That's right, today we're cooking Spam "Burnt Ends" on the PK Classic Grill!!! These came out so good, you've gotta trust me on this one! "Poor man's burnt ends" have kind of been getting popular lately, and I've seen bologna burnt ends, hot dog burnt ends, you name it... but no Spam burnt ends. I have it admit, smoking Spam on my PK Grill is a guilty pleasure, so making these Spam "Burnt Ends" (I'll put it in quotes so the BBQ police don't come for me) seemed it might be a good idea. Boy, I sure did underestimate just how good they would be, though! Heavenly! You would never know you're eating Spam! Here's the low down:
1 Can of Low Sodium Spam (we're gonna put rub on them, so low sodium helps keep the saltiness down)
1/2 Cup Brown Sugar (roughly, and loosely packed, not super exact)
1/2 Stick of butter (cut into about 1/4" thick pads)
Your favorite BBQ Rub (I used HEB Mi Tienda BBQ rub)
Your favorite sweet BBQ Sauce (I used KC Masterpiece Original)
That's it!
Cut the Spam into 1" cubes, and season lightly on all sides with the BBQ rub. Prepare your grill for indirect cooking somewhere in the 225-275F range, and place your spam cubes on the cool side. You'll see that I used the Little More grid, but you don't have to. I opted to this because I didn't have a good rack to put the cubes on, and the Little More has a finer grid than the main cooking grate - but I think it would have been fine going directly on the cooking grate. I added hickory chunks to get some smoke flavor. I let them smoke for about one and a half to two hours or so - it will depend on variables with your grill, temps, etc... I started looking after about an hour for that nice smoky color, and when they looked good, I pulled them off. At this time, open up vents on the grill get it running at a higher temperature.
Then place them in a foil tray, sprinkle the brown sugar over, place the butter, and pour on a generous amount of the sweet BBQ sauce. These will go back in the grill for another 45 minutes or so (depending on how hot you can get your grill). The butter and sugar will melt, give the whole thing a good stir every ten minutes or so - this will mix up the glaze sauce, and get the spam coated on all sides. Once the glaze sauce has tightened up considerably, and all the spam cubes have gotten a nice coating on all sides, you can pull them off and serve! Not much resting needed, as these guys best eaten as soon as they are cool enough to put in your mouth. I can't tell you if these make good leftovers, my son and I gobbled all of them up almost instantly.
I know this seems like a crazy idea, and frankly I kind of approached this as just kind of a "oh. wouldn't that be neat?" idea... but the results were soooo much more than what I ever could have dreamed. They were incredible, and I really recommend trying them!
We did one can, because it was just my son and I (we actually had intended to do two, but once we cut up one, we realized that was enough for the two of us), but you can definitely make more - I could see these being a hit at a party - Just add additional cans and multiply the recipe accordingly.
Spam "Burnt Ends"... I'm telling you, people!
Thanks for watching!
Music is "So Long" by Norma Rockwell from the KZitem Audio Library
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