Dining and Cooking
Would you look at that smoke ring
In Smoking

Would you look at that smoke ring


Should I do a squeeze test?

by dogfoodgangsta

11 Comments

  1. CallmeMefford

    So… how was it? It looks… blasphemous, but intriguing.

  2. Debatable_Facts

    This is the poorest shit I’ve seen in this century.

  3. Own_Car4536

    The thing about doing these types of “meats” is that it’s still just spam afterward. Just like hotdog burnt ends, it’s still just a hot dog. Or a whole bologna chub, it’s still just bologna because smoke can’t penetrate glorified gelatin lol

  4. XmasWayFuture

    I made smoked spam musubi but smoked it for longer and had deeper scores and it came out fire. It was only my second time ever even trying spam but I would do it again in a heartbeat.

    Put it on while doing a rack of ribs with some hickory smoke. Later I quickly friend it in essentially teriyaki sauce. Stacked it with sushi rice and egg and wrapped in a piece of seaweed.

    https://preview.redd.it/8qi2loxpmrbf1.png?width=1080&format=png&auto=webp&s=7d575f7c20de05c454267d6557c8155af02241e0

    Not a good picture but you get the drift

  5. Critical_Pin

    I’m confused – doesn’t the ‘S’ in ‘SPAM’ stand for smoked?

  8. Dontwalkongrass1

    I did this a few years ago when I first started smoking. It turned out really well, the family enjoyed it and a few friends said it was good.

  10. Hilsam_Adent

    It’s actually impressive the smoke can penetrate that wall of sodium at all.

  11. Brilliant-Onion2129

    I gotta try smoking Spam. I usually by if already smoked and it’s pretty tasty.

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