Mad Science Experiment - Spam - Page 3

Westexbbq · 02-01-2008, 10:58 PM

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.

JimT · 02-02-2008, 07:31 AM

Quote:

Originally Posted by Bill

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!)

JimT

Irrad8 · 02-02-2008, 08:51 AM

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).

deez20 · 02-02-2008, 09:42 AM

Just the thought of eating spam freaks me out.

bigabyte · 02-02-2008, 12:59 PM

The Spam is on! I hit them with some more rub just before putting them in.

bigabyte · 02-02-2008, 02:38 PM

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.

bigabyte · 02-02-2008, 04:06 PM

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.

Irrad8 · 02-02-2008, 06:12 PM

Great results! It sounds pretty good.

K I N G P I N · 02-02-2008, 07:14 PM

Dude>>>you Rock>>>

bigabyte · 02-02-2008, 09:22 PM

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!!!

BBQ Grail · 02-02-2008, 11:52 PM

Great googly moogly those actually look edible!

Nice...

Norcoredneck · 02-03-2008, 08:23 AM

Quote:

Originally Posted by bigabyte

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.

wlh3 · 02-03-2008, 08:47 AM

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!

bigabyte · 02-03-2008, 11:29 AM

Quote:

Originally Posted by Norcoredneck

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!

JohnMcD348 · 02-03-2008, 12:21 PM

Quote:

Originally Posted by Bigmista

I don't know about that...

BLASPHEMER!!!!!!

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

02-01-2008, 10:58 PM	#31
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	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, 08:51 AM	#33
Irrad8 is one Smokin' Farker Join Date: 08-14-07 Location: Moberly, MO Downloads: 0 Uploads: 0	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 BBQ-Brethren - MOFO Chapter Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Brinkmann - 6 burner w rotis (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2006 FORD SUPERCREW 4x4..with racing stripes 2003 PLAYMOR 7' X 16' Hauler Always a bottle of Gentleman Jack in the fridge Am I in the "wood pile" ......again..

02-02-2008, 09:42 AM	#34
deez20 Full Fledged Farker Join Date: 06-25-06 Location: Medford, NY Downloads: 0 Uploads: 0	Just the thought of eating spam freaks me out. __________________ Steve Chubby Hubby BBQ WSM Yoder YS640 Cookshack 008 Mini Big Green Egg Large Big Green Egg The Fastest and most accurate Thermapen, the ORANGE Thermapen. Stoker

02-02-2008, 12:59 PM	#35
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	The Spam is on! I hit them with some more rub just before putting them in. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-02-2008, 02:38 PM	#36
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-02-2008, 04:06 PM	#37
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-02-2008, 06:12 PM	#38
Irrad8 is one Smokin' Farker Join Date: 08-14-07 Location: Moberly, MO Downloads: 0 Uploads: 0	Great results! It sounds pretty good. __________________ Brian aka Irradiate Lit & Loaded BBQ BBQ-Brethren - MOFO Chapter Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Brinkmann - 6 burner w rotis (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2006 FORD SUPERCREW 4x4..with racing stripes 2003 PLAYMOR 7' X 16' Hauler Always a bottle of Gentleman Jack in the fridge Am I in the "wood pile" ......again..

02-02-2008, 07:14 PM	#39
K I N G P I N Full Fledged Farker Join Date: 01-25-08 Location: West Islip, NY Downloads: 0 Uploads: 0	Dude>>>you Rock>>> __________________ WEBER SMOKEY MOUNTAIN GOSM FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg

02-02-2008, 09:22 PM	#40
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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!!! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-02-2008, 11:52 PM	#41
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Great googly moogly those actually look edible! Nice... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-03-2008, 08:47 AM	#43
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA Downloads: 0 Uploads: 0	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

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