Spam in the mini smoker

[OldLady]

Next comes the Vienna sausage.
I've eaten a shit ton of em on long nights of crappie fishing.
Add some brown mustard and crackers and your good.

Okay. That's it. I'm outta here. You guys enjoy.

 

[Mikeoxenormous]

We know this country is in a serious situation when people start smoking Spam.

I'm not being a snob--beans is one of my favorite foods. And sardines, right out of the can. But I hate Spam. Even looking at pics of it makes me a little gaggy. Meat should not have that consistency.

All spam is, is pork shoulder. That meat save the world from the Socialists of Germany and the Empire of Japan. Talking about making me a little gaggy, just looking at this , makes me want to puke.

 

[HereWeGoAgain]

Next comes the Vienna sausage.
I've eaten a shit ton of em on long nights of crappie fishing.
Add some brown mustard and crackers and your good.

Okay. That's it. I'm outta here. You guys enjoy.

Hold up a minute....
Is that a kerosene lamp as your avi?

 

[Vastator]

I found it amusing in the supermarket yesterday.

Liberals who for years have denigrated SPAM were willing their carts with it.

Maybe they think of it as a toilet paper substitute?

Spam has a shelf life of 25 years, so if you bought it in 1985 it might have gone bad. As long as you dont open it , it should still be good. When the brown turd Oblummer got in power and food prices "necessarily skyrocketed" because energy prices went up, i was buying span just under $2.00 a can... What is it today? Thanks Oblummer?

Robot or human?

No shit! Now they're charging delicacy prices like it were caviar.

 

[Dick Foster]

View attachment 316557View attachment 316559

No brisket...no problem...Q up some shelf stable Spam! Use you favorite rub...I like Sweet & Savory with lots of brown sugar and some garlic and spices. Yummy...

I love smoking meat but don't think I've ever contemplated smoking spam. However it is the very same meat as the pork butt roast normally smoked for barbeque, pork shoulder so it's not that far out there.

Oh...it is wonderful...give it a try.

Maybe I'll pop a can in with something else somtime. I'm not firing up the smoker just for a can of spam.
How long did you smoke it at what temp? I should think it goes pretty quick even at my normal smoking temp of 225. All you need is to get a little smoke flavor on it because spam is already cooked.

 

[Missourian]

We know this country is in a serious situation when people start smoking Spam.

I'm not being a snob--beans is one of my favorite foods. And sardines, right out of the can. But I hate Spam. Even looking at pics of it makes me a little gaggy. Meat should not have that consistency.

Well it must have been going down hill for awhile now cuz I've been making this for years...

Smokin' supper...mmm....

Mmm...four and a half hours...does that look good or what?

www.usmessageboard.com

 

[Dick Foster]

I'm all set...

View attachment 316560

Those look to be either WWII or Korean era.

 

[Missourian]

Next comes the Vienna sausage.
I've eaten a shit ton of em on long nights of crappie fishing.
Add some brown mustard and crackers and you're good.

How about smoked oysters with a chunk of cheese (swiss is the best IMO) on a saltine with Louisiana hot sauce. Mmm-mmm good.

 

[Missourian]

View attachment 316557View attachment 316559

No brisket...no problem...Q up some shelf stable Spam! Use you favorite rub...I like Sweet & Savory with lots of brown sugar and some garlic and spices. Yummy...

I love smoking meat but don't think I've ever contemplated smoking spam. However it is the very same meat as the pork butt roast normally smoked for barbeque, pork shoulder so it's not that far out there.

Oh...it is wonderful...give it a try.

Maybe I'll pop a can in with something else somtime. I'm not firing up the smoker just for a can of spam.
How long did you smoke it at what temp? I should think it goes pretty quick even at my normal smoking temp of 225. All you need is to get a little smoke flavor on it because spam is already cooked.

225 for 2 hours. It's gone already...so good. I've gone past 4 hours though...the outside gets crispier and more fat is rendered the longer you go.

 

[HereWeGoAgain]

We know this country is in a serious situation when people start smoking Spam.

I'm not being a snob--beans is one of my favorite foods. And sardines, right out of the can. But I hate Spam. Even looking at pics of it makes me a little gaggy. Meat should not have that consistency.

You claim to be old and yet you're posts indicate otherwise.

 

[HereWeGoAgain]

Next comes the Vienna sausage.
I've eaten a shit ton of em on long nights of crappie fishing.
Add some brown mustard and crackers and you're good.

How about smoked oysters with a chunk of cheese (swiss is the best IMO) on a saltine with Louisiana hot sauce. Mmm-mmm good.

Got four tins in the pantry right now.

 

[Missourian]

View attachment 316557View attachment 316559

No brisket...no problem...Q up some shelf stable Spam! Use you favorite rub...I like Sweet & Savory with lots of brown sugar and some garlic and spices. Yummy...

I love smoking meat but don't think I've ever contemplated smoking spam. However it is the very same meat as the pork butt roast normally smoked for barbeque, pork shoulder so it's not that far out there.

Oh...it is wonderful...give it a try.

Maybe I'll pop a can in with something else somtime. I'm not firing up the smoker just for a can of spam.
How long did you smoke it at what temp? I should think it goes pretty quick even at my normal smoking temp of 225. All you need is to get a little smoke flavor on it because spam is already cooked.

Try throwing one in with brisket or pulled pork. Since they smoke at the same temp, you can have the Spam for dinner while your butts or flats are stalled.

 

[OldLady]

I

Next comes the Vienna sausage.
I've eaten a shit ton of em on long nights of crappie fishing.
Add some brown mustard and crackers and your good.

Okay. That's it. I'm outta here. You guys enjoy.

Hold up a minute....
Is that a kerosene lamp as your avi?

I don't know.

 

[OldLady]

Next comes the Vienna sausage.
I've eaten a shit ton of em on long nights of crappie fishing.
Add some brown mustard and crackers and you're good.

How about smoked oysters with a chunk of cheese (swiss is the best IMO) on a saltine with Louisiana hot sauce. Mmm-mmm good.

YES! I love those--in the flat little can, right?

 

[Missourian]

Next comes the Vienna sausage.
I've eaten a shit ton of em on long nights of crappie fishing.
Add some brown mustard and crackers and you're good.

How about smoked oysters with a chunk of cheese (swiss is the best IMO) on a saltine with Louisiana hot sauce. Mmm-mmm good.

YES! I love those--in the flat little can, right?

Yes. I've tried to find other ways to eat them, but no recipe for them other than on a cracker has ever panned out for me.

 

[Dick Foster]

View attachment 316557View attachment 316559

No brisket...no problem...Q up some shelf stable Spam! Use you favorite rub...I like Sweet & Savory with lots of brown sugar and some garlic and spices. Yummy...

I love smoking meat but don't think I've ever contemplated smoking spam. However it is the very same meat as the pork butt roast normally smoked for barbeque, pork shoulder so it's not that far out there.

Oh...it is wonderful...give it a try.

Maybe I'll pop a can in with something else somtime. I'm not firing up the smoker just for a can of spam.
How long did you smoke it at what temp? I should think it goes pretty quick even at my normal smoking temp of 225. All you need is to get a little smoke flavor on it because spam is already cooked.

225 for 2 hours. It's gone already...so good. I've gone past 4 hours though...the outside gets crispier and more fat is rendered the longer you go.

That's longer than I figured on. But it just might make a nice snack for those longer smokes like a butt or brisket.

 

[OldLady]

We know this country is in a serious situation when people start smoking Spam.

I'm not being a snob--beans is one of my favorite foods. And sardines, right out of the can. But I hate Spam. Even looking at pics of it makes me a little gaggy. Meat should not have that consistency.

Well it must have been going down hill for awhile now cuz I've been making this for years...

Smokin' supper...mmm....

Mmm...four and a half hours...does that look good or what?

www.usmessageboard.com

I shouldn't have said anything. Didn't realize I was in Food and Wine. They love it in Hawaii, too, I hear. Chop it up in omelets, put it in their Asian dishes, even.

 

[OldLady]

Next comes the Vienna sausage.
I've eaten a shit ton of em on long nights of crappie fishing.
Add some brown mustard and crackers and you're good.

How about smoked oysters with a chunk of cheese (swiss is the best IMO) on a saltine with Louisiana hot sauce. Mmm-mmm good.

YES! I love those--in the flat little can, right?

Yes. I've tried to find other ways to eat them, but no recipe for them other than on a cracker has ever panned out for me.

Why bury the taste under other ingredients? I don't even do the cracker. I just shovel 'em in with a fork. Some kind of pickle on the side.

 

[airplanemechanic]

There is a reason unwanted emails are referred to as "spam."

It's the same thing unwanted and unknown meat product is referred to as.

 

[OldLady]

We know this country is in a serious situation when people start smoking Spam.

I'm not being a snob--beans is one of my favorite foods. And sardines, right out of the can. But I hate Spam. Even looking at pics of it makes me a little gaggy. Meat should not have that consistency.

You claim to be old and yet you're posts indicate otherwise.

Turned 65 yesterday. How many young people do you know that eat sardines?