This does not count for the game, have made this recipe several times. We will be making it again tomorrow to help celebrate Hawaii's 60th Anniversary as a State.The cookbook is "Dr. BBQ's Big-Time Barbecue Cookbook" by Ray Lampe - pub. 2005
Spam au Poivre
Coarsely ground black pepper
1 can of Spam Original, cut in four slices
Big Squeeze Yellow Mustard Barbecue Sauce, to taste (recipe follows)
Prepare the grill for direct cooking at very high heat
Apply a heavy coat of black pepper to both sides of the Spam slices. Press it down so that it stays on. Grill the slices over the hot fire for just a few minutes on each side. When the slices are golden brown and crusty looking they are done. Serve with the mustard sauce.
Big Squeeze Yellow Mustard Barbecue Sauce
3/4 cup yellow "ballpark" mustard
3/4 cup cider vinegar
1/2 cup sugar
1 1/2 TB butter or margarine
2 tsp. salt
2 tsp. Worcestershire Sauce
1 1/4 tsp. freshly ground black pepper
2 tsp. Louisiana style hot sauce, or more to taste
Combine all of the ingredients in a saucepan, stirring to blend, and simmer over low heat for thirty minutes. Let stand at room temperature for 1 hour before using. Yield: 1 3/4 cups.
Spam au Poivre
Coarsely ground black pepper
1 can of Spam Original, cut in four slices
Big Squeeze Yellow Mustard Barbecue Sauce, to taste (recipe follows)
Prepare the grill for direct cooking at very high heat
Apply a heavy coat of black pepper to both sides of the Spam slices. Press it down so that it stays on. Grill the slices over the hot fire for just a few minutes on each side. When the slices are golden brown and crusty looking they are done. Serve with the mustard sauce.
Big Squeeze Yellow Mustard Barbecue Sauce
3/4 cup yellow "ballpark" mustard
3/4 cup cider vinegar
1/2 cup sugar
1 1/2 TB butter or margarine
2 tsp. salt
2 tsp. Worcestershire Sauce
1 1/4 tsp. freshly ground black pepper
2 tsp. Louisiana style hot sauce, or more to taste
Combine all of the ingredients in a saucepan, stirring to blend, and simmer over low heat for thirty minutes. Let stand at room temperature for 1 hour before using. Yield: 1 3/4 cups.
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