I bet you have never thought to make smoked burnt ends from SPAM? These take SPAM to the next level, saucy, crispy, and addictive!

A blog about cooking, smoking, grilling, and competition BBQ, along with recipes and lots of pictures.

This recipe proves that you can truly smoke anything and make it taste better.

For all those Spam lovers out there - this recipe is for you. Sweet and Spicy Bloomin Spam pull-aparts! There literally is nothing easier to create. Slice up the spam, season, and smoke thats it. Tear each individual piece and dunk in your favorite barbecue sauce. 

A blog about cooking, smoking, grilling, and competition BBQ, along with recipes and lots of pictures.

I bet you have never thought to make smoked burnt ends from SPAM? These take SPAM to the next level, saucy, crispy, and addictive!

These Smoked Spam Fries are a simple appetizer that go great with a cold beverage. The Salty and spicy flavor combination of the spam fries are incredibly addictive.

This recipe proves that you can truly smoke anything and make it taste better.

For all those Spam lovers out there - this recipe is for you. Sweet and Spicy Bloomin Spam pull-aparts! There literally is nothing easier to create. Slice up the spam, season, and smoke thats it. Tear each individual piece and dunk in your favorite barbecue sauce. 

BBQ Spam Recipes. The Best Spam Recipes for any occasion. Spam Recipes.

See the word “pulled” in this recipe’s title? It suggests something hard, like pulling a couch up the stairs or pulling a donkey up a hill. Thankfully, this type of “pulled” is a wonderful thing. The kind of barbeque and pork shoulder that’s cooked at low heat to be so tender and juicy, you can’t be “pulled” away from it.

Over Mothers Day weekend, I was looking for a quick appetizer idea. A quick bite before the steaks were put on the grill. Preferably, it would be something I could throw on the smokers as I was burning out the built up gunk on the inside before our next competition. So, I took a quick inventory of the kitchen shelves for something quick, easy, and that would be good. Low and behold, look at what I found. Spam, that mystical, mystery meat from our childhood. I had a lot of bologna and chipped ham sandwiches back in my childhood days, but occasionally Mom would slide in some Spam, or Spam's first cousin, Treat. For those of you who do not know what Spam is, here is a quick summary of Spam. Basically, Spam is spiced, canned ham. I seem to remember the outside being encased in gel? Is this a kinder, gentler, lower fat Spam now?Anyway, some joke that Spam is made from leftovers from the pig after processing. Lips, hooves, everything but the oink. My Mom usually pan fried slices and served on squishy white bread with sliced onion, perhaps a tomato, American cheese, and mayonnaise. Others pan fry and serve with eggs. I decided to try and elevate this premium ham product and go the smoked route. So, I took the "fillet" of processed ham goodness and scored the top with crisscross knife slices. Then, for the rub, I dusted all sides of the Spam with a liberal coating of Dizzy Pig Pineapple Head rub. Hawaiians serve their Spam with grilled pineapple garnish, so why not a pineapple rub? Then, I placed the Spam on the top rack of our smoker at 350 F with a piece of hickory wood in the ash pan for some smoke. Thirty minutes later, the rub was forming a nice crust on the outside and the scored cuts were opening up, making this hunk of Spam look like a premium ham. At this point, I squirted some Blues Hog Tennessee Red BBQ sauce on the top to glaze our Spam. After adding the BBQ sauce, I let our appetizer cook for 15 more minutes to set the glaze. Then, removed from the smoker, and let it rest for 10 minutes before slicing. How was it? Surprisingly good. The heat added a nice crispy crust on the outside. The pineapple rub and tangy BBQ sauce provided this piece of Spam with a nice acidity to counteract the fattiness of the Spam. One negative was that I forgot how salty Spam was. Overall though, it was good. This is not your Mothers Spam. Don't be afraid, don't turn up your nose. Embrace your childhood memories and give this recipe a try. Thanks for stopping by, Bill

This recipe proves that you can truly smoke anything and make it taste better.

A blog about cooking, smoking, grilling, and competition BBQ, along with recipes and lots of pictures.

I should really call my blog "lazy cooking". Really. It doesn't get any lazier than this. This was what I prepared last night for today's lunch. I still have leftover fresh sliced pineapple from the tea party, and a can of spam. Throw a little something something, and that could very well be a meal. I thought of pan frying each element separately on a frying pan...crisp up the spam, caramelize the pineapples and onions, reduce and thicken the "glaze" and stuff...but oh wells, I couldn't be bothered. So, despite the heat, I cranked up my oven and decided to throw everything in and let it cook itself to perfection :D Recipe - 1 large can of spam (I used Tulip brand), cut into sizeable bite sized chunks - half a pineapple, remove skin and core, cut into bite sized chunks - half an onion, sliced thinly - 1 clove of garlic, crushed - teriyaki sauce, sugar, olive oil Preheat oven to 200C. Lightly grease baking tray, throw all ingredients in, mix well, bake until the spam pieces are crisp on the outside, and pineapple chunks are caramelized. To bring this to another level, add freshly chopped coriander and chilli as garnish (which I didn't have on hand last nite. Oppps). Consume with a steamy bowl of rice. Sweet, tangy, juicy pineapple; tasty, hearty, crispy but tender spam...savory garlic and sweet caramelized onion...plus teriyaki sauce? Oh, you knew it was gonna be good ^_^

For all those Spam lovers out there - this recipe is for you. Sweet and Spicy Bloomin Spam pull-aparts! There literally is nothing easier to create. Slice up the spam, season, and smoke thats it. Tear each individual piece and dunk in your favorite barbecue sauce. 

To make vegan spam, all you need to do is marinate your tofu and bake it in an oven or fry it in a pan! You can eat this vegan spam on its own, with rice or even make vegan spam musubi!

A blog about cooking, smoking, grilling, and competition BBQ, along with recipes and lots of pictures.

Start your own luncheon meat factory right at home

Try making this quick, no-fuss vegan Spam recipe for your next lunch or dinner! It's high in protein, full of hickory-smoked flavor, and entirely plant-based.

Hawaiian inspired easy Spam Fried Rice recipe ready under 20 minutes! Tossed in flavorful seasoning, fried rice is combined with spam, mixed vegetables and eggs.

There is no snack that Hawaiians and locals love more than SPAM Musubi. I don’t make these very often as I have a love-hate relationship with SPAM, but whenever I head out to Hawaii I am alw…

Try making this quick, no-fuss vegan Spam recipe for your next lunch or dinner! It's high in protein, full of hickory-smoked flavor, and entirely plant-based.

These Smoked Spam Burnt Ends with Whiskey Barbecue Sauce are the perfect starter for a game-day gathering or a great Sunday evening dinner treat. Packed with a spicy, smokey flavor and a mouthwatering whiskey sriracha glaze, don't be surprised when your friends ask you for the recipe!

I eat my crispy spam steak with Filipino pandesal, and there are times when I eat it with sinangag with banana ketchup and fried egg.