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, 10:58 PM | #31 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
|
Chris,
As usual you have come up with a most unusual, creative and original post/thread that could be a classic. (kudos to divemaster for the follow up.) I'm cracking up and saving to try soon and reckon if there is a word for verbose, then verbostity works for me despite spell check red lines.
__________________
Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
|
02-02-2008, 07:31 AM | #32 | |
Full Fledged Farker
Join Date: 03-15-06
Location: Battle Creek, MI
|
Welcome Bill!
Quote:
(Not to me, ya' old fool, to the group!) JimT
__________________
Good judgment comes from experience, and a lot of that comes from bad judgment. |
|
|
02-02-2008, 08:51 AM | #33 |
is one Smokin' Farker
Join Date: 08-14-07
Location: Moberly, MO
|
Great Thread. My wife might hold it against you though.
She always gets that look in her eye when I get out SPAM (that getting ready to puke look that is).
__________________
Brian aka Irradiate Lit & Loaded BBQ Team Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Kenmore - 5 burner gasser (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2003 PLAYMOR 7' X 16' Hauler Am I in the "wood pile" ......again.. |
|
02-02-2008, 09:42 AM | #34 |
Full Fledged Farker
Join Date: 06-25-06
Location: New York
Name/Nickname : Steve
|
Just the thought of eating spam freaks me out.
__________________
Steve Chubby Hubby BBQ WSM Yoder YS640 Cookshack 008 GMG Davy Crockett Large Big Green Egg The Fastest and most accurate Thermapen, the ORANGE Thermapen. Stoker |
|
02-02-2008, 12:59 PM | #35 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
The Spam is on! I hit them with some more rub just before putting them in.
__________________
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. |
|
02-02-2008, 02:38 PM | #36 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
One and a half hours in and the Spam is 145 internal. I wrapped one of them in foil with a little apple juice, butter and brown sugar.
__________________
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. |
|
02-02-2008, 04:06 PM | #37 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
After an hour in the foil, all of the Spam were at 195 internal!!! So much for cooking to 165! I unwrapped the foiled Spam. All of the rub had washed off into the liquid! It looked good though. I set it on the smoker to firm up whatever was left on it for 15 minutes, then pulled them all off. They had reached 198 when I pulled them.
The cold smoked one underwent an accident while transporting from the cooker. It decided to fall to the ground and it quickly became dog food. The dog ate it right up and wanted more. So it couldn't possibly have been too bad. Here is a pic of the 3 cooked Spam. The one on the right is the foiled one. I chopped up one of them, sprinkled with more Salt-Free rub and put back on the smoker. I sliced the other two. A lot of bark fell off of the unfoiled one, but I was delicate enough to keep enough on for the photo. Here is a photo of the slices. The first one (no foil) was the first one I tried. It was good. Actually, it tasted pretty much identical to smoked bologna. The meat took on the smoke flavor, and the bark that was on there had a nice flavor. The foiled Spam was just as good, but also had a little extra flavor from the foiling. The bark was not really there, but the flavor was pretty much the same except for the extra bit that the apple juice and brown sugar added. It was a hint more sweet. I would say it was the better of the two. I actually ate about 3 whole slices of each. It tastes so much like Smoked Bologna that I think I will try this again someday side-by-side with Bologna to see how much of a taste difference there is.
__________________
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. |
|
02-02-2008, 06:12 PM | #38 |
is one Smokin' Farker
Join Date: 08-14-07
Location: Moberly, MO
|
Great results! It sounds pretty good.
__________________
Brian aka Irradiate Lit & Loaded BBQ Team Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Kenmore - 5 burner gasser (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2003 PLAYMOR 7' X 16' Hauler Am I in the "wood pile" ......again.. |
|
02-02-2008, 07:14 PM | #39 |
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
|
Dude>>>you Rock>>>
__________________
XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg |
|
02-02-2008, 09:22 PM | #40 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
The Spam burnt ends are done. Here's a photo.
They are crunchy on the outside and still moist and tender on the inside. It tastes pretty much the same as the Spam from before but with a lot more bark. So what have I learned from this Spam experiment??? 1. Dogs love cold smoked Spam. 2. I like smoked Spam. (much to my surprise) 3. Foiled Spam with goodies added (in this case Apple Juice, Brown Sugar and Butter) is even better than non-foiled Spam. 4. Salt-Free rub does not stick to Spam very well. 5. Based on my time and temps, the ideal foil times for Spam at 300 degrees is 1:15-50-25, or an hour and 15 minutes with no foil to absorb smoke, 50 minutes in foil, and 25 mintues out of foil. As for sodium content....well....I have been drinking a LOT of water today!!!
__________________
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. |
|
02-02-2008, 11:52 PM | #41 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
Great googly moogly those actually look edible!
Nice...
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
02-03-2008, 08:23 AM | #42 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
|
Quote:
|
|
|
02-03-2008, 08:47 AM | #43 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
|
Man does this take me down memory lane. When I was a young boy just my dad and I would go camping and in the morning fry up some spam hand me a loaf of cheap arse white bread and a jar of mustard. Boy that sure was good! Thanks for the memories!
__________________
Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
|
02-03-2008, 11:29 AM | #44 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Well, except for that's pretty much all my ideas on Spam right now. It would be more like a leaflet than a book!
__________________
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. |
|
02-03-2008, 12:21 PM | #45 |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
|
BLASPHEMER!!!!!! So wrong, so many levels. I'm going to my room now to try and cope..
__________________
JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
|
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 | |
|
|