2016 Unofficial SPAM Challenge

[Danjohnston949]

Boys and Girls, RIBBERS ONE AND ALL! Is this Spam Attack the latest form of Eco-Terrism? Can Jon Solberg Really Make A Silk Purse from A
Sows Ear? Can Huskee really Gild the Lily? Inquiring Minds Need to Know? From Fargo ND, Dan

[Jon Solberg]

Okay, LA Pork Butt got me totally inspired so I just had to give this a try. I did some shift to tradition in an attempt to smooth out the salty in the SPAM.

SPAM Boudin!

1 Loaf SPAM
1 rib of celery, diced
1 medium sweet onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped I’m using red for the sweet
1/2 pound chicken livers ( give or take)
1 cups cooked rice
1 Serrano pepper chopped
1/2 teaspoon dried thyme
1/2 teaspoon paprika
2 green onions, chopped (green part only)
1/8 cup dry parsley, (Its what I had)
black pepper and cayenne to taste



Method:
Dice Spam in ¼Ã¢â‚¬Â cubes

Place the celery, onion, garlic and bell pepper into a large pot. Cover with 2 inches of water, bring to a boil and then turn down the heat add the chicken liver to the pot and continue to cook for 45 more minutes or until the liver is cooked thru



Strain the meat and vegetables, reserving the liquid. Add SPAM cubes and grind with the course blade.

Add rice, Serrano, thyme, paprika, green onions and parsley.

Combine until the filling is moist and slightly sticky. Stir in some of the reserved cooking liquid if it appears too dry liquid. Taste and adjust seasonings, add in, pepper and cayenne.

Method for stuffing:
First, rinse the outside of the casing and then place it in a bowl of water and a bit of vinegar or lemon juice for 30 minutes to soften. Dump the soaking water and then rinse the inside of the casing by placing one end on the kitchen faucet.

Lightly oil the stuffing tube on your sausage stuffer. Tie a knot at one end of the casing. Take the other end and gently slide the entire casing onto the tube, leaving the knot plus about 4 inches hanging off the end of the tube.

Place the filling into the feeder and push it through until it starts to fill the casing.

Once you've filled the casing, to form links, pinch it every 5 inches and then twist it until it’s secure. You can then cut the casing to form individual sausages.






I'm going to go dig out a cooker now so I can bring this cook home BRB:




NOTE: I'm just using the Weber to heat the sausage thru after it rested in the fridge and add a bit of smoke.

[LA Pork Butt]

Jon Solberg Bless you my brother. I am not a big fan of boudin, so your effort looks like an improvement. Seeing the snow and your effort makes me feel guilty. Mine is coming soon.

[Jon Solberg]

LA I wont lie I'm not a fan myself BUT it makes sense because the SPAM is cooked. I dont mind saying the filling is really good. I'm way beyond surprised. As for the snow. Its just where we live. Its much easier here than down there in July/August. I'm sure. ( I'm way to fat to live down there : )

[Jon Solberg]

Its really hard to make this look good on a plate. just sayin







BOTTOM LINE: This was good eats.

[Meathead]

I will publish the winner(s) on the free website!

[Jon Solberg]

Awesome! Thank you

[boftx]

What is the deadline for this? I have an idea I want to play with, but will take a few days of experimenting with it.

[Huskee]

Jon you're making this very hard for the rest of us! #nochanceillwinthisnow

[boftx]

Oh, I don't know about that.

[ribeyeguy]

I don't know what to say, Jon has done two cooks that are going to be almost impossible to beat. I mean really, home made Spam sausage? How do you top that? Until now my idea of Spam creativity was nuking it until it was black and tasted like burnt bacon. Time to get the thinking cap on.

[boftx]

No doubt Jon has taken it to an extreme, but I think I can follow the KISS rule and come up with something.

[Huskee]

I don't know what to say, Jon has done two cooks that are going to be almost impossible to beat. I mean really, home made Spam sausage? How do you top that? Until now my idea of Spam creativity was nuking it until it was black and tasted like burnt bacon. Time to get the thinking cap on.

My idea of coating them in our rib rubs & BBBR is child's play now, by comparison. Regardless, I think it will be a tasty trial even if, as boftx says it's KISS. My kids will have fun helping with this, although they don't even know what Spam is since we never buy it.

[Jon Solberg]

Lets look at this. I think there is going to be more than one winner. 3 in each category. If we don't get enough entries indoor and outdoor could be combined.

INDOORS
Appetizer
Entree
Side dish
Desert

OUTDOORS
Appetizer
Entree
Side dish
Desert

Lets take my boudin cook out of the game. I never made sausage at all and thought this was an easy way to get off my duff and get that stuffer dirty. I'm glad I did it but end of the day it needed more spam and I'm not going to do that again. : )

I would be happy to be ineligible for the win as I started the thread.

EDIT: I'm adding side dish so theres 8 possible winners.

​What say ye? ribeyeguy Huskee

[Huskee]

Desert? Lol. I don't know, sounds beyond my skill set.

[Jon Solberg]

"Only those who will risk going too far can possibly find out how far one can go"
T. S. Eliot

I know, its in the wrong thread.

[fzxdoc]

This topic is cracking me up. I'm proud to say I've not had Spam since I left home back in the day. Spam (among other things) are most definitely in my rearview mirror. I'm not sure I could bring it into my kitchen now.

But I sure am enjoying reading this topic. Jon Solberg , you're a genius, coming up with Spam Boudin. And the Spam Ham is picture perfect. And did I hear someone mention Spam Sushi? Just thinking of these culinary "delights" makes me laugh as I enjoy the fun of following this Spam challenge in the works.

Keep these awesome contests coming, Jon! They're so much fun. You're my hero.

Kathryn

[Jon Solberg]

Bump!!

[ribeyeguy]

If nothing else you win the creativity award for Spam Boudin.

Okay we're supposed to have a beautiful spring weekend coming up. Time for me to accept the challenge and blow off one of my two cherished days by cooking Spam. Anyone ever try reverse searing a Spam loaf?

[Burntend]

Here's an older cook with the delightful meat in a can.

Whiskey Tango kebobs for your viewing pleasure:

[JohnF]

What internal temp you looking for?

[Burntend]

195.7 Fahrenheit.