SPAM RECAL

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Like beans and rice, there is always a can or two in the pantry.
 
Thanks. I need to check the pantry. We eat about two cans a week. Fried with eggs and onions or as a protein with mac & cheese, are two fav's...JJ
 
I fry Spam like morning Bacon. Never had it as a kid. But time in Hawaii made me appreciate that particular can o goodness.
But I’m out. Nothing to check. Need to run to the store so I’ll have some to check! B
 
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I buy an 8 pack at Sam's club and smoke it fairly often. Mine passed the lot number and "sell by" date, so I'm good!
 
I'm good as well. Not sure about the previous cans I ate over the last few months. Right tasty stuff!
 
I'm good as well. Not sure about the previous cans I ate over the last few months. Right tasty stuff!
my dad was a cook in the army after he got disentery ( sorry about spelling) twice from army food.So he said heck with it and became a cook.Two of his favs from his service days were creamed chipped beef and spam w/eggs. Spam lives on!
 
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I loved my Dad's Creamed Chipped Beef! We'd have it on toast.
Dad called it Sh!t on a Shingle, came from Navy speak.
I didn't care what it was, I LIKED it.
But Spam was never a favorite with me. Ate it as a kid, but parted ways.
So I could tell you without looking there isn't any here.
But I do feel for all who do like it.

We have relatives in Hawaii who LOVE Spam!
 
Growing up in the 50's, Spam was a staple in out house. Inexpensive and times were tough for us. Always loved it; mom learned to loathe it.
 
It's great fried up and made into a grilled spam and cheese sammie. I have a can in the pantry that I'll check the info on.

Chris
 
Gosh I feel silly, but I have never had Spam!
Al
Al, try it in the smoker. Score it deeply, use a bit of yellow mustard and coat with rib rub. Smoke at 275 or better until it opens up like the pic. Slice and enjoy! The little stick looking thingies are stems from the ground Rosemary I add to Jeff's rub recipe. I grow my own and grind in a spice grinder, but need to be more careful about getting less woody parts in the leaves:(
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We had SPAM on occasion when I was growing up, usually fried with eggs. I remember liking it a lot, even fixing it at university a few times.

I believe it was last year I picked up a can to see if it still held any appeal. Unfortunately, between being a kid and last year, I ate my fair share of military rations. On first bite, memories came flooding back of over salted food filled with electrolytes. I'm good on the recall. No need to check the cabinet.
 
Al, try it in the smoker. Score it deeply, use a bit of yellow mustard and coat with rib rub. Smoke at 275 or better until it opens up like the pic. Slice and enjoy! The little stick looking thingies are stems from the ground Rosemary I add to Jeff's rub recipe. I grow my own and grind in a spice grinder, but need to be more careful about getting less woody parts in the leaves:(
View attachment 365570

That sure looks good, I guess I'll put a can on the grocery list & give it a try!
Al
 
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