Baked Goods

Burnt End Donut Holes

Jody

Prep Time: 15 min

Cook Time: 5 hrs

Difficulty: Intermediate

Smoked pork belly burnt ends wrapped in buttery biscuit dough, injected with sweet heat, and finished with a cinnamon-sugar sprinkle turn your concept of breakfast upside down!

Instructions

Step 1: Burning the recteq Ultimate Blend pellets, preheat recteq pellet grill to 250ºF.
Step 2: Cube raw pork belly into 1.5 inch x 1.5 inch cubes.
Step 3: Season all pork belly cubes liberally with Rossarooski's Honey Rib Rub. Arrange cubes evenly onto a Mesh Cooking Mat and place on recteq. Smoke for 3-4 hours.
Step 4: Place smoked pork belly cubes into an aluminum pan with brown sugar, Stevie's Habanero Honey, butter, Chef Greg's 4 Letter Rub, and Harry's Secret Sweet Sauce.
Step 5: Turn recteq to 300ºF, cover pan with aluminum foil, and return to recteq for 1 hour, or until the pieces are tender.
Step 6: Drain the liquid into an oil separator and toss burnt ends back onto the Mesh Cooking Mat.
Step 7: Return to recteq for 15 minutes. Glaze with remaining sauce and cook for 5-10 minutes until sauce sets.
Step 8: Remove and set aside. Set recteq to 425ºF.
Step 9: Open can of biscuits and separate. Place on cutting board evenly.
Step 10: Roll biscuits out with rolling pin until they are flat.
Step 11: Add pork belly to center and bring dough around meat and pinch to close.
Step 12: Place on buttered pan, pinch side down. Repeat until all biscuits are full.
Step 13: Brush with melted butter and place in recteq and cook for 10-20 minutes until golden brown.
Step 14: Once browned, remove from recteq.
Step 15: Use injector to inject each ball with 1-2 teaspoons of Harry’s secret sweet sauce. (Make sure sauce isn’t cold)
Step 16: Sprinkle with cinnamon and brown sugar. Enjoy immediately.

Ingredients

Serving Sizes

3 pound(s) Raw Skinless Pork Belly
4 tablespoon(s) Rossarooski's Honey Rib Rub
1 Salted Butter Stick
¹/₂ cup(s) Light Brown Sugar
¹/₂ cup(s) Stevie's Habanero Honey
¹/₂ cup(s) Harry's Secret Sweet Sauce
1 teaspoon(s) Chef Greg's 4 Letter Rub
2 Canned Biscuits
1 tablespoon(s) Butter, melted
2 tablespoon(s) Cinnamon
1 teaspoon(s) Light Brown Sugar

Tools Needed

Step 1: Burning the recteq Ultimate Blend pellets, preheat recteq pellet grill to 250ºF.
Step 2: Cube raw pork belly into 1.5 inch x 1.5 inch cubes.
Step 3: Season all pork belly cubes liberally with Rossarooski's Honey Rib Rub. Arrange cubes evenly onto a Mesh Cooking Mat and place on recteq. Smoke for 3-4 hours.
Step 4: Place smoked pork belly cubes into an aluminum pan with brown sugar, Stevie's Habanero Honey, butter, Chef Greg's 4 Letter Rub, and Harry's Secret Sweet Sauce.
Step 5: Turn recteq to 300ºF, cover pan with aluminum foil, and return to recteq for 1 hour, or until the pieces are tender.
Step 6: Drain the liquid into an oil separator and toss burnt ends back onto the Mesh Cooking Mat.
Step 7: Return to recteq for 15 minutes. Glaze with remaining sauce and cook for 5-10 minutes until sauce sets.
Step 8: Remove and set aside. Set recteq to 425ºF.
Step 9: Open can of biscuits and separate. Place on cutting board evenly.
Step 10: Roll biscuits out with rolling pin until they are flat.
Step 11: Add pork belly to center and bring dough around meat and pinch to close.
Step 12: Place on buttered pan, pinch side down. Repeat until all biscuits are full.
Step 13: Brush with melted butter and place in recteq and cook for 10-20 minutes until golden brown.
Step 14: Once browned, remove from recteq.
Step 15: Use injector to inject each ball with 1-2 teaspoons of Harry’s secret sweet sauce. (Make sure sauce isn’t cold)
Step 16: Sprinkle with cinnamon and brown sugar. Enjoy immediately.

Chef Pairings

Your breakfast will be incredible when you pair these Burnt Ends Donut Holes with SmokeStone Scrambled Eggs.

Burnt End Donut Holes | recteq