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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. |
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10-11-2020, 10:55 PM | #16 |
Full Fledged Farker
Join Date: 12-10-18
Location: Carson City Nevada
Name/Nickname : Ryan
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Adams, do the burnt ends. I’m already salivating over the thought of a Smokey, salty, sauced up chunk of spam. Wow!
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Yoder YS640, Weber 22” master touch, blackstone 22” griddle, FireBoard, ThermoWorks MK 4. |
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10-12-2020, 04:37 AM | #17 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Pushed the coals to the sides in the ASF Tabletop and gently laid a scored seasoned SPAM on the grates after steaks yesterday.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 10-21-2020 at 07:05 PM.. |
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10-12-2020, 06:51 AM | #18 | |
Babbling Farker
Join Date: 04-16-17
Location: Davis, OK
Name/Nickname : Kevin
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Quote:
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“We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley *Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman *MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop |
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10-12-2020, 07:50 AM | #19 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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I'm off today, I have Spam- God knows I have cookers. This has possibilities. Cubed, dusted, smoked, sauced- what's the worst that could happen. (that's some famous last words, right there)
will report back I would not expect pictures of the mayhem- stuff hits the internet, it's there forever.
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I started out with nothing and I got most of it left. |
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10-12-2020, 08:07 AM | #20 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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^^^Outstanding^^^
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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10-12-2020, 06:49 PM | #21 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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Ok- just took them off. disclaimer- I've never had a "real" burn end. I can say that I had a Spam "burnt end" and it's pretty damn ok.
[/url] [/url] [/url] [/url] [/url] Yes- that is my "good" china- with the eco friendly eating implements. Was not sure what "went" with this - so I just settled on having "more"
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I started out with nothing and I got most of it left. |
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10-12-2020, 07:40 PM | #24 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
The last time I had Spam was the morning of an upland bird hunt. Everyone got pretty shined up the night before, and spam and eggs hit the spot.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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10-12-2020, 08:35 PM | #26 |
is One Chatty Farker
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
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To be fair, Chuck Roasts make some really good burnt ends if done right. But i agree, anything but beef doesn't sound right using the term "burnt ends"
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10-12-2020, 10:00 PM | #27 |
Full Fledged Farker
Join Date: 12-10-18
Location: Carson City Nevada
Name/Nickname : Ryan
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I must try this spam burnt ends now. Nicely done
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Yoder YS640, Weber 22” master touch, blackstone 22” griddle, FireBoard, ThermoWorks MK 4. |
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10-12-2020, 10:06 PM | #28 |
is one Smokin' Farker
Join Date: 02-06-14
Location: Canyon Lake, TX
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Those look amazing, I'm pretty sure I could eat.....
....them all!
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20x36 Chuckwagon Cooker (offset) and an old 22" split rim wheel with a Weber grill and lid. |
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10-15-2020, 05:12 PM | #29 |
Got rid of the matchlight.
Join Date: 10-15-20
Location: Hampton, SC
Name/Nickname : Slurp
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I have not had spam in more than 30 years.
Now I want to buy some so I can try this. Now onto the topic of old school cafeteria food, the ladies in my elementary school cafeteria used to make up this sausage and rice thing. The sausage was a very soft, reddish colored one sliced into little disks of wonderfulness. I forgot about it for a while until about 15 years ago when I came across this exact sausage in a truck stop in Columbia, SC. I bought one, bit into it, and was immediately transported back to my youth where I would enjoy the aforementioned sausage and rice. I did not think to ask the attendants at the truck stop what brand it was. And that is unfortunate, because I've been searching for it ever since. |
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