Spam on the Char-Broil Big Easy

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Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Spam on the Char-Broil Big Easy. Yep, I did it. I was expecting not-so-spectacular results. What I got was deliciousness. Just slice, season and place into the cooker. Twenty minutes later, hot tasty Spam, ready for a sandwich (or chop into scrambled eggs!)!

Spam on the Char-Broil Big Easy

I used ‘regular’ old classic Spam, but any flavor will do. I used my new all-purpose favorite rub, Albukirky Seasoning’s Red Chile Rub. The great southwestern flavors really worked well with the Spam. Not being one that grew up on Spam, or even had it until I was much older, I was surprised about how much I really liked Spam on the Char-Broil Big Easy.

You can also cook bologna on the Big Easy. And it’s way, way good.

The bunk bed basket lets you double the amount of cooking space you have on your Big Easy. And it’s easy to take in and out of the cooker too!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Spam on the Char-Broil Big Easy
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5 from 1 vote

Spam on the Char-Broil Big Easy

Yep, I did it. I was expecting not-so-spectacular results. What I got was deliciousness
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, SPAM
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 1kcal
Author Mike

Ingredients

  • 1 12 ounce Spam
  • Your favorite seasonings

Instructions

  • Fire up your Big Easy.
  • Slice the Spam as desired. For sandwiches we prefer 1/2″ thick slices.
  • Season the Spam well and add to the Big Easy basket.
  • Cook for 15-20 minutes or until golden brown.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 1mg | Iron: 1mg

Nutritional values are approximate.

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