Jon Solberg is adding another meat with the SPAM acceptable or is this SPAM only?
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Well here it goes, Polish hot dogs made with SPAM and Venison.
Spices are black pepper, granulated garlic, marjoram,savory,#1 cure, milk powder and some MM dust.I didn't add any salt as I figured SPAM had enough so we'll see.
12 oz SPAM & 6 oz. venison burger
A rest in the fridge then on the Weber they go.
Last edited by Powersmoke_80; April 25, 2016, 03:03 AM.Comment
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I think you and Jon Solberg should open a Spamtaurant.
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Those look OFF THE HOOK! How were they?Comment
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Spam and venison ... not much fat to work with there. You might be able to correct that mealy texture by adding some in.Comment
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The per cooked Spam does present a challenge. As does the texture, shape and taste. : )
Great cook Dean. Thanks for playing.Comment
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I'm working to jailbreak the original pics in Photobucket. I'll do my best to restore them asap -
@JCGill it took me a while to get mine together, so I'll give you a break as long as you put it on your to do list.Last edited by LA Pork Butt; October 20, 2017, 11:50 AM.
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First time seeing this today, guess i need to go shoppingComment
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OK, here it is. I decided to riff on a recipe found on the net.
Made a roux and diced some onion and Spam.
Hash brown patties, Pillsbury Grands biscuits (another Minnesota product) and cheese into a foil pan. And another Hormel product, pepperoni.
Finish the Spam gravy, beat some eggs, pour over the pan.
Into the smoker for 45 minutes.
Poorly conceived, poorly executed. The Spam was completely disguised by the other flavors, which was not the intent. And that helping on the plate was not fully cooked. I put the plate in the microwave for two minutes so I could eat it, and the remainder went in the oven for 15. I also thought my roux was a bit gritty. Overall grade: D.
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OK, it's no longer 2016, but I hadda try. Since I was smoking some spare ribs, I threw some Memphis rib rub on a blob of Turkey Spam and put it into the smoker with the ribs at 225F. I pulled it out when it hit 160F. It was way too salty and way too smoky. Next time, a no-salt rub and we'll pull it at a lower temperature.
Pics.. before, during and after.. No point in showing slices since it had no smoke ring. I think the rest of the spam will be ressurected in scrambled eggs.
Attached FilesComment
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Here's the "Two Pan Spammie Sammie"
This isn't too original but I had a good time doing it!
Pan One - Double Loop Lodge Skillet for Bread
Pan Two - Kmart knock off CI skillet for everything else
Starting things off right to get you sizzlin'.
Making the bread in the Double Loop on a Smokey Joe with WSM lid.
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The Bread
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Some of the Base ingredients
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The Kmart Skillet does the rest. Bacon, Caramelized Onion, Spammie, melty cheddar, toasted bread, egg.
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The meal.
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The "Two Pan Spammie Sammie"
The Spam is between the tomato and and bacon.
~MudkatComment
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Can anyone else see the pics? Spinaker , LA Pork Butt I see 'em on all three of my devices. Not questioning your post JCGrill in fact I appreciate it. I may be too lazy to re-post!
This has happened before and I would like to figure out why. I posted everything the same as always except the video. Could that have something to do with it?
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Thought this might be interesting to the topic
http://mobile.abc.net.au/news/2017-1...72?pfmredir=smComment
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After further review, the post on the thread must be replayed. At least y'all got the bacon. Here's the pics:
Base ingredients
Making bread in the skillet, Smokey Joe, with WSM lid. Nice little oven.
The spam, the onions, the melty cheddar bread.
The "Two Pan Spammie Sammie".
Hope the pics show this time around!
~MudkatComment
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