Donuts! Will it BBQ?


  • Walton's Employee

    Smoke flavor glaze for donuts

    Will it BBQ? Donuts!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Donuts and letting you know if it will BBQ or not!

    Smoked Donuts

    Prep Time

    20 Minutes

    Cook Time

    60 Minutes

    Ingredients

    Glazed Donuts
    Cake Donuts
    Pinch(es) of Hickory Smoke Powder
    Powdered Sugar
    Cinnamon Toast Shake

    Instructions

    We BBQ'd two different ways. With the donuts that had a glaze on them we put those in a pan and put them in the smoker over low heat for an hour. We also used cake donuts and we made our own glaze with hickory smoked powder to drizzle over them. To make the glaze take a few ounces of water, some powdered sugar and a pinch of hickory smoke powder at a time until you achieve the smoke level you want The drizzle version we did not put on the BBQ. Before you eat these add some [Cinnamon Toast Shake](https://www.waltonsinc.com/cinnamon-toast) to make them even better!

    So, Will it BBQ?

    For the two donuts we actually put in the smoker the one with bacon on it was far better because the bacon was able to pick up more smoke flavor, that was a definitely yes it will BBQ. The one without bacon did not have any smoke flavor to it. We think this is because the glaze melted all off of the donut and that is what picked up the smoke flavor.

    For the cake donuts, they were just incredible, such an interesting mix of the sweetness from the sugar, the smoke from the hickory smoke powder and just a great donut flavor! This will BBQ for sure and will be done again…and again and again!

    So if you are thinking of trying a smoked donut I would recommend buying plain cake flavored donuts and making a smoky drizzle using water, powdered sugar, hickory smoke powder and then topping it off with some Cinnamon Toast Shake.

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Recent Posts

  • B

    Hey folks,

    New to the forum and excited to learn! Looking to smoke my first batch of summers on my smoker. I noticed they have strings for hanging, but my smoker is set up more like a traditional barrel grill.

    Questions: If I lay my summers on the grate of the smoker, will the casings burst/burn?

    Thanks in advance!

    read more
  • D

    The article does not cover when to cold smoke a cured ham. I have 16 wild hog hams in brine as of last night. I need to know at what point do I put them in the smoke house for this phase of the process.

    read more
  • @woodduck
    A cure should be used. We’ve updated the recipe above to reflect that.
    @Jonathon was probably just sleeping when he posted this one… haha!

    For this version of Landjaeger, we did actually cook it. It could be made differently, but for our entry level MeatgisticsU course, it’s easier and safer to give instructions on doing a proper thermal processing. (Someday we will have to try to get to doing a completely traditional dry cured version.)

    Smoked Meat Stabilizer and Sodium Erythorbate are similar to each other, but definitely not a replacement for a real cure, like Sure Cure. They simply act as cure accelerators, speeding up the conversion of nitrite in sausage during thermal processing. Using an accelerator (like one of these, or Encapsulated Citric Acid) allows you to skip the holding stage after stuffing and go straight into the smokehouse.

    read more
  • W

    In the ‘Meat Block’ you don’t list using a cure. The packet of Landjaeger seasoning I purchased came with a packet of Cure.

    As this is a sausage that is ment to be consumed without cooking shouldn’t a cure be used. I know you put in the wrap up about using Smoked Meat Stabilizer or Sodium Erythorbate are they equivalent to using a true cure.

    read more
  • @tswohl6
    You shouldn’t have a noticeable difference in stuffing based upon the difference of using a grinder or a bowl chopper.
    Your biggest help in making stuffing easier will be using plenty of water. At least 1 quart per 25 lb meat block, but up to 2 quarts is even better. And, your lean to fat ratio will make a difference. Leaner meat will be harder to stuff while a higher fat content will make things easier. Keep the meat as cold as possible too and that will help make things a little easier to stuff as well.

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  • I would continue to use the grinder and just add a little more water to the mixture and make sure you lube the gasket and you should be good to go. Although you could definitely use the Buffalo chopper and just add ice instead of straight water and that should help.

    read more

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