Mr. Tyronne’s BBQ Spam Slider with remoulade slaw
Photograph by Sandy Rivlin • Food and Prop Styling by Jeanie Gruber
Meeting Mr. Tyronne
Daylight was illuminating Oretha Castle Haley Blvd. as I entered Grace at The Greenlight with my pink iced muffins, my contribution to the morning breakfast. Mr. Tyrone frequently stood near the entrance where Sarah, the director, welcomed and signed in guests. Mr. Tyrone seemed to enjoy a self-assigned role of second greeter, he always had a curious and mischievous, slight welcoming smile. After his greeting job was complete, he made his way through the buffet and was seated eating his breakfast in the white Styrofoam container with his orange juice alongside. He looked strong and ageless, in a way, a bit boyish but an alert man. You could see he was worn out from his struggles yet unashamed and clearly invigorated by his lively mind. He was quite receptive to my question about his favorite food memory which he shared is Peanut Butter and Jelly, and Spam. “If you didn’t have anything, Peanut Butter and Jelly is what you ate. You keep it separate or mix it up, it don’t matter long as it tastes good going down the same spot,” he continued, “or if you were lucky you had Spam, a poor man’s food. Mix it with crackers, saltines (with or without salt). If you got your ABD card, you could get RITZ! Tuna is considered an upgrade, a rich man’s food. I still like peanut butter!”
After speaking with Mr. Tyrone who clearly had an appreciation and respect for Spam, I decided to learn more about it. This canned meat is actually a wonderful source of protein and can be used to create quick and easy recipes. It is made from ground pork and ham combined with sugar, salt, potato starch, and preservatives. It is a processed meat like hot dogs, bacon, salami. It stands out for its convenient shelf-stable versatility. Spam can be pan-fried, baked, broiled, or even sautéed. Spam is considered a luxury item in South Korea and sold throughout the world. At WISHDISH we decided to experiment with the versatility of Spam and created a New Orleans BBQ Spam Slider in Mr. Tyrone’s honor.
Mr. Tyronne’s BBQ Spam Slider Recipe
Prep Time: 20minutes; Cook Time: 20 minutes
If you have never experimented with Spam, WISHDISH gives it a definite thumbs up “do try”. It will open a whole new world of protein and creations.
Ingredients
Spam:
• 12 oz. Can Spam
• 2 whole Onions
• 2 c. Favorite BBQ Sauce
Remoulade Slaw:
• 1/2 c. Mayonnaise
• 1/4 c. Ketchup
• 1/2 c. Creole or Grainy Mustard
• 3 cloves Peeled Garlic
• 2 tbsp. Louisiana Style Hot Sauce
• 1 tbsp. Fresh Lemon Juice
• 1/2 tsp. Paprika
• 1/8 tsp. Ground Red Pepper
• 1 tsp. Salt
• 1/4 c. Chopped Dill Pickles
• 1/2 Head of Cabbage
• 2 large Peeled Carrots
Instructions:
Spam Preparation: Cut the Spam into slices about 1/4 inch thick and generously baste each piece with your favorite BBQ sauce. Set aside allowing time for flavor to absorb. Slice the onions into thirds (3 pieces per onion) and baste these in a preheated BBQ grill or skillet. Grill until outsides charred and inside is medium cooked. Slice. Next take Spam slices and grill in a similar manner. Spam should seem nicely charred on both sides and heated up in its middle. The sliced pieces should fit your store-bought slider roll perfectly.
Make the Remoulade/Slaw: In a food processor, combine mayo, ketchup, mustard, garlic cloves, lemon juice, hot sauce, paprika, red pepper and salt (everything except the dill pickles). Puree ingredients until a thick sauce begins to form. Add the chopped pickles and let sit. Chop the cabbage and carrots into small pieces and place in a large bowl. Add the Remoulade sauce to the cabbage and carrots and gently toss until fully integrated.
Assemble sliders: Slice the rolls down middle and place on a warm grill or pan briefly to toast (optional). Baste the toasted bun with BBQ Sauce. Place Spam slices on and top with a generous heap of the Remoulade slaw. Close and chomp-in!
