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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  • M

    @parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.

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  • You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!

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  • P

    @Jonathon Yes Jonathon-it’s in your head 🙂
    @mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!

    0_1548289087099_19MM bologna in water bath.jpg

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  • P

    This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:

    https://food.unl.edu/it-safe-refreeze-raw-meat-and-poultry-has-thawed
    Author: Alice Henneman, MS, RDN

    The U. S. Dept. of Agriculture (USDA) advises:

    Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.

    If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.

    DO NOT thaw meat at room temperature, such as on the kitchen counter.

    Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.

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  • K

    What temperature should I pull my cured and smoked bacon out of my smokehouse?

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  • P

    @jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?

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