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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 11-05-2008, 05:31 PM   #31
bigabyte
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Quote:
Originally Posted by mbshop View Post
funny how it didn't stay together. maybe an egg should be added ? sounds like a good idea. now i gotta get a grinder---------
That would probably work. I'll be doing this again for sure, so if you don't beat me to it, I will give it a shot.
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Unread 11-05-2008, 06:42 PM   #32
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didnt stay together because spam is already cooked, so after you ground it lost all its "binding" properties.....egg binder as another said may work
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Unread 11-05-2008, 07:00 PM   #33
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Funny how that works. The proper recipe may be Spam, Bacon, Eggs and Spam. Insert Monty Python skit here.
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Unread 11-05-2008, 07:51 PM   #34
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Another great spam receipe. there is so much you can do with spam
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Unread 11-05-2008, 08:04 PM   #35
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Kudos galore, plaudits and accolades all around.
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Unread 11-05-2008, 08:37 PM   #36
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This was among the most fascinating posts I have ever read...dude...you are like...MeatGyver or something!
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Unread 11-05-2008, 09:29 PM   #37
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Quote:
Originally Posted by daedalus View Post
...dude...you are like...MeatGyver or something!
classic
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Unread 11-05-2008, 09:47 PM   #38
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MeatGyver! Funny!

If this was a success, and if I can simply get the binding problem fixed with egg then I guess it is a success, then I was thinking Spam/Bacon sausage opens up a whole new world of things. Instead of seasoning it like breakfast sausage, make some Spratwurst, or KielSpama, or Spamdouille, or Italian Spammage.

Or maybe a Spam/Bacon fatty stuffed with pineapple with a Teriyaki glaze.......
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Unread 11-05-2008, 10:30 PM   #39
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Chris, I don' think I'd use egg in it!! Yuck! Try something like olive oil or some pork fat.
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Unread 11-05-2008, 10:37 PM   #40
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That would change the fat content though. I guess as long as it doesn't melt that would be OK, but too much fat could be a bad thing. I have smoked meatloaf before with basically 1 egg per 2 pounds of meat. Couldn't taste the egg. I won't know until I try it I guess.
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Unread 11-06-2008, 06:13 AM   #41
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The SpammyDean is born
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Unread 11-06-2008, 06:21 AM   #42
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Another thing to try!

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Unread 11-06-2008, 07:12 AM   #43
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Excellent experiment. Looking foreward to hearing about others
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Unread 11-06-2008, 07:15 AM   #44
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Two egg whites.....
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Unread 11-06-2008, 07:34 AM   #45
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That sounds about right. Shortly after my other response, I realized that the egg yolk would probably also alter the fat content! A couple egg whites however...
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