Bacon Wrapped SPAM Bites

Bacon Wrapped SPAM

SPAM is the canned mystery meat that seems to languish on Supermarket shelves everywhere. Unless you are preparing for a Hurricane or are waxing nostalgically over Cold War bunkers SPAM just does not seem to penetrate into the mainstream. We are here to throw down the gauntlet and say “Yes!!! SPAM does have a place!” Bacon Wrapped SPAM is an awesome appetizer and party food if you are looking for something a little bit different.

Bacon Wrapped SPAM

These bacon wrapped SPAM bites are first coated in our famous Pork Rub, then wrapped in bacon, and finally smoked for around 2 hours.

Ingredients

  • A can of SPAM
  • 1/4 Cup of our famous Pork Rub. (when we make the rub we don’t add any salt when we are making it for this. The bacon and the SPAM have enough on their own.)
  • 8 slices of bacon

The Prep

  1. Remove the SPAM from it’s can.
  2. Cube the SPAM into 16 pieces.
  3. Put the SPAM cubes into a Zip-Loc bag with the 1/4 cup of rub. Shake the bag till you have a nice even coat on all of the cubes.
  4. Cut the 8 slices of bacon in half.
  5. Wrap the rub coated SPAM cubes with a half slice of bacon each. Hold the bacon onto the SPAM cube with a skewer. We have experimented and find that one wrap with the bacon is enough. Having open sides on the SPAM cube lets you get the flavor of the SPAM, the rub, and the bacon. Fully bacon wrapped SPAM cubes seem to be overwhelmingly bacon-ness.

Bacon wrapped SPAM

The Process

  1. Pre-heat your smoker to 250 degress and add a handful of hickory chips.
  2. Place the bacon wrapped SPAM bites into the smoker.
  3. Smoke for 2 hours. The SPAM is a cooked meat so you really are just shooting for crispy bacon.
  4. Pull them out and let them cool down. They can be a little juicy and nuclear hot SPAM juice sort of leaves third degree burns on the roof of your mouth!

The Wrap Up

We like to serve these bad-boys with a Sriracha Honey Mustard  (follow the link and give that one a try, it is amazing!)  Get over you fear of the canned meat because Bacon Wrapped SPAM bites rock!

You might also like:

Try our awesome Armadillo Eggs

Bacon Wrapped Meatballs from mmmgoblubbq

 

 

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Armadillo Eggs on the Kamado Grill

Armadillo EggsJust what the Hell are Armadillo Eggs? The name confused my Mother to no end, she kept repeating “But, Armadillos are mammals!”. From what I can find on the web, they are just a tongue in cheek name for a funky Tex-Mex appetizer. What isn’t in doubt is that they are one of the coolest smoked treats you can make. They are good from the Kamado Grill, off of the Weber, or right out of the oven.

Making Armadillo Eggs

  • 1 Pound of  Hot Sausage (We used Hot Italian)
  • 4 Medium Jalapenos (seeded, de-veined, and cut in half length ways)
  • 4 ounces Cream Cheese (Softened)
  • 1/4 Cup Cheddar Cheese (Shredded)
  • 1/2 Teaspoon of Ground Cumin
  1. Seed, de-vein, and cut the Jalapenos in half length wise.
  2. Mix the softened cream cheese, shredded cheddar, and ground cumin together in a medium bowl.
  3. Fill the jalapeno halves with the cheese mixture and set them aside.
  4. Cut the casings off of the sausage.
  5. Form the bulk sausage into 8 equal balls.
  6. Take the balls and press them down into thin disks.
  7. Put the filled jalapeno halves into the discs, and wrap the sausage around the rest of the pepper. Make sure the sausage completely encompasses the pepper.

Using an oven:

Pre-heat to 350 degrees. Place the Armadillo Eggs on a wire rack over a foil lined baking sheet. Bake for 25 minutes. Watch out for the surface of the sun hot cheese inside!

On the grill:

Set your grill up for indirect heat. Place the Armadillo Eggs on the indirect side of the grill. Grill them until they take on a uniform brown color. We like to throw them onto the hot grates and get a bit of grill  marks on them. Again watch out for the nuclear fusion going on inside these babies! You will burn the F@&K out of your mouth.

In the Kamado Grill:

Bring your Kamado Grill up to 350 degrees with a handful of hickory chips over the hot coals. Smoke the Armadillo Eggs for 25 minutes. One last reminder the cheese is napalm hot!!!

Armadillo Egss

Armadillo Eggs are fun and different kind of treat to make. They are great on their own but go great with a good  homemade Ranch Dressing. You can also make them with a sweet sausage to tone down the heat a bit. We love them around here! Give them a try and please let us know what you think in the comments below!

 

 

 

 

Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep the content train rolling