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Thread: SPAM Kabobs

  1. #1
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
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    6,737

    Default SPAM Kabobs

    I smoked 2 cans of SPAM. Don't knock it until you try it, it is good.
    Cut the smoked SPAM into chunks and threaded on bamboo skewers with red, green and yellow pepper, pineapple chunks, water chestnuts, sweet onion.
    Grilled on the C-G Duo over low heat. Basted with a mix of pineapple juice, brown sugar and teriaki sauce. The veggies were still crispy and had great fresh flavor to accent the smoked SPAM.
    They eat mighty fine!

    SmokyOkie, tell the SmokyOkette we were thinking of her while making these!
    Attached Images
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
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    2,661

    Default

    Good lookin' kabobs, Mike! Seems to me they'd have a bit of a sweeter taste, with the pineapple and the baste you made.

    Anyone have some ideas on how I can get my wife to like kabobs?
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jan 2008
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    South of Peculiar, MO
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    Default

    Quote Originally Posted by TX Sandman View Post
    Good lookin' kabobs, Mike! Seems to me they'd have a bit of a sweeter taste, with the pineapple and the baste you made.

    Anyone have some ideas on how I can get my wife to like kabobs?

    Make her some of these. They do have a bit of sweet, not a lot.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Jan 2008
    Location
    Broken Arrow, OK
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    Default

    Those look great, Mike. It looks like you made enough for me. That's good!

    Hey, I smoked some SPAM a couple of weeks ago with rib rub on it. It came out quite salty. Do you adjust your rub with less salt when you do these?
    Kev
    GOSM 3405
    UDS - One of a set of twins
    Custom Stick Burner - "Latifah".....(yeah, she's big and beautiful)
    Certified KCBS Judge

    Between two evils, I always pick the one I never tried before.
    -Mae West

  5. #5
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    SPAM rock's............the other, other, other whitish meat!?!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
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    Default

    Hey Kev! Come on up, we have plenty!
    If I put rub on the SPAM (and I do sometimes) I generally use a commercial rub. Some I like are - Arthur Bryant's, Happy Holla; there are a bunch of local KC rubs I also like, Squeal, Sweet & Hot are a couple. I do make my own rub, have two recipes I like.
    I have not had a problem with it being salty. If you make your own rub, yes, you might adjust the salt and see what happens.

    Quote Originally Posted by BA_LoKo View Post
    Those look great, Mike. It looks like you made enough for me. That's good!

    Hey, I smoked some SPAM a couple of weeks ago with rib rub on it. It came out quite salty. Do you adjust your rub with less salt when you do these?
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Spam - it's what's for dinner! A lot of folks think I'm crazy, but I like Spam. Sliced, cold on a sandwich, fried, Spam salad sandwich filling, you name it! Now of all things, I have to start smokin' it! Keith
    Keith

  8. #8
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Looks good Mike.

    I like to see pineapple and water chestnuts on the kabobs. I had not thought of using those before.

    I'll have to add them to my next batch
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  9. #9
    Join Date
    Jan 2008
    Location
    Clinton, MO
    Posts
    158

    Default

    I'm having flashbacks Mike. I sure wish a had a couple of those and a pitcher of the Mrs. Bloody Mary's. I can make the kabobs but I just can't get a bloody mary to turn out as good as hers. t@
    Chad

    "I care not what others think of what I do, but I care very much about what I think of what I do. That is character." T.R.
    __________________________________________________ _____________

    BDS-Jumbo Model 2743

    WSM- Weber Smokey Mountain w/ mods

    Weber Performer

    GOSM Big Block 36" gasser

  10. #10
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    I was just talking to one of my friends about these.He likes spam.

    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

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