The trick is to smoke the meat and not make the meat smoke
SMOKED SPAM & EGGS
Date:January 23, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Smoked SPAM & Egg Sandwich
A simple start: two cans of SPAM & a simple rub. using brown sugar, mustard powder & cayenne pepper
The rub is ready to mix
The finished rub
The two loaves of SPAM are rubbed & on the smoker. It is running at 225 & I am using some hickory woods
At the midway point I spritzed the SPAM with some whiskey
The SPAM after two hours on the smoker
After a 5 minute rest the SPAM was thin sliced
The roll is brushed with butter, the SPAM is sliced, the eggs are broken, some butter is melted - time to grill
The eggs are frying on the griddle on low, the SPAM is grilling on high & the rolls are toasting on medium
The eggs are almost done, I pulled them a little early because they were still going to cook a little on the sandwich
The SPAM was direct grilled over high heat & is almost done here. Time to make the sandwich.
Time to build the sandwich: Two layers of SPAM go on the toasted roll.
The the two fired eggs go on top
Next comes some American cheese slices
The cheese was topped with SPAM
The assembled sandwich was indirect grilled for 5 minutes to melt the cheese & crisp up the rolls
Time to eat!
The sandwich was excellent. It reminded me of a bacon, egg & cheese but the SPAM was like a more flavorful bacon
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This recipe came in from left field in that I didn’t know I was going to make it 24 hours before I did. I saw a post on a BBQ message board about smoked baloney. Now I am not a big baloney fan so my mind immediately went to smoking SPAM. I don’t know where this came from since I hadn’t eaten a piece of SPAM in 25 years. I wanted to use a simple rub and where I was worried about the saltiness of the SPAM I wanted it to be sweet. I used equal parts brown sugar and mustard powder and a little cayenne pepper. I smoked the SPAM for 2 hours at 225 degrees using hickory smoke. At the midway point I sprayed it with some whiskey. I let the SPAM cool for 5 minutes and sliced it thin. Then it was back out to the grill where I fried up some eggs on the griddle, toasted the rolls and grilled the SPAM slices. The sandwich was assembled and finished off for 5 minutes using indirect heat in order to melt the cheese. This was one tasty sandwich. The smoked and grilled SPAM tasted like a kicked up version of bacon. The only thing I need to work on is the sandwich was a bit on the salty side. Next time I will use unsalted butter for grilling the rolls and eggs. If that doesn’t work I will try using low sodium SPAM. This sandwich is worth some trial and error to make a great thing better.
My Own Concoction: See the pictures to see how I made this.
Smoked: Using CharGriller Smokin' Pro
Direct & Griddle Grilled: Using Kenmore Elite Gas Grill