends of Spam. The final Spam will be cold smoked in my offset smoker. This means it will be cooked at temps below 100 degrees with wood smoke drifting around it to flavor the meat. This is the same means I use to smoke cheese with wonderful results. Since Spam is a product that can be eaten cold, I should be able to safely cold smoke it. Hormel sells a variety of Spam called Smoked Spam, but it probably uses Liquid smoke! Here are the Spam all rubbed up and ready to go (the cold smoked one has no rub). I'll be letting them get happy with the rub overnight and cooking them up tomorrow! I'll keep everybody posted. I'm sure many of you will be hanging on the edge of your seats for this one!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. Last edited by bigabyte; 02-01-2008 at 10:14 PM.. |
|
Thanks from:---> |
02-01-2008, 05:48 PM | #2 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
This may be one of the funniest things I have read in a long time. I'm voting for the burnt Spam ends.
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
02-01-2008, 05:56 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
WOW........not sure what's worse, you having the time for this test or ME taking the time to read about this test.........j/k
Smoke on brother!! My only try with smoking it was wrapped in bacon. Bacon was great but no smoke penetrated the Spam, and your are correct about high sodium, you CANNOT over cook that thing, it has so much moisture in it!!
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
02-01-2008, 06:23 PM | #4 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
|
Actually, I am looking forward to the results...
The one I most curious about is the Spam Ribs... OMG I just had a thought (that maybe bad or it may not be since I don't get them all that often) Spam Candy... I remember when I was younger that we used to fry the Spam and then near the end we would put brown sugar on it and then cover for a few minutes... I may have to try this since I have one can left but I have to check the date on it (does Spam go bad?)...
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. Last edited by Divemaster; 02-01-2008 at 06:25 PM.. Reason: Just checked... Use by February, 2010 |
|
02-01-2008, 06:23 PM | #5 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
|
I will not sleep till I see the results of your cook. Fantastic concept.
It is amazing how consistent the package size is for Spam. Hanging on the edge of my seat for the results.
__________________
qman Para Bellum |
|
02-01-2008, 06:25 PM | #6 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
|
Quote:
__________________
qman Para Bellum |
|
|
02-01-2008, 06:31 PM | #7 | |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
|
Quote:
__________________
Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
|
|
02-01-2008, 06:34 PM | #8 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
|
ROTFLMAO!!!!!
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
|
02-01-2008, 06:39 PM | #9 |
is one Smokin' Farker
Join Date: 10-28-07
Location: North Logan, UT
|
Dang, bigmista, that's some funny stuff right there What did you do? Hit it with the torch for a while?
__________________
[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT] |
|
02-01-2008, 06:39 PM | #10 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Quote:
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
|
02-01-2008, 06:46 PM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
OK Ya got me there
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
02-01-2008, 07:06 PM | #12 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
|
Cook the spam and cover in sauce and you have a McRib.
__________________
[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
|
02-01-2008, 07:10 PM | #13 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
|
The date is good on the can... Before pron has been taken... subject slices went onto a 250* BGE at 6:51 pm CST...
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
|
02-01-2008, 07:19 PM | #14 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
I'll have to go get some sesame seed hoagies for that.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
02-01-2008, 07:20 PM | #15 |
is one Smokin' Farker
Join Date: 05-20-06
Location: Kansas City
|
.....and the press for that real rib look.
__________________
[COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR] |
|
Tags |
SPAM |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Mad Science Experiment - Burning Rub Ingredients | bigabyte | Q-talk | 68 | 12-17-2011 11:06 AM |
Mad Science Experiment - Smoke Rings | bigabyte | Q-talk | 91 | 03-14-2008 07:19 PM |
Mad Science Experiment - Fatties | bigabyte | Q-talk | 28 | 02-03-2008 11:17 AM |
Mad Science Experiment - Burning Ingredients | bigabyte | Q-talk | 11 | 01-14-2008 10:39 PM |
Mad Science Experiment - Salt vs MSG | bigabyte | Q-talk | 2 | 07-04-2006 07:44 AM |
Thread Tools | |
|
|