
Buzz Dean 
BBQ List
4/14/02


Here are the guidelines I got from the chilehead list---can't give credit to
whomever sent it to me, somehow that got lost--what I actually did follows
==========================================
Her ya go, Buzz... Enjoy!

Slice some Spam thin, 1/8 inch.  Place between paper towels,
place paper towels between two plates and put heavy weight
on plates.  This helps press (some of ) the fat out of the Spam,
allowing the marinade in.  After a few hours, or overnight, place
the pressed Spam in a marinade  I use soy sauce, brown sugar,
cayenne powder, whatever hab/scotch bonnet sauce I have handy,
(the screaming faced scotch bonnet from Calido works well), some
Worcestershire sauce and a few drops of Liquid Smoke.  The
amounts aren't set in stone, but soy/sugar ratio should be about
2 : 1.  The batch for the hotluck was close to 1:1, and it came out
a bit too teriaki sweet.  All the rest as you see fit.  Marinate at least
overnight, but it can go for a couple of days, Spam being fully
cooked straight out of the can and all.  Blot dry, sprinkle/rub in some 
cayenne/chipotle/ancho powder, dry in dehydrator until chewy but
not crunchy.  Between the Hormel preservatives and the chiles,
I think the shelf life approaches infinity.
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Found a couple cans of Spam (on sale), tried to slice it uniformly then did
the press thing overnight--important step.  Only had about 1/4 cup of soy so
added some Lea&Perrins till it could dissolve about a 1/3C brown sugar,
along with a few  glugs of Rashabberry sauce(Uncle Steve), vacuum marinated
it overnight. Dusted with ancho and a liitle red savina(smoked), it stayed
in dehydrator 'till it was done

Enjoy

Buzz



