“That spam was super good,” said no one ever. But now, they can say that with these surprisingly delicious spam burnt ends! They give you a nice amount of crispy, smoky, texture, salty, and just all-around awesomeness. They are also affordable and super easy to make!
And before you turn your nose up at spam… half of the time burnt ends are just pork belly or pork butt made the same way. Spam is made of pork… and there is even a new fancy “bacon” spam. I didn’t have a favorite between the bacon spam and the original, but definitely experiment!
We all have a friend who loves spam and will eat it on camping trips or just at random times. For me, it’s my friend Sam (shoutout Sam), who was super excited to hear I was making these. He did not hesitate to drive over to try them… so don’t forget to invite your spammer friends for these Spam-O’s burnt ends.
Before you smoke your spam, the key is to give them a nice coating of your favorite seasoning or rub. This is where Dan-O’s Seasoning comes in! The regular or spicy will do, and the spam will actually pull in the flavor perfectly. Afterward, you coat them with butter, brown sugar, BBQ sauce, honey, and a splash of bourbon… that’s Dan Good.
Serve spam burnt ends as an appetizer and with other grilled items. Enjoy!
- 2 cans of spam (any type)
- Dan-O’s Seasoning (regular or spicy)
- Charcoal and wood chunks
- ¾ Stick of butter
- ¼ cup of honey
- ½ cup quality BBQ sauce
- ¼ cup brown sugar
- Splash of bourbon
- Preheat your smoker. Slice your spam into 1 ½ inch chunks and season each side with a healthy coating of Dan-O’s. Add your wood chips, and place your spam chunks on the warming rack of your offset smoker or over indirect heat with a water pan.
- Cook spam for about an hour at 225 degrees, or until it starts to darken and crisp around the edges.
- Add spam chunks to a pan, and then coat with pats of butter, honey, brown sugar, BBQ sauce, and a splash of bourbon. Add more Dan-O’s as well! Mix the wet ingredients and spam chunks together and add another layer of BBQ overtop.
- Place back in the smoker for another 30 minutes to an hour at 225 degrees. BBQ sauce will start to thicken and caramelize.
- Remove from the smoker and allow to cook down. Serve on toothpicks as an appetizer.