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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-01-2008, 10:58 PM   #31
Westexbbq
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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.
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Unread 02-02-2008, 07:31 AM   #32
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I hate to spoil the party gentlemen, but you cannot make spam ribs. Spam is clearly an extoskeletal creature and therefore has no ribs.
Now get on over to Cattle Call and introduce yourself!!!

(Not to me, ya' old fool, to the group!)

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Unread 02-02-2008, 08:51 AM   #33
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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).
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Unread 02-02-2008, 09:42 AM   #34
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Just the thought of eating spam freaks me out.
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Unread 02-02-2008, 12:59 PM   #35
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The Spam is on! I hit them with some more rub just before putting them in.
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Unread 02-02-2008, 02:38 PM   #36
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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.
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Unread 02-02-2008, 04:06 PM   #37
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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.
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Unread 02-02-2008, 06:12 PM   #38
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Great results! It sounds pretty good.
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Unread 02-02-2008, 07:14 PM   #39
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Dude>>>you Rock>>>
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Unread 02-02-2008, 09:22 PM   #40
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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!!!
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Unread 02-02-2008, 11:52 PM   #41
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Great googly moogly those actually look edible!

Nice...
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Unread 02-03-2008, 08:23 AM   #42
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Quote:
Originally Posted by bigabyte View Post
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!!!
You should write a Spam cookbook ala Dr. BBq.
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Unread 02-03-2008, 08:47 AM   #43
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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!
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Unread 02-03-2008, 11:29 AM   #44
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Quote:
Originally Posted by Norcoredneck View Post
You should write a Spam cookbook ala Dr. BBq.
Well, except for that's pretty much all my ideas on Spam right now. It would be more like a leaflet than a book!
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Unread 02-03-2008, 12:21 PM   #45
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Quote:
Originally Posted by Bigmista View Post
I don't know about that...





BLASPHEMER!!!!!!




So wrong, so many levels. I'm going to my room now to try and cope..
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