On Jan 8, 4:49 pm, Steve Calvin > wrote:
> gs wrote:
> > On Jan 8, 12:44 pm, "Dave Bugg" > wrote:
> >> vex wrote:
> >>> Someone wrote:
> >>>> Nothing but spam.
> >>> Hmmm... next time I fire up the smoker, I'm gonna try smoking some
> >>> spam to see what happens. I'm guessing it'll probably render into a
> >>> small lump of something formerly resembling spam.
> >> Smoke at a temperature of 170F, and it should be fine. You might go with the
> >> Spam "lite" to reduce the amount of salty taste though. But rather than
> >> Spam, try to get a real bologna -- as opposed to the Oscar Mayer stuff --
> >> and smoke that. Wonnerful, just wonnerful :-)
> >> --
> >> Davewww.davebbq.com
>
> > Oh guys, quit being so silly with your puns and all.
>
> Daves reply was right on. smoked "real" bologna is great.
> I've even had smoked spam lite and it's not putrid. That's
> about the best I can say for that though.
>
> At least we actually DISCUSS things instead of just posting
> links and then bitching when people don't happen to like it.
>
> You, on the other hand, have contributed absolutely nothing
> to date except spamming your blog (which ain't nobody here
> gonna go) and whining about being told that your behavior
> here is not going to be tolerated.
>
> I suggested to you once to join in actual DISCUSSIONS and
> include your blog in your sig and it may all blow over but
> you won't listen.
>
> And WHO'S being silly? Got a mirror handy?
>
> --
> Steve

Bossystyle Burnt Ends - Part 1

T'was the night before I pulled out 10# of well trimmed Beef and lay
it fat side up.
Smack it with some rub.

Flip the fatty face down.

More rub on the backside.

Garlic and some Panola Dry Worcestershire rub.

Don't forget the other side.

The fellas.

Seal the deal with plenty of foil nice and tight.

Toss the beast in the fridge overnight.

Posted by gs at 9:41 PM

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