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.