Everything's possible with a Mini-WSM!!

Discussion in 'Mini-WSM' started by dirtsailor2003, Nov 4, 2014.

  1. welshrarebit

    welshrarebit Master of the Pit

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    That's right! When my wife and I return to Hawaii, guess I'll own the most minis in the islands! I can have my own competition with just me competing, lol!
     
  3. b-one

    b-one Smoking Guru OTBS Member

    You can also right a book about smoking Spam!
     
  4. welshrarebit

    welshrarebit Master of the Pit

    As far as I know there'd just be me and you! You definitely have more minis than me and you have a lot more experience with them than I do! I have NEVER seen a 32 qt tamale pot here.

    There's a bbq competition in Hilo every year around the Fourth of July... Just saying if you're planning a summer trip to Hawaii it might be something to look into! Lol
     
    Last edited: Nov 5, 2014
  5. welshrarebit

    welshrarebit Master of the Pit

    You don't smoke spam you fry it!

    We smoke pulehu, pipikaula, Hawaiian style smoke meat, Hawaiian style ham (what y'all call BBB), Kalua, etc...

    I'm hoping to get some deep sea walu to smoke as well because that is the best fish to smoke here! I have a deal with one fisherman that whatever he catches I'll smoke and give him half!

    Btw, Costco has spam on sale here!!!
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last edited: Nov 5, 2014
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    How about Tom's Spam Fatty:

    http://www.smokingmeatforums.com/t/135162/spam-korean-war-fatty

    I could see this as a reverse Musabi. Put the rolled out spam down. Furikaki, seaweed, rice, egg if you want. Roll, and smoke! Could cold smoke if you didn't want to cook it. Slice and serve. You could do the bacon weave, or not.
     
  8. welshrarebit

    welshrarebit Master of the Pit

    I've done something similar at work for an amuse bouche... Sorry no spam!

    I make a lobster and scallop mousse and put that on a nori wrapper with a couple of blanched asparagus and Alii mushrooms and then roll it like you would a sushi roll. I'll then steam it for ten or twelve minutes until it's firm. I'll then slice and call it a sushi style seafood sausage!
     
  9. welshrarebit

    welshrarebit Master of the Pit

    I did a smoked/grilled spam musubi today...

    I was really good!!!

     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice! But where's the sliced pics!!! Lol! That's what the sausage forum always requests!!!
     
  11. radioyaz

    radioyaz Smoke Blower

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