Throw Spam on the Grill
Grilling is a pretty simple method of cooking — you put food on a hot charcoal or a real fire and leave it to cook — and yet people still find ways to make it very difficult (albeit admittedly delicious). But you know what is not difficult and still very tasty? Spam.
These days, I strive for lightness – even more than usual – and spam infiltrates this lifestyle so easily. It does not require seasoning and it tolerates heat very well. Even burnt or burnt spam is delicious, so you don’t need to babysit or monitor it closely. You can grill sandwich boards or cut into cubes and glue them onto skewers with vegetables or fruits. My all-time favorite pair is fried pineapple fried spam, but jalapenos and onions are also stellar spam companions. Come to think of it, there really isn’t a vegetable that doesn’t get better with a little salted, processed meat.
Grilling spam removes some of the fat, creating golden crunchy spots with meat filling. This happens quite quickly (especially if you are used to the timing of smoking meat), so it is best to thinly chop the parts of the plant that you plan to pierce with your spam. (You can also use pickled or pickled vegetables, which don’t require a lot of heat to soften.) Toss the skewers over the hot grill and rotate them every couple of minutes until your Spam is a nice golden color with a few charred spots. for good measure. Let cool for a minute before enjoying, then wonder why you don’t do this every summer.